Want to make the most delicious Spanish churros at home? Try this recipe! Crunchy on the outside, soft and fluffy on the inside. Best vegan churros ever! They are great for dessert or breakfast. Your family will love the sweet addition to your breakfast spread. Sprinkled with cinnamon sugar and dipped in chocolate sauce, these vegan churros will win over your heart (and your stomach). Have fun!

Spanish Churros [Vegan]




Cooking Time




For the Churros:

  • 1 cup plain flour
  • 1 cup of boiled water
  • 1 tablespoon olive oil (not extra virgin)
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2 cups of oil for frying
  • 1/4 cup fine sugar
  • 2 teaspoon ground cinnamon

Chocolate Dip:

  • 1/2 cup dark chocolate chips


For the Churros: 

  1. Mix flour, baking powder, and salt in a bowl. Add oil and water and stir to combine. You will get a thick batter that is a little bit sticky
  2. Transfer the churros batter into a piping bag with a star tip nozzle (8mm). Put the piping bag in the fridge to let the batter cool
  3. Preheat a pan with oil over medium-high heat to 375°F check with a small bit of churros dough if it turns golden in less than half a minute
  4. Pipe the churros directly in the oil and cut them with scissors about 5 inches or 10-12 cm. Do not crowd the pan so no more than 3 or 4 at a time
  5. Cook for 2-3 minutes or until golden. Remove from the pan with a sloth spoon and drain on a paper towel
  6. Combine sugar and cinnamon in a shallow bowl. Roll the churros in the cinnamon sugar.

For the Chocolate Dip:

  1. Warm the chocolate over a bain-marie or in the microwave. Stir until smooth