Vegan Baba au Rhum
Indulge in the luscious flavors of this Vegan Baba au Rhum, a plant-based twist on the classic boozy dessert. Light and airy yeast-raised cakes are soaked in a rich, aromatic rum syrup, ensuring every bite is irresistibly moist and flavorful. Made with wholesome ingredients like almond milk, coconut oil, and a hint of vanilla, these dairy-free delights are crowned with velvety coconut whipped cream and a fragrant sprinkle of orange zest for a refreshing finish. Perfect for special occasions or an elegant end to any meal, this vegan dessert recipe is deceptively simple to prepare, with step-by-step instructions to guide you. Whether you're embracing a plant-based lifestyle or simply seeking a unique celebration-worthy treat, this Vegan Baba au Rhum is sure to impress!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 10 grams Active dry yeast
- 150 ml Unsweetened almond milk
- 50 grams Granulated sugar
- 60 grams Coconut oil, melted
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
- 500 ml Water
- 250 grams Granulated sugar
- 100 ml Dark rum
- 200 ml Coconut whipped cream
- 1 tablespoon Orange zest
Instructions
In a bowl, warm the almond milk slightly (ensure it is not hot) and dissolve the active dry yeast in it. Allow it to sit for about 10 minutes until frothy.
In a large bowl, mix the flour, 50 grams of granulated sugar, and salt together.
Make a well in the center and pour in the yeast mixture, melted coconut oil, and vanilla extract. Stir together until a dough forms.
Knead the dough on a floured surface for about 7 minutes until it is smooth and elastic.
Lightly oil a bowl, place the dough in it, cover with a damp cloth, and let it rise in a warm place until it doubles in size, approximately 1 hour.
Preheat your oven to 180°C (350°F).
Once the dough has risen, punch it down and divide it into 6 equal pieces. Shape each piece into a ball and place them into individual greased baba molds or muffin tins.
Cover and let them rise again for another 30 minutes.
Bake in the preheated oven for 20-25 minutes until golden brown.
While the babas are baking, prepare the rum syrup. In a saucepan, combine 500 ml of water and 250 grams of sugar. Bring to a boil and cook until the sugar is dissolved.
Remove from heat and stir in the dark rum.
Once the babas are baked, immediately soak them in the rum syrup, ensuring they absorb as much syrup as possible. Let them sit for about 15 minutes.
To serve, place each soaked baba on a serving plate, pipe or spoon the coconut whipped cream on top, and sprinkle with orange zest.
Nutrition Facts
Calories |
3477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.1 g | 160% | |
| Saturated Fat | 110.0 g | 550% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2578 mg | 112% | |
| Total Carbohydrate | 518.5 g | 189% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 321.6 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 346 mg | 27% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 565 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
