Introduction Best Vegan Ram Baba! This French-inspired dessert features soft yeast cakes soaked in delicious syrup mixed with rum, orange peelAnd Vanilla. The result is a Incredibly humid And Tender A dessert that can be topped with whipped cream!
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📘 What a room, father
Ram Baba, or Baba au Ram, is a famous one French dessert which consists of a soft yeast cake soaked in rum syrup. It is very moist and usually served with whipped cream or custard. This dessert is very popular during Christmas or Easter season in France.
As for the short story, it is said that Stanislaus I, Duke of Lorraine at the time, found his bundt cake too dry and asked the cook to soak it in wine to moisten it. Rama Baba was born (although there are many other versions of this story).
⭐️ Why you should try this recipe
- It’s a classic. Ram baba is one of the most famous French desserts, and for a reason!
- It is incredibly moist and flavorful. This rum baba is perfectly sweet with notes of orange, vanilla and rum. It makes a fresh and delicious dessert that has nothing to envy that you can find in a bakery!
- It is super easy to prepare. Although this dessert may seem complicated, it is not! It is basically a brioche soaked in syrup and topped with cream.
🍊 Ingredients Notes
Keep this recipe vegetarian, I omitted that eggs are often used in most Ram Baba recipes. Don’t worry, it doesn’t take away from the flavor or texture, and tastes just as good! Here is what you need to prepare Ram Baba:
- flour – Use all-purpose flour.
- yeast – Since the cakes are similar to a brioche, we will use yeast to give them a light and airy texture. You can use instant yeast or active dry yeast.
- the milk – Use unsweetened plant-based milk. Almond, oat, soy, and even cashew milks work well.
- butter – Give the cake a rich and buttery taste. Use store-bought or homemade vegan butter.
- sugar – I went with granulated sugar, but light brown sugar or coconut sugar should work too. You can also use vanilla sugar if you want extra vanilla flavor.
- Baking powder – Since this recipe doesn’t rely on eggs, I added some baking powder to make the cakes rise a little more.
- rom – A key ingredient in this recipe! It brings out a ton of flavor in the syrup and gives this dessert its signature taste.
- orange – Orange zest adds citrus and fruity flavor to the syrup.
- Vanilla – For extra flavor, you can use store-bought or homemade vanilla extract.
🥣 How to make rum baba
This dessert consists of Three steps: Baking cakes, preparing syrup and dipping cakes in syrup.
the cake
- Dissolve the yeast in the warm almond milk and let it sit for about 15 minutes. Note: If using instant yeast, there is no need to rehydrate it.
- Knead the flour Mix yeast, sugar, almond milk and butter until smooth. You should end up with a thin batter, a little thicker than a pancake batter.
- Transfer to a bowl And Let the dough rise In a warm place for about 1 hour. The amount of dough will double.
- Deflate Flour and transfer it to a piping bag. Fill a fluted tube baking pan ¾ full with batter.
- Let the dough rise for another 30 minutes.
- Bake for 15-18 minutes or until the cakes are slightly golden brown. Let them cool for a few minutes before transferring to a cooling rack.
Syrup
syrup is magical element Which gives dad a ton of flavor. Simply combine all the ingredients in a small saucepan and Let it boil Cover for about 8 minutes.
Dipping
Finally, when the cake cools, dip Dip each in warm rum syrup and let them Soak for about 2 minutes. Flip them once to soak evenly. You can now refrigerate the cake for about 2 hours before serving!
to serve
Just before serving, drizzling rain Top each dad with a few tablespoons of the remaining rum syrup, top with whipped cream, and garnish with fresh fruit!
📔 Tips
- Make sure you have all the ingredients At room temperature.
- Check the expiration date of your yeast. If it has passed or is close to that date, the yeast may no longer be active.
- Depending on the temperature in your home, the dough may take up to an hour and a half to rise. Adjust the rising time accordingly. The dough should double in size after the first rise. If it’s too cold in your house, put the dough on a stove with a light on.
- Only fill your pan cavities ¾ full. After the second rise and during baking the dough will increase in volume.
- After a few days in the fridge, the ram baba dries up a bit. To keep them moist, store each baba in a small cup filled with 3-4 tablespoons of rum syrup and cover with plastic wrap. This way, the cakes will stay moist for up to 4 days.
💬 Frequently Asked Questions
- Can I make Ram Baba ahead of time? Yes, you can easily make this Ram Baba a day ahead and put it in some syrup as mentioned above.
- What can I substitute for RAM? You can use other alcohol, but be aware that it will not taste exactly like Ram Baba.
- Can I make this gluten-free? I haven’t tried it personally, but you can give it a shot with a 1:1 gluten-free flour mix.
- Does Ram Baba contain alcohol? No, these rum babas do not contain alcohol, as most of it evaporates when the syrup is boiled.
- Can I freeze these Ram Babas? Yes, you can freeze the cake for up to 2 months. Let thaw on counter and then dip in syrup. I do not recommend freezing soaked Ram Baba.
If you have never tried Ram Baba, I urge you to do so. It’s incredible moistAnd freshand pack A ton of flavor! If you love rum, there’s no way you won’t like this dessert!
🇫🇷 More French desserts
Let me know in the comments if you try this recipe!
📖 Recipe
French Ram Baba
Moist and soft cake mixed with rum, orange peelAnd Vanilla. This famous French dessert is vegan and so delicious!
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instructions
the cake
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In a small bowl, dissolve the yeast in 3 tablespoons of warm almond milk. Let it sit for about 15 minutes or until frothy.
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In the bowl of a stand mixer fitted with a flat beater, add the flour, sugar and baking powder. Mix for 5-10 seconds.
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Next, add the mixed yeast, remaining almond milk and vanilla extract. Beat on medium speed for about 30 seconds. Add the butter and beat for another 2 minutes or until the dough is completely smooth. Note: The dough will be slightly runny and not as dense as brioche dough, which is normal.
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Transfer dough to a glass bowl and cover with plastic wrap. Let the dough rise in a warm place for about 1 hour (you can put the bowl in an oven with the light on). The dough should double in size.
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Using a spatula, deflate the dough and transfer it to a piping bag.
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Lightly grease a mini fluted tube pan with oil. Fill each cavity ¾ full with flour using a piping bag. Let the dough rise for another 30 minutes. Meanwhile, preheat the oven
355 °Fa (175°C). -
Bake for about 15 minutes or until lightly golden brown. The cakes will be very soft out of the oven, so wait at least 30 minutes before removing from the pan.
Rum syrup
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While the cakes are baking, combine the water, sugar, rum, vanilla extract, and orange zest in a medium saucepan.
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Bring to a boil and cover and let simmer for about 7-8 minutes. Set aside.
Dipping
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Working with one at a time, dip each cake into the warm rum syrup and let the syrup soak for about 2 minutes. Remove from syrup using a spatula and place each cake on a rack to drain excess syrup. Keep the remaining rum syrup aside.
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Refrigerate the ram baba for at least 3 hours. Just before serving, drizzle with more rum syrup and top with whipped coconut cream or custard, and fresh fruit. This rum baba tastes better the same day but can keep up to 4 days in the fridge.
Comment
- Make sure you have all the ingredients At room temperature.
- Check the expiration date of your yeast. If it has passed or is close to that date, the yeast may no longer be active.
- Depending on the temperature in your home, the dough may take up to an hour and a half to rise. Adjust the rising time accordingly. The dough should double in size after the first rise. If it’s too cold in your house, put the dough on a stove with a light on.
- Only fill your pan cavities ¾ full. After the second rise and during baking the dough will increase in volume.
- After a few days in the fridge, the ram baba dries up a bit. To keep them moist, store each baba in a small cup filled with 3-4 tablespoons of rum syrup and cover with plastic wrap. This way, the cakes will stay moist for up to 4 days.
nutrition
Worship: 1 Baba Ram | Calories: 222 kcal | Sugars: 31.3 g | Protein: 2.8 g | Fat: 7.5 g | Saturated Fat: 4.4 g | Cholesterol: 18 mg | Sodium: 71 mg | Potassium: 53 mg | Fiber: 0.8 g | Sugar: 12.1 g | Calcium: 43 mg | Iron: 1 mg
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