Experience the light and airy texture of a traditional soufflé, reimagined with unconventional vegan ingredients. This Chickpea Flour & Aquafaba Soufflé is not only egg-free but also packed with flavor and zest. Let’s dive into this delightful dessert that’s sure to impress!
Ingredients
- 1 cup chickpea flour
- 1 1/2 cups aquafaba (liquid from canned chickpeas)
- 1/4 cup almond milk (or any plant-based milk)
- 1/2 cup maple syrup
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon turmeric (for color)
- Pinch of salt
- Coconut oil or vegan butter for greasing ramekins
- Powdered sugar for dusting (optional)
Instructions
Preheat your oven to 375°F (190°C) and prepare a baking dish with water for a water bath.
Grease four ramekins with coconut oil or vegan butter, ensuring they are well-coated to prevent sticking.
In a mixing bowl, combine the chickpea flour, baking powder, turmeric, and salt. Whisk until well blended.
In a separate bowl, use an electric mixer to beat the aquafaba until it forms stiff peaks. This will take about 5-10 minutes. Once ready, gently fold in the maple syrup and vanilla extract.
Gradually add the dry mixture to the aquafaba, folding gently to maintain the airy texture. Be careful not to deflate the aquafaba too much.
Incorporate the almond milk, lemon zest, and orange zest into the mixture, folding until just combined.
Evenly distribute the soufflé mixture into the prepared ramekins, filling them about three-quarters full. Place the ramekins in the baking dish and carefully pour hot water around them to create a water bath.
Bake in the preheated oven for 25-30 minutes, or until the soufflés are puffed and golden brown on top.
Remove from the oven and let them cool for a few minutes. Dust with powdered sugar if desired before serving.
Enjoy your Chickpea Flour & Aquafaba Soufflé warm, and experience the delightful texture and zesty flavor that redefine this classic dish!