Flawless Vegan Chocolate Babka Recipe
User Reviews
5.0
18 reviews
Excellent
Flawless Vegan Chocolate Babka Recipe
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Rich, chocolatey layers swirled into tender, buttery dough make this vegan chocolate babka an absolute showstopper. Packed with deep cocoa flavors and just the right touch of sweetness, it’s got all the things you love about the Jewish classic with none of the dairy or eggs.
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Ingredients
Babka Dough
- 5 cups bread flour or all-purpose flour
- ⅓ cup granulated sugar
- 2¼ teaspoons instant yeast
- ½ cup unsweetened plant based yogurt
- 1 ½ cup unsweetened plant-based milk
- ½ cup vegan butter room temperature
- ½ teaspoon vanilla powder or vanilla extract
- ⅛ teaspoon Turmeric
- 1 ¼ teaspoons salt
Chocolate filling
- ½ cup vegan butter room temperature
- ½ cup vegan chocolate chips
- ⅔ cup powdered sugar
- ⅓ cup cocoa powder
- 1 tablespoon black cocoa powder (optional but super-recommended)
- 2 tablespoons Unsweetened plant-based yogurt
Brown Sugar Syrup
- ¼ cup water
- ¼ cup brown sugar
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Instructions
- Warm the plant-based milk until it reaches 100°F to 110°F (40°C to 45°C). Combine the warmed milk with the instant yeast and set aside for 5 minutes until the yeast becomes active and foamy.
- In a large mixing bowl or the bowl of a stand mixer, combine the flour, granulated sugar, salt, vanilla powder or extract, and turmeric. Add the plant-based yogurt and the yeast mixture to the dry ingredients. Mix until a shaggy dough forms.
- Add the room-temperature vegan butter to the dough. Knead the dough using a stand mixer fitted with a dough hook or by hand on a floured surface for 8-10 minutes, until it is smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1 hour, or until doubled in size.
- While the dough rises, prepare the filling by melting the vegan butter, and chocolate chips in a double boiler. Once melted, remove from the heat and thoroughly whisk in the powdered sugar, cocoa powders, and vegan vegan yogurt until smooth. Chill for 30 minutes so that the filling firms up a bit.
- Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle approximately 18 x 12 inches (45 x 30 cm).
- Spread the chocolate filling evenly over the dough, leaving a ½-inch (1 cm) border on all sides. Starting with the longer edge, roll the dough tightly into a log, like you would for making cinnamon rolls. Pinch the seam to seal it to the body of the log.
- Using a sharp knife, slice the log lengthwise into 2 equal halves. Position the halves with the cut sides facing up.
- Twist the long ropes of babka dough together, keeping the cut sides exposed, to form a braid.
- To bake as a loaf: Transfer the twisted dough into a greased 9 x 5-inch (23 x 13 cm) loaf pan, folding it as necessary to fit in your pan. Cover loosely and let it rise for 30-40 minutes, or until puffed and filling the pan.
- Or, to bake as a wreath: Once braided, stretch the dough into one long, narrow braid. Connect the ends of the twisted dough to form a circle, pinching the ends together to seal. Carefully transfer the circle into a greased 9-inch (23 cm) round pan, ensuring the twist is evenly distributed. Cover loosely and let it rise for 30-40 minutes, or until puffed.
- Preheat the oven to 350°F (175°C). Bake the babka for 40-45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
- While the babka bakes, prepare the syrup by heating the water and brown sugar over medium heat until the sugar has dissolved. Remove from heat.
- As soon as the babka comes out of the oven, brush the syrup generously over the surface. For the wreath version, ensure the syrup reaches all parts of the exposed surface. Allow the babka to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Equipments used:
Notes
- ❄️ Chill Out a Little:
- ❄️
- Pop the rolled dough log into the freezer for 5-10 minutes if your kitchen is warm. This makes slicing clean and keeps those chocolatey layers picture-perfect.
- 📏 Fill Me Up, Buttercup:
- 📏
- Spread a thin, even layer of room-temperature filling to avoid leaks during baking. Overfilling or warm filling can create a messy situation.
- 🔀 Twist and Shout:
- 🔀
- Twist the dough halves with cut sides facing up. This showcases the filling and prevents it from melting out into the pan while baking.
- 💧 Sipping on Some Sizurp:
- 💧
- Brush sugar syrup on the babka as soon as it’s out of the oven. This seals in moisture and gives the loaf a shiny, bakery-style finish.
- ⏳ Cool It, Babka:
- ⏳
- Let the babka cool completely before slicing. This ensures the structure sets, making each slice neat and perfectly textured.
Nutrition Information
Show Details
Calories
647kcal
(32%)
Carbohydrates
95g
(32%)
Protein
14g
(28%)
Fat
25g
(38%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
Monounsaturated Fat
8g
Trans Fat
0.1g
Sodium
572mg
(24%)
Potassium
238mg
(7%)
Fiber
5g
(20%)
Sugar
31g
(62%)
Vitamin A
1175IU
(24%)
Vitamin C
2mg
(2%)
Calcium
118mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 647 kcal
% Daily Value*
| Calories | 647kcal | 32% |
| Carbohydrates | 95g | 32% |
| Protein | 14g | 28% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Sodium | 572mg | 24% |
| Potassium | 238mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 31g | 62% |
| Vitamin A | 1175IU | 24% |
| Vitamin C | 2mg | 2% |
| Calcium | 118mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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