Orange Souffle(eggless version)
This light, airy Eggless Orange Soufflé uses aquafaba instead of egg whites to achieve the perfect rise while delivering bright citrus flavor. Ready in 45 minutes with just 215 calories per serving, it's an impressive yet simple dessert that proves dietary restrictions don't mean sacrificing classic French elegance. Vibrant orange notes balance perfectly with delicate sweetness for a refreshing finish to any meal.
Equipment
- 4-6 ramekins (6 oz size works perfectly)
- Electric mixer (hand or stand)
- Saucepan
- Citrus juicer and zester
- Mixing bowls (various sizes)
- Rubber spatula
- Sieve or fine mesh strainer
- Baking sheet
Ingredients
- 2 cups orange juice freshly squeezed for best flavor
- Zest from 2 medium oranges
- 3 tbsp cornstarch our egg white substitute
- 2 tbsp aquafaba chickpea liquid – our secret weapon!
- 1/4 cup coconut cream
- 1/3 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
- Pinch of salt
- 1 tbsp vegan butter for greasing ramekins
- 2 tbsp sugar for coating ramekins
Instructions
Preparing Your Workspace
- Preheat your oven to 375°F (190°C)
- Place a baking sheet in the oven to heat up
- Prepare your ramekins with vegan butter and sugar-coating
Creating the Orange Base
- In a saucepan, combine 1½ cups orange juice and orange zest
- Heat over medium until steaming but not boiling
- In a small bowl, whisk the remaining ½ cup orange juice with cornstarch until smooth
- Gradually whisk the cornstarch mixture into hot orange juice
- Cook, stirring constantly, until mixture thickens (about 2-3 minutes)
- put off from heat and stir that in coconut cream, three tablespoons sugar, and vanilla extract
- move to a large bowl and allow to cool for 15 minutes
Building Structure and Volume
- In a clean, dry bowl, combine aquafaba, cream of tartar, and salt
- Beat with an electric mixer on medium speed until foamy
- Gradually increase to high speed, adding remaining sugar one tablespoon at a time
- Continue beating until stiff, glossy peaks form (about 5-7 minutes)
- The mixture should resemble traditional beaten egg whites
Combining and Baking
- Gently fold 1/3 of the aquafaba mixture into the orange base to lighten
- Carefully fold in the remaining aquafaba mixture, maintaining as much air as possible
- Divide mixture among prepared ramekins, filling to about 1/4 inch from the top
- Run your thumb around the edge of each ramekin to create a "hat" effect
- Place ramekins on the preheated baking sheet
- Bake for 12-15 minutes until risen and golden on top
- Serve immediately for the best results
Notes
- Difficulty level: Intermediate
- Best served: Immediately after baking.
- Equipment level: Standard home kitchen