(adapted from The Minimalist Baker)
Serves 4-6. Total time about 30 mins with prep time of 20 mins


  • 1 and 1/2 cups (360ml) of Plant-Based Milk (see notes)
  • 1 tsp Apple Cider Vinegar or Lemon Juice
  • 1/4 Cup (60ml) melted coconut oil or vegan butter
  • 1 and 1/2 tsp vanilla paste
  • 2 tbsp (30ml) maple syrup
  • 1/3 cup and 1 TBS (37g) Cacao Powder
  • 1 and 1/2 cups of Unbleached Plain Flour (see notes)
  • 1/2 Cup (45g) Rolled Oats (GF if required)
  • 1 tbsp (7g) flaxseed meal
  • 1/4 tsp sea salt
  • 1 and 1/2 tsp Aluminium-Free Baking Powder
  • 2 tbsp organic coconut sugar or rapadura

Optional but delicious

  • 1/3 cup of vegan choc chips or chopped up bits of Dark Callebaut or Raw Vegan Choc plus more for topping


  1. Combine milk and vinegar in medium bowl and let sit for 5 mins
  2. Add melted coconut oil, vanilla, maple and whisk together. Set aside
  3. In separate medium bowl, add cacao powder, flour, oats, flax meal, salt, baking powder, sugar and whisk til well combined
  4. Add wet ingredients to dry and mix til well combined.
  5. Then add choc chips if using (will make your waffle iron harder to clean)
  6. Thin batter it seems too thick.
  7. Let batter rest for 10 mins while waffle iron heats up. I set mine to 4 or 4.5 (Waring Pro Waffle Maker) for crisper waffles
  8. Once iron is heated spray with non stick rice bran spray or wipe with vegan butter or mild flavoured and high smoke point oil like macadamia oil and pour on about 1/3 cup of batter or whatever almost covers the surface
  9. Cook according to manufacturers directions and to desired crispness
  10. Serve with toppings such as caramelised banana, mixed berries and coconut flakes or coconut whipped cream or yoghurt, any flavour banana based nice cream
  11. Store leftovers in freezer safe bag and reheat in toaster for up to 2 weeks for best results.

Some additional notes:

MILK- DIY Almond (1 cup almonds to 5 cups water ratio sweetened with 2 dates and 1 teaspoon vanilla paste and pinch of salt) or store bought.
I have used Bonsoy also and was fine.
FLOUR – I usually use a blend of Organic Stoneground Wholemeal and an Unbleached White Flour from Terra Madre.
You can also try a GF Flour blend but you’d need to experiment with ratios, I use the minimalist bakers Gluten Free recipe.