Mouthwatering Vegetarian Chinese Almond Souffle Cake Recipe

Allergens

None (except for almond and egg allergies)

Ingredients

• 2 cups almond flour
• 1/4 cup cornstarch
• 3/4 cup sugar
• 1/4 teaspoon salt
• 3 cups almond milk
• 4 tablespoons vegan butter
• 5 large egg whites
• 1 teaspoon almond extract
• 2 teaspoons vanilla extract
• Confectioner's sugar, for dusting

Instructions

1. Preheat the oven to 325°F (160°C) and lightly grease a 9 inch springform pan with vegan butter.
2. In a medium bowl, whisk together almond flour, cornstarch, sugar, and salt.
3. Heat almond milk in a saucepan over medium heat until it starts to steam, but not boil. Gradually add the warm almond milk into the dry ingredients while continuously whisking to create a smooth batter.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to a pudding like consistency.
5. Remove from heat and add vegan butter, stirring until fully melted and incorporated into the batter. Mix in almond and vanilla extracts.
6. In a separate bowl, beat egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter until well combined.
7. Pour the batter into the prepared springform pan and smooth the top with a spatula.
8. Bake for 50 60 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for at least 20 minutes before removing the sides of the springform pan. Allow to cool completely before slicing and serving.

Chef’s Insight

The key to this recipe is ensuring a smooth batter and stiff egg whites for an airy texture in the final souffle cake.

Notes

Make sure to use a high-quality almond flour and vegan butter for the best results.