Paleo Chocolate Cake Waffles
These Paleo Chocolate Cake Waffles are a fun dessert or breakfast. Easy to make, sweet, and so delicious! Gluten free, dairy free, and naturally sweetened.
These waffles happened on accident. I was trying to come up with the perfect donut recipe, and while the flavor was perfect, they just weren’t pretty at all. After a couple batches I decided to try them in the waffle maker- perfection!! They turned out better than I imagined. They didn’t stick to the waffle maker (my nightmare), they were light and fluffy on the inside and slightly crispy on the outside.
These are definitely a dessert type breakfast- especially if they’re covered in maple or chocolate syrup. But they are made with almond flour, coconut oil, and eggs so they do have healthy fats to keep you full. A better option than traditional waffles. Of course they can be served as dessert and would be amazing topped with ice cream and all the fixings. Yum!
A couple tips to make sure they come out perfect:
- Don’t overfull the waffle maker. I used 1/4 cup so it wasn’t completely full each time. I didn’t want them to spill out the edges and they came out cute!
- The waffles are done when the waffle maker quits steaming. For the first batch that was 4 minutes, the second batch- 3 minutes, and less than that the third batch. So keep an eye on it and check it as soon as you don’t see steam.
- Brewed coffee enhances the chocolate flavor. Promise you can’t taste it! Feel free to use almond milk in place of it if you want.
- Spray the waffle maker generously with some non-stick spray
These can also be made ahead of time and rewarmed- place them in the oven at 250° for 8-9 minutes. I just place them on a sheet tray- so easy!
These would make a super fun special occasion breakfast- a birthday, mother’s day, valentine’s day. Top them with your favorite toppings. Or maybe you have a chocolate cake craving, but don’t want to wait an hour to bake one. These are whipped up and baked in just minutes.
- 1 cup almond flour
- 1 tablespoon cassava flour arrowroot or tapioca would also work
- 3 tablespoons cacao powder (measured after sifting)
- 1/3 cup coconut sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1/4 cup Golden Barrel Coconut Oil, melted
- 1 teaspoon vanilla extract
- 1/4 cup brewed coffee or cold brew can also use almond milk if you prefer
- In a large bowl, combine almond flour, cassava flour, cacao powder, coconut sugar, baking soda and salt. Stir until well combined and press out any clumps.
- Add in the eggs, coconut oil, vanilla, and coffee. Stir until completely mixed and no dry pockets remain.
- Heat up your waffle iron according to the manufactures directions. Once fully heated, spray with non-stick spray and scoop 1/4 cup of batter in each compartment. Close the top and cook until steam stops. About 4 minutes for the first batch, 3 minutes for the second batch, and a little less for the last batch. If you have a larger waffle iron it may take less batches.
- Remove waffles, transfer to a plate, and repeat until all batter is used. Serve with desired toppings.
These waffles look so yummy! I love that you used almond flour, I am really starting to use that type of flour a lot! great recipe 🙂
These waffles look amazing!! I think they could be the perfect breakfast for my kids this holiday season.