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December 8, 2017
Most people when they think about waffles, they imagine breakfast. But this elegant waffle cake is also perfect for a mid-afternoon tea or after dinner for dessert. Not too sweet but satisfyingly perfect!
Toppings & Filling
1. In a large bowl combine dry ingredients. Stir to blend.
2. In a separate bowl combine wet ingredients and whisk together to blend.
3. Stir wet ingredients into dry mixture and fold together, stirring just until combined. Set batter aside to rest for up to 15 minutes while preheating waffle iron.
4. Lightly spray waffle iron with cooking spray. Cook waffles according to manufacturer’s instructions. Remove and cool as they are done. The batter can make 3 or 4 waffles, depending on the size you want.
5. Hull berries. Gently wash and blot dry. Thickly slice almost all berries leaving some whole for garnish.
6. Place sliced berries in a bowl. Sprinkle with sugar, 2 tsp (10 mL) vanilla and cinnamon. Gently toss together. Set aside.
7. Drain liquid from chickpeas into an electric stand mixer. Refrigerate chickpeas in a covered container for use in another recipe. Add 1 tsp (5 mL) vanilla and cream of tartar to chickpea liquid. Whip mixture on high speed for 4 to 5 minutes or until whipped and airy. The mixture will look just like whipped meringue.
8. To assemble the cake, place one waffle on a serving plate. Layer with ¼ cup (60 mL) whipped topping and scatter with sliced berries. Add another waffle and repeat.
9. Garnish with remaining whipped topping and more berries. Can be refrigerated for a couple of hours. Slice into wedges and serve.
*Liquid from chickpeas is called aqua faba. It whips into a meringue-like texture. If made ahead and refrigerated, it will settle as it sits, simply re-whip at high speed either at room temperature or chilled. It’s a remarkable substitution for creamy filling that outlasts whipped dairy or coconut cream.