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Simple Vegan French Toast with Coconut Whipped Cream

Updated: Aug 9, 2018

Who doesn't love french toast? Sure, some may prefer pancakes or waffles. But when given the option, I always go for the frenchy. ;)

So, you may have guessed what my answer was when my Husband said he wanted to make breakfast for me on Valentine's Day. Yep! French toast please! But, why not try it Vegan style? I sourced a few recipes online and gave him the most simple one, while I took on the challenge of making the vegan whipped cream for the first time. Luckily, both came out just decadent and I'm pleased to be sharing this recipe with you'll today!

Vegan French Toast Ingredients

  • 1/2 tbsp. maple syrup or agave nectar

  • 1 cup unsweetened almond milk (or any non-diary milk)

  • 1/2 tsp ground cinnamon

  • 1/2 tsp vanilla extract

  • 4-5 slices of thick sturdy bread to avoid becoming soggy (reminder when selecting bread - read ingredients on packaging to ensure no animal products were used if going completely vegan)


  1. Mix all ingredients except the bread in a large, shallow bowl.

  2. Preheat pan/griddle to medium heat and grease with 1 tbsp. coconut oil.

  3. Dip each slice of bread in the batter for 10-20 on each side (longer if your bread is very dry).

  4. Place on pan/griddle and cook until golden brown on the underside. Flip and cook until the other side is golden brown as well. If making a large batch, place cooked slices on a baking sheet in the oven at 220 degrees to keep warm until completely done cooking all.

  5. Top with desired toppings and enjoy! I went with coconut whipped cream, maple syrup, blueberries, strawberries and blackberries.

Coconut Whipped Cream Ingredients

  • 1 14-ounce can coconut cream or full fat coconut milk

  • 1 - 2 tbsp. agave nectar (add more or less for desired taste)

  • optional: 1/2 tsp vanilla extract


  1. Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to tip or shake the can to encourage separation of the cream and liquid.

  2. The next day, chill a large mixing bowl in freezer 10 minutes before whipping.

  3. Remove coconut cream/milk from fridge and place hardened cream/milk in chilled mixing bowl. Beat for 30 seconds with a mixer (for best result) or whisk for 30 seconds or until creamy. Then add agave nectar, continue beating/whisking and vanilla extract (optional) until creamy and smooth - about 1minute. Taste and adjust sweetness as needed.

  4. Use immediately or refrigerate. Should last 1-2 weeks in fridge.

Bon Appetit!




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