This recipe for chocolate vegan waffles is probably about as close as you can get to making brownies in a waffle iron. I was craving chocolate one evening, but didn’t feel like spending the time making brownies in the oven. I did a little experimenting, and this is what I came up with.
Note that this recipe makes only two waffles–I haven’t tried doubling it yet because they are pretty rich, and these don’t seem to freeze as well as non-dessert waffles. Feel free to experiment, though, if you wish to make a larger number for company or kids! Also note that these truly are dark chocolate, i.e., we don’t like them overly sweet–you can adjust the cocoa/sugar ratios to your preference. If your waffle iron has a heat adjustment, you’ll want to set it a little lower than you would for waffles with a crispy exterior (I set our Waring Pro at a “4,” and left each waffle in for just under a minute past the waffle maker’s automatic “done” alarm).
- 3 T cocoa powder
- ¾ C spelt flour
- ½ t baking powder
- 1 t Ener-G egg replacer powder
- ½ t cinnamon (optional--if you wanted a Mexican chocolate "kick," you could also add a dash of cayenne pepper)
- ¼ t salt
- 3 T sugar
- 3 T canola oil
- ½ C plain soy creamer
- ¼ C unsweetened plain soymilk
- ½ t vanilla
- Mix the dry ingredients in one bowl (try to break up any cocoa clumps as much as possible) and the wet ingredients in another.
- Pour the wet into the dry and mix just until the dry ingredients are saturated.
- Cook on a waffle iron sprayed generously with oil (we generally use canola). Enjoy!