These are the BEST Vegan Waffles! They are crispy, so fluffy, and very simple with only pantry ingredients! I share some foolproof tips so they’re perfect and great for meal prep!
If there’s one thing I know for sure, I LOVE waffles. Waffles of all kinds. I love sweet waffles . I love savoury waffles . Gluten free waffles . Even Mac and cheese waffles ! Today I’m finally sharing some super easy, fluffy, classic buttermilk vegan waffles . These are honestly my absolute favourite, and they’re pantry friendly too! They have that ideal texture of crispy on the outside and fluffy on the inside, and they’re meal prep perfect. I usually just double a batch and I’m good to go.
When made properly, homemade vegan waffles taste like they’re fresh from your favourite diner or breakfast spot. Here are some of my top tips:
- Test to ensure that your baking powder is still active . Let’s just say I’ve confidently whipped up a double batch of pancakes only to realise I had tossed my good baking powder and kept the expired one. We don’t want that! It’s very easy to test and will make all the difference in getting your pancakes nice and fluffy!
- Don’t overmix your batter. Like, seriously. Lumpy waffle batter is key for light and fluffy waffles, so ensure that it looks similar to the photos above.
- Sifting your ingredients really helps with the fluffiness. If you don’t have a strainer, sieve or sifter , that’s okay, you can still make the recipe. I do recommend it, however.
- While waffles aren’t as precise as baking a cake , I would still recommend weighing out your ingredients. It ensures the perfect consistency of the batter.
- Ensure all your wet ingredients are room temperature. Cold soy milk doesn’t mix very well, so I always pull a new container (I usually make several batches of waffles at a time) OR I take my bottle from the fridge, pour out what I need and warm it up in the microwave so it’s room temperature. If you’re planning ahead, you can always just leave it on your counter until it is room temperature.
- Always lightly grease your waffle iron. The oil in the batter is for crispiness but also helps with them not sticking to the waffle iron.
- ALWAYS let the steam from your waffle iron dissipate before you open the waffle iron. If there’s steam, it’s still cooking!!
- Freeze your vegan waffles so they last! I recommend flash freezing them, then heating them up in your toaster oven. They remain just as light and fluffy.
Related Recipes
- Lemon Poppyseed Waffles
- Vegan Waffles
- Orange Cranberry Waffles
- Banana Bread Waffles
- Mac and Cheese Waffles
- Jalapeño Cornbread Waffles
- Vegan Pumpkin Waffles
- PB and J Waffles
- Vegan Pancakes
- Top them with Blueberry Sauce
Ingredients
- 1 ½ cups unsweetened soy milk , (360mL) or coconut milk or any vegan milk
- 2 teaspoons apple cider vinegar , (10mL) or lemon juice
- 2 cups all-purpose flour , ( 240g )
- 1 tablespoon baking powder , ( 14.4g )
- ½ teaspoon sea salt , ( 2.8g )
- 1 tablespoon brown sugar , ( 12.5g ) or maple syrup
- ¼ cup melted coconut oil , (60mL) or melted vegan butter or any oil
- ½ teaspoon vanilla extract , (2.1g)
- fruits to serve or a dollop of vegan whipped cream
Instructions
- Mix the nut milk, vanilla extract and the lemon juice or ACV together in a small bowl/measuring cup. Set aside for about 5 minutes – this will make the vegan buttermilk.
- In a large bowl, sift the flour, baking powder and salt. The sifting really helps to make the waffles fluffy.
- Add the sugar, melted butter/oil, buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. It’s okay (and normal) to have some lumps. The batter should be thick and scoopable.
- Turn on and preheat your waffle maker according to which done level that you want. I set mine to about medium because I like mine crisp and golden but also very fluffy.
- Using a ½ cup ( 120mL ) measuring cup, scoop out some batter and pour/spread into the middle of the greased waffle maker. You don’t need to push it to the edges. Close and let cook until the steam has COMPLETELY stopped from the waffle maker. Don’t open it before the steam is finished!
- Remove each waffle and place on a baking sheet in your oven or toaster oven on “warm” or 200°F/95°C to keep warm and crispy until finished with the entire batter. Continue with the rest of the batter.
- Serve with your favourite toppings like blueberry sauce and enjoy!
Notes
- Test to ensure that your baking powder is still active . Let’s just say I’ve confidently whipped up a double batch of pancakes only to realise I had tossed my good baking powder and kept the expired one. We don’t want that! It’s very easy to test and will make all the difference in getting your pancakes nice and fluffy!
- Don’t overmix your batter. Like, seriously. Lumpy waffle batter is key for light and fluffy waffles, so ensure that it looks similar to the photos above.
- Sifting your ingredients really helps with the fluffiness. If you don’t have a strainer, sieve or sifter , that’s okay, you can still make the recipe. I do recommend it, however.
- While waffles aren’t as precise as baking a cake , I would still recommend weighing out your ingredients. It ensures the perfect consistency of the batter.
- Ensure all your wet ingredients are room temperature. Cold soy milk doesn’t mix very well, so I always pull a new container (I usually make several batches of waffles at a time) OR I take my bottle from the fridge, pour out what I need and warm it up in the microwave so it’s room temperature. If you’re planning ahead, you can always just leave it on your counter until it is room temperature.
- Always lightly grease your waffle iron. The oil in the batter is for crispiness but also helps with them not sticking to the waffle iron.
- ALWAYS let the steam from your waffle iron dissipate before you open the waffle iron. If there’s steam, it’s still cooking!!
- Freeze your vegan waffles so they last! I recommend flash freezing them, then heating them up in your toaster oven. They remain just as light and fluffy.
These are the BEST Vegan Waffles! They are crispy, so fluffy, and very simple with only pantry ingredients! I share some foolproof tips so they’re perfect and great for meal prep!
If there’s one thing I know for sure, I LOVE waffles. Waffles of all kinds. I love sweet waffles . I love savoury waffles . Gluten free waffles . Even Mac and cheese waffles ! Today I’m finally sharing some super easy, fluffy, classic buttermilk vegan waffles . These are honestly my absolute favourite, and they’re pantry friendly too! They have that ideal texture of crispy on the outside and fluffy on the inside, and they’re meal prep perfect. I usually just double a batch and I’m good to go.
When made properly, homemade vegan waffles taste like they’re fresh from your favourite diner or breakfast spot. Here are some of my top tips:
- Test to ensure that your baking powder is still active . Let’s just say I’ve confidently whipped up a double batch of pancakes only to realise I had tossed my good baking powder and kept the expired one. We don’t want that! It’s very easy to test and will make all the difference in getting your pancakes nice and fluffy!
- Don’t overmix your batter. Like, seriously. Lumpy waffle batter is key for light and fluffy waffles, so ensure that it looks similar to the photos above.
- Sifting your ingredients really helps with the fluffiness. If you don’t have a strainer, sieve or sifter , that’s okay, you can still make the recipe. I do recommend it, however.
- While waffles aren’t as precise as baking a cake , I would still recommend weighing out your ingredients. It ensures the perfect consistency of the batter.
- Ensure all your wet ingredients are room temperature. Cold soy milk doesn’t mix very well, so I always pull a new container (I usually make several batches of waffles at a time) OR I take my bottle from the fridge, pour out what I need and warm it up in the microwave so it’s room temperature. If you’re planning ahead, you can always just leave it on your counter until it is room temperature.
- Always lightly grease your waffle iron. The oil in the batter is for crispiness but also helps with them not sticking to the waffle iron.
- ALWAYS let the steam from your waffle iron dissipate before you open the waffle iron. If there’s steam, it’s still cooking!!
- Freeze your vegan waffles so they last! I recommend flash freezing them, then heating them up in your toaster oven. They remain just as light and fluffy.
Related Recipes
- Lemon Poppyseed Waffles
- Vegan Waffles
- Orange Cranberry Waffles
- Banana Bread Waffles
- Mac and Cheese Waffles
- Jalapeño Cornbread Waffles
- Vegan Pumpkin Waffles
- PB and J Waffles
- Vegan Pancakes
- Top them with Blueberry Sauce
Ingredients
- 1 ½ cups unsweetened soy milk , (360mL) or coconut milk or any vegan milk
- 2 teaspoons apple cider vinegar , (10mL) or lemon juice
- 2 cups all-purpose flour , ( 240g )
- 1 tablespoon baking powder , ( 14.4g )
- ½ teaspoon sea salt , ( 2.8g )
- 1 tablespoon brown sugar , ( 12.5g ) or maple syrup
- ¼ cup melted coconut oil , (60mL) or melted vegan butter or any oil
- ½ teaspoon vanilla extract , (2.1g)
- fruits to serve or a dollop of vegan whipped cream
Instructions
- Mix the nut milk, vanilla extract and the lemon juice or ACV together in a small bowl/measuring cup. Set aside for about 5 minutes – this will make the vegan buttermilk.
- In a large bowl, sift the flour, baking powder and salt. The sifting really helps to make the waffles fluffy.
- Add the sugar, melted butter/oil, buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. It’s okay (and normal) to have some lumps. The batter should be thick and scoopable.
- Turn on and preheat your waffle maker according to which done level that you want. I set mine to about medium because I like mine crisp and golden but also very fluffy.
- Using a ½ cup ( 120mL ) measuring cup, scoop out some batter and pour/spread into the middle of the greased waffle maker. You don’t need to push it to the edges. Close and let cook until the steam has COMPLETELY stopped from the waffle maker. Don’t open it before the steam is finished!
- Remove each waffle and place on a baking sheet in your oven or toaster oven on “warm” or 200°F/95°C to keep warm and crispy until finished with the entire batter. Continue with the rest of the batter.
- Serve with your favourite toppings like blueberry sauce and enjoy!
Notes
- Test to ensure that your baking powder is still active . Let’s just say I’ve confidently whipped up a double batch of pancakes only to realise I had tossed my good baking powder and kept the expired one. We don’t want that! It’s very easy to test and will make all the difference in getting your pancakes nice and fluffy!
- Don’t overmix your batter. Like, seriously. Lumpy waffle batter is key for light and fluffy waffles, so ensure that it looks similar to the photos above.
- Sifting your ingredients really helps with the fluffiness. If you don’t have a strainer, sieve or sifter , that’s okay, you can still make the recipe. I do recommend it, however.
- While waffles aren’t as precise as baking a cake , I would still recommend weighing out your ingredients. It ensures the perfect consistency of the batter.
- Ensure all your wet ingredients are room temperature. Cold soy milk doesn’t mix very well, so I always pull a new container (I usually make several batches of waffles at a time) OR I take my bottle from the fridge, pour out what I need and warm it up in the microwave so it’s room temperature. If you’re planning ahead, you can always just leave it on your counter until it is room temperature.
- Always lightly grease your waffle iron. The oil in the batter is for crispiness but also helps with them not sticking to the waffle iron.
- ALWAYS let the steam from your waffle iron dissipate before you open the waffle iron. If there’s steam, it’s still cooking!!
- Freeze your vegan waffles so they last! I recommend flash freezing them, then heating them up in your toaster oven. They remain just as light and fluffy.
These are the BEST Vegan Waffles! They are crispy, so fluffy, and very simple with only pantry ingredients! I share some foolproof tips so they’re perfect and great for meal prep!
If there’s one thing I know for sure, I LOVE waffles. Waffles of all kinds. I love sweet waffles . I love savoury waffles . Gluten free waffles . Even Mac and cheese waffles ! Today I’m finally sharing some super easy, fluffy, classic buttermilk vegan waffles . These are honestly my absolute favourite, and they’re pantry friendly too! They have that ideal texture of crispy on the outside and fluffy on the inside, and they’re meal prep perfect. I usually just double a batch and I’m good to go.
When made properly, homemade vegan waffles taste like they’re fresh from your favourite diner or breakfast spot. Here are some of my top tips:
- Test to ensure that your baking powder is still active . Let’s just say I’ve confidently whipped up a double batch of pancakes only to realise I had tossed my good baking powder and kept the expired one. We don’t want that! It’s very easy to test and will make all the difference in getting your pancakes nice and fluffy!
- Don’t overmix your batter. Like, seriously. Lumpy waffle batter is key for light and fluffy waffles, so ensure that it looks similar to the photos above.
- Sifting your ingredients really helps with the fluffiness. If you don’t have a strainer, sieve or sifter , that’s okay, you can still make the recipe. I do recommend it, however.
- While waffles aren’t as precise as baking a cake , I would still recommend weighing out your ingredients. It ensures the perfect consistency of the batter.
- Ensure all your wet ingredients are room temperature. Cold soy milk doesn’t mix very well, so I always pull a new container (I usually make several batches of waffles at a time) OR I take my bottle from the fridge, pour out what I need and warm it up in the microwave so it’s room temperature. If you’re planning ahead, you can always just leave it on your counter until it is room temperature.
- Always lightly grease your waffle iron. The oil in the batter is for crispiness but also helps with them not sticking to the waffle iron.
- ALWAYS let the steam from your waffle iron dissipate before you open the waffle iron. If there’s steam, it’s still cooking!!
- Freeze your vegan waffles so they last! I recommend flash freezing them, then heating them up in your toaster oven. They remain just as light and fluffy.
Related Recipes
- Lemon Poppyseed Waffles
- Vegan Waffles
- Orange Cranberry Waffles
- Banana Bread Waffles
- Mac and Cheese Waffles
- Jalapeño Cornbread Waffles
- Vegan Pumpkin Waffles
- PB and J Waffles
- Vegan Pancakes
- Top them with Blueberry Sauce
Ingredients
- 1 ½ cups unsweetened soy milk , (360mL) or coconut milk or any vegan milk
- 2 teaspoons apple cider vinegar , (10mL) or lemon juice
- 2 cups all-purpose flour , ( 240g )
- 1 tablespoon baking powder , ( 14.4g )
- ½ teaspoon sea salt , ( 2.8g )
- 1 tablespoon brown sugar , ( 12.5g ) or maple syrup
- ¼ cup melted coconut oil , (60mL) or melted vegan butter or any oil
- ½ teaspoon vanilla extract , (2.1g)
- fruits to serve or a dollop of vegan whipped cream
Instructions
- Mix the nut milk, vanilla extract and the lemon juice or ACV together in a small bowl/measuring cup. Set aside for about 5 minutes – this will make the vegan buttermilk.
- In a large bowl, sift the flour, baking powder and salt. The sifting really helps to make the waffles fluffy.
- Add the sugar, melted butter/oil, buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. It’s okay (and normal) to have some lumps. The batter should be thick and scoopable.
- Turn on and preheat your waffle maker according to which done level that you want. I set mine to about medium because I like mine crisp and golden but also very fluffy.
- Using a ½ cup ( 120mL ) measuring cup, scoop out some batter and pour/spread into the middle of the greased waffle maker. You don’t need to push it to the edges. Close and let cook until the steam has COMPLETELY stopped from the waffle maker. Don’t open it before the steam is finished!
- Remove each waffle and place on a baking sheet in your oven or toaster oven on “warm” or 200°F/95°C to keep warm and crispy until finished with the entire batter. Continue with the rest of the batter.
- Serve with your favourite toppings like blueberry sauce and enjoy!
Notes
- Test to ensure that your baking powder is still active . Let’s just say I’ve confidently whipped up a double batch of pancakes only to realise I had tossed my good baking powder and kept the expired one. We don’t want that! It’s very easy to test and will make all the difference in getting your pancakes nice and fluffy!
- Don’t overmix your batter. Like, seriously. Lumpy waffle batter is key for light and fluffy waffles, so ensure that it looks similar to the photos above.
- Sifting your ingredients really helps with the fluffiness. If you don’t have a strainer, sieve or sifter , that’s okay, you can still make the recipe. I do recommend it, however.
- While waffles aren’t as precise as baking a cake , I would still recommend weighing out your ingredients. It ensures the perfect consistency of the batter.
- Ensure all your wet ingredients are room temperature. Cold soy milk doesn’t mix very well, so I always pull a new container (I usually make several batches of waffles at a time) OR I take my bottle from the fridge, pour out what I need and warm it up in the microwave so it’s room temperature. If you’re planning ahead, you can always just leave it on your counter until it is room temperature.
- Always lightly grease your waffle iron. The oil in the batter is for crispiness but also helps with them not sticking to the waffle iron.
- ALWAYS let the steam from your waffle iron dissipate before you open the waffle iron. If there’s steam, it’s still cooking!!
- Freeze your vegan waffles so they last! I recommend flash freezing them, then heating them up in your toaster oven. They remain just as light and fluffy.
These are the BEST Vegan Waffles! They are crispy, so fluffy, and very simple with only pantry ingredients! I share some foolproof tips so they’re perfect and great for meal prep!
If there’s one thing I know for sure, I LOVE waffles. Waffles of all kinds. I love sweet waffles . I love savoury waffles . Gluten free waffles . Even Mac and cheese waffles ! Today I’m finally sharing some super easy, fluffy, classic buttermilk vegan waffles . These are honestly my absolute favourite, and they’re pantry friendly too! They have that ideal texture of crispy on the outside and fluffy on the inside, and they’re meal prep perfect. I usually just double a batch and I’m good to go.
When made properly, homemade vegan waffles taste like they’re fresh from your favourite diner or breakfast spot. Here are some of my top tips:
- Test to ensure that your baking powder is still active . Let’s just say I’ve confidently whipped up a double batch of pancakes only to realise I had tossed my good baking powder and kept the expired one. We don’t want that! It’s very easy to test and will make all the difference in getting your pancakes nice and fluffy!
- Don’t overmix your batter. Like, seriously. Lumpy waffle batter is key for light and fluffy waffles, so ensure that it looks similar to the photos above.
- Sifting your ingredients really helps with the fluffiness. If you don’t have a strainer, sieve or sifter , that’s okay, you can still make the recipe. I do recommend it, however.
- While waffles aren’t as precise as baking a cake , I would still recommend weighing out your ingredients. It ensures the perfect consistency of the batter.
- Ensure all your wet ingredients are room temperature. Cold soy milk doesn’t mix very well, so I always pull a new container (I usually make several batches of waffles at a time) OR I take my bottle from the fridge, pour out what I need and warm it up in the microwave so it’s room temperature. If you’re planning ahead, you can always just leave it on your counter until it is room temperature.
- Always lightly grease your waffle iron. The oil in the batter is for crispiness but also helps with them not sticking to the waffle iron.
- ALWAYS let the steam from your waffle iron dissipate before you open the waffle iron. If there’s steam, it’s still cooking!!
- Freeze your vegan waffles so they last! I recommend flash freezing them, then heating them up in your toaster oven. They remain just as light and fluffy.
Related Recipes
- Lemon Poppyseed Waffles
- Vegan Waffles
- Orange Cranberry Waffles
- Banana Bread Waffles
- Mac and Cheese Waffles
- Jalapeño Cornbread Waffles
- Vegan Pumpkin Waffles
- PB and J Waffles
- Vegan Pancakes
- Top them with Blueberry Sauce
Ingredients
- 1 ½ cups unsweetened soy milk , (360mL) or coconut milk or any vegan milk
- 2 teaspoons apple cider vinegar , (10mL) or lemon juice
- 2 cups all-purpose flour , ( 240g )
- 1 tablespoon baking powder , ( 14.4g )
- ½ teaspoon sea salt , ( 2.8g )
- 1 tablespoon brown sugar , ( 12.5g ) or maple syrup
- ¼ cup melted coconut oil , (60mL) or melted vegan butter or any oil
- ½ teaspoon vanilla extract , (2.1g)
- fruits to serve or a dollop of vegan whipped cream
Instructions
- Mix the nut milk, vanilla extract and the lemon juice or ACV together in a small bowl/measuring cup. Set aside for about 5 minutes – this will make the vegan buttermilk.
- In a large bowl, sift the flour, baking powder and salt. The sifting really helps to make the waffles fluffy.
- Add the sugar, melted butter/oil, buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. It’s okay (and normal) to have some lumps. The batter should be thick and scoopable.
- Turn on and preheat your waffle maker according to which done level that you want. I set mine to about medium because I like mine crisp and golden but also very fluffy.
- Using a ½ cup ( 120mL ) measuring cup, scoop out some batter and pour/spread into the middle of the greased waffle maker. You don’t need to push it to the edges. Close and let cook until the steam has COMPLETELY stopped from the waffle maker. Don’t open it before the steam is finished!
- Remove each waffle and place on a baking sheet in your oven or toaster oven on “warm” or 200°F/95°C to keep warm and crispy until finished with the entire batter. Continue with the rest of the batter.
- Serve with your favourite toppings like blueberry sauce and enjoy!
Notes
- Test to ensure that your baking powder is still active . Let’s just say I’ve confidently whipped up a double batch of pancakes only to realise I had tossed my good baking powder and kept the expired one. We don’t want that! It’s very easy to test and will make all the difference in getting your pancakes nice and fluffy!
- Don’t overmix your batter. Like, seriously. Lumpy waffle batter is key for light and fluffy waffles, so ensure that it looks similar to the photos above.
- Sifting your ingredients really helps with the fluffiness. If you don’t have a strainer, sieve or sifter , that’s okay, you can still make the recipe. I do recommend it, however.
- While waffles aren’t as precise as baking a cake , I would still recommend weighing out your ingredients. It ensures the perfect consistency of the batter.
- Ensure all your wet ingredients are room temperature. Cold soy milk doesn’t mix very well, so I always pull a new container (I usually make several batches of waffles at a time) OR I take my bottle from the fridge, pour out what I need and warm it up in the microwave so it’s room temperature. If you’re planning ahead, you can always just leave it on your counter until it is room temperature.
- Always lightly grease your waffle iron. The oil in the batter is for crispiness but also helps with them not sticking to the waffle iron.
- ALWAYS let the steam from your waffle iron dissipate before you open the waffle iron. If there’s steam, it’s still cooking!!
- Freeze your vegan waffles so they last! I recommend flash freezing them, then heating them up in your toaster oven. They remain just as light and fluffy.
Vegan Waffles (Fluffy and Crispy)
Ingredients
- 1 ½ cups unsweetened soy milk (360mL) or coconut milk or any vegan milk
- 2 teaspoons apple cider vinegar (10mL) or lemon juice
- 2 cups all-purpose flour ( 240g )
- 1 tablespoon baking powder ( 14.4g )
- ½ teaspoon sea salt ( 2.8g )
- 1 tablespoon brown sugar ( 12.5g ) or maple syrup
- ¼ cup melted coconut oil (60mL) or melted vegan butter or any oil
- ½ teaspoon vanilla extract (2.1g)
- fruits to serve or a dollop of vegan whipped cream
Instructions
- Mix the nut milk, vanilla extract and the lemon juice or ACV together in a small bowl/measuring cup. Set aside for about 5 minutes - this will make the vegan buttermilk.
- In a large bowl, sift the flour, baking powder and salt. The sifting really helps to make the waffles fluffy.
- Add the sugar, melted butter/oil, buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. It’s okay (and normal) to have some lumps. The batter should be thick and scoopable.
- Turn on and preheat your waffle maker according to which done level that you want. I set mine to about medium because I like mine crisp and golden but also very fluffy.
- Using a ½ cup ( 120mL ) measuring cup, scoop out some batter and pour/spread into the middle of the greased waffle maker. You don’t need to push it to the edges. Close and let cook until the steam has COMPLETELY stopped from the waffle maker. Don’t open it before the steam is finished!
- Remove each waffle and place on a baking sheet in your oven or toaster oven on “warm” or 200°F/95°C to keep warm and crispy until finished with the entire batter. Continue with the rest of the batter.
- Serve with your favourite toppings like blueberry sauce and enjoy!
Video
Notes
- Test to ensure that your baking powder is still active . Let’s just say I’ve confidently whipped up a double batch of pancakes only to realise I had tossed my good baking powder and kept the expired one. We don’t want that! It’s very easy to test and will make all the difference in getting your pancakes nice and fluffy!
- Don’t overmix your batter. Like, seriously. Lumpy waffle batter is key for light and fluffy waffles, so ensure that it looks similar to the photos above.
- Sifting your ingredients really helps with the fluffiness. If you don’t have a strainer, sieve or sifter , that’s okay, you can still make the recipe. I do recommend it, however.
- While waffles aren’t as precise as baking a cake , I would still recommend weighing out your ingredients. It ensures the perfect consistency of the batter.
- Ensure all your wet ingredients are room temperature. Cold soy milk doesn’t mix very well, so I always pull a new container (I usually make several batches of waffles at a time) OR I take my bottle from the fridge, pour out what I need and warm it up in the microwave so it’s room temperature. If you’re planning ahead, you can always just leave it on your counter until it is room temperature.
- Always lightly grease your waffle iron. The oil in the batter is for crispiness but also helps with them not sticking to the waffle iron.
- ALWAYS let the steam from your waffle iron dissipate before you open the waffle iron. If there’s steam, it’s still cooking!!
- Freeze your vegan waffles so they last! I recommend flash freezing them, then heating them up in your toaster oven. They remain just as light and fluffy.
Nutrition
Vegan Waffles (Fluffy and Crispy) https://jessicainthekitchen.com/vegan-waffles/ May 29, 2020
This Chocolate Mug Cake (Vegan) will totally blow you away! It’s vegan and made with very easy pantry ingredients in under 5 minutes start to finish. It has an incredible chocolate-y flavour that’s so addictive!
When I first came out with my Vegan Chocolate Cake , I didn’t realise how popular it would become! It’s been incredible seeing all your reviews and photos, and it let me know that I will definitely be coming with even more classics.
You know mug cakes are my thing. For my Vegan Banana Bread , I made my Banana Bread Mug Cake . For my Salted Tahini Chocolate Chip Cookies , I made my tahini chocolate chip mug cake . Now drum roll please presenting my Vegan Chocolate Mug Cake ! It’s for me, the perfect single size version of my chocolate cake! I can’t count how many times I’ve eaten this (I’ll just say it’s for testing!) so know for sure that you’ll LOVE IT!
What is a mug cake?
In case you don’t know, a mug cake is exactly what it sounds like. A quick single-serving cake that’s usually whipped up in your mug and cooked quickly in it too. It usually takes about a minute to two minutes to make, and the result is a fully cooked, delicious and moist mini cake. I’ve made one before that’s the #1 search result for vegan brownie mug cake , so be sure to check that one out too.
Needless to say – mug cakes are incredibly convenient and so tasty! You usually only want a single serving anyway, and the overall time is always less than 5 minutes to make!
Best tips for making mug cakes
Making a mug cake is pretty much foolproof, but these few tips help to make a big difference. I’ve tested mug cakes over 2 dozen times (yes!), and here are the top tips I took away:
- Use a wide short-ish mug (like the one in these photos!). If you have a variety to choose from, using this type of mug means the cake rises higher in a concentrated space. I’ve found this helps with cooking.
- Ensure to stir it all together. Don’t go whisking it for minutes on end, but ensure your entire mug cake is mixed. Since it’s such a small container it can be easy to miss the bottom. Just ensure you incorporate everything. Sometimes I scoop from the bottom up a few times to ensure this.
- Adjust your time based on your microwave. The times I’ve provided should work but yours may need an extra 10 seconds. It’ll cook edges to centre so just check the centre that it’s mostly cooked…BUT:
- BUT, don’t overcook. This will make your mug cake gummy and rubbery and dry. Remember that the mug cake will keep cooking while it’s cooling so it’s better to slightly under bake it .
- Let it cool for like 3 to 5 minutes before digging in. It really does make a difference, like how you’d let a cake or brownies cool first!
- I’ve included instructions for baking this in your oven too!
That’s it friends! Whip this up and enjoy so much!!
Other mug cake recipes
- Banana Bread Mug Cake
- Vegan Chocolate Brownie Mug Cake
- Chocolate Chip Tahini Mug Cake
- Pumpkin Butter Mug Cake
Ingredients
- 1 tablespoon oil , (15g) any oil of choice
- 3 tablespoons milk , (45mL) any vegan milk works
- 2 tablespoons granulated sugar , (24g) I use cane sugar, you can use brown or coconut too
- 2 tablespoons unsweetened cocoa powder , (10g)
- 3 tablespoons all purpose flour , (23g) or gluten free flour mix*
- 1/4 teaspoon baking powder , (1.2g)
- 1/8 teaspoon sea salt , (.4g)
- 1/2 teaspoon vanilla extract , (2.5mL)
- 1 tablespoon chocolate chips , (14g)
Instructions
- In a mug, add in the oil, milk, sugar and cocoa powder. Whisk together for about 15 seconds. Add in the flour, baking powder, sea salt and vanilla extract.
- Stir to combine for about 30 more seconds to ensure it’s all incorporated, ensuring you get the bottoms too. Add in the chocolate chips and fold in. Feel free to sprinkle some of them on top.
- Place in your microwave for 65 seconds for an 1100W microwave. The lower the wattage the higher the seconds but I would NOT go over 70 seconds (for 850W or 900W for example). It’s okay if it’s slightly undercooked because it’ll continue to cook while it cools. It’s better for it to be slightly undercooked than overcooked and dry. Remove and let cool for about 3 to 5 minutes. Trust me!
- If making in your oven, preheat oven to 350°F/180°C and bake in about a 3.5-inch ramekin (ensure it’s oven safe) for 25 minutes. Remove and allow to cool for about 5 minutes. Enjoy!
Notes
Best tips for making mug cakes
- Use a wide short-ish mug (like the one in these photos!). If you have a variety to choose from, using this type of mug means the cake rises higher in a concentrated space. I’ve found this helps with cooking.
- Ensure to stir it all together. Don’t go whisking it for minutes on end, but ensure your entire mug cake is mixed. Since it’s such a small container it can be easy to miss the bottom. Just ensure you incorporate everything. Sometimes I scoop from the bottom up a few times to ensure this.
- Adjust your time based on your microwave. The times I’ve provided should work but yours may need an extra 10 seconds. It’ll cook edges to centre so just check the centre that it’s mostly cooked…BUT:
- BUT, don’t overcook. This will make your mug cake gummy and rubbery and dry. Remember that the mug cake will keep cooking while it’s cooling so it’s better to slightly under bake it .
- Let it cool for like 3 to 5 minutes before digging in. It really does make a difference, like how you’d let a cake or brownies cool first!
- I’ve included instructions for baking this in your oven too!
