Who said indulgence needs eggs? The eggless chocolate soufflé recipe has become a treasured favorite in my kitchen, born out of necessity and now loved for its simplicity and decadence. I still remember the day my niece severely allergic to eggs asked me with big hopeful eyes, “Can I have one too?” That was the moment I rolled up my sleeves and began the journey of creating a soufflé so airy, rich, and chocolatey, that no one missed the eggs at all.
This recipe is a testament to the power of love, chocolate, and innovation. Passed around at family gatherings and now a mainstay at dessert tables, it’s a warm reminder that everyone deserves dessert. Whether you’re vegan, allergic, or just out of eggs this is for you.
Why You’ll Love This Eggless Chocolate Soufflé
You’ll fall for this eggless chocolate soufflé recipe the moment your spoon breaks the crusty top to reveal that warm, gooey center. Why?
- No complicated techniques just mix, bake, and enjoy.
- No eggs? No problem! This soufflé is naturally vegan-friendly.
- Light and airy, but deeply chocolaty.
- Ready in under 30 minutes.
- Perfect for date nights, dinner parties, or when the chocolate cravings hit hard.
Pure Comfort
This eggless chocolate soufflé recipe offers everything we crave when comfort is calling: the warm hug of rich cocoa, the soft and spongy inside, and the satisfaction of a guilt-free treat. Think hot cocoa on a rainy day but baked and better.
Ingredients for Eggless Chocolate Soufflé
Dry Ingredients:
- ½ cup all-purpose flour
- ¼ cup cocoa powder (unsweetened)
- ½ cup organic cane sugar
- 1 tsp baking soda
- Pinch of salt
Wet Ingredients:
- ½ cup almond milk (or any plant-based milk)
- ¼ cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- ½ cup boiling water
Optional Add-ins:
- Vegan chocolate chips
- A sprinkle of instant espresso (for richness)
- A dusting of powdered sugar for serving
What You Need
- Ramekins or small oven-safe bowls
- Mixing bowls
- Whisk and rubber spatula
- Measuring cups and spoons
- Baking tray
Time to Cook Eggless Chocolate Soufflé
- Prep time: 10 minutes
- Cook time: 18–20 minutes
- Total time: 30 minutes max
- Yields: 4 individual soufflés
Steps to Make It
Step 1: Preheat
Start by preheating your oven to 375°F (190°C). Lightly grease your ramekins and place them on a baking tray.
Step 2: Mix Dry Ingredients
In a mixing bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
Step 3: Add Wet Ingredients
Create a well in the center of your dry ingredients and pour in almond milk, oil, vanilla, and vinegar. Mix just until combined.
Step 4: Add Boiling Water
Carefully add boiling water and stir until smooth. The batter will be thin this is perfect for that airy soufflé texture.
Step 5: Fill & Bake
Divide the batter evenly between the ramekins. Bake for 18–20 minutes. They should rise beautifully with slightly gooey centers.
Step 6: Serve Warm
Dust with powdered sugar and serve immediately. Pair with dairy-free whipped cream or berries.
Make It Perfect
- Don’t overbake! The center should jiggle slightly when you shake the ramekin.
- Use high-quality cocoa and chocolate chips for maximum flavor.
- Want that “lava cake” feel? Bake a minute less.
Mix It Up
Make it yours by experimenting:
- Stir in peanut butter swirls before baking.
- Add orange zest or cinnamon for flavor twists.
- Swap almond milk for oat or soy whatever’s on hand.
Perfect Partners
Pair your soufflé with this Ultimate Banana Brownie or these Decadent Slutty Brownies for an all-out dessert night.
Feeling savory? This Easy One Pan Turmeric Chicken Rice balances your meal perfectly.
Busy Day Hero
This recipe is your hero when time’s tight and cravings strike. No eggs? No stress. Just pantry basics and under 30 minutes later—you’re in chocolate heaven.
Work Ahead
Pre-mix the dry ingredients and store them in an airtight jar for a quick fix later. Just add the wet ingredients and bake!
Save Some For Later
Soufflés are best fresh, but you can store leftovers in the fridge for 1 day. Reheat gently in the microwave (20 seconds max).
Craving more chocolate? Check out this gooey Fluffy Egg Soufflé if eggs aren’t an issue for other members of the family.
Everyone’s Happy
Kids, vegans, folks with allergies this eggless chocolate soufflé recipe hits the mark for everyone at the table.
Good For You Too
Skip the dairy and ditch the eggs. Plant-based ingredients mean it’s lighter and easier to digest. Cocoa also has antioxidants win-win!
Easy Clean Up
Minimal bowls. No mixer. No mess. Just a whisk, a spatula, and one bowl. You’ll spend more time eating than cleaning—promise.
Switch It Up
Try baking it in muffin tins or a mini loaf pan for different presentations. Mini soufflé muffins? Yes, please.
Simply Perfect
This eggless chocolate soufflé recipe is a simple, foolproof way to enjoy a sophisticated dessert no culinary school required. Pure cocoa magic in a ramekin.
FAQs for Eggless Chocolate Soufflé
Can I use gluten-free flour?
Yes! Just swap it 1:1 with a gluten-free blend.
What if I don’t have apple cider vinegar?
Lemon juice works just as well.
Can I make this in a big dish instead of ramekins?
Yes, just extend the baking time slightly and check the center for doneness.
Can I freeze them?
Unbaked batter can be frozen in ramekins. Bake directly from frozen at 375°F for 25–28 minutes.
Do I need to whip aquafaba or use egg replacers?
Nope! This recipe skips complicated steps but still delivers an airy, moist center.
Conclusion
There you have it your new favorite dessert: the eggless chocolate soufflé recipe. It’s quick, easy, and unbelievably good. Whether you’re baking for loved ones or just treating yourself, this one will never disappoint. And with these rich cheesecake stuffed cookies or a fluffy banana brownie on the side, you’ll feel like a true pastry chef.
Happy cooking with Rita chef ❤️!
Print
Eggless Chocolate Soufflé Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A rich and fluffy eggless chocolate soufflé recipe made with cocoa, almond milk, and vanilla perfect for a quick and decadent vegan dessert.
Ingredients
½ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ cup organic cane sugar
1 tsp baking soda
Pinch of salt
½ cup almond milk
¼ cup vegetable oil
1 tsp vanilla extract
1 tsp apple cider vinegar
½ cup boiling water
Optional: ¼ cup vegan chocolate chips
Optional: 1 tsp instant espresso powder
Optional: powdered sugar for dusting
Instructions
Preheat oven to 375°F (190°C) and grease 4 small ramekins.
In a bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
Add almond milk, vegetable oil, vanilla extract, and apple cider vinegar to the dry ingredients and mix until just combined.
Carefully stir in boiling water until the batter is smooth.
Fold in chocolate chips and espresso powder if using.
Divide batter evenly into ramekins and place them on a baking tray.
Bake for 18–20 minutes until the tops are set but the centers remain slightly gooey.
Dust with powdered sugar and serve immediately while warm.
Notes
For extra richness, use melted coconut oil instead of vegetable oil.
Lemon juice can replace apple cider vinegar.
This dessert is best served warm and fresh out of the oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 210
- Sugar: 16g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: eggless chocolate souffle, vegan chocolate souffle, chocolate dessert without eggs, dairy-free souffle