Step 1

Brush ramekins with cold vegan butter from the bottom of the dish to the top using a brush. Do this 3 times and place in the fridge after each time to stabilize the brushed butter.

Step 2

For the third time, add sugar to the greased ramekin and roll it so that the entire side of the dish has a layer of butter and sugar.

Step 3

Preheat oven to 190 ° C.

Step 4

Melt the chocolate and butter in the Bain Marie. Add the vanilla puree and a pinch of salt. A Bain Marie is, a bowl over a pot with simmering water, and steam. Stir until the chocolate and butter are melted and combined. Set aside.

Step 5

Using a mixer, Whisk the aquafaba together with the xanthan gum until you get a nice fluffy foam. Start adding the sugar gradually at 3 times until meringue is obtained.

Step 6

Add the flour and egg replacer to the chocolate and mix well.

Step 7

Take about a third of the amount of meringue and mix with the chocolate mixture.

Step 8

Once again take a third of the amount of meringue and fold gently into the chocolate so that the batter remains airy.

Step 9

Fold the last third of the meringue into the chocolate again gently until no white meringue remains.

Step 10

Pour the batter into the ramekins, and with your finger clean the edges.

Step 11

Bake in a preheated oven for 12-20 minutes until the souffle has risen.

Step 12

Serve with vegan whipped cream or ice cream, fruit jam, or ganache. Enjoy!