Vegan Gluten-free Vanilla Cake Waffles. Yes, these really do have the flavor of a vanilla cake. They are dairy-free, naturally sweetened and made with wholesome ingredients. The flavor is off-the-charts delicious! Perfect for the weekend or for guests.
VEGAN VANILLA CAKE WAFFLES
Waffles that taste like vanilla cake, yes. I was in awe when I tasted the batter at how rich, creamy and vanilla-y it was. I could have just eaten it like that, haha. But they were so so yummy once cooked. My husband actually loves waffles more than pancakes and while he loves the Chai waffles and the Chocolate waffles, he is a much more simple flavor kind of guy and prefers plain vanilla when it comes to waffles or pancakes. So, I decided to make these more exciting than just a typical vegan waffle.
The secret to getting these to taste like vanilla cake is a good amount of vanilla, of course, and……cashew butter! I am a huge lover of cashew butter. I use it in a lot of my cookie recipes because it gives such a natural sweet vanilla flavor and knew it would be amazing in these.
In fact, these waffles are so incredibly delicious, I was just picking them up and eating them without syrup. They didn’t really even need the syrup.
But obviously they are the bomb with the syrup too.
HOW DO YOU MAKE VEGAN WAFFLES?
For this recipe, you need just 7 main ingredients (+salt):
- oat flour
- baking powder
- lite coconut milk
- maple syrup
- raw cashew butter
These babies are vegan, gluten-free and the waffle recipe itself is oil-free. I do use non-stick spray for the waffle maker, otherwise they will stick bad.
I hope you all love these Vegan Gluten-free Vanilla Cake Waffles! Be sure to leave me feedback below after you make them.
OTHER VEGAN BREAKFAST RECIPES TO TRY
- Best Vegan Fluffy Pancakes
- Fluffy Vegan Blueberry Pancakes
- Peanut Butter Chocolate Chip Pancakes
- Cinnamon Roll Spice Oatmeal
- Strawberry Cream Cheese
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Vegan Vanilla Cake Waffles
- 1 3/4 cup (224g) superfine oat flour (I use Bob's)
- 4 tablespoons (32g) cornstarch
- 1 tablespoon (15g) baking powder
- 1/2 teaspoon fine salt
- 1 13.6 oz can (360g) "lite" coconut milk, shaken well first*
- 6 tablespoons (120g) pure maple syrup or agave (may seem a tad high, but it does make 7 large waffles and just trust me, the sweetness is perfect for a vanilla cake flavor)
- 1/4 cup (64g) raw super smooth cashew butter
- 1 tablespoon (15g) vanilla extract
- This is the waffle maker I use and love!
- I recommend lite canned coconut milk, the Thai Kitchen brand for best results. This is the creamiest and best tasting coconut milk and will yield the best results, taste-wise and texture-wise. It also gives the best vanilla cake flavor, but if you must, then you can sub with cashew milk or soy milk, but just know the waffles will be slightly less rich and less moist.
- To a large bowl, add the oat flour, cornstarch, baking powder and salt and whisk well.
- To a medium separate bowl, add the milk, syrup, cashew butter and vanilla and whisk until smooth. Pour the liquids over the dry and whisk just until mixed and smooth.
- 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 7 large round waffles. Obviously, this will vary if your machine is smaller. If using the same size as my machine, I like setting 4 best.
- 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 badly without spray. Add a scant 2/3 cup of batter being careful not to spread it too close to the edge to prevent overflowing. I always let it go about 20 seconds after the beep and then remove. I get the perfect crispy results. They seem soft right at first, but crisp up almost immediately once the air hits them after adding them to a plate. Yours may totally vary if you have a different machine.
- Waffles are obviously 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! I love these with a drizzle of maple syrup.