I baked this Vegan Chocolate Babka for my niece’s birthday party last weekend. The chocolate swirled rich through the loaf, and my friend loved it.
The recipe is straightforward and involves simple techniques like kneading and rolling. Whether enjoyed fresh out of the oven or toasted the next day, this babka is sure to satisfy your chocolate cravings.
Delicious Vegan Chocolate Babka
This Vegan Chocolate Babka features a tender dough filled with a luscious chocolate spread for a delightful treat. The recipe takes about 3 hours from start to finish, including rising time, and serves 8 slices.
Ingredients
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 cup almond milk or other plant-based milk, warmed
- 1/3 cup granulated sugar
- 1/4 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup dairy-free chocolate chips or chocolate spread
- Powdered sugar for dusting (optional)
Instructions
- Activate Yeast: In a small bowl, combine warm almond milk and sugar. Stir in the yeast and let it sit for about 5-10 minutes until foamy.
- Make the Dough: In a large bowl, whisk together the flour and salt. Add the activated yeast mixture, applesauce, vegetable oil, and vanilla extract. Mix until a dough forms.
- Knead: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Place in a greased bowl, cover with a cloth, and let it rise in a warm area for about 1 hour, or until doubled in size.
- Prepare Filling: While the dough rises, melt the chocolate chips in a microwave or double boiler, stirring until smooth. Allow to cool slightly.
- Shape Babka: After the dough has risen, punch it down and roll it out into a rectangle about 1/4 inch thick. Spread the melted chocolate evenly over the dough.
- Roll and Twist: Starting from the long side, roll the dough tightly into a log. Cut the log in half lengthwise to reveal the swirls. Twist the two halves around each other to form a braid.
- Final Rise: Place the twisted dough into a greased loaf pan. Cover and let it rise for an additional 30-45 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake for 30-35 minutes until golden brown. Let cool in the pan for 10 minutes before transferring to a wire rack.
- Serve: Dust with powdered sugar if desired. Slice and enjoy your delicious Vegan Chocolate Babka!
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours (including rising time)
Nutrition Information
- Servings: 8 slices
- Calories: 270kcal
- Fat: 10g
- Protein: 3g
- Carbohydrates: 43g
I store the babka in an airtight container at room temperature for up to three days. The stay rich, and I slice and toast before serving.
