Rum Baba

Serves 4

  • Gluten free & vegan

100g gluten-free plain flour
50g cornflour
50g ground almonds
1tsp xanthan gum
½tsp salt
50g caster sugar
4tsp (2 x 7g sachets) dried yeast
80g dairy-free margarine, melted
120ml plant-based milk

For the syrup
250g caster sugar
3 – 4 tbsp

Grease the rum baba moulds with vegetable oil and sprinkle with caster sugar.

Weigh the gluten free flour, ground almonds, cornflour, xanthan gum, salt, caster sugar and yeast in a large bowl. Place the yeast on the opposite side of the bowl to the salt and sugar as they can make the yeast inactive. Stir together.

Weigh the dairy-free margarine and melt in the microwave. Measure the plant-based milk.
Pour the margarine and plant-based milk into the flour and beat until smooth. The mixture should just be able to fall from the spoon.

Fill a large piping bag fitted with an inch wide round nozzle with the dough. Pipe the mixture into the rum baba moulds. Leave in a warm place to prove for 30 – 45 minutes.

Preheat oven to 220°c / 200°c fan oven / 425°f / gas mark 7.

Bake for 12 – 15 minutes until golden brown. Gently take the buns out of the mould. Tap the bottom of a bun, if it sounds hollow it is cooked.

Leave on a wire rack to cool. The buns can be frozen at this stage if needed for a later date.

Before serving, make the syrup. Place the sugar in a saucepan with the rum and 250ml water. Bring to the boil and simmer for 2 minutes. Brush the syrup all over the buns allowing it to completely soak in.

Serve with whipped dairy-free cream or coconut cream

I made this cake for a blog post in 2012 when I made a gluten and dairy-free version of the technical challenge from The Great British Bake Off each week.

Dairy-free whippable cream is now available and tastes very good. Sweeten and flavour with a little icing sugar and vanilla extract before whisking until thick.

Or you can whip up coconut cream – place a tin of coconut milk in a fridge overnight. When ready to serve, open the tin and spoon out the hard coconut cream into a mixing bowl leaving the water behind. This can be sweetened with icing sugar and flavoured with vanilla. Whisk until thick.