Vegan Gluten-free Chocolate Waffles that are decadent, yet healthy, oil-free, dairy-free and made with oat flour and almond butter. These are just 8 easy ingredients and so much better than store-bought waffles. Topped with a homemade chocolate sauce and fresh strawberries and you’ve got the perfect breakfast!
I’m back with some delicious vegan chocolate waffles. These are vegan, gluten-free and oil-free, as well as refined sugar-free. They are sooo delicious. I wrote this recipe back in June and am excited to finally be sharing it. I last shared these Chai Waffles and many reviews have come in saying they are the “best waffles” they’ve had in their entire life. And if you missed my post last week, be sure to check out my Top 20 Vegan Recipes to Wow Non-Vegans! It literally created the most traffic I have ever had in one day for a post. I was simply shocked. I got so much traffic that my site actually crashed several times, it was both funny and frustrating at the same time.
To all the people who have messaged me and emailed me, thank you so much for showing your concern. I will never forget those who reached out to me during this difficult time for so many. For those that don’t know, I live in Houston where the worst catastrophic flooding in our city has ever happened this week. Texas and Houston have been hit horribly with fatal floods and thousands and thousands have lost their homes. It has been an emotional week for so many.
A couple of days ago we awoke to our street flooded and the water halfway up our yard and driveway. I have lived in Cypress my entire life and have NEVER seen that kind of water. My hubby and I both panicked a bit and were certain we would flood that day, especially given the relentless rain forecast. By God’s grace, our home did not flood. We are so very thankful but it is a bittersweet feeling because so many, thousands, did flood and many of our neighbors did. Also, several have lost their lives so far and it is devastating.
We are also home flippers (yes, I do more than blog, lol!) and we just found out this morning that our condo we spent months renovating has flooded. It is upsetting but we are very thankful that it wasn’t our home we live in. It’s much better than what others have sadly endured and face each day now.
Imagine your life is simple, comfortable and easy and then in a moment, you lose everything. You are frantic and just trying to get out before you are engulfed in water. That is the reality of what many Houstonians and Texans have been facing this week. Yes, possessions can be replaced, but that does not diminish the devastation these people face. Especially some that have lived in their home for decades. Losing everything in moments. Only to not know what the future holds. These people, including children, are wet, hungry and need the very basics.
INGREDIENTS FOR VEGAN GLUTEN-FREE CHOCOLATE WAFFLES
To make these delicious vegan chocolate waffles, you only need 8 easy ingredients:
- oat flour
- cornstarch
- cocoa powder
- baking powder
- plant-based milk
- maple syrup
- almond butter or sunbutter
- vanilla extract
HOMEMADE VEGAN CHOCOLATE SYRUP
For these vegan gluten-free chocolate waffles, I threw together a really fast homemade vegan chocolate syrup. It was soooo delicious. Just maple syrup, almond butter, cocoa powder and vanilla. Forget Hershey’s this stuff is so much more delicious and healthier. You will only need 4 ingredients:
- maple syrup
- almond butter or sunbutter
- cocoa powder
- vanilla
Does it get any better than vegan chocolate waffles with a homemade chocolate syrup and then strawberries?
I hope you all really love these vegan chocolate waffles! Be sure to leave feedback below and star rate the recipe after you make them. It helps me out and is so appreciated! And thank you again for all your thoughts and prayers.
MORE VEGAN BREAKFAST RECIPES
- Chai-Spiced Waffles
- Vanilla Cake Waffles
- Strawberry Cream Cheese
- Best Vegan Fluffy Pancakes
- Fluffy Vegan Blueberry Pancakes
- Gluten-free Corn Flour Pancakes
- Peanut Butter Chocolate Chip Pancakes
- Vegan Almond Blueberry Cream Cheese
- Vegan Cinnamon Rolls with Cream Cheese Icing
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Vegan Gluten Free Chocolate Waffles
Ingredients
- 1 cup (120g) superfine oat flour (I use Bob's Red Mill) or spelt flour (Spelt is not gluten-free)
- 3 tablespoons (24g) cornstarch or potato starch
- 1/4 cup + 2 tablespoons (48g) unsweetened natural cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 cup (240g) "lite" canned coconut milk, cashew milk or soy, room temp (other milks will yield a runnier batter)
- 6 tablespoons (120g) pure maple syrup
- 1 teaspoon (5g) vanilla extract
- 4 tablespoons (64g) roasted almond butter or sunbutter for nut-free
OPTIONAL HOMEMADE CHOCOLATE SYRUP
- 1/4 cup (80g) maple syrup
- 1-2 tablespoons (16-32g) almond butter or sunbutter (1 for a thinner sauce, 2 for a thicker sauce)
- 2 tablespoons (16g) unsweetened natural cocoa powder
- 1/8 teaspoon vanilla extract
- pinch of sea salt
- I use this scale.
Instructions
- Add the oat flour, cornstarch, cocoa powder, baking powder and salt to a large bowl and whisk very well until thoroughly incorporated.
- In a medium separate bowl, add the milk, syrup, vanilla and almond butter and whisk until smooth. Pour the liquids over the dry and whisk just until mixed and smooth. Don't over-mix it, as oat flour can get too thick if overly mixed. Add a tiny bit more milk if needed but be careful not to add too much, as the batter is on the thicker side. Now let the batter sit while you heat up your waffle machine. The batter will thicken some as it sits, that is normal. I used a 7 inch round waffle maker and got 4 of the large round waffles. Obviously, this will vary if your machine is smaller. If using the same size as my machine, once your machine beeps that it is ready and hot, spray with nonstick spray on the top and bottom plates. If you don't spray, they will stick. Even though it says "nonstick surface", mine stuck without spray. May also be because I don't use oil in the recipe. You will add a scant 2/3 cup of batter and quickly spread out the top with a spoon being careful not to spread it too close to the edge to prevent overflowing. Leave about a 1/2 inch space. With my machine, I used the setting 4 and it beeps when they are done. This creates a nice crispy waffle. I always let it go about 20 seconds after the beep and then remove. I get nice and crispy results. They seem soft right at first, but crisp up almost immediately once the air hits them. Yours may totally vary if you have a different machine.
- Waffles are best eaten immediately, as they do soften if they are left out awhile. If I have leftovers, I just pop them into my toaster oven to bring back the yummy crispy texture!
- To make the chocolate syrup, add all of the ingredients to a small bowl and whisk very well until all lumps are gone and it is very smooth. If you want a darker chocolate taste, add more cocoa powder.
These were delicious, but I had to make a couple substitutions and I think that may have caused a problem with the texture of mine. I’m reporting here so that other people will know what didn’t work well! I only had regular canned coconut milk rather than lite, so I used that. I also didn’t have much maple syrup so I opted to use that for a batch of the chocolate syrup and used honey in the waffle batter. With these changes, the waffles were SO soft (maybe too much fat from the coconut milk?) that I couldn’t lift them out of the waffle maker. I had to use a heat resistant plastic spatula to fold/roll them onto themselves and then off the side of the maker onto a pan. They were very tender and broke easily, so much so that more than one serving was a big pile of pieces on a plate. The chocolate syrup was spot-on delicious! I might try the waffles again with plain almond milk. Also- it completely failed in my waffle maker that makes square waffles that are thinner. It split (even though it was ready/cooked through) down the middle and stuck terribly. The waffle maker was brand new and oiled, so I think they were just too thin to hold together. It worked better in my large Belgian waffle maker. Thanks for sharing this recipe- it was a fun experience as I’ve never had chocolate waffles before in my life!
Hi, yes, those changes will definitely affect the texture. Vegan/gluten-free recipes can be very finicky when changing ingredients, so it’s best to stick to the recipe. Regular coconut milk has 3 times the amount of fat than light, so it will add a lot of extra fat and moisture, therefore making them more soft. Almond milk may make them on the dry/brittle side. It might be easier to dilute the full fat coconut milk by mixing one can milk with 2 cans water, blend and then measure. Glad they still tasted good! But yes, the texture will definitely be affected.
Hi Brandi!
Can you use AP flour instead?
These were so good! I have more batter in the fridge so I can eat them for breakfast all week. I have a different waffle maker than yours-no levels or anything-but 7 minutes cooked them perfectly. Thanks for a breakfast recipe that everyone in my house loved.
Wow, these were amazing!!! This recipe saved me. The traditional birthday breakfast in our home is chocolate waffles with whipped cream, chocolate syrup, and raspberries. I recently had to go egg-free so my normal recipe wouldn’t work for my daughter’s birthday. I made this one and crossed my fingers and, WOW! Even better than my original recipe! Thank you!!!
Hi,
Just wondering, can we freeze these after ? Thank you!
I haven’t tried freezing them but I think it should be fine if they are sealed really well!
I DO love it!
I did make the sub of carob for chocolate and used almond milk, didn’t want to open a can for just a little, but it worked beautifully!
I so love the sauce too. Put both tablespoons of almond butter in, it was too thick to run, so added a bit more maple syrup, but this syrup is amazing. I WILL be making these again. I was full after 1 because I have a big Belgian waffle maker, but they were so good, I ate half another one…oh, so good! Thank you!
These would be awesome for Valentine’s Day or any kind of celebration breakfast.
So good! Even my carnivorous boys loved these waffles! They smell like chocolate cake and with the berries, are the perfect sweetness.
So very wonderful to hear that Jennifer!! Thanks for the review!
This looks delicious. Thank you.
I cannot do chocolate, but I can sub in carob! I think Sunday morning, I will be making these using the carob powder instead…YUMMY!
Oh wonderful, let me know how they turn out!
Hi there these sound delicious.
Could I sub raw cacao powder in place of the cocoa powder?
Yes, definitely!
Brandi, you have done it again! These waffles are amazing!!