Thrive

Everyday Dairy-Free Living

Vegan Gluten-Free Churros with Cinnamon Aquafaba Frosting

May 5, 2016
By: of Thrive
Prep 30 min
Cook 20 min
Yield 15-20

Nothing says “I love you” more than a hot batch of homemade churros. These just happen to be vegan, gluten-free and best enjoyed with a light and sweet cinnamon aquafaba frosting!

Directions

For the Gluten-Free Churros:

  1. In a medium-sized saucepan, heat the culinary coconutmilk and vegan butter until it forms a low simmer. Stir to combine.
  2. Add the gluten-free flour blend, and pinch of salt to the hot liquid and stir to combine using a wooden spoon. You’ll know it’s done when the dough is smooth enough to easily come away from the sides.
  3. Transfer the mixture to a medium mixing bowl (or bowl of a stand mixer) and allow to cool for 10-15 minutes before continuing with the churro dough.
  4. While you’re waiting, add the sugar, brown sugar and 1 tsp. of cinnamon to a shallow dish and combine. This is what you’ll dredge the hot churros into after frying. You can also start preheating your oil in a medium solid metal skillet.
  5. Add in the egg substitute mixture (roughly 1 “egg” at a time) and beat continuously using your hand or stand mixture (it should be smooth and thick).
  6. Add the dough to a pastry bag fitted with a medium star tip.
  7. Test the temperature of your oil with a candy or instant read thermometer (it should be about 350 degrees), or squeeze a small amount of dough into the hot oil. It should sizzle a bit, but not like crazy or it’s too hot.
  8. Squeeze as many 4-6″ of batter into the hot oil that will fit (be careful of any splashing!) using a knife to separate the the batter from the tip. Get creative with the shapes, too. You can do swirls, hearts, or whatever you like!
  9. Cook on each side for about a minute and a half, then transfer to a plate or baking sheet lined with paper towels.
  10. Allow to cool for a minute or two then roll around in the cinnamon sugar mixture and set aside.
  11. Repeat until you run out of batter.

Nothing says Cinco de Mayo more than a hot batch of homemade churros. These just happen to be vegan, gluten-free and best enjoyed with a light and sweet cinnamon aquafaba frosting!

For the Aquafaba Frosting:

  1. Add the aquafaba to a medium-sized mixing bowl and beat with a hand mixer on low until frothy (about 1-2 minutes).
  2. Add the cream of tartar, salt, and cinnamon and continue to beat for another 2-3 minutes.
  3. Slowly add the sugar while continuing to beat, the mixture should begin to form glossy soft peaks when it’s done.

Nothing says Cinco de Mayo more than a hot batch of homemade churros. These just happen to be vegan, gluten-free and best enjoyed with a light and sweet cinnamon aquafaba frosting!

Dunk the churros in the frosting and enjoy them warm!

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