Vegan Cinnamon Babka Recipe

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5 from 6 votes

Tender vegan cinnamon babka with a buttery, golden crust and soft, fluffy interior swirled with brown sugar cinnamon ribbons. This sweet, braided bread is a great way to blow non-vegans' minds about how bangin’ vegan baking can be!

Prep Time

30 mins

Cook Time

30 mins

Rising Time

1 hr 10 mins

Servings: 8

Calories: 563 kcal

Course: Dessert, Bread

Cuisine: Israeli

Ingredients

Babka Dough

2¼ teaspoons instant yeast
¾ cup plant-based milk unsweetened
4 cups all-purpose flour
⅓ cup sugar
½ teaspoon nutmeg
2 tablespoons plant-based yogurt unsweetened
½ cup vegan butter room temperature
1¼ teaspoons salt

Cinnamon Filling

½ cup vegan butter room temperature
2 tablespoons plant-based yogurt unsweetened
⅔ cup brown sugar or coconut sugar
¼ cup cinnamon
¼ teaspoon cloves ground

Brown Sugar Syrup

¼ cup water
¼ cup brown sugar
½ teaspoon vanilla powder optional

Instructions

Cup of Yum

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 minute until the yeast becomes active and foamy.
In a large mixing bowl or the bowl of a stand mixer, combine the flour, granulated sugar, and nutmeg. Add the plant-based yogurt and the yeast mixture to the dry ingredients. Mix until a a very-insanely dry and shaggy dough forms.
Add the room-temperature vegan butter, and salt 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 creaming the vegan butter and plant-based yogurt together in a bowl. Stir in the brown sugar, cinnamon, and cloves until smooth. Set aside.
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 cinnamon 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. Pinch the seam to seal.
Using a sharp knife, slice the log lengthwise into 2 equal halves. Position the halves with the cut sides facing up. Twist them together, keeping the cut sides exposed, to form a braid. Transfer the twisted dough into a greased 9 x 5-inch (23 x 13 cm) loaf pan.
Cover the pan loosely and let the dough rise for 30-40 minutes, or until it has puffed up and fills the pan.
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 and stir in the vanilla powder, if using.
As soon as the babka comes out of the oven, brush the syrup generously over the surface. Allow the babka to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

🔥 Yeast Mode Activated
🔥
Warm your plant-based milk to 100°F-110°F (40°C-45°C) to activate the yeast properly. Too hot or too cold, and the yeast will throw a tantrum instead of rising.
❄️ Firm it in the Freezer
❄️
Pop the rolled dough log on a tray in the freezer for 5 minutes before slicing and twisting. This keeps the filling in place and makes the dough easier to handle.
🔄 Twisted Sister
🔄
Keep the cut sides of the dough facing up when twisting to showcase the filling and avoid a messy leak at the bottom of the loaf pan.
💧 Glazed and Confused
💧
Brush the sugar syrup onto the babka immediately after it’s out of the oven. This seals in moisture and gives it a bakery-worthy glossy finish.

Nutrition Information

Calories 563kcal (28%) Carbohydrates 89g (30%) Protein 9g (18%) Fat 20g (31%) Saturated Fat 5g (25%) Polyunsaturated Fat 6g (35%) Monounsaturated Fat 8g (40%) Trans Fat 0.1g (5%) Sodium 567mg (24%) Potassium 201mg (4%) Fiber 7g (28%) Sugar 34g (68%) Vitamin A 1148IU (23%) Vitamin C 1mg (1%) Calcium 145mg (15%) Iron 4mg (22%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 563

% Daily Value*

Calories	563kcal	28%
Carbohydrates	89g	30%
Protein	9g	18%
Fat	20g	31%
Saturated Fat	5g	25%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	8g	40%
Trans Fat	0.1g	5%
Sodium	567mg	24%
Potassium	201mg	4%
Fiber	7g	28%
Sugar	34g	68%
Vitamin A	1148IU	23%
Vitamin C	1mg	1%
Calcium	145mg	15%
Iron	4mg	22%

* Percent Daily Values are based on a 2,000 calorie diet.