Vegan chocolate souffle
Author: 
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
  1. Heat up the oven to 150-170 C (~310 degrees Fahrenheit)
  2. Melt the chocolate. You may melt it by heating it up in the microwave together with the almond milk.
  3. Mix all the ingredients well. I recommend starting with the oil and only then adding the rest.
  4. 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).
  5. Pour the mixture into the souffle, filling it to ½-inch from the top.
  6. 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.
  7. Bake in the oven for 18-20 minutes in temperature of 150-170 C (~310 degrees Fahrenheit).
  8. Get it out of the oven, put it upside down on a small plate and add sugar powder on top.
  9. This goes really well with vanilla ice cream. Enjoy!
Recipe by Yaron Hadad at https://www.yaronhadad.com/vegan-chocolate-souffle/