Bringing you the best vegan waffle recipe to satisfy all your comfort food cravings. This easy vegan dessert is perfect in time for Valentine’s Day, but stays relevant all year round.
If you’re here for another average waffle recipe, then it’s time to click that X button and find something else. However, if you’re here to find your next new staple vegan waffle recipe, then please join me.
My step-by-step recipe is here to guide you through every aspect of making these and I’ll also be sharing tips on how to fix common mistakes. Plus, lots of serving suggestions, cos who doesn’t love these, right?
What makes this the best vegan waffle recipe
- They’re crunchier than your average waffle.
- They have a pillowy soft inside.
- Super easy to customise according to taste? Yes!
- They’re served with the most delicious fresh raspberry sauce (optional)
- Last but not least, they’re entirely beginner-friendly.
Do I hear you screaming YES to all of these? Then let’s make sure you nail the recipe in your very first try. Let’s have a look at my top tips below.
TIPS FOR MAKING THESE WAFFLES
- Always use the right type of flour. But which one, I hear you ask? Stick to old and trusted all-purpose, plain flour! Never go for strong bread or pastry flour.
- Feel free to add some wholemeal flour, but try not to ONLY use wholemeal. A ratio of 1:1 should work fine (half plain flour, half wholemeal flour).
- Never over-whisk your batter. This will make for dense, hard to chew waffles. Read more about why it’s important NOT to over-whisk your batter here.
THE INGREDIENTS YOU WILL NEED
To make your new favourite vegan waffle you will need:
- unsweetened plant milk
- olive oil
- baking powder
- vanilla extract
- chocolate chips (or chopped up dark chocolate)
Before we jump straight in with the recipe – if you’re enjoying this recipe or my food photography, subscribe to my newsletter below and instantly receive printable 90 Vegan Meal Ideas straight to your inbox!
MY VEGAN WAFFLE RECIPE STEP-BY-STEP
Making these beautiful vegan desserts couldn’t get any easier. Here’s your quick overview:
- Preheat your waffle iron.
- Combine ground flax seed and boiling hot water in a small bowl to create a flax egg. Set aside. Photo 1 shows how your flax egg should look like about 10 minutes later (it becomes slightly jelly-like as the ground flax seed binds to the water).
- Combine almond milk and vinegar in a measuring cup (as shown in photo 2). Stir thoroughly and set aside. We will refer to this as our almond milk mixture.
- Add flour, baking powder, salt and sugar to a medium-sized bowl. Mix well. We will refer to this as our flour mixture.
- Return to your almond milk mixture and add oil, flax egg and vanilla (as shown in photo 3). Mix well
- It’s time to combine your wet and dry mixtures (photo 4). Add your almond milk mixture to your flour mixture and mix well until few lumps remain Be careful not to over whisk.
- Cook on a pre-heated waffle iron according to instructions given by your waffle iron maker. I cooked my mini waffles for 8 minutes per waffle.
- Once cooked, serve with fresh raspberry sauce (recipe below) and eat straight away. Alternatively, let cool and toast the waffle later just before serving.
Aaandd, bon appetit!
WHAT TO SERVE WITH EGGLESS WAFFLES: TOPPINGS IDEAS
I encourage you to try out my delicious homemade raspberry sauce. However, you might be looking for other serving suggestions. Below are my top tips:
- The Classic.Golden, maple or agave syrup, a cupful of fresh berries and some melted dairy-free butter.
- Go savoury! Omit the sugar when baking these and serve with some crunchy vegan chicken and chips! Yum.
- Ice it up. Serve with a scoop of your favourite ice cream and a drizzle of agave syrup.
- Go bananas! You absolutely can’t go wrong with bananas. Serve your waffles with vegan chocolate spread, banana slices and some chopped up nuts.
This part is dedicated to solving the most coming waffle mistakes. Let’s get straight into them.
- My waffles have a tough and dense texture. What happened?
You’ve overworked your batter! Doing so will over-develop the gluten and leave you with a hard, dense waffle. Make sure to treat your batter with care and whisk until all ingredients are just combined. Never overwhisk!
- I didn’t eat all the waffles at once and they’ve now gone soft. How do I fix that?
That’s an easy one! It’s perfectly normal for your waffles to become soft and chewy even if you’ve stored them in an airtight container. All you need to do now is pop them in your toaster and bam, you’ve got yourself a perfectly crispy waffle (but with a soft, pillowy inside!).
For more delicious vegan desserts like this, make sure to check out my:
Or check out my entire dessert section HERE.
This just about wraps it all up! As always, if you have any trouble making my vegan delicious vegan waffles, simply comment down below or message me directly on Instagram. I’ll be sure to help you out in case you get stuck!
Don’t forget you can grab a free vegan booklet containing 90 VEGAN MEAL IDEAS below.
The Best Vegan Waffle Recipe
These lavish, gorgeous, tempting vegan chocolate waffles are the very definition of vegan comfort food.
FOR THE WAFFLES
- 1,5 cup unsweetened almond milk
- 1,5 cup plain white flour
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar or substitute for a different type of vinegar
- 1 tbsp baking powder
- 2 tbsp ground flaxseed
- ½ tsp salt
- 2 tbsp sugar
- 1 tsp vanilla extract
FOR THE RASPBERRY SAUCE
- 1 cup frozen raspberries
- 3 tbsp cocoa nibs
- 2 tbsp coconut flakes
- 20 fresh raspberries
FOR THE WAFFLES
Preheat your waffle iron.
Combine the flax seed and 3 tbsp of hot water in a small bowl to make a flax egg. Set aside.
Combine the almond milk and apple cider vinegar in a measuring cup, stir thoroughly and set aside.
Add the flour, baking powder, salt, and sugar to a medium bowl and mix well.
Go back to your almond milk mixture and add in the oil, the flax mixture and the vanilla, and mix well.
Add the flour mixture to the almond mixture and mix well, until few lumps remain (but don’t over whisk).
Cook the waffles according to your waffle maker’s instructions – I cooked my mini waffles for 8 minutes per waffle.
Eat right away, or let cool and toast later.
FOR THE RASPBERRY SAUCE
Heat up your frozen raspberries in a pan.
Add cocoa nibs and coconut flakes.
Drizzle over your waffles along with the sweetener of your choice.
Sprinkle with fresh raspberries.