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Recipes

Carrot Cake Waffles You Won’t Believe are Vegan and Gluten Free

This article is written by a student writer from the Spoon University at BU chapter.

I’m yet to meet a person who doesn’t like my carrot cake; it’s pretty decadent. Since I had to rid my diet of dairy, gluten and sugar over the last year I was up for the challenge of creating a new way to enjoy it.

These carrot cake waffles are chewy with a crisp outside, wholesome and naturally sweetened. You can easily substitute gluten free flour with wheat flour, the flax “egg” with a real egg, almond “buttermilk” with dairy and coconut sugar with brown sugar.

However, I promise you’d never know these are gluten free, refined sugar free or vegan. Consider topping these off with coconut whipped cream, “cream cheese” frosting, fresh pineapple or shredded coconut.

Carrot Cake Waffles

Difficulty:BeginnerPrep time: 7 minutesCook time: 4 minutesServings:4 servings

Ingredients

Instructions

  1. Photo by Kristine Mahan

    Heat your waffle iron to medium/high. Add vinegar to almond milk (this makes “buttermilk”) and warm water to the flax (this makes an “egg”).

  2. Photo by Kristine Mahan

    Measure out dry ingredients, stir together to combine.

  3. Photo by Kristine Mahan

    Add almond “buttermilk”, crushed pineapple and coconut to the dry ingredients, stir.

  4. Photo by Kristine Mahan

    Finally stir in the flax “egg”, grated carrot.

  5. Photo by Kristine Mahan

    Scoop the recommended amount of batter (as per directions that came with your waffle iron), and cook until golden and slightly crispy. Add topping and enjoy.

Fruit and vegetable enthusiast, stråla yoga guide, aspiring holistic healer. functionofwell.com