Thursday, April 24, 2014

Plant based Chocolate Soufflé, low fat, eggless

Plant based Chocolate Souffle prior to baking in 10 oz. ramekin
Three plant based chocolate soufflés baking in 1" water bath

Plant based chocolate soufflé in 10 ounce ramekin fresh from the oven

Plant based 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).


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:

Note:  6 oz. deep ramekins can be found at

Bird's Custard Powder, bought from Amazon in the USA lists the following ingredients:
Cornflour, Salt, Colour, Annatto; flavouring.
Produced in the UK.