Vegan Baba au Rhum

Indulge in the decadence of Vegan Baba au Rhum, a dairy-free twist on the classic French dessert that combines soft, airy brioche cakes with a luscious dark rum syrup. Crafted with simple vegan ingredients like almond milk and melted coconut oil, these golden, pillowy babas are soaked generously in a fragrant rum syrup, ensuring each bite is saturated with flavor. Topped with a dollop of velvety coconut whipped cream and a sprinkle of zesty orange zest, this dessert is as indulgent as it is elegant. Perfect for special occasions or dinner parties, this plant-based masterpiece proves that luxurious desserts can be both vegan and show-stopping.

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

In a large bowl, mix the flour, 50 grams of granulated sugar, and salt together.

Step 3

Make a well in the center and pour in the yeast mixture, melted coconut oil, and vanilla extract. Stir together until a dough forms.

Step 4

Knead the dough on a floured surface for about 7 minutes until it is smooth and elastic.

Step 5

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.

Step 6

Preheat your oven to 180°C (350°F).

Step 7

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.

Step 8

Cover and let them rise again for another 30 minutes.

Step 9

Bake in the preheated oven for 20-25 minutes until golden brown.

Step 10

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.

Step 11

Remove from heat and stir in the dark rum.

Step 12

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.

Step 13

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

Serving size	(1607.4g)

Amount per serving	% Daily Value*
Calories	3477.4

Total Fat 125.1g	0%
Saturated Fat 110.0g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 2578.2mg	0%
Total Carbohydrate 518.5g	0%
Dietary Fiber 10.5g	0%
Total Sugars 321.6g
Protein 30.9g	0%

Vitamin D 55.7IU	0%
Calcium 345.5mg	0%
Iron 12.8mg	0%
Potassium 565.1mg	0%

*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.

Source of Calories

Fat: 33.9%

Protein: 3.7%

Carbs: 62.4%