Baba al Rum Vegano

Baba al Rum Vegano is a delightful twist on the classic Italian dessert, made vegan with a moist, rum-soaked cake that melts in your mouth. Topped with a luscious aquafaba whipped cream, this dessert is both indulgent and satisfying.

Ingredients

• All-purpose flour - 100 grams
• Sugar - 50 grams
• Baking powder - 1 teaspoon
• Salt - 1/4 teaspoon
• Almond milk - 100 ml
• Vegetable oil - 30 ml
• Rum - 30 ml
• Vanilla extract - 1 teaspoon
• Aquafaba (chickpea brine) - 100 ml
• Powdered sugar - 20 grams

Steps

1. Preheat the oven to 180°C (350°F) and grease two ramekins.
2. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the almond milk, vegetable oil, rum, 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 cakes are baking, prepare the rum syrup by mixing 100 ml of water with 50 grams of sugar and 30 ml of rum in a saucepan over medium heat until the sugar dissolves. Set aside to cool.
7. Once the cakes are done, remove them from the oven and let them cool slightly before carefully inverting them onto a plate.
8. Poke holes in the tops of the cakes with a toothpick and gently pour the rum syrup over the cakes, allowing it to soak in.
9. To prepare the aquafaba whipped cream, use an electric mixer to beat the aquafaba until soft peaks form, then gradually add the powdered sugar until stiff peaks form.
10. Serve the soaked cakes topped with the aquafaba whipped cream.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 39 g
• Fiber: 1 g
• Sugar: 18 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.15 L

Health Benefits

• Low in cholesterol due to vegan ingredients.
• Contains fiber from chickpeas in aquafaba.

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