Chocolate Chip Waffle and Berry Cake
A totally lovely thing to make for a celebratory breakfast as it looks so festive, esspecially if you pop a cute little bunting sign on top.
what you need
FOR THE WAFFLES
3/4 cup all-purpose flour
3/4 cup whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons coconut sugar
5 tablespoons melted butter
2 tablespoons ground flax seed
5 tablespoons water
1 teaspoon vanilla powder
1 1/2 cups almond milk
1 tablespoon apple cider vinegar
FOR THE COCONUT CREAM
2 cans of coconut cream, refrigerated overnight
1 teaspoon vanilla extract
1/3 cup of icing sugar
FOR THE TOPPINGS
A punnet of strawberries
A punnet of blueberries
What to do
TO MAKE THE WAFFLES
Preheat your waffle iron. I like to use the darkest setting.
Combine the flax seed and water in a small bowl and set aside. Then, combine the almond milk and apple cider vinegar in a measuring cup and set aside.
Combine the flour, baking powder, salt, and coconut sugar to a bowl and mix well.
Slowly add the almond milk mixture to the melted butter, whisking vigorously while pouring it in. Add the flax mixture and mix well. Add the flour mixture to the butter mixture and mix well, until few lumps remain.
Scoop 1/2 a cup of batter into your waffle iron and spread out evenly. Cook the waffles according to your waffle maker’s instructions, but make sure they are brown and crispy before removing them. If not eating right away, cool on a wire rack and place in a really low oven so they stay warm and crispy until you are ready to serve.
TO MAKE THE COCONUT CREAM
Scoop off the solid coconut cream from off the top, leaving the liquid behind for another use. Place the coconut cream, icing sugar and the vanilla in a mixer and beat on high for 10 minutes until the whipped cream is fluffy.
TO ASSEMBLE TO CAKE
Simply layer the waffles with the coconut whip and berries and then devour!
This cake is best shared.