Vegan Chocolate Waffles

Total time35 min

Prep time10 min

Cook time20 min

4.9

(17)

Chocolate waffles for breakfast feel indulgent enough on a weekend morning, and this plant-based version delivers every bit of that deep, cocoa-rich satisfaction without any eggs or dairy in sight. The trick is a flax egg — ground flaxseed stirred into water until it thickens into a gel — which binds the batter beautifully and keeps the waffles from falling apart on the iron. Plant-based milk combined with a splash of apple cider vinegar creates a quick homemade buttermilk effect, giving the batter a subtle tang and helping the waffles lift and stay fluffy inside. Melted coconut oil adds richness in place of butter, and if you fold in the optional vegan chocolate chips, you get little pockets of melted chocolate in every bite. The exterior crisps up firm and golden, releasing cleanly from the iron after about four to five minutes — no sad, soggy waffles here. This recipe makes four servings, so it's just right for a small household brunch, and it pairs perfectly with fresh berries and a drizzle of maple syrup for a finish that feels genuinely special.

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Ingredients

4 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp water

For the batter

1 ½ cups all-purpose flour
⅓ cup unsweetened cocoa powder
2 tbsp organic cane sugar
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 ½ cups plant-based milk
1 tbsp apple cider vinegar
¼ cup coconut oil, melted and slightly cooled
1 tsp vanilla extract
⅓ cup vegan chocolate chips (optional)

For serving

maple syrup, for serving (optional)
fresh berries, for serving (optional)

Instructions

1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
In a medium bowl, combine the plant-based milk and apple cider vinegar. Stir briefly and let stand for 2 minutes, until slightly curdled.

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