Wednesday, December 5, 2012

Test Kitchen: Vegan Chocolate Espresso Souffles:

I really didn't use espresso in these, just a little bit of coffee, but "espresso" just sounded better. Haha...of course you could always use espresso if you have it, though. Anyways, I was surprised with how well these came out for my first try. I kind of just threw a bunch of ingredients together and didn't really have a clue how they'd turn out, but they turned out almost perfect! I made a few changes/improvements to the recipe, but this is pretty close to how I made them. I didn't know how far to fill these up, so I filled them all up differently, and clearly I filled the one pictured above too high. I'm sure I will improve upon this recipe later, but this was worth posting. I hope you like it!


1 1/2 cups flour
1 cup white sugar
1/2 cup brown sugar
1/2 cup cocoa powder
1/3 cup coffee
2 "eggs" (I used egg replacer, but you can use flax eggs too) 
2 tbsp. Earth Balance
2 tbsp. almond milk
2 tsp. agave nectar
2 tsp. vanilla extract
2 tsp. olive oil, plus more to grease the ramekins
1 1/2 tsp. baking powder
Dash of salt 

Makes 4 souffles.
Total Cook Time: 25 to 30 minutes. 


1. Preheat your oven to 350 degrees. Mix all of the ingredients together until a nice, smooth batter has formed.

2. Generously grease 4 ramekins with olive oil, and then fill each ramekin about 3/4 of the way up with the batter (to allow room for the souffles to rise).

3. Bake for 16 to 18 minutes, and try not to open the oven while they're baking! Let cool and enjoy.

NOTE: Inspired by Vanilla Sugar's Chocolate Souffle Recipe.  ❤❤❤


  1. Mmm, these look great! I love that one in the middle with the oozing centre :D


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