If there’s one breakfast that feels equal parts indulgent and wholesome, it’s these fluffy vegan chocolate raspberry waffles. They’re light, tender, and have a subtle hint of chocolate, with juicy pops of raspberry in every bite. Made with hearty spelt flour and plenty of berries, they strike that perfect balance between nutritious and delicious- the kind of breakfast that makes both kids and adults smile.
Whether you’re planning a cozy weekend brunch, a festive holiday breakfast, or just want something a little special on a random Tuesday, these waffles check every box. And the best part? They’re simple to make, easy to batch cook, and freezer-friendly (so future you will thank present you).
Why You’ll Love These Vegan Waffles
- Fluffy & Flavorful – Spelt flour keeps them hearty, while cocoa and raspberries bring the wow factor.
- Kid-Approved – Chocolatey enough to feel like a treat, but packed with wholesome ingredients.
- Versatile – Dress them up with maple syrup, extra fruit, or dairy-free whipped cream for brunch-worthy presentation.
- Perfect for Meal Prep – Make a big batch, freeze them, and reheat on busy mornings.
The Waffle Iron That Saves My Sanity
Let’s talk waffle irons for a second—because the right one really makes a difference. I used to have a single waffle press, and while it worked, it felt like I was standing at the counter flipping waffles all morning just to feed my family. By the time the last waffle came off, the first person was already done eating! Or, if we were waiting to eat together, all the other waffles would be cold.
That’s why I switched to a 4-waffle iron. It cooks four waffles at once, which is a real time saver for our busy mornings. Breakfast is ready in half the time, nobody’s waiting around, and I can even batch cook extras for the freezer without losing my entire morning.
If you’re going to make waffles regularly, I highly recommend investing in one of these. Spending a little more upfront means you save loads of time, cut down on stress, and make it so much easier to stock your freezer with ready-to-go breakfasts. Trust me, it’s worth it. If you want to check out my favourite waffle iron, the link is here: the Breville Smart 4 Slice Waffle Maker.
What I especially love about this version is that you don’t have to wait around or set your own timers to tell you when the waffles are done. Simply pour in your batter, close the lid, and it alerts you when they’re ready to be retrieved. If you have young kids, this is so incredibly helpful- we all know how easy it is to get distracted and forget to set your timers or check the clock.
Tips for the Best Vegan Chocolate Raspberry Waffles
- Don’t overmix – Gently fold the batter so your waffles stay tender.
- Use fresh or frozen raspberries – Both work beautifully; frozen berries will make the batter look swirly (and delicious).
- Cool before freezing – If you’re meal prepping, let waffles cool completely before storing in an airtight container. They reheat perfectly in the toaster.
- Double the batch – If you’ve got that 4-waffle iron, you might as well!
How to Serve
These waffles are nice and hearty all on their own, but if you’re feeling extra:
- Drizzle with warm chocolate sauce.
- Top with a cloud of coconut whipped cream.
- Add a handful of fresh berries for color and freshness.
- Go classic with maple syrup (always a winner).
Final Thoughts
These vegan chocolate raspberry waffles are one of those recipes that feel just a little indulgent without being over the top—just the right mix of wholesome and decadent. They’re festive enough for holiday brunches with a little garnish, yet easy enough for a quick weekday breakfast (especially if you’ve got some stashed in the freezer).
And if you’re still on the fence about upgrading your waffle iron, take this as your sign. Cooking four waffles at once makes life so much easier, and honestly, when waffles are this good, you’ll want plenty to go around.
Best Ever Chocolate Raspberry Vegan Waffles
Equipment
Ingredients
Flax Egg
- 5 tbsp flax seeds ground
- ½ cup water
Buttermilk
- 3 ½ cups soy milk
- 2 tbsp apple cider vinegar or lemon juice
Dry Ingredients
- 2 ½ cups spelt
- 1 cup all purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 5 tbsp sugar
- 6 tbsp dutch cocoa powder
Wet Ingredients
- 1 tsp vanilla
- ½ cup coconut oil melted
- 2 cups raspberries
Optional Garnish Options
- maple syrup
- coconut whipped cream
- coconut flakes
- fresh berries
- nut butter and chopped nuts
Instructions
- Make a flax egg by combining the ground flax and water. Stir and let rest to thicken up.
- In a large bowl, pour in the soy milk and add the apple cider vinegar. Stir and let rest to curdle while you prepare the dry ingredients.
- In a medium mixing bowl, whisk together all of the dry ingredients.
- Now, pour the flax egg mixture into the mixing bowl with the soy milk. Add in the vanilla and coconut oil. Whisk together until smooth.
- Now, pour the dry ingredients into the wet and stir gently until just combined, careful not to overmix. Fold in the raspberries.
- Cook your waffles on your waffle iron until golden brown. The timing and amount of batter will vary depending on the size of your waffle press. I typically use 1/2 cup of batter per waffle on my Breville 4 slice waffle maker. I do find that I need to cook these at a lower heat to avoid burning. I usually cook over a medium heat.
- Serve warm. Top as desired, for extra decadence. Enjoy!
Notes
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