Dairy-Free Chocolate Babka
Indulge in the rich, swirled decadence of this Dairy-Free Chocolate Babka, a show-stopping treat that's perfect for any occasion. Crafted with a tender, almond milk-infused dough and a velvety filling of dark chocolate, cocoa powder, and coconut oil, this babka delivers all the luxury of a traditional recipe without a trace of dairy. The dough is lovingly twisted into stunning layers, revealing ribbons of chocolate goodness in every slice. Ideal for brunch spreads, dessert tables, or as a decadent gift, this recipe is a labor of love that's worth every moment in the kitchen. Plus, with a final dusting of powdered sugar, you'll have a picture-perfect centerpiece that tastes as good as it looks. Whether you're dairy-free by necessity or choice, this babka promises to wow your taste buds and elevate your baking game.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 10 grams Instant yeast
- 5 grams Salt
- 50 grams Granulated sugar
- 240 milliliters Almond milk
- 75 milliliters Vegetable oil
- 5 milliliters Vanilla extract
- 2 Large eggs
- 200 grams Dark chocolate chips
- 30 grams Cocoa powder
- 40 grams Coconut oil
- 15 grams Powdered sugar (for dusting, optional)
Instructions
In a large bowl, mix together the flour, instant yeast, salt, and sugar.
Warm the almond milk until it is lukewarm, around 35-40°C, and pour it into the flour mixture.
Add the vegetable oil, vanilla extract, and eggs to the flour mixture and knead until you form a smooth and elastic dough. This can take about 8-10 minutes by hand or 5-6 minutes using a stand mixer with a dough hook.
Once the dough is smooth, place it in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1 to 1.5 hours or until it doubles in size.
While the dough is rising, prepare the chocolate filling. Melt the dark chocolate chips and coconut oil together in a double boiler or in the microwave in short bursts until smooth.
Add the cocoa powder into the melted chocolate mixture, stirring until well combined. Let it cool slightly.
Once the dough has risen, roll it out on a lightly floured surface into a rectangle about 40x30 cm in size.
Spread the chocolate mixture evenly over the dough, leaving a small border around the edges.
Carefully roll the dough tightly from one long side to create a log shape.
Using a sharp knife, slice the log lengthwise down the middle to expose the layers.
Twist the two pieces together, keeping the cut sides facing up, and form into a twisted loaf shape.
Line a 22x12 cm loaf pan with parchment paper. Place the twisted dough into the pan.
Cover the pan with a towel and let it rise again in a warm place for about 30-45 minutes or until the dough has puffed up.
Preheat the oven to 180°C (350°F).
Once the babka has risen, place it in the oven and bake for 45-50 minutes or until a skewer inserted into the center comes out clean.
Allow the babka to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Sprinkle with powdered sugar if desired before slicing and serving.
Nutrition Facts
Calories |
4288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.3 g | 241% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 44.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2263 mg | 98% | |
| Total Carbohydrate | 596.3 g | 217% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 164.5 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 700 mg | 54% | |
| Iron | 44.1 mg | 245% | |
| Potassium | 2402 mg | 51% | |
*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.
