A vegan take on the classic French soufflé, this recipe uses aquafaba and almond flour to create a tender, zesty dessert. The citrus flavor pops with maple sweetness and airiness, making it a dairy-free indulgence for 6.
Aquafaba, 1/2 cup
Maple syrup, 1/4 cup
Almond flour, 1/2 cup
Coconut oil, 1/4 cup (melted)
Baking powder, 1 tsp
Salt, 1/4 tsp
Lemon zest, to taste
Whisk aquafaba with 1/2 tsp cream of tartar until soft peaks form
Combine almond flour, baking powder, and salt in a bowl
FOLD dry ingredients into aquafaba mixture using a spatula
Divide batter into 6 greased ramekins, run spoon around edges to create ripples
Bake at 325°F (160°C) for 18-20 minutes until golden
Use room temperature aquafaba for easier whipping
Add lemon zest gradually to avoid overpowering flavor
Increase oven to 350°F during final 2 minutes for golden finish
Let cool 5 minutes before serving to maintain rise
Substitute maple syrup with agave for similar results
Find it online: https://flavoornote.com/lemon-souffle-vegan-zesty-dessert/