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Spiced Cocoa + Rye Waffles {vegan}

vegan, dairy-free, egg-free, refined sugar-free, oil-free
These spiced cocoa waffles make for the perfect weekend breakfast: decadent, but still nourishing from the whole grain rye flour and avocado. They would also be a crowd pleasing dessert!
Servings 4



  • 1 1/2 cup rye flour
  • 1/4 cup dutch-process cocoa powder
  • 3 tbsp coconut sugar
  • 1 1/2 tbsp baking powder
  • 1 tsp mixed spice (or 3/4 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp allspice)
  • small pinch chill flakes
  • small pinch fine sea salt


  • 1 1/2 cup non-dairy milk (I used oat milk)
  • 1/3 cup well mashed ripe avocado
  • 1/2 tsp vanilla bean paste (or 2 tsp extract)


  • Preheat your Belgian waffle maker (I set mine to the hottest setting). Whisk the dry ingredients together in a large bowl. Add the wet ingredients and whisk gently until combined and smooth. Allow the batter to rest for 10 minutes.
  • Brush your hot waffle maker with a little coconut oil then pour on about a heaping 1/2 cup of batter into the center. Pop the lid down and cook until it's set on the outside and cooked through the middle, about 4-5 minutes. Serve with desired toppings (maple is non-negotiable in my opinion).