Red Velvet Waffles – Egg free Version with a chocolate sauce
Red velvet waffles has been in my to do list ever since I made the plain waffles with whole wheat flour. Before making a video for the eggless waffles, I made a version with eggs, but didn’t make a video for that. And coincidentally, one of the members of Fun With Egg Free Baking group enquired about the red velvet waffles, after reading my previous posts. I know the time is finally right, so promised her that it will be uploaded this week. And here we are with the delicious red velvet waffles.
Red Velvet Waffles Baking Inspiration
When I saw these cute heart shaped and rectangle waffle moulds from Amazon, I ordered them immediately. It was last year, during the lock down period, but I got to use it only twice before this recipe. I guess any food blogger can relate to this. And I also adapted my red velvet cake recipe to make these cute waffles. The recipe is not the same but is adapted to suit the moulds and was developed keeping mind the texture needed.
When doing anything red velvet, the colour is very important. For me tomato red liquid colour works. Some swear by gel colours. So use whichever suits you well. And addition of cocoa powder is game changing. If you use Dutch processed cocoa, you will end up with brownish red velvet waffles and only if you use raw cocoa, you will get bright colours. So make sure you use the right ingredient.
Red Velvet Waffles – How To Bake
Red velvet waffles are baked twice, once in the mould and next is out of the mould. The second baking is to ensure that the waffles have a good crisp crust while being soft in crumb. Otherwise you might feel like you are eating a cake.
Maida / All purpose flour – 175 gm
Sugar – 100 gm
Baking Soda – 1/2 tsp
Raw Cocoa Powder – 1/2 tsp
Milk – 75 ml
Curd / Yogurt – 100 ml
Melted Butter – 75 ml
Liquid Tomato Red Colour – 1 tbs
Vinegar – 1/2 tsp
For The Sauce:
Fresh Cream – 120 ml
White Chocolate – 20 gm
Saffron – a few strands
For The Sauce:
Soak saffron in two tsp of warm water.
Add it to the cream and heat it.
When it starts bubbling, add the chopped chocolate and switch off flame.
Stir until chocolate melts completely.
Add sliced pistachios and allow it to cool.
You can warm this sauce before serving.
For The Waffles:
Preheat oven to 200°C.
Mix together maida, sugar, baking soda and cocoa powder.
Add milk, curd, melted butter, food colour and vinegar and mix well to form smooth thick batter.
Brush the waffle mould with butter.
Transfer the batter and spread it evenly.
Bake in the preheated oven for 20 minutes.
Remove the tray out of oven, flip the mould and place the waffles on the tray.
Return the tray back to oven and bake for 10 minutes.
Remove it out, and serve it hot immediately.
Pour the sauce on top before serving.
Some of my Red Velvet Bakes (click on image to read the recipe)
Red Velvet Waffles Recipe - Eggless Version
- Maida / All purpose flour - 175 gm
- Sugar - 100 gm
- Baking Soda - 1/2 tsp
- Raw Cocoa Powder - 1/2 tsp
- Milk - 75 ml
- Curd / Yogurt - 100 ml
- Melted Butter - 75 ml
- Liquid Tomato Red Colour - 1 tbs
- Vinegar - 1/2 tsp
- For The Sauce:
- Fresh Cream - 120 ml
- White Chocolate - 20 gm
- Saffron - a few strands
- For The Sauce:
- Soak saffron in two tsp of warm water.
- Add it to the cream and heat it.
- When it starts bubbling, add the chopped chocolate and switch off flame.
- Stir until chocolate melts completely.
- Add sliced pistachios and allow it to cool.
- You can warm this sauce before serving.
- For The Waffles:
- Preheat oven to 200°C.
- Mix together maida, sugar, baking soda and cocoa powder.
- Add milk, curd, melted butter, food colour and vinegar and mix well to form smooth thick batter.
- Brush the waffle mould with butter.
- Transfer the batter and spread it evenly.
- Bake in the preheated oven for 20 minutes.
- Remove the tray out of oven, flip the mould and place the waffles on the tray.
- Return the tray back to oven and bake for 10 minutes.
- Remove it out, and serve it hot immediately.
- Pour the sauce on top before serving.