Baba al Rhum Vegano

Baba al Rhum Vegano is a delightful vegan twist on the classic Italian dessert, featuring fluffy rum-soaked sponge cakes topped with a luscious coconut cream. This indulgent treat is perfect for satisfying your sweet tooth while maintaining a plant-based lifestyle.

Ingredients

• All-purpose flour - 100 grams
• Baking powder - 5 grams
• Sugar - 50 grams
• Almond milk - 100 ml
• Coconut yogurt - 50 grams
• Coconut oil - 30 grams, melted
• Vanilla extract - 5 ml
• Rum - 50 ml
• Water - 100 ml
• Powdered sugar (for dusting) - to taste
• Coconut cream - 100 grams (for topping)

Steps

1. Preheat the oven to 180°C (350°F) and grease two small ramekins.
2. In a bowl, mix the all-purpose flour, baking powder, and sugar together until combined.
3. In another bowl, whisk together the almond milk, coconut yogurt, melted coconut oil, and vanilla extract.
4. Gradually combine the wet ingredients with the dry ingredients, mixing until just combined.
5. Pour the batter evenly into the prepared ramekins and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
6. While the cakes are baking, prepare the rum syrup by combining the rum and water in a saucepan over medium heat, bringing it to a gentle simmer.
7. Once the cakes are done, remove them from the oven and allow them to cool for 5 minutes before inverting them onto a plate.
8. Drizzle the warm rum syrup evenly over the inverted cakes, allowing them to soak in the syrup.
9. In a separate bowl, whip the coconut cream until fluffy, then dollop it generously over the soaked cakes.
10. Dust with powdered sugar before serving.

Nutrition

• Calories: 350
• Protein: 4 g
• Carbs: 50 g
• Fiber: 2 g
• Sugar: 15 g
• Sodium: 100 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Water: 0.1 L

Health Benefits

• Contains no cholesterol, making it heart-healthy.
• Rich in healthy fats from coconut, providing energy and promoting satiety.

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