This Vegan Coconut Waffles recipe is based on one of the delicious breakfast recipes in my first cookbook Aamupala (= Breakfast). The recipe is super simple to make and the waffles taste amazing! In the original recipe in my book, I still used eggs but I've now substituted them for No Egg, which I've found super easy to use and I think it gives the waffles even better texture than the usual eggs. (More vegan egg substitutes further down).

I prefer to make my food vegan whenever it's possible, just because I feel so much better when I'm not consuming animal products in any form. I'm using two perhaps less well-known ingredients in the recipe. The first one is rapadura, which is unrefined cane sugar. Rapadura has a lovely golden colour and has slightly better nutritional values than regular white sugar as it's less processed. It is still sugar, so it should be consumed with moderation. You can substitute with e.g. coconut sugar, date purée, honey (not vegan though) or agave or just not use any sweetener.

The other ingredient is No Egg. This is a vegan + gluten free egg replacer that I've just recently found and I love it! It's basically a flour mix that you mix 1 tsp NoEgg + 1 Tbsp water and you have yourself a vegan egg! As it's flour, it will keep forever and from one small box you get 66 "eggs".. So much easier than regular eggs! The only thing you won't be making out of No Egg is  omelettes, obviously ;)

VEGAN EGG SUBSTITUTES

mashed Banana as vegan substitute for eggs

You can replace eggs with banana too, and it will work amazingly with this recipe. In most cases, using one mashed banana (you can just mash it with a fork) will replace one egg in a recipe.

APPLE SAUCE (AND BAKING POWDER) AS VEGAN SUBSTITUE FOR EGGS

You can replace one egg with 1/2 dl (1/4 cup) of applesauce in sweet desserts, just like this waffle recipe. If you’d like a lighter texture, add 1/2 tsp of baking powder. Fruit purées tend to make the final product denser than the original recipe so the baking powder helps to make it fluffier.

FLAXSEEDS TO MAKE VEGAN “EGGS”

A very common way top replace eggs in vegan cooking is to combine 1 Tbsp of flaxseeds and 3 Tbsp of water and allow to sit for about 5 minutes. I like to blend the mixture using my high speed blender until it’s like jelly. You can also use ground flaxseeds if you don’t have a good blender at hand.

Vegan Coconut Waffles

INGREDIENTS

• 2 ½ dl (1 cup) wheat flour

• 2 tsp baking powder

• 2 Tbsp rapadura (unrefined cane sugar), you can use coconut sugar, date sugar or any other sweetener that you’d like instead

• Pinch of salt

• ½ - 1 tsp cardamom (adjust the amount according to taste)

• ½ tsp vanilla powder / 1 tsp vanilla extract / seeds from 1 vanilla pod

• 400 ml (1 ¾ cups) coconut cream

• 2 Tbsp coconut oil, melted

• 2 tsp No Egg replacer + 2 Tbsp water (OR 2 mashed bananas / 2 “flax eggs” - see notes about flax eggs earlier in this post)

Toppings

• Topped with oat based whipped cream, peaches and edible flowers

PREPARATION

1. Mix the dry ingredients in a bowl: wheat flour, baking powder, rapadura, salt, cardamom, vanilla. Add coconut cream and mix until smooth. Add melted coconut oil and egg replacer and water. Mix until combined.

2. Make the waffles of pancakes.

3. Serve with whipped cream and fresh fruit. I also added some edible lilac flowers for decoration.