80s Chocolate Souffle

I’ll admit, I do occasionally use a microwave. If this isn’t for you, please make sure you don’t live in a glass house before commenting. I did try this recipe in the oven, but it just didn’t work as well. Feel free to do so, but it will be more like a 20 minute Chocolate Souffle. For me, it’s about simplicity and economy.

Ingredients (Serves 1)

  • 1 whole egg
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon rice malt syrup*
  • 2 tablespoons coconut milk
  • 1 teaspoon organic vanilla extract
  • 2 tablespoons coconut flour
  • 1 tablespoon cacao
  • 1 teaspoon cinnamon


  • 1 tablespoon coconut yogurt or coconut cream**
  • Sprinkle of cinnamon


  1. Whisk egg and combine well with oil, rice malt syrup, milk and vanilla.
  2. Add flour, cacao and cinnamon and stir well. If your mixture doesn’t pour, add a touch more milk and combine well.
  3. Transfer into a lightly greased ramekin, cover and microwave on high for 80 seconds. This will of course depend on your individual microwave.
  4. Serve warm with yogurt or cream and a sprinkle of cinnamon. Simple, healthy and delicious.

 *For low carb, swap for 1 teaspoon natvia or stevia.

**If dairy free isn’t a concern, Greek yogurt can be used.


  1. Yvonne

    Hi what coconut milk did you use tinned or the pouring stuff in a carton??

  2. Heidi


    If I was to choose to use the oven over the microwave, what temperature should I select and would it be for 20 minutes or was that just a rough estimate?

    Thanks 🙂

  3. Steph

    Start at 180C and check after 20 minutes – we’d love to hear how you go!

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