Vegan chocolate souffle
Vegan chocolate souffle
Author: Yaron Hadad
Recipe type: Dessert
Cuisine: French
Prep time:
Cook time:
Total time:
Serves: 6
One of the most delicious desserts. This one is typically thought of as a very non-vegan recipe, containing lots of eggs and butter. But check out this much healthier plant-based alternative!
Ingredients
- ⅛ cup oil (I use either a vegetable oil or coconut oil)
- ⅞ cup almond milk (any other kind of milk should work just as well)
- 4 tablespoons of brown sugar
- 5½ tablespoons of flour (healthier with whole wheat, tastier with white unfortunately...)
- ½ teaspoon of baking powder or baking soda (this is what gives it the texture - our egg replacement)
- 150 grams of high quality dark chocolate (at least 70% for best results)
- Optional: sugar powder
Instructions
- Heat up the oven to 150-170 C (~310 degrees Fahrenheit)
- Melt the chocolate. You may melt it by heating it up in the microwave together with the almond milk.
- Mix all the ingredients well. I recommend starting with the oil and only then adding the rest.
- Oil your souffle a bit (souffle here means the aluminum pie pan. For souffle, it is common to use small aluminum pie pans, as this is a dessert for individuals).
- Pour the mixture into the souffle, filling it to ½-inch from the top.
- Optional: add a piece of chocolate on top (in the middle). White chocolate looks best (as it will be a nice surprise once cutting it open, but it is DIFFICULT to find a vegan white chocolate... Dark chocolate works just as well). Note that this is an extra piece not counted for in the 150 grams of dark chocolate mentioned before.
- Bake in the oven for 18-20 minutes in temperature of 150-170 C (~310 degrees Fahrenheit).
- Get it out of the oven, put it upside down on a small plate and add sugar powder on top.
- This goes really well with vanilla ice cream. Enjoy!
This souffle is so delicious that I added fruit pulps extracted from the juices with a juicer!
Now I can enjoy desserts just as long as I get my recommended servings of fruits and vegetables every day. I don't even have to worry about whether the souffle is vegan or not!
Thanks for the tip =)
Mine turned out looking like crap!! I added one ripe banana to the mix. I replaced the dark chocolate with dark chocolate syrup thinking it would be a good substitute. My husband used it in his recipe and his turned out amazing and perfect. I had the soufflé in a 310 degree oven for 18 minutes. At 3:57 remaining, the mixture overflowed and burned in the oven. The result tasted like crap!! I hate myself and will never cook or bake again. I wish I could send you a picture of the monstrosity. I give up!!!
Don't take it so hard. It happens, especially with baking, that things don't work as planned. I say you should try again =)
You're right. I am trying again now. Do I have to take them out of the dishes or can I leave the souffle in the dish?
Oh no! The souffle is spilling over the ramekin dishes again and only after 18 minutes. I put them back in for 5 minutes and the progress is only worse. I used all the correct ingredients this time and the correct amounts. What gives?
When you alter a recipe, you shouldn't be surprised when things are different than expected.
Fine way of explaining, and nice paragraph to get information regarding my presentation focus, which i am going to present in university.