I’m somewhat in dismay. #NationalWaffleDay was this past Sunday, and I totally missed it. Despite the sticky note I placed inside my day planner. So I hope you’ll forgive me for being a few days late as I introduce you to these Double Chocolate Waffles.
They’re crisp on the outside, and light and fluffy on the inside. Naturally they’re vegan and gluten-free. But…. they’re also oil-free, and refined sugar-free, and they taste divine. It’s like having chocolate brownies for breakfast! They’re also packed with chocolate chips.
I first created these last year for Mother’s Day brunch. Hint, Mother’s Day is coming up so you may want to bookmark this page… Just sayin… And while chocolate waffles are good any day, these are quite the show stopper for brunch. Topped with fresh fruit, coconut whipped cream, and of course, chocolate sauce…. Because… chocolate.
Any leftovers, while doubtful, can be frozen and popped into the toaster or over for a quick reheat when you’re short on time.
So whether you’re making these for Easter, Mother’s Day, or just Sunday Brunch, you’re going to love them. And can enjoy them, as they are relatively guilt-free.
- 1 ⅓ cup Gluten-Free flour
- ½ cup oat flour *See notes
- ¼ cup cocoa powder
- 2 teaspoon baking powder
- ½ teaspoon espresso powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 ½ cup soy milk, or other non-dairy milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ¼ cup aquafaba, whipped to stiff peaks with ⅛ teaspoon cream of tartar
- ⅓ cup semi-sweet mini chocolate chips
- Chocolate Sauce **See notes
- Fresh fruit or berries
- Coconut whipped cream
- Preheat waffle iron according to manufacturer's’ instructions and grease as needed.
- In a large bowl whisk together the Dry ingredients (gluten-free flour, oat flour, cocoa powder, baking powder, espresso powder, cinnamon, and salt).
- In a measuring cup combine the soy milk, apple cider vinegar, maple syrup, and vanilla.
- Create a well in the center of the dry ingredient and pour in the soy milk mixture. Whisk until completely smooth.
- In a clean bowl combine the aquafaba and cream of tartar. Whip with an electric hand mixer until stiff peaks form.
- Fold the the aquafaba mixture into the batter until no streaks remain.
- Gently fold in the chocolate chips.
- Pour a ⅓ cup to a ½ cup of batter into waffle iron and cook according to manufacturer’s instructions, about 4-5 minutes.
- Keep waffles in an oven preheated to 190°F to keep warm while repeating with the remaining batter.
- Serve hot topped with fruit, coconut cream, and chocolate sauce.
- Any leftover waffles can be stored in the freezer for up to one month.
**To make the chocolate sauce, combine ½ cup of soy milk and 2.5 ounces of dark chocolate in a double boiler. Heat until completely melted and smooth.