Oh, you know those mornings when all you want is that super cozy, warm spice hug, but you’re trying to keep things clean and quick? That’s exactly why I perfected these Easy Vegan Gluten Free Gingerbread Waffles! Seriously, the house smells like a Christmas bakery in about twenty minutes, and you don’t have to worry about any eggs or wheat. I’ve tried so many waffle recipes that turn out either gummy or dry when you strip out the usual suspects—eggs and gluten—but this one is different.
This recipe hits that perfect spot: it’s entirely vegan, totally gluten-free, and packs that deep, complex molasses and ginger punch we all love about gingerbread. Trust me, I spent ages getting the balance right so they’re crisp on the outside and perfectly tender inside. It’s become my go-to for unexpected weekend visitors because it’s so refreshingly simple!
Why You Will Crave These Easy Vegan Gluten Free Gingerbread Waffles
I know, I know, vegan and gluten-free usually means extra steps, but this recipe truly delivers on simplicity! You get all the holiday cheer without any fuss. Honestly, these are the easiest waffles I’ve ever made, period.
Dietary Flexibility: Vegan and Gluten Free Gingerbread Waffles
You don’t have to compromise on flavor just because you’re skipping dairy and wheat! We use simple alternatives like plant milk and a good quality gluten-free flour blend to mimic that beautiful density. No one will ever guess these treats work for everyone.
Speed and Simplicity for Your Morning Routine
We’re talking maybe ten minutes of prep time, and you’re looking at breakfast on the table in just 25 minutes total. That’s faster than queuing up for coffee! The whole process is designed to get you from hungry to happy fast.
Essential Ingredients for Easy Vegan Gluten Free Gingerbread Waffles
Okay, even though we’re keeping this recipe super fast, the flavor comes from sticking to the right stuff. Since we’re not using eggs or dairy, these ingredients have to pull double duty, giving us structure and that amazing spicy flavor profile. I’m going to list everything out below, but I want to talk about a couple of key players first. I know GF baking can be intimidating, but we keep it straightforward here.
If you want to check out my recipe for vegan apple cinnamon crumble bread, you’ll see I use a lot of the same concepts—getting that comforting flavor with no animal products. It just works! For these gingerbread waffles, you need to gather your dry spices and your wet flavor bombs right next to your mixing bowls to make this process fly.
Ingredient Breakdown and Preparation Notes
You’ll need 1 1/2 cups of a good gluten-free all-purpose flour blend. If yours doesn’t already have xanthan gum in it, you might want to add about half a teaspoon, because that little bit of magic really helps hold the structure together when we skip the eggs, trust me. Then, we load up on spices!
You need 2 teaspoons of baking powder to give them a little lift, and then your spices: 1 teaspoon each of ginger and cinnamon, and just a half teaspoon of cloves, plus a pinch of nutmeg and salt. For the wet stuff, make sure your coconut oil is perfectly melted—no chunks allowed! The star is the molasses; use the standard blackstrap kind for that deep, dark gingerbread note. Also, use unsweetened plant milk; we don’t want extra sugar confusing the spice balance here.
Step-by-Step Instructions for Perfect Easy Vegan Gluten Free Gingerbread Waffles
Alright, let’s talk about how we get these beauties cooking! The secret to great waffles—especially the ones without gluten—is keeping the bowls separate until the very last second. We don’t want to wake up that gluten-free flour too early, or they’ll get gummy, and nobody wants a soggy gingerbread waffle, right? So, put your waffle iron on to heat up first thing according to what the manual says.
While that’s warming, grab your large bowl. Whisk together all your dry things: the GF flour blend, the brown sugar, the baking powder, and all those delicious ground spices—ginger, cinnamon, cloves, nutmeg—plus that tiny bit of salt. You want this mix to be perfectly uniform so every waffle tastes the same. If you’re looking for more basic batter tips, I detailed some general waffle construction in my easy crepes or pancakes recipes guide!
Mixing the Dry and Wet Components
In a separate, smaller bowl, mix up your wet crew: your chosen plant milk, that melted coconut oil (make sure it’s fully liquid!), the molasses—get every last drop, it’s pure flavor—and the vanilla extract. Once that’s smooth, pour the entire wet batch right into the center of your big bowl of dry ingredients. Now, this is the most crucial part for texture: mix gently! Just use a whisk and stop stirring as soon as you see no more dry streaks of flour. A few lumps are okay, even great, actually!
Remember that note about crispiness? If you can pause right here, cover the bowl, and let that batter just sit on the counter for about five minutes, it lets the gluten-free flour hydrate properly. Trust me on this resting period; it makes a visible difference in the final crisp factor!
Cooking Your Easy Vegan Gluten Free Gingerbread Waffles
Your iron should be perfectly hot now. If you oiled it last time, you might not need more, but if your iron tends to stick, brush on a tiny bit of extra coconut oil. You want to pour just enough batter to cover the bottom plate without overflowing when you close the lid. Don’t press down or tamper with it while it cooks!
Let them steam it out. They are done when the steam stops pouring out, and they release easily when you try to lift the iron lid. They should be beautifully golden brown and smell absolutely heavenly. Serve them straight onto a warm plate!
Tips for Success with Your Easy Vegan Gluten Free Gingerbread Waffles
Making these waffles foolproof is all about mastering a few little techniques—especially since we’re working without traditional eggs or wheat. If you follow these tips, I promise you crunchy exteriors and tender, spiced interiors every single time. No gummy messes here, I swear!
First thing: that rest time we mentioned earlier is non-negotiable! If you can let the batter sit on the counter for the full five minutes after you mix it, you let that gluten-free flour blend absorb all the moisture from the plant milk and molasses. This prevents that strange pasty texture sometimes you get with GF baking.
Second, manage your heat better than you think you have to. GF batters tend to stick and cook slower because there’s no protein structure to support the heat transfer. Make sure that waffle iron is truly hot before pouring, and if you notice the second batch is undercooking, turn the heat up slightly or give it an extra minute. For general batter consistency advice, sometimes I compare things to my other pancake and crepe recipes to make sure I’m not too thick or too thin.
Finally, don’t force the release! If the waffle seems stuck, give it another 30 seconds. Forcing it tears the delicate structure. Patience is really the final secret ingredient in easy vegan gluten free gingerbread waffles!
Serving Suggestions for Easy Vegan Gluten Free Gingerbread Waffles
Now that you’ve made these incredible easy vegan gluten free gingerbread waffles, the fun part is decorating them! These spices are bold, so you want toppings that either complement the warmth or offer a nice, bright contrast. Honestly, just a drizzle of pure maple syrup, exactly like I mentioned in the notes, is sometimes all you need. That deep, woodsy sweetness pairs perfectly with the ginger.
But if you’re feeling fancy, try a dollop of coconut whipped cream dusted lightly with cinnamon—it looks elegant! For contrast, fresh raspberries or even thinly sliced orange segments cut right through the richness of the molasses. And wow, if you happen to have some maple brown butter walnut ice cream handy? Forget it. Hot waffle meets cold, sweet cream. Absolute bliss for a winter morning!
Storage and Reheating for Leftover Easy Vegan Gluten Free Gingerbread Waffles
Don’t even think about letting these go to waste! If you’ve got any easy vegan gluten free gingerbread waffles left over, the best way to keep them fresh is to cool them completely flat on a wire rack first. Seriously, don’t stack them warm, or they will steam themselves into a sad, soft pile. Once totally cool, stack them between layers of parchment paper in an airtight container.
They last great in the fridge for about three days. Now, for reheating, forget the microwave! That’s the fast track to a gummy dessert. I highly recommend popping them right into the toaster or your toaster oven for just a couple of minutes on medium. That blast of direct heat really brings back that beautiful crisp edge we worked so hard to achieve!
Common Questions About Easy Vegan Gluten Free Gingerbread Waffles
It’s totally normal to have questions when you’re making something for the first time using new ingredient restrictions! Gluten-free and vegan baking can feel tricky, but honestly, these gingerbread waffles are pretty forgiving. I’ve gathered the questions I usually get asked the most about getting this recipe just right. If you’ve ever worked with specialty flours, you know what I mean—you want that perfect rise everything time!
Can I substitute the plant milk in this Easy Vegan Gluten Free Gingerbread Waffles recipe?
Oh yes, you absolutely can swap out the plant milk! I usually use oat milk because it’s super creamy, but almond milk works just as well. Soy milk is a little higher in protein, which can sometimes make the waffles slightly denser, but honestly, with all the baking powder and oil we use, it won’t be noticeable. Just use whatever unsweetened milk you have on hand; these easy vegan gluten free gingerbread waffles are flexible on that front.
How do I make my Easy Vegan Gluten Free Gingerbread Waffles extra crispy?
This is my favorite question! The most important thing, as I remind everyone, is letting that batter rest for those five minutes after mixing. That allows the GF starches to suck up the liquid nicely. If you’re still craving extra crunch, make sure your waffle iron is screaming hot, and give the iron cooking plates a very light brush of coconut oil right before that batter goes in. That extra slick surface helps the exterior caramelize faster!
Can I freeze these Easy Vegan Gluten Free Gingerbread Waffles?
You sure can! Freeze them stacked with parchment paper in between, just like I explained in the storage section. When you’re ready to eat them, skip the microwave. Pop them straight into a toaster oven or a regular oven set to 350 degrees Fahrenheit until they are heated through and feeling firm again. They usually take about five to seven minutes that way!
If you want to see what other fun things you can make with alternative flours, check out my notes on gluten-free lemon poppy seed waffles; it’s a completely different flavor profile, but the technique for handling the batter comes in handy every time.
Nutritional Estimate for Easy Vegan Gluten Free Gingerbread Waffles
I always tell people not to obsess too much over the numbers when you’re making something this good for breakfast, but here’s a general look at what’s in one of these easy vegan gluten free gingerbread waffles. Remember, since we’re using plant milks and different GF flour blends, these numbers are just an estimate! They are surprisingly low in sugar for a breakfast treat!
- Calories: Around 300
- Total Fat: About 12g
- Carbohydrates: Roughly 45g
- Protein: 5g
- Sugar: Only 12g!
Share Your Easy Vegan Gluten Free Gingerbread Waffles Creations
Now that you’ve whipped up a batch of the easiest, coziest easy vegan gluten free gingerbread waffles imaginable, I truly want to know how they turned out for you!
Did the molasses really shine through? Did they get as crispy as you hoped? Baking is always better when people share their results, so please, take a picture and tag me! I love seeing the different ways you all serve them up—maybe you tried a spiced whipped cream or stuck to a simple dusting of powder.
If you loved this recipe, the biggest compliment you can give me is leaving a rating right down below. Seriously, those little stars help other home cooks find recipes that actually work, and I really want to share these simple, allergy-friendly breakfasts with as many people as possible. If you need to get in touch with any specific questions, you can always reach out on my contact page. Happy waffling!
Print
Easy Vegan Gluten Free Gingerbread Waffles
- Total Time: 25 min
- Yield: 4 servings 1x
- Diet: Vegan
Description
Simple recipe for vegan and gluten-free gingerbread flavored waffles.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour blend
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup unsweetened plant milk
- 1/4 cup melted coconut oil
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
Instructions
- Preheat your waffle iron according to manufacturer directions.
- In a large bowl, whisk together the flour blend, brown sugar, baking powder, ginger, cinnamon, cloves, nutmeg, and salt.
- In a separate bowl, mix the plant milk, melted coconut oil, molasses, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
- Pour the batter onto the hot waffle iron and cook until golden brown and crisp, following your waffle iron’s cooking time guidelines.
- Serve immediately.
Notes
- For crispier waffles, let the batter rest for 5 minutes before cooking.
- Serve with maple syrup or fresh fruit.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Waffling
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 300
- Sugar: 12
- Sodium: 250
- Fat: 12
- Saturated Fat: 8
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 5
- Cholesterol: 0
Keywords: vegan, gluten free, gingerbread, waffles, breakfast, easy