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stack of vegan vanilla waffles with syrup pouring above

Vegan Vanilla Cake Waffles

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!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 7 large 7 inch round waffles
Author Brandi Doming

Ingredients

  • 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!

NOTE

  • 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.

Instructions

  1. To a large bowl, add the oat flour, cornstarch, baking powder and salt and whisk well.
  2. 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.
  3. Now let the batter sit while you heat up your waffle machine. The batter will thicken some as it sits, that is normal.
  4. 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.
  5. 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.
  6. 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.

Recipe Notes

Nutrition per waffle: 281 calories | 9g fat | 6.4g protein | 44.5 g carbs | 3.6g fiber | 10.9g sugar | 185mg sodium