Mini Vegan Mexican Chocolate Soufflés

Vanessa K. Rees

Mini Vegan Mexican Chocolate Soufflés

Cayenne, cinnamon, and vanilla bean provide a wallop of flavor in these elegant vegan chocolate desserts.

Serves: 2

Valentine’s Day is fast approaching, and our recipe for Mini Mexican Chocolate Soufflés are sure to wow any lovebird. This spicy, sweet dessert is whipped up in just two easy steps and will dazzle your date thanks to cayenne, cinnamon, red pepper flakes, and chili powder. If these don’t get your heart pumping, nothing will!

What you need:

1 tablespoon vegan butter
½ cup sugar, divided, plus more for dusting
½ cup vegan chocolate chips, melted
½ cup chocolate soy milk
3 tablespoons flour
½ teaspoon vanilla extract
⅛ teaspoon ground cloves
¼ teaspoon cayenne pepper
¼ teaspoon chili powder
½ teaspoon ground cinnamon
⅛ teaspoon red pepper flakes
⅛ teaspoon ground vanilla bean
2 tablespoons egg replacer
1½ teaspoons cocoa powder
⅛ teaspoon salt
2 teaspoons cream of tartar
Powdered sugar, for garnish

What you do:

  1. Preheat oven to 375 degrees. Lightly grease 2 6-ounce ramekins with butter and dust with sugar. In a large bowl, add remaining ingredients except powdered sugar. Using an electric hand-held mixer, blend while tipping bowl slightly to create a fluffy batter.
  2. Fill each ramekin ¾ full with batter, careful not to overfill, and bake 25 to 30 minutes. Sprinkle with powdered sugar and serve warm.
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