Cake Batter Waffles
I’m still in awe that our white cake mix makes waffles! Yes waffles, but not just any old waffles. Waffles that taste like ice cream cones!! Oh, and in case you’re wondering, the same batter (made exactly as it says on the back of the box for making a cake), will also make ice cream cones in a pizzelle or ice cream cone maker. Yes, seriously guys, this is crazy, but AMAZING!
So the recipe below is the same recipe on the back of the box. But, if you’re making waffles and want to cut the fat down a bit, I tried it with 1/4 cup oil. It worked perfectly. I’ve also made it using only 2 tablespoons of melted coconut oil. That worked great too! You can also make a half recipe by using a half package of mix, and 2 tablespoons oil + 3/4 cup non-dairy milk + 1 teaspoon vanilla.
Now I’m dying to try them with So Delicious CocoWhip and fresh strawberries, as a twist on strawberry shortcake. And a friend told me that these waffles are fantastic with blueberries in them. I think they would also be lovely with some fresh lemon zest in the batter too. The possibilities are endless!
I’ll be posting the chocolate waffle recipe next!
xo Julie
Ingredients
1 package Julie’s Original White Cake Mix
1 1/2 cups non-dairy milk
1/3 cup canola, safflower or melted coconut oil (can reduce to 1/4 cup)
1 teaspoon vanilla extract
Instructions
Preheat and lightly grease your waffle iron.
In a large bowl or stand mixer, add the cake mix, non-dairy milk, oil and vanilla. Beat well until batter is smooth, about 15 seconds.
Scoop the batter onto the waffle iron, and follow the manufacturer's directions. Repeat with remaining batter. Let the waffles cool 5 minutes before serving. With gluten-free stuff, the texture is always better if it's had a chance to cool a bit.
You can freeze extra waffles, and reheat in a toaster when needed.
Notes
Recipe can be cut in half
By Julie Hasson