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
- cornstarch
- baking powder
- lite coconut milk
- maple syrup
- raw cashew butter
- vanilla
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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If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Vegan Vanilla Cake Waffles
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
- 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.
Notes
Well, these just came into my inbox as I opened to get a little work in this morning and now I’m sitting here wishing I was your neighbor! They look delicious!! I think I’m with your hubby on sweet breakfasts, I love vanilla more than chocolate. Dessert is another thing, but these look absolutely prefect! I’ll have to give them a try with the kiddos!
Haha, I wish you were my neighbor too, lol! We could have some major feasts! Thanks girl! Yes, I’m a huge huge chocolate fan as you know, but when it comes down to my favorite cake flavor, classic vanilla with vanilla frosting is my fav, although chocolate is a VERY close 2nd! It also depends on my mood, I won’t say not to hardly any cake, lol.
Just to let you know: your amount for the coconut milk says a 1 oz. can. I don’t think you meant that. These sound wonderful! Need to make them tonight.
Thank you so much Sue, fixed! Thank you for catching that 🙂 Oh great, can’t wait to hear what you think of them!
Can almond butter be used instead of cashew butter?
Hi Jen! Yes, definitely, just use the same weight amount. They will not have as much of a cake flavor with the almond butter but would still be delicious!
Can i substitute arrowroot for the cornstarch? My daughter is on any elimination diet and can’t have cornstarch. I would love to make this for her. I’m sure she would love it as we haven’t made one recipe yet that we haven’t loved!!!!
Hi Chele! Can she do tapioca starch? That would work better, but you can try arrowroot if you like. I have not tested it personally but I’d imagine it would work very similar and since they are waffles, it’s not as crucial as with a cake.
Any suggested substitutions for the cashew butter? I have walnut butter that is made with walnuts and cashews….trying to not have to purchase anything extra 😉
Hi Megan! Oh yes, that would work great! Let me know how they turn out!
Would i be able to substitute arrowroot for the cornstarch??
Thank you for a brilliant recipe, they were perfect!
Yay! So happy they were a hit Rosemary, thank you so much for making them! I really appreciate the feedback. If you get a chance to star rate it, I would love it!
I made these on a whim this morning my husband was able to be home with us for breakfast, which is unusual! I LOVE the vanilla flavor. What a treat, and a special spin on a regular waffle. Love the extra pizzaz!
So wonderful to hear Amanda! So happy you loved them, thank you so much for making them and rating them!
This was my first time making GF waffles and I was not disappointed! The texture was perfect, the coconut milk gives them a nice richness, and it’s the perfect amount of vanilla and sweetness! I did use powdered peanut butter instead of cashew butter because that’s what I had but they were still amazing!
Ha, 2 Amandas in a row, hehe! Thank you so much for making these and sharing them on IG today! I’m so thrilled you loved them! Thanks for taking the time to leave this wonderful review!
A syrup-optional waffle that tastes like cake and is made with CASHEW BUTTER–this literally sounds like my dream!! I was wondering where the “cake” part came from because I know it’s not like you to just throw words around, but cashew butter in waffles (or pancakes) is genius! Well and cashew butter in everything/anything else ha, that stuff is just amazing. And I appreciate that you were not shy with the vanilla extract either, or i bet vanilla bean powder would even be amazing here. I actually agree with your husband–while I love chocolate waffles/pancakes, I would always rather a simple vanilla stack and all the toppings instead. I feel similarly about ice cream 🙂 And that perfect texture even with oat flour–these look so so good, Brandi!
Haha, thanks girl, they are definitely dream pancakes! Olivia literally ate them as a “snack” after school yesterday with no syrup because they are so good and have such a yummy cake flavor. Haha! Cashew butter is like a dangerous obsession. That stuff is magic in savory and sweet and the creaminess is off the charts. I’m making my Snickerdoodles today with them too because I love that stuff so much. Oh yes, vanilla bean powder I use in pancakes a lot too, man that stuff is addicting! I went with extract here and for most recipes since I know it’s easiest and I know I’d get 10 billion questions about subbing, lol. Thanks my friend!
What a fun and brilliant recipe, Brandi! I’m always amazed with your creative ideas to veganize recipes. I would never have thought about bringing birthday cake to waffles, so fun!
Thank you so much for the compliment Nisha! You are too sweet!
I hate to ask, I know how hard you work on these recipes, but what flour would recommend to replace the oat flour? I am allergic to oats.
Hi Tracy! Spelt flour is the best sub for oat flour. If it must be gluten-free, then white sorghum flour is the best sub, although it may make them a tad more crumbly since it’s less binding and it will alter the flavor some. Oat flour is very neutral tasting and sorghum is more earthy almost spice like, but should still be delicious with the vanilla and cashew flavor. Let me know what you try out!
Thank you so much! I will try with the spelt flour.
You had me at vanilla!!! But vanilla CAKE waffles?!?! Yes, please!!!!! I am a vanilla addict and will take it over chocolate most days so this recipe is screaming “make me NOW!” And I would if I had a waffle maker. Haha!! I love that you used cashew butter in the batter…that stuff is dangerously goooood! Creamy, rich, and I swear it makes everything better. I’m drooling all over these photos, Brandi! Gimme a stack with extra maple syrup, please!! Speaking of maple…um, your pour shots are perfection!!
Aww, thank you so much my friend! So glad you love the shots…pour shots are always so tricky, lol! I wish you could eat oats and try these because they really do taste like cake! Thank you for the sweet comment and I’m still dreaming of your chai waffles, they were SO good!!
Made these this morning and they were so delicious! I used a belgian waffle maker and needed 4, and once I started measuring things out I knew I wouldn’t have enough batter, so I ended up having to double the recipe and that is enough for 5 waffles…maybe 6. I only had 1 can of coconut milk so I added 1 3/4 cup soy milk. All 4 of us really loved them! I’m about to go put my photo of them on Instagram…???
Yay, so very happy to hear this Debbie, thank you for the wonderful review!
On repeat every week!
The first time they had these, “OMG they totally taste like vanilla cupcakes!” We top them with fresh strawberries & blueberries. I find that I don’t eat them with syrup that way 🙂 I prep the dry & wet ingredients the night before and then in the morning, super easy breakfast is ready to go!
Thank you for such another funtastic recipe!
So very happy to hear you and the kids love these Tami! Thank you so much for making them and I love hearing they are on repeat and really do taste like vanilla cake, yay!
My youngest was recently diagnosed with food allergies…wheat, dairy, egg, and soy. This recipe was so easy, quick, affordable, and most importantly. ….delicious! I have 3 kids and they all devoured these waffles. I’ve tried many over the counter gluten free pancake waffle mixes and they all taste terrible. Thank you for creating this!
That is so awesome to hear Monica, yay for all 3 kids loving them!! Thank you for leaving this amazing feedback!
Hi Brandi, I’m loving your recipes! I cannot find instructions on making cashew butter, I found peanut/cashew on VitaMix’s website, and it went really well but not for cashew only. When I tried cashews only I had a tough time getting the VitaMix to do a good job, it was pretty dry and didn’t flow well at all. Is there something I should do to prep the cashews prior to blending them? Or is a food processor the proper tool?
Hi Gary! Thank you, so glad to hear that! For the cashew butter, I always make my own and in the food processor. Since cashews are not oily and very dry, a vitamix does not work well. To make it, just add 2 cups RAW, unsalted cashews to a food processor and process for about 10 minutes or so. You will need to scrape the sides down a few times during, particularly in the beginning as it will go through chunky stages. Process until completely silky smooth, do not stop until it becomes almost pour-able like almond butter and dripping off of a spoon easily. Just when you think it’s done, keep going. It should be like a smooth buttercream frosting texture basically. Then just use the amount listed for in the recipe.
These sound absolutely delicious! I want to make them for my daughter who is allergic to wheat. She also can’t have vanilla extract. Would you happen to know of a good substitute for the vanilla extract? Thank you!
Hi Jana! You can just sub with a vanilla powder which is usually just vanilla bean extractives with a little sweetener. I have some at home and it is alcohol-free and so delicious. You usually need 1/4-1/2 teaspoon of the powder per teaspoon of vanilla extract. Williams Sonoma, Sur La Table and Amazon all sell them. I’m sure other stores do as well and it lasts a long time. Hope this helps!
I made these tonight to prep breakfast for tomorrow morning. My son is allergic to cashews so I subbed the cashew butter for half cocoa butter and half almond butter. The batter was sooooooo good. But I remembered I SUCK at making waffles. Is there a way to translate this into a pancake recipe instead?
Hi Stephanie! I honestly am not sure if they will translate well to pancakes without testing it. Pancakes are more finicky than waffles since they are much thicker. I am not sure if these would cook through in the centers. It’s easy to make any pancake recipe into waffles but not vice versa. I personally would add 2 more tablespoons of starch and think that would help you ensure they turn out more fluffy. Make sure the pan is heated up several minutes and cook them over low heat until the edges and top have a dry look, then flip. Also, if the batter you already made and it’s sits overnight, that may really alter the result too. I just don’t know, you’ll have to test them and see!
Just tried these and they are delicious!! But you need a new waffle maker, I just poured mine straight in and had no problem popping them out. I never need to use any oil in it and it’s just use a cheap $17 dollar Oster 🙂
so glad you enjoyed them Kate! Haha, mine is a new All clad one and wasn’t cheap and will most definitely stick without oil, that is too funny!! So odd!
I had to sub tahini because I didn’t have any cashew butter prepared. My daughter and I loved them. They are very sweet and fun to eat plain. I made the mistake of putting syrup on mine. I won’t do that again when I make these in the future. They smelled amazing while cooking and tasted perfect. Brandi you truly are an expert with sweets and baking. The waffles reminded me of cake. We loved them
You are so very kind Coletha, thank you so much! So glad these were a hit!
Simply delicious. Nice and sweet and cake like. Can eat them plan
Brandi, these were divine! A hit with all five kids and the omni husband. You are amazing!
Aww yay, really glad to hear that!! Thank you Alisa!
We were gifted a waffle maker for Christmas and I knew exactly where to look for a recipe!! These were the BEST waffles we’ve ever had!!! You would never even guess that they were gluten free – the texture was incredible – fluffy and not gummy or chewy. I made one minor adjustment by using tapioca flour instead of cornstarch because that’s what I had on hand. Ours is a Belgian waffle maker so we didn’t get as many waffles, but they were super thick and fluffy and absolutely delicious!! This will definitely be our go-to recipe!
Yay Mandy! Really thrilled to hear how much these were the best waffles you’ve ever had!! The cashew butter and oat flour really does make the yummiest cakey flavor, right?! Yes, tapioca works well in waffles in place of cornstarch, I’ve used it here too! Thank you so much for making them! ❤️❤️
I’ve been looking for a vegan waffle recipe and this one seems amazing but I don’t need to make it gluten free – can I substitute regular flour and if so, how much and will that change any other ingredients (like the starch)? Also, if I don’t have time to make up the cashew butter beforehand, is it okay to sub tahini as someone above mentioned that she did? Thanks so much – can’t wait to try!
Hi! I honestly do not know how much regular flour to tell you to use because I’ve only ever made it as written because the texture and taste is so delicious as written. Regular flour is much more absorbent. And as far as the tahini, I’ve never tried that either, it’s much more bitter so while that person may have liked it, I personally find it very strong in baked goods and it will leave an aftertaste here. It’s the cashew butter that gives such amazing flavor and cake-like flavor. Honestly, since you want to change the main ingredients, I think it may be easier for you to use a recipe that is already written using regular ingredients. There are tons of vegan waffle recipes online on google. I just can’t tell you what to change without having tested it and knowing if it would work well compared to how great these are as written. You can always experiment, but I can’t guarantee results. You would need more milk for sure since regular flour is more thick and drying.
Hi there:) You may have answered this already, but, do you think I could use my All Clad Belgian Waffle maker? If so, how long should I let them cook for?
Thank you so much!!!
Kristi H.
Hi! Sure I assume that would work, I don’t own one so I can’t tell you how long they will take but I think since they are larger than my waffle maker, it may make a couple less waffles but they would be bigger I think?