Tuesday, January 15, 2013

Vegan Chocolate Soufflé, low fat eggless

Vegan Chocolate Souffle prior to baking in 10 oz. ramekin
Three vegan chocolate soufflé baking in 1" water bath


Vegan chocolate soufflé in 10 ounce ramekin fresh from the oven

Vegan chocolate soufflé baked without water bath (not as high and light)
Wouldn't it be nice to have an arsenal of traditional SAD (standard American diet) recipes that have been converted into a plant-based version?  No oil, butter or shortening and no animal products so no cholesterol!  This is just one of many recipes you can find for free on this blog.   Happy times. 

I used this recipe to make 4 soufflés but next time I will make 8 smaller ones (I found this dessert to be very good but too rich in this large size).

Ingredients:

7 ounces vegan semi-sweet chocolate chips, melted
1 block Silken Soft Tofu
5 tablespoons agave nectar
3 tablespoons liquor of your choice
1/2 teaspoon vanilla extract
1/4 cup almond milk
1/4 cup Bird's Custard Powder
1/4 cup cake flour or oat flour
1/4 cup cocoa powder
3/4 teaspoon baking powder

Bake at 350 for 40 minutes if making 4 large servings, 25 minutes if making 8 small servings.

This recipe is derived from:  http://veggiewiz.in/2010/11/eggless-chocolate-souffle-flavoured.html

Note:  6 oz. deep ramekins can be found at http://www.wasserstrom.com/restaurant-supplies-equipment/Product_128150



1 comment:

  1. Hello!

    Your recipe is inspiring BUT "Birds Custard Powder" is made with milk products! It is not Vegan.

    Peace,

    Phoebe

    ReplyDelete