Baked Churro Donuts {vegan + gf}

Let’s treat ourselves to dessert for breakfast, shall we?

In my first trimester of pregnancy, my normal sweet tooth kind of waned. While I was obsessed with fruit (I’ll chat more about my eats in more detail in a first trimester recap soon), besides loading up on nature’s candy, I didn’t really crave baked good sweets. I was still baking for blog recipes, loved ones, and occasions, but I found myself mostly staying away from sweets simply because they weren’t calling to me. It was unusual for my normal sweet tooth!

But then when I was 12 weeks along, I had an ultrasound appointment – where I was amazed to see my little one move around a ton and stretch out with her arms behind her head so early in my pregnancy! – and afterwards, I all of a sudden had a craving for donuts strike.

So I did what any pregnant chick would do and I found a donut shop to grab some sugary treats. It was a highly rated place that offers wild, elaborate donuts. The funny part is that I nabbed five donuts, had a few bites out of each one, and while they were amazing, I was kind of done with them for the day.

I think that my donut outing marked the beginning of a bit of a sweet tooth coming back, and it reminded me that there was a churro donut recipe I had tested awhile back but still had been wanting to play around with the ingredients a bit more. Hence how we arrived to today’s recipe: baked churro donuts, sans dairy or gluten.

I healthified these donuts up by using oats & almond flours as my base instead of using regular white flour. I wanted to sweeten the donuts with cane and brown sugars to keep an authentic churro flavor, but instead of packing the donuts with cups of sugar, I limited it to a more reasonable quantity. I promise that they’re still deliciously sweet! I also kept the donuts vegan by using a dairy free buttery spread and a flax egg.

So the next time you’re craving donuts, try whipping up these baked churro donuts! These babies are a cinnamon sugary good treat that everyone will love.

Baked Churro Donuts {vegan + gf}

Foodie Loves Fitness

5 from 1 vote

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Servings 6 donuts

Calories 315 kcal

Ingredients

  

1x2x3x

• 1 cup oat flour
• 1 cup almond flour
• 1/4 cup vegan buttery spread like Earth Balance, softened
• 1/3 cup cane sugar
• 1 flax egg: 3 T water + 1 T group flaxseed
• 1 cup almond milk
• 1 TSP vanilla extract
• 1 TSP cinnamon
• 1 TSP baking powder
• 1/2 TSP salt

For the cinnamon sugar topping:

• 1 TBSP vegan buttery spread melted
• 1/4 cup cane sugar
• 2 TBSP brown sugar
• 2 TSP cinnamon

Instructions

 

• Preheat oven to 425 degrees. Coat a 6-donut pan with cooking spray.
• In a small bowl, mix together the ground flaxseed and water to make the flax egg.
• Use an electric mixer to cream the softened butter and cane sugar.
• Beat in the vanilla, almond milk and flax egg.
• Fold in the flours, cinnamon, salt and baking powder. Briskly stir together with a spatula.
• Pour the batter into the donut pan. Bake for 17-20 minutes, or until the donuts are mostly firm and lightly browned on the bottoms.
• Allow the donuts to cool for 10 minutes.
• Meanwhile, mix the cinnamon + cane and brown sugars together. Transfer to a quart sized plastic bag.
• Brush the tops of the donuts with the melted butter. One by one, carefully place a donut in the plastic bag and shake to coat the donut with the cinnamon sugar mixture. Enjoy!

Notes

*I only use 1/2 of the cinnamon sugar mixture, but I find it better to have a bit extra to shake up the donuts with.

Nutrition

Serving: 1gCalories: 315kcalCarbohydrates: 30gProtein: 6gFat: 20gSaturated Fat: 3gFiber: 5gSugar: 17g

Tried this recipe?Let us know how it was!

Tell me… Are your food cravings usually more sweet or salty?