There is absolutely NO difference in taste compared to any other (good) chocolate soufflé I have eaten before (and there where a lot in my omnivore and vegetarian days, trust me). I dare say that this one is probably even better.
Most of you have probably heard of Aquafaba before, exactly like the name suggests its bean water. Yes the water that you usually get rid off when opening a can of beans. In the future don’t! Because it’s going to take your vegan baking to the next level.
The magic of aquafaba is also what makes this recipe so easy to make for everyone, you can’t do anything wrong. When you make a soufflé that has eggs and butter there are about a million things that can go wrong. But this proofs yet again that you simply do not need eggs for baking. So without further ado, heres the VEGAN CHOCOLATE SOUFFLÉ…
Makes 4 soufflés.
- 1 c Aquafaba
- 6 tbsp of powdered sugar (you can sub this with any powdered sugar replacer)
- 1/2 c dark Chocolate
- 1/2 c vegan butter or coconut oil
- 3/4 c whole spelt flour
- 4 tbsp cocoa powder
- 1/2 tbsp baking powder
Preheat your oven to 210C.
Whip the aquafaba with a hand mixer until it turns into a meringue (this will take about 5 minutes). Then gradually add the sugar. Do a taste test to make sure the meringue is sweet enough and does not taste like beans. Add more sugar if needed.
Set the meringue aside and melt butter and chocolate together. Put aside.
In a clean bowl mix flour, cocoa powder, baking powder and salt.
Gradually fold the chocolate mix into the meringue, then do the same with the flour mix. The meringue will deflate but don’t worry thats normal.
Divide between 4 soufflé tins and bake for approximately 20 mins. But watch them closely as every oven is different and you don’t want your soufflés to become solid in the center!