Easy Vegan Gluten-Free Gingerbread Waffles

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These Easy Vegan Gluten-Free Gingerbread Waffles are the perfect option for allergy sensitivity to grains, gluten, and dairy. Made in just one bowl, these waffles are naturally sweetened, boast of their warm spices, fluffy, thick, airy, and topped with a delicious cranberry compote that creates a killer flavor profile! The perfect breakfast or brunch dish with the perfect taste for your mornings on the winter days ahead.

I’m super excited to share this recipe with you guys!

As a Food Blogger, we often have a few recipes that we knock out in advance, however, our system of sharing them to the world might seem a little slow (on our end of course) because we’re so excited to share them all in one day (if only my fingers would allow me to create all those posts at once. Haha!).

With these waffles, I must say that they are one of my faves. I know that I might say this a lot, but trust me—Gingerbread has been a real go-to flavor for me this Holiday season.

I didn’t realize how delicious it really is since I often left it for Gingerbread cookies only.

The awesome part about these waffles are how EASY they are to make. Literally made in one bowl, in a few short minutes, and the waffle iron does the rest.

Yup. That easy.

WHAT YOU’LL LOVE MOST ABOUT THESE WAFFLES?

They are super fluffy and airy.

Very easy to whip together and uses minimal main ingredients.

Warm and comforting in every bite.

Loaded with Fall/Winter spices.

All vegan and gluten-free.

Paired beautifully with a cranberry topping.

Absolutely delicious!

LOOKING FOR A HEALTHIER SWEETENER OPTION?

The Best Healthy Sugar Alternatives + Substitutes list is all about finding better ways to enjoy your favorite sweets without compromising your healthy lifestyle. For those who follow a vegetarian and/or vegan lifestyle, this lists offers a few great ideas to incorporate healthy sweeteners into your diet.

LOOKING FOR OTHER GINGERBREAD FLAVOR IDEAS?

This Gingerbread Apple Cranberry Vegan Pie is the perfect sweet edition to the Fall season. Safely wrapped in a flaky, gingerbread crust and bursting with sweet-tart flavors from the apples and cranberry, this pie is a sure crowd pleaser, making this recipe the ultimate beginning of a sweet Fall season!

These Gingerbread Cinnamon Rolls are not your typical, traditional rolls. The gingerbread spices add great flavor to every sweet bite and the maple cream cheese frosting is beyond amazing! You’re sure to say, “Ho Ho Hoooo”! This recipe comes together in a little over an hour and its complex flavor and simple steps, makes it one of the best sweet treats to enjoy this holiday season!

This Vegan Gingerbread Cake + Chai Buttercream is a healthier option to a Holiday classic + favorite—Gingerbread!. Not only is it completely moist + fluffy, but it’s also loaded with warm ginger and spices, that when paired with this airy vegan dirty chai buttercream, they all work amazingly together and just melts in your mouth with goodness. Super easy to make and all dairy-free + vegan.

These Vegan Gingerbread Donuts + Chai Glaze are a healthier option to a Holiday classic + favorite combo—Gingerbread + Chai! Not only are they completely moist + fluffy, but they’re also loaded with warm ginger and spices, and just melts in your mouth with goodness. Super easy to make, one bowl required, and all vegan.

REGULAR MOLASSES VS. BLACKSTRAP MOLASSES?!

OK, so if you aren’t aware, there are two types of Molasses—-regular and blackstrap.

While most people use regular molasses which is literally ‘bittersweet’, I tend to use blackstrap molasses in all of my recipes as a way to cut back on the sugar content.

Blackstrap is hardly used by many due to it’s bitterness and ‘heaviness’ when use din baking since it can make the texture of your baked goods more thick and dense if not used correctly.

That’s why I use only HALF THE AMOUNT of molasses that a recipe might otherwise require. That way, I get the darker color (not too dark) without compromising the texture or taste. Don’t worry—I make a not of this in the recipe below as well.

But did you know that Blackstrap Molasses actually has more nutritional value? Yup.

It actually contains vital vitamins and minerals such as: iron, calcium, magnesium, Vitamin B6, and Selenium. In addition, it is considered a superfood.

To top things off, Blackstrap Molasses has the following other benefits:

• Great Bone Booster!
• Good for the Blood.
• Packed with Potassium.
• Greatly Used for De-frizzing Hair.

Now, let’s dig right into this recipe shall we?

Preheat your waffle maker to desired setting (medium-high heat worked for me) and lightly grease your waffle iron(s).

In a large bowl, add the flours, baking powder, sea salt, cinnamon, all spice, nutmeg, ginger, baking soda, and cloves, whisking everything together.

Next add in Almond milk, molasses, vanilla, and maple syrup, stirring everything together until well combined. **NOTE: Do not over-mix!**

Next, spoon batter into your waffle maker (1/4 cup approximately) and cook according to your waffle iron’s instructions.

Once each waffle completes, add to a baking sheet and place them in the oven on the lowest setting (to keep them warm). Repeat until all waffles are made.

To Make Cranberry Compote:

Combine all ingredients into a medium pot on medium-high heat, just until the sugar dissolves. Ensure that you stir all ingredients together well.

Once it begins to boil, reduce heat and let simmer until cranberries are softened and ‘bursting’.

Once cranberries are fully cooked and ‘sauce-like’/thickened, remove from heat and let cool for 5-10 minutes.

To serve–stack waffles (whole or cut), top with cranberry topping, Cocowhip!, and lightly drizzle with maple syrup, if desired.

Bon Appetit!

MADE OUR RECIPE(S)?

If you choose to make this Easy Vegan Gluten-Free Gingerbread Waffles recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

5 from 5 votes

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 Easy Vegan Gluten-Free Gingerbread Waffles

These Easy Vegan Gluten-Free Gingerbread Waffles are the perfect option for allergy sensitivity to grains, gluten, and dairy. Made in just one bowl, these waffles are naturally sweetened, boast of their warm spices, fluffy, thick, airy, and topped with a delicious cranberry compote that creates a killer flavor profile! The perfect breakfast or brunch dish with the perfect taste for your mornings on the winter days ahead.

Course: Breakfast, Brunch

Keyword allergy-free, belgian, breakfast, brunch, christmas, classic, cranberry, dairy-free, easy, fall recipe, fluffy, gingerbread, gluten-free, healthy, holidays, homemade, indulge, natural, nut-free, plant-based, recipe, spices, traditional, vegan, waffles

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 Servings

Creator Shanika | Orchids + Sweet Tea

Must-Haves:

Gingerbread Waffles:

• 1 cup Oat flour (I use Bob's Red Mill)
• 1/4 cup Almond flour (I use Bob's Red Mill)
• 1 1/4 tsps baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp all spice
• 1/8 tsp ground cloves
• 1/4 tsp sea salt
• 1 cup Almond milk (I use Califia Farms)
• 1 tsp vanilla extract
• 2 Tbsps molasses
• 2 Tbsps pure maple syrup (See Notes!)

Cranberry Compote:

• 1/4 cup fresh water
• 1/2 cup organic pure cane sugar (I use Wholesome Sugar)
• 2 cups organic cranberries, fresh or frozen

Other:

• Cocowhip! (I use So Delicious Dairy-Free)
• pure maple syrup

Instructions:

1. Preheat your waffle maker to desired setting (medium-high heat worked for me) and lightly grease your waffle iron(s).

2. In a large bowl, add the flours, baking powder, sea salt, cinnamon, all spice, nutmeg, ginger, baking soda, and cloves, whisking everything together.

3. Next add in Almond milk, molasses, vanilla, and maple syrup, stirring everything together until well combined. **NOTE: Do not over-mix!**

4. Next, spoon batter into your waffle maker (1/4 cup approximately) and cook according to your waffle iron’s instructions.

5. Once each waffle completes, add to a baking sheet and place them in the oven on the lowest setting (to keep them warm). Repeat until all waffles are made.

To Make Cranberry Compote:

1. Combine all ingredients into a medium pot on medium-high heat, just until the sugar dissolves. Ensure that you stir all ingredients together well.

2. Once it begins to boil, reduce heat and let simmer until cranberries are softened and ‘bursting’.

3. Once cranberries are fully cooked and ‘sauce-like’/thickened, remove from heat and let cool for 5-10 minutes.

4. To serve–stack waffles (whole or cut), top with cranberry topping, Cocowhip!, and lightly drizzle with maple syrup, if desired.

5. Bon Appetit!

Tips | Notes:

SWEETENER: If you choose to opt out of pure cane sugar, you can always substitute for coconut sugar or pure maple syrup instead. If using pure cane sugar, ensure that it is Vegan-approved such as the Wholesome brand, etc. 

MILK: You can use any non-dairy milk for this recipe. I love using Califia Farm’s Oats + Roasted Almonds Milk, however, you can use Soy, regular Almond, Macadamia, Coconut, etc.

STORAGE: Leftovers can be tightly sealed in a zip loc bag (once fully cooled) and either refrigerated for a few days or frozen for up to 2 months. To serve, reheat waffles in the oven on 400 degrees for a few minutes until warmed through.

REGULAR WAFFLES: For standard waffles (Non-Belgian style), this recipe will make more than 6 waffles. 

OATS: If you don’t have oat flour readily available, simply finely grind 1 cup of rolled oats as a substitute.

Easy Vegan Gluten-Free Gingerbread Waffles.

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