Chocolate Souffle (Flour-Free, Gluten-Free, Vegan)

We all know of the wonderful dessert with a very “romantic” name: souffle!

But do you know that this delicacy usually contains many eggs, cream, butter, sugar, and other not very healthy ingredients?

I’m not eating this. How about you?

Today, I’m offering you a simple and healthy alternative that is easily cooked without the complicated steps of whipping, mixing, cooling, skipping any of which will result in a fail.

My souffle is made without flour and or oats and contains flaxseed meal whose healthy properties are well-known.

Just add a banana, some tofu, and brown sugar, and you will get a light and delicious chocolate souffle!

Delicate, porous, moderately sweet. Before serving, you can cover it with melted chocolate, sprinkle with powdered sugar, or add berries to decorate. 

Ready? Set? Let’s go cooking!

We will need: (6 servings)

1 ripe banana

3/4 (1 cup – 250 ml) cups of flaxseed meal

1/2 cup of sugar-free cocoa powder

1/2 cup of brown sugar (can be increased to 3/4 cup)

1.5 tbsp. of any starch (I use tapioca starch)

100 g of soft tofu (silken)

2 tbsp. of melted coconut oil

1 cup of coconut or any other milk

Preheat the oven to 165C / 325F.

Mix all the ingredients in the blender.

Gradually add milk. As we know, bananas can be of different sizes, some of you will use a bit more or a bit less of some ingredients, so it is always better to add the liquid gradually, focusing on the consistency in the process.

It’s better to make the souffle in a silicone mold, of course, if you want to take it out eventually, as I do.

If you do not care, then traditional souffle molds will be perfect. Lubricate them with a little coconut oil.

Fold the chocolate composition into the molds and put in the oven for 35-45 minutes, depending on the size and the shape of your mold.

The souffle is cooked when a small crust appears on top, the souffle has risen a little and the liquid core is soft but still a little wobbly, remember you don’t want your souffle to be a solid composition.

Done! Allow the souffle to cool. I put it in the refrigerator for 15 minutes, the dessert can be easily removed from the molds after that.

Such a beauty! Bon appetit!

P.S. This souffle can be served both hot and cold.