Baba au Rhum Vegan

Baba au Rhum Vegan is a delightful twist on the classic French dessert, featuring a light and airy sponge infused with rich rum flavor. Perfectly soaked in a sweet syrup, this vegan version retains the traditional charm while being completely plant-based.

Ingredients

• All-purpose flour - 100 grams
• Almond milk - 70 ml
• Coconut yogurt - 30 grams
• Maple syrup - 30 grams
• Coconut oil (melted) - 20 grams
• Baking powder - 1 teaspoon
• Vanilla extract - 1 teaspoon
• Salt - a pinch
• Rum - 50 ml
• Water - 100 ml
• Brown sugar - 50 grams
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 180°C (350°F) and grease two small ramekins.
2. In a mixing bowl, combine the flour, baking powder, and salt.
3. In another bowl, whisk together the almond milk, coconut yogurt, maple syrup, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Divide the batter evenly between the prepared ramekins and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. While the baba cakes are baking, prepare the syrup by combining water, brown sugar, rum, and lemon juice in a saucepan over medium heat. Stir until the sugar is dissolved and let it simmer for 5 minutes.
7. Once the baba cakes are done, remove them from the oven and let them cool for 5 minutes in the ramekins.
8. Carefully invert the ramekins onto a plate and soak each baba with the rum syrup, allowing it to absorb for a few minutes.
9. Serve warm, optionally garnished with fresh fruit or a dollop of coconut whipped cream.

Nutrition

• Calories: 310
• Protein: 4 g
• Carbs: 50 g
• Fiber: 2 g
• Sugar: 20 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.1 L

Health Benefits

• Contains healthy fats from coconut oil.
• Rich in antioxidants from maple syrup and lemon juice.

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