Chocolate Babka Recipe Vegan: Easy & Delicious Guide

If you’ve ever craved a decadent, swirled chocolate bread that’s rich, tender, and utterly irresistible, then this vegan chocolate babka recipe is about to become your new favorite. Babka, a traditional Eastern European Jewish pastry, is known for its beautiful layers of dough and luscious filling.

This vegan version swaps out butter and eggs without sacrificing any of the indulgence, making it perfect for those following a plant-based diet or anyone looking to try something a little different. The aroma of freshly baked babka wafting through your kitchen paired with the deep, gooey chocolate ribbons is pure comfort food bliss.

Whether you’re baking for a special occasion or just because, this recipe is approachable and rewarding. With simple ingredients and detailed instructions, you’ll master the art of babka in no time.

Keep reading for all the tips, variations, and serving ideas that will make this vegan chocolate babka a staple in your baking repertoire.

Why You’ll Love This Recipe

This vegan chocolate babka recipe combines the best of traditional baking with modern plant-based twists. Here’s why it stands out:

• Rich and moist: The dough is soft yet sturdy enough to hold the chocolate swirls beautifully.
• Vegan-friendly: No eggs, no dairy—just wholesome plant-based ingredients that deliver incredible flavor.
• Impressive presentation: The twisted layers create a stunning marbled effect that’s perfect for gifting or special brunches.
• Customizable: You can easily swap the chocolate filling for other flavors like cinnamon, nut butter, or fruit preserves.
• Great texture: The babka is tender and slightly chewy, with a crisp, caramelized crust.

Ingredients

• For the dough:
• 3 1/2 cups (440g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 tsp salt
• 1 cup (240ml) unsweetened almond milk, warmed
• 1/4 cup (60ml) vegetable oil or melted coconut oil
• 1 tsp vanilla extract
• For the chocolate filling:
• 1 cup (170g) vegan dark chocolate chips or chopped vegan chocolate
• 1/4 cup (60ml) coconut cream
• 1/4 cup (50g) brown sugar
• 2 tbsp cocoa powder (unsweetened)
• 1/2 tsp cinnamon (optional)
• For the syrup glaze:
• 1/4 cup (50g) granulated sugar
• 1/4 cup (60ml) water

Equipment

• Large mixing bowl
• Stand mixer with dough hook attachment (optional but helpful)
• Measuring cups and spoons
• Rolling pin
• 9×5-inch loaf pan
• Small saucepan for syrup
• Rubber spatula
• Plastic wrap or clean kitchen towel
• Baking sheet (optional for catching drips)

Instructions

1. Activate the yeast: In a small bowl, combine the warmed almond milk with 1 tsp sugar and the yeast. Stir gently and let it sit for 5-10 minutes until foamy.
2. Make the dough: In a large mixing bowl (or stand mixer bowl), whisk together the flour, sugar, and salt. Add the yeast mixture, oil, and vanilla extract. Mix until a rough dough forms.
3. Knead the dough: Knead by hand on a lightly floured surface or with a dough hook on medium speed for about 8-10 minutes until the dough is smooth and elastic. If the dough is sticky, add flour 1 tbsp at a time.
4. First rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp cloth and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
5. Prepare the filling: While the dough rises, melt the vegan chocolate chips with the coconut cream in a small saucepan over low heat, stirring until smooth. Remove from heat and stir in brown sugar, cocoa powder, and cinnamon. Let cool slightly.
6. Roll out the dough: Once risen, punch down the dough and transfer it to a floured surface. Roll it out into a rectangle about 12×16 inches.
7. Spread the filling: Evenly spread the chocolate filling over the dough, leaving a small border around the edges.
8. Shape the babka: Starting from the long side, tightly roll the dough into a log. Using a sharp knife, slice the log in half lengthwise. You’ll see the layers of filling.
9. Twist and place in pan: Twist the two halves together, keeping the cut sides facing up. Carefully place the twisted dough into the greased loaf pan.
10. Second rise: Cover the loaf pan loosely with plastic wrap and let the babka rise for another 45 minutes until puffy.
11. Bake: Preheat your oven to 350°F (175°C). Bake the babka for 35-40 minutes until golden brown and cooked through. If the top browns too quickly, tent with foil.
12. Make the syrup glaze: While baking, combine sugar and water in a small saucepan. Bring to a boil, stirring until sugar dissolves, then simmer for 2 minutes. Remove from heat.
13. Glaze the babka: As soon as the babka comes out of the oven, brush the syrup over the top to give it a shiny, sticky finish.
14. Cool and serve: Let the babka cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

For a perfectly soft babka, make sure your almond milk is warm to activate the yeast but not hot enough to kill it.

• Chocolate chips: Use high-quality vegan chocolate for the best flavor. Dark chocolate with at least 70% cacao works beautifully.
• Filling variations: Try swapping the chocolate filling for cinnamon sugar and chopped nuts, or a nut butter and jam mixture for a fruity twist.
• Make ahead: Babka dough can be made the night before and refrigerated overnight for a slower, more flavorful rise.
• Freezing: Wrap cooled babka tightly and freeze for up to 3 months. Thaw at room temperature before serving.
• Extra shine: For a glossy finish, brush the babka with the syrup glaze twice—once right after baking and again after it cools slightly.

Nutrition Facts

Serving Suggestions

This vegan chocolate babka is wonderful served warm or at room temperature. It pairs perfectly with a cup of freshly brewed coffee or a creamy plant-based latte.

For a special brunch, serve alongside fresh fruit and a light salad.

Try spreading a little vegan butter or your favorite nut butter on slices for an extra indulgent treat. Leftovers can be toasted lightly to refresh the crispness of the crust.

Conclusion

Making this vegan chocolate babka is a rewarding experience that brings a bit of bakery magic right into your home kitchen. The tender, fluffy dough combined with the luscious chocolate filling creates a delightful treat that’s perfect for sharing or savoring on your own.

With easy-to-follow steps and simple ingredients, even novice bakers can enjoy the process and impress their family and friends.

If you love exploring new vegan baking recipes, be sure to check out our Personalized Recipe Book Stand for organizing your new favorites, or try our hearty Bariatric Meatloaf Recipe and tangy Pickled Cherry Pepper Recipe for more delicious ideas.

Happy baking and enjoy every bite of your homemade vegan chocolate babka!

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