Baba au Rhum Végétal

Baba au Rhum Végétal is a delightful vegan twist on the classic French dessert, featuring a light and airy rum-infused cake soaked in a luscious syrup. This dish combines the traditional flavors of the original with plant-based ingredients, perfect for a unique lunch or dessert experience.

Ingredients

• all-purpose flour - 120 grams
• baking powder - 5 grams
• sugar - 30 grams
• salt - 1 gram
• almond milk - 100 milliliters
• coconut oil - 30 grams, melted
• apple cider vinegar - 10 milliliters
• vanilla extract - 5 milliliters
• dark rum - 50 milliliters
• water - 100 milliliters
• agave syrup - 50 grams
• orange zest - 1 tablespoon

Steps

1. Preheat the oven to 180°C (350°F) and grease two small ramekins.
2. In a large bowl, mix the flour, baking powder, sugar, and salt until well combined.
3. In another bowl, whisk together the almond milk, melted coconut oil, apple cider vinegar, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Divide the batter evenly into the prepared ramekins and bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
6. While the cakes are baking, prepare the syrup by combining the water, agave syrup, dark rum, and orange zest in a saucepan. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
7. Once the cakes are done, remove them from the oven and let them cool for 5 minutes before carefully inverting them onto a plate.
8. Pour the warm rum syrup over the cakes, allowing them to soak for at least 10 minutes before serving.

Nutrition

• Calories: 340
• Protein: 3 g
• Carbs: 62 g
• Fiber: 2 g
• Sugar: 20 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 6 g
• Unsaturated Fat: 2 g
• Water: 0.1 L

Health Benefits

• Vegan-friendly, suitable for plant-based diets.
• Contains natural ingredients, reducing processed sugars and fats.

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