Chocolate Vegan Babka

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Chocolate Vegan Babka

This decadent Chocolate Vegan Babka is soft, fluffy, and swirled with a rich chocolate filling. Topped with a smooth chocolate glaze, it’s the perfect sweet bread for brunch, dessert, or a cozy afternoon treat—entirely dairy-free and egg-free, but every bit as indulgent.

Ingredients

For the Babka Dough:

  • 1 cup unsweetened almond milk, warmed
  • 2 ¼ tsp (1 packet) active dry yeast
  • ⅓ cup granulated sugar
  • ½ cup vegan butter, melted
  • 3 ½ cups all-purpose flour
  • ½ tsp salt

For the Chocolate Filling:

  • ½ cup vegan chocolate chips or chopped dark chocolate
  • ¼ cup unsweetened cocoa powder
  • ¼ cup granulated sugar
  • 2 tbsp vegan butter, melted
  • 1 tsp ground cinnamon

For the Chocolate Glaze:

  • ½ cup powdered sugar
  • 2 tbsp unsweetened almond milk
  • ½ tsp vanilla extract

Instructions

1. Activate the Yeast

In a small bowl, stir together the warm almond milk, yeast, and a pinch of the sugar. Let it sit for 10 minutes until frothy. This step ensures the yeast is active.

2. Make the Dough

In a large mixing bowl, whisk together the melted vegan butter, remaining sugar, and salt. Add the activated yeast mixture and stir to combine. Gradually mix in the flour until a soft, slightly sticky dough forms.

3. Knead the Dough

Turn the dough out onto a lightly floured surface. Knead for about 5–7 minutes, until the dough is smooth, elastic, and no longer sticky.

4. Let the Dough Rise

Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.

5. Prepare the Chocolate Filling

While the dough rises, prepare the filling. In a small bowl, combine the chocolate chips, cocoa powder, sugar, melted vegan butter, and cinnamon. Mix until it forms a thick, spreadable paste.

6. Shape the Babka

Once the dough has risen, roll it out on a lightly floured surface into a rectangle about 16×12 inches. Spread the chocolate filling evenly across the surface. Roll the dough tightly from the long side into a log.

Using a sharp knife, slice the log lengthwise to expose the layers. With the cut sides facing up, twist the two halves together, keeping the chocolate layers visible. Gently lift the twisted loaf into a greased 9×5-inch loaf pan.

7. Second Rise

Cover the pan and let the babka rise again for 30 minutes. Meanwhile, preheat the oven to 350°F (175°C).

8. Bake

Bake for 30–35 minutes, or until the top is golden and a skewer inserted in the center comes out with a few moist crumbs.

9. Make the Glaze

In a small bowl, whisk together the powdered sugar, almond milk, and vanilla extract until smooth.

10. Finish and Serve

Once the babka has cooled slightly in the pan, drizzle the glaze over the top. Slice and serve warm or at room temperature.

Nutrition Facts

Per slice (based on 10 slices):

  • Calories: 350
  • Total Fat: 12g
  • Saturated Fat: 4g
  • Sodium: 190mg
  • Total Carbohydrates: 54g
  • Dietary Fiber: 3g
  • Sugars: 21g
  • Protein: 6g

 

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