Vegan Chocolate Soufflé

Ingredients

In this vegan adaptation, we replace traditional ingredients like eggs and dairy with plant-based alternatives. By using aquafaba, a magical ingredient made from chickpea brine, we achieve the same light and fluffy texture that is characteristic of a classic soufflé. Additionally, we substitute dairy milk with almond milk and butter with coconut oil, ensuring that this recipe remains entirely vegan. We alse have the original recipe for Soufflé, so you can check it out.

• 1/2 cup (120ml) aquafaba (chickpea brine) 1/2 cup (120ml) aquafaba (chickpea brine)
• 1/4 teaspoon cream of tartar 1/4 teaspoon cream of tartar
• 1/2 cup (100g) vegan dark chocolate, melted 1/2 cup (100g) vegan dark chocolate, melted
• 1/4 cup (60ml) almond milk 1/4 cup (60ml) almond milk
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 2 tablespoons (30ml) coconut oil, melted 2 tablespoons (30ml) coconut oil, melted
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• Pinch of salt Pinch of salt
• Powdered sugar, for dusting (optional) Powdered sugar, for dusting (optional)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 36g, 24g
• Protein: 4g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease the ramekins with coconut oil and dust them with cocoa powder.
2. 2.
   In a mixing bowl, whisk the aquafaba and cream of tartar using an electric mixer until stiff peaks form.
3. 3.
   In a separate bowl, combine the melted dark chocolate, almond milk, granulated sugar, melted coconut oil, flour, vanilla extract, and salt. Mix until smooth.
4. 4.
   Gently fold the aquafaba mixture into the chocolate mixture until well combined.
5. 5.
   Divide the mixture evenly among the prepared ramekins, filling them about three-quarters full.
6. 6.
   Place the ramekins on a baking sheet and bake for 15-18 minutes, or until the soufflés have risen and are set around the edges.
7. 7.
   Remove from the oven and dust with powdered sugar, if desired. Serve immediately.

Treat your ingredients with care...

• Aquafaba — Make sure to use the liquid from canned chickpeas or cook your own chickpeas and save the cooking liquid. It should be thick and viscous, similar to egg whites.
• Vegan dark chocolate — Choose a high-quality vegan dark chocolate with at least 70% cocoa content for the best flavor and texture.
• Almond milk — Opt for unsweetened almond milk to control the sweetness of the soufflé.
• Coconut oil — Use refined coconut oil to avoid a strong coconut flavor in the final dish.
• All-purpose flour — If you prefer a gluten-free option, you can substitute the all-purpose flour with a gluten-free flour blend.

Tips & Tricks

• Be gentle when folding the aquafaba into the chocolate mixture to maintain the airiness of the soufflé.
• Serve the soufflés immediately after baking, as they tend to deflate quickly.
• Dusting the soufflés with powdered sugar adds a touch of elegance and sweetness.
• Experiment with different flavors by adding a teaspoon of espresso powder or a dash of cinnamon to the chocolate mixture.
• Serve the soufflés with a dollop of vegan whipped cream or a scoop of dairy-free ice cream for an extra indulgence.

Serving advice

Serve the vegan chocolate soufflés straight from the oven while they are still puffed and airy. Pair them with a drizzle of vegan chocolate sauce and a sprinkle of powdered sugar for an elegant presentation.

Presentation advice

To enhance the presentation, place each soufflé on a decorative plate and garnish with fresh berries or a sprig of mint. Serve with a dusting of powdered sugar and a side of vegan whipped cream for an irresistible dessert.