Coconut Cake Protein Waffles with Coconut Whipped Cream (Vegan + Gluten Free)
Updated: Jul 20
I wanted cake, but I wanted it for breakfast. This is what I ended up with.
Vegan + Gluten Free Coconut Cake Protein Waffles
with Coconut Whipped Cream
Cake Wet Ingredients
1/4 cup melted coconut oil
1 cup coconut/almond milk unsweetened
3 Tablespoons apple cider vinegar
7 Tablespoons maple syrup
1 teaspoon coconut or vanilla or almond extract (whatever floats your boat)
Cake Dry Ingredients
1 & 1/4 cups almond flour/meal
1 & 1/4 cups gluten-free flour blend
1 - 2 scoops vanilla protein powder (I use Garden of Life Sport)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon pink salt
2 Tablespoons chia seeds
1/2 cup - 1 cup shredded coconut unsweetened
Whipped Cream Ingredients
2 cans of Coconut Cream (I use Thai Kitchen)
3 Tablespoons Monk Fruit Sweetened
Turn on your waffle maker so it preheats while you are working on the mix. Combine all of the wet ingredients together in one bowl.* In another bowl combine all of the dry ingredients except for the shredded coconut. Then slowly add the dry ingredients to the wet while stirring. At the end add the desired amount of shredded coconut by folding in with rubber spoon. Depending on how you like your waffles this is what you will set your waffle maker temperature to. I like my waffles golden brown and crunchy on the outside so my setting is almost maxed out. Be sure to follow the directions of your waffle maker because not all waffle creators are made equal.
Whipped Cream Directions
After you rinse and dry the cans of coconut cream, put them upside down in the refrigerator. After a couple of hours take them out and turn them right side up. When you open the cans you will see that the thick cream has separated from the coconut water. Scoop the thick cream out into a bowl and save the water for something else (maybe you will make a nice coconut drink with this). With an electric mixer beat the cream at a high speed for a couple of minutes as whipped cream will start to form. Add the monk fruit sweetener one spoonful at a time and beat the cream in between each scoop. You will know the cream is done when you pull the mixer out and see stiff peaks form.
Slap some cream on your waffles and go to town! I added some maple syrup, bananas, strawberries and extra shredded coconut. mmmmmm -Enjoy :)
*Depending on what coconut oil you are using if you melt the coconut oil then add cold ingredients it may re-solidify the coconut oil. If this happens - or to prevent this - after all wet ingredients are combined, put them in the microwave until coconut oil is soft and then mix well together.