Dairy-Free Babka Toast
Elevate your breakfast or dessert game with this Dairy-Free Babka Toast, a rich and indulgent twist on the classic sweet bread. Made with creamy coconut milk and olive oil, this recipe ensures a soft, fluffy texture while staying completely dairy-free. The swirls of melted dark chocolate—paired with a touch of cocoa and coconut oil—create a decadent filling that’s as visually stunning as it is delicious. Topped with a delicate almond milk glaze, this babka is perfect as a show-stopping centerpiece for weekend brunches or a special treat with your morning coffee. With its dairy-free, plant-based ingredients and irresistible layers of chocolatey goodness, this recipe is a must-try for vegan bakers and chocolate lovers alike!
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Recipe Information
Ingredients
- 1 tablespoon Active dry yeast
- 0.25 cup Warm water
- 0.75 cup Coconut milk
- 0.25 cup Olive oil
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 3.5 cups All-purpose flour
- 0.5 teaspoon Salt
- 1.25 cups Dairy-free dark chocolate chips
- 0.25 cup Coconut oil (melted)
- 2 tablespoons Cocoa powder
- 2 tablespoons Almond milk
- 1 cup Powdered sugar
Instructions
In a small bowl, combine the active dry yeast with warm water and let it sit for 5 minutes until foamy.
In a large mixing bowl, add coconut milk, olive oil, 0.25 cup of granulated sugar, and vanilla extract. Mix well.
Add the yeast mixture to the bowl and blend thoroughly.
Gradually add the all-purpose flour and salt, stirring to form a soft dough.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
In the meantime, make the chocolate filling by melting the dairy-free dark chocolate chips with the coconut oil in a microwave-safe bowl. Stir until smooth, then mix in the cocoa powder. Allow it to cool slightly.
Once the dough has risen, roll it out into a rectangle of about 12x20 inches on a floured surface.
Spread the chocolate filling over the surface of the dough, leaving about a 1-inch border.
Starting from the short end, tightly roll the dough into a log.
Cut the log in half lengthwise, leaving one end intact for about an inch.
Twist the two halves around each other, then tuck the ends under to form a loaf shape.
Transfer the twisted dough to a greased loaf pan. Cover and let it rise again for about 30 minutes.
Preheat your oven to 350°F (175°C).
Bake the babka for 35-40 minutes, or until golden brown and cooked through.
Let the babka cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the powdered sugar glaze, mix the almond milk with the powdered sugar until smooth.
Drizzle the glaze over the cooled babka before slicing and serving.
Nutrition Facts
Calories |
4933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.8 g | 272% | |
| Saturated Fat | 111.1 g | 556% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1244 mg | 54% | |
| Total Carbohydrate | 728.3 g | 265% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 353.7 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 135 mg | 10% | |
| Iron | 42.2 mg | 234% | |
| Potassium | 2577 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
