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Flawless Vegan Chocolate Babka Recipe
5 from 18 votes

Flawless Vegan Chocolate Babka Recipe

The Flawless Vegan Chocolate Babka is a sweet braided bread made from a soft vegan dough enriched with plant-based yogurt and milk. It features a rich chocolate filling that includes cocoa powders and vegan butter, layered generously inside the dough. After baking, a brown sugar syrup glaze adds a shiny, moist finish. The result is a tender, flavorful loaf with distinct chocolate layers and an eye-catching twist pattern.

Prep Time
30 mins
Cook Time
30 mins
Fermentation Time
1 hr 10 mins
Total Time
2 hrs 10 mins
Servings: 8 servings
Calories: 647 kcal
Course: Dessert, Bread
Cuisine: Israeli

Ingredients

Babka Dough
  • 5 cups bread flour or all-purpose flour
  • ⅓ cup granulated sugar
  • 2¼ teaspoons instant yeast
  • ½ cup plant-based yogurt unsweetened
  • 1 ½ cup plant-based milk unsweetened
  • 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 chocolate chips vegan
  • ⅔ cup powdered sugar
  • ⅓ cup cocoa powder
  • 1 tablespoon black cocoa powder (optional but super-recommended)
  • 2 tablespoons plant-based yogurt unsweetened
Brown Sugar Syrup
  • ¼ cup water
  • ¼ cup brown sugar

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
  8. Using a sharp knife, slice the log lengthwise into 2 equal halves. Position the halves with the cut sides facing up.
  9. Twist the long ropes of babka dough together, keeping the cut sides exposed, to form a braid.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.

Notes

  • Pop the rolled dough into the freezer for 5-10 minutes in warm kitchens to make slicing cleaner and to preserve chocolate layers.
  • Spread a thin and even layer of room-temperature filling to avoid leakage during baking.
  • Twist the dough halves with cut sides facing upwards to highlight the filling and prevent melting out during baking.
  • Brush brown sugar syrup on the babka immediately after baking to seal in moisture and create a shiny top.
  • Let the babka cool completely before slicing to ensure a neat texture and clean slices.

Nutrition Information

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 647

% 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.