Cinnamon Babka Recipe Vegan: Easy and Delicious Guide

If you’ve ever savored the sweet, swirled goodness of cinnamon babka but wondered how to enjoy it without any animal products, you’re in for a treat! This vegan cinnamon babka recipe delivers all the rich, aromatic flavors and tender, buttery texture you love, but made entirely plant-based.

Whether you’re a seasoned vegan baker or just exploring dairy-free desserts, this babka is surprisingly easy to make and perfect for sharing. The dough is soft and fluffy, the cinnamon filling is perfectly spiced, and the final loaf is beautifully braided and golden brown.

You’ll soon discover that vegan baking can be just as indulgent and satisfying as traditional recipes, with a little bit of love and patience.

Get ready to fill your kitchen with the wonderful scent of cinnamon and fresh-baked bread while creating a show-stopping treat that will impress family and friends. Plus, this recipe can be a sweet centerpiece for brunch, dessert, or a cozy afternoon snack with your favorite cup of tea or coffee.

Why You’ll Love This Recipe

This vegan cinnamon babka ticks all the boxes for a delicious homemade treat. First, it uses simple, wholesome ingredients you likely have on hand or can easily find at your local grocery store.

The dough is enriched with plant-based milk and oil, providing a soft crumb without compromising flavor. The cinnamon filling is made with brown sugar, cinnamon, and vegan butter, giving you that classic babka taste but dairy-free.

What sets this recipe apart is its approachable method. Even if you’re not an expert bread maker, the step-by-step instructions will guide you through kneading, rising, and shaping the babka to perfection.

The result is a beautiful, braided loaf with swirls of cinnamon that’s just as delightful to look at as it is to eat.

Finally, it’s a versatile recipe that you can customize with nuts, raisins, or chocolate chips to suit your preferences. It’s a perfect way to enjoy a traditional favorite in a vegan way, without missing out on any of the indulgence.

Ingredients

• 3 ½ cups all-purpose flour, plus more for dusting
• ½ cup granulated sugar
• 1 packet (2 ¼ tsp) active dry yeast
• 1 tsp ground cinnamon (for the dough)
• ½ tsp salt
• ¾ cup unsweetened almond milk (or any plant milk), warmed
• ⅓ cup vegetable oil (or melted coconut oil)
• 1 tsp pure vanilla extract
• ½ cup vegan butter, softened (for the filling)
• ½ cup brown sugar (for the filling)
• 2 tbsp ground cinnamon (for the filling)
• ½ cup chopped walnuts or pecans (optional)
• 2 tbsp maple syrup or agave nectar (for glazing)

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Stand mixer with dough hook (optional but helpful)
• Rolling pin
• 9×5 inch loaf pan
• Pastry brush
• Plastic wrap or clean kitchen towel
• Cooling rack

Instructions

1. Activate the yeast: In a small bowl, combine the warm almond milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until foamy. This means the yeast is active and ready to use.
2. Make the dough: In a large bowl or the bowl of a stand mixer, whisk together the flour, cinnamon, and salt. Add the yeast mixture, oil, and vanilla extract. Mix until the dough begins to come together.
3. Knead the dough: Knead the dough by hand on a lightly floured surface or with a dough hook on medium speed for about 8-10 minutes. The dough should be smooth, elastic, and slightly tacky but not sticky.
4. First rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp towel and let it rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
5. Prepare the filling: While the dough rises, mix the softened vegan butter, brown sugar, and ground cinnamon together until smooth and well combined. If you like, stir in the chopped nuts for extra texture.
6. Roll out the dough: Once risen, punch down the dough and turn it out onto a floured surface. Roll it into a rectangle about 12×16 inches in size and roughly ¼ inch thick.
7. Spread the filling: Evenly spread the cinnamon filling over the dough, leaving a small border around the edges.
8. Shape the babka: Starting from the longer side, tightly roll the dough into a log. Use a sharp knife to cut the log lengthwise down the middle, exposing the layers.
9. Braid the dough: Twist the two halves around each other, keeping the cut sides facing up so the filling shows. Pinch the ends to seal and carefully place the braid into the greased loaf pan, tucking the ends underneath.
10. Second rise: Cover the loaf pan with a towel and let the dough rise for another 45 minutes until puffy.
11. Bake: Preheat your oven to 350°F (175°C). Bake the babka for 35-40 minutes, or until golden brown and cooked through. If the top browns too quickly, tent with foil.
12. Glaze: Remove the babka from the oven and immediately brush the top with maple syrup or agave nectar for a shiny, sweet glaze.
13. Cool and serve: Let the babka cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

Tips & Variations

For a chocolate twist, add ½ cup of vegan chocolate chips to the filling mixture or spread a thin layer of vegan chocolate spread before rolling the dough.

Make sure your almond milk is warm but not hot to avoid killing the yeast—around 100-110°F is ideal.

If you don’t have a stand mixer, kneading by hand works just as well—just be patient and keep dusting your surface with flour to prevent sticking.

For a nut-free version, simply omit the nuts or swap them with dried fruit like raisins or chopped dates.

Try substituting half the all-purpose flour with whole wheat pastry flour for a slightly heartier babka.

Nutrition Facts

Serving Suggestions

This vegan cinnamon babka is incredibly versatile. Serve it warm with a pat of vegan butter or a drizzle of your favorite nut butter for a comforting breakfast or snack.

It pairs beautifully with a steaming cup of coffee, chai tea, or hot cocoa.

For a festive dessert, layer thick slices of babka with dairy-free whipped cream and fresh berries. You can also toast slices lightly for a crunchy texture that’s perfect with jam.

Looking for more delicious recipes to complement your baking? Check out our Thelma Sanders Squash Recipe for a savory side, or try a sweet treat like the Peanut Butter Gelato Recipe to round out your meal.

Conclusion

Making a vegan cinnamon babka from scratch is a rewarding experience that results in a deliciously fragrant, tender loaf perfect for any occasion. With simple ingredients and clear instructions, this recipe proves that plant-based baking can be both accessible and indulgent.

Whether you’re new to vegan baking or a longtime enthusiast, this babka will quickly become a favorite in your repertoire.

Take your time with the rising and shaping stages to achieve those beautiful cinnamon swirls and a fluffy crumb. Don’t hesitate to experiment with fillings and toppings to tailor the babka to your taste.

Enjoy it fresh, share it with loved ones, and savor every bite of this delightful vegan treat. For more inspiration, explore our Peda Recipe Ricotta Cheese or the savory Bariatric Meatloaf Recipe to expand your cooking adventures!

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