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CHOCOLATE VEGAN BELGIAN WAFFLES

Chocolate Vegan Belgian Waffles are fluffy, decadent, and made with 7 ingredients you probably already have in your pantry! Serve with fresh cut strawberries and pure maple syrup for a delicious start to your day!

head on view of vegan chocolate belgian waffle on a plate.

Why We Love Belgian Waffles

Every now and then I get a craving for waffles. They’re a terrific alternative to pancakes and cook up just as fast.

You may already be familiar with these Best Vegan Waffles, Best Applesauce Waffles, and Buckwheat Chocolate waffles. All are delicious!

Belgian waffles are much thicker than classic waffles due to the Belgian waffle makers deeper, larger grid pockets. This makes them perfect for holding toppings and pools of syrup.

Made with 7 simple ingredients, these amazing vegan Belgian waffles are full of chocolate flavor and a perfect addition to the collection of vegan waffle recipes.

We love how quick and easy this recipe is to make. Plus, it includes options for different flours, making the plain and/or oil-free. There are options for everyone!

Serving your Belgian waffles with fresh sliced strawberries and pure maple syrup will take them over the top, making for a healthy and delicious meal. So from my kitchen to yours, enjoy!

top down ingredients used to make vegan chocolate waffles recipe.

Ingredient Notes

Here is everything you’ll need to make these delicious chocolate waffles. Included are ingredient substitutions when possible. Measurements can be found in the recipe card below.

  • Flour – I used whole wheat for this recipe, but spelt and all-purpose will do just fine in this recipe.
  • Cocoa – Organic preferred, but use your favorite cocoa powder.
  • Sugar – I used pure cane, but coconut, turbinado, date, or sugar-free monk fruit sweetener all work well.
  • Baking powder – Preferably aluminum free.
  • Salt – Just a pinch to enhance the flavors, my favorite is pink mineral salt.
  • Unsweetened almond milk – Any non-dairy milk will do so use your favorite (oat, cashew, soy, etc.)
  • Oil – I’ve used light flavored olive oil, but any neutral oil will do. Also room temp coconut oil work. Can also sub with unsweetened applesauce.
  • Vanilla – Can skip if using a vanilla flavored plant milk, or add extra to taste.
side by side photos showing the process of making vegan chocolate waffle batter.

How To Make Vegan Belgian Waffles

  • Preheat Belgian waffle maker to manufacturer’s instructions.
  • In a medium size bowl, combine the flour, cocoa, sugar, baking powder, and salt. Add non-dairy milk, oil and vanilla, mix until combined.
side by side photos of fresh mixed batter being poured onto belgian waffle maker.
  • Pour batter onto the waffle iron, close and cook about 3 – 4 minutes (or according to your waffle maker’s instructions). Gently remove waffles and serve right away. You can also keep waffles warm in a preheated oven at 200 degrees F., keep waffles on a cookie sheet until all waffles are ready.
top down view of healthy vegan chocolate belgian waffle on a plate with syrup being poured overtop.
  • Serve waffles with pure maple syrup. Pairs perfectly with fresh sliced strawberries but any seasonal berry will be great too.

And that’s it!

Sinfully delicious, yet oh so healthy!

Tips + FAQ’s

  • Make your waffles oil-free. Replace the oil with applesauce or extra milk. I’ve done this many times with great success! Just be sure your waffle maker is non-stick.
  • Why do my Belgian waffles split when opening the waffle maker? This may happen when waffles are undercooked. You may need to turn up the heat or cook the waffles a few seconds extra before opening the lid to make sure they are done.
  • Make regular flavored Belgian waffles. If you don’t have chocolate on hand, you can easily make these plain by replacing the cocoa powder with flour. Also, use half of the sugar called for.
  • Use a classic waffle maker. This Belgian waffle recipe can also be made with a regular sized waffle iron and will yield 4 smaller waffles.
head on view of vegan chocolate belgian waffle on a plate with slice cut.

More Vegan Breakfast Recipes!

If you try this chocolate waffle recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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CHOCOLATE VEGAN BELGIAN WAFFLES (HEALTHY)

Healthy vegan chocolate Belgian waffles are made with pantry staples and are perfect with fresh cut strawberries and pure maple syrup!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 minutes
  • Yield: 2 waffles 1x
  • Category: Breakfast
  • Method: waffle iron
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 1 1/2 cups flour (whole wheat, spelt, all-purpose, or 11 GF flour blend)
  • 1/2 cup organic cocoa powder
  • 1/4 cup sugar (organic pure cane, coconut, date, raw, or monk fruit sweetener)
  • 1 tablespoon baking powder
  • pinch of mineral salt
  • 1 3/4 cup unsweetened almond milk, or milk of choice
  • 1/4 cup light flavored olive oil or room temp coconut oil
  • 1 teaspoon vanilla extract

Instructions

Preheat waffle maker to manufacturer’s instructions.

Mix batter: In a medium size bowl, combine the flour, cocoa, sugar, baking powder, salt. Add non-dairy milk, oil and vanilla, mix until combined.

Cook: Pour batter onto the waffle iron, close and cook about 3 – 4 minutes (or according to your waffle maker’s instructions). Gently remove waffles and serve right away. You can also keep waffles warm in a preheated oven at 200 degrees F., keep waffles on a cookie sheet until all waffles are ready.

Serve: Top waffles with pure maple syrup. Pairs perfectly with fresh sliced strawberries, but any seasonal berry will be great too. For variation, try this Nut Butter Maple Syrup.

Makes 2 Belgian waffles (as shown) or 4 regular ones if using a classic waffle maker.

Store: Leftover waffles can be stored in the refrigerator for 4 – 5 days, or in the freezer for 2 – 3 months. Reheat in the toaster oven.

Notes

Vegan buttermilk: Make vegan buttermilk: Add juice of 1/2 large lemon to non-dairy milk and let set for about 10 minutes.

Using coconut oil: Be sure to warm the milk or use room temp milk. Cold milk will solidify the coconut oil making it lumpy. For best results, warm the milk and coconut oil together.

Oil-free: I’ve made these many times with no oil and have had great results. Add a little extra milk if like, up to 1/4 cup, or use unsweetened applesauce. Just be sure your waffle maker is non-stick.

Updated: Vegan Belgian Waffles was originally published in August 2012. It has been retested and updated with new photos and helpful tips in January 2021.

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19 Comments

  1. Stephanie says:

    Me and my husband loved these :) I followed the recipe exactly.

  2. Can I use gluten free all purpose flour?

    1. Julie | The Simple Veganista says:

      Yes, any GF all-purpose flour made to replace regular flour 1 to 1 should work well. Enjoy the waffles, Karin!

  3. Can I use this Recipe to make pancakes or anything else ? I have a lot of leftover batter
    The waffles turned out a bit dense:(

    1. Julie | The Simple Veganista says:

      Yes, you can make pancakes and freeze or refrigerate for later.

  4. I tried your recipe today. My kids loved it!

  5. This recipe is amazing. It’s chocolatey-rich and tastes almost like chocolate cake. Texture is perfect. Pairs so well with berries and whipped coconut cream and homemade chocolate sauce. Since I use a an upright waffle iron and the batter has to be more pourable than for other waffle makers, I simply added more almond milk and then some more sugar, and it was perfect. (Most waffle recipes have to be thinned with more milk for this waffle iron, so no worries here :)
    This will DEFINITELY be a staple Sunday waffle recipe for our chocolate-loving family! I wanted to snap a photo, but waffles got eaten before I got the chance — next time!

  6. Hi,
    I tried your recipe today. My kids loved it. I used whole wheat flour. The batter was very thick. I added about 1/2 cup more milk and it worked fine.

  7. I have made these several times and they are amazing. I used a bit of spelt flour and the rest all purpose, coconut sugar and canola oil. They were the perfect texture and absolutely delicious. Thanks for such wonderful recipes!

  8. C.DOLLINGS says:

    Hey! I just tried making these with coconut flour… The mix ended up being super dense so I added an extra 1/2 cup almond milk. Put the mix into the waffle skillet and it turned out being a disaster!

    What do you think is the issue??

    Thanks! :)

    1. Using coconut flour is most likely what went wrong. Coconut flour is tricking if trying to use it in place of regular flour. It just doesn't work, at least for me it hasn't for me. I haven't had much luck with coconut flour yet with a few recipes I've tried…would like to work with it soon though. I suggest sticking with the flours like all purpuse, spelt, whole wheat, gluten free blends and pastry flours here for best results. I'm not sure how almond flour, oat flour would be here either. Try again with these flours or if using cocout flour, look for another recipe that specifically calls for it. Good luck with your next batch! :)

      1. Coconut flour is the most absorbent of all flours. It sucks up all the moisture and cannot replace any flour cup for cup. Most recipes that use coconut flour call for a much smaller amount than you would normally use for other flours. I only use coconut flour if a recipe specifically calls for it and was written with coconut flour in mind. Otherwise, you can’t sub it without a lot of trial and error.

    2. C.DOLLINGS says:

      Thanks Julie! I will definitely try another batch with spelt :)

  9. These waffles are amazing! I've made lots of them since finding your recipe. Thanks!

    1. I'm so glad you liked theseand thank you so much for stopping to share your thoughts! Have a great new year! Cheers :)

    2. Needed a break from the waffle iron and the wheat, so I just made chocolate pancakes using 1 cup buckwheat flour and 1/2 cup brown rice flour, and a little extra almond milk. Perfect again. :) Happy New Year!

  10. I would have to say they aren't that crispy. The fluffing of the egg to make waffles is what makes them truly airy and crispy. Here they aren't super limp but they aren't crispy like your thinking either. With vegan food, it's a give and take of sorts until the perfect crispy vegan waffle comes along. Thanks for the kind words. :)

    1. I did not have coconut oil, olive oil or almond milk on hand, so I replaced them with avocado oil and soy milk. Nonetheless, they were a family favorite. Next time I am going to try them using applesauce rather than oil as our household is moving in an oil-free direction. Thanks for addition to our recipe box.

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