Vegan Babka Toast
Indulge in the rich, swirled decadence of Vegan Babka Toast—where tradition meets plant-based perfection! This recipe features a tender, homemade dough infused with vanilla and coconut oil, layered with a luscious cocoa-maple filling and sprinkled with pockets of melted vegan dark chocolate. With its golden-brown crust and beautifully twisted layers, this vegan babka transforms into the ultimate toasty treat when sliced and crisped to perfection. Great for breakfast, brunch, or a cozy snack, pair your warm slices with vegan butter or jam for a truly indulgent experience. Plus, with simple ingredients like almond milk, instant yeast, and all-purpose flour, this dairy-free and egg-free recipe is as accessible as it is stunning—a must-try for vegan baking enthusiasts!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 7 grams Instant yeast
- 50 grams Granulated sugar
- 120 milliliters Unsweetened almond milk
- 75 grams Coconut oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Salt
- 20 grams Cocoa powder
- 60 grams Vegan dark chocolate chips
- 2 tablespoons Maple syrup
Instructions
In a small saucepan, gently warm the almond milk until lukewarm. Remove from heat and stir in 10 grams of sugar and the instant yeast. Let it activate for about 5 minutes until foamy.
In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center and pour in the yeast mixture, vanilla extract, and melted coconut oil.
Mix until a dough begins to form, then knead on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
In a small bowl, combine cocoa powder with 2 tablespoons melted coconut oil and maple syrup to form a smooth paste.
Punch down the risen dough and roll it out on a lightly floured surface into a rectangle approximately 12x16 inches.
Spread the cocoa paste evenly over the dough, then sprinkle the vegan chocolate chips over the top.
Roll the dough tightly from the shorter end, creating a log. Slice the log in half lengthwise and twist the two halves together, keeping the cut sides up to reveal the layers.
Place the twisted dough on a parchment-lined baking sheet and cover loosely. Allow it to rise for another 30 minutes.
Preheat your oven to 350°F (180°C). Once the dough has risen again, bake the babka for 25-30 minutes until golden brown and cooked through.
Let the babka cool slightly before slicing. Toast slices until crispy and serve warm. Enjoy your vegan babka toast with a spread of vegan butter or your favorite jam!
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 510 mg | 22% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 25.9 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 83 mg | 6% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 214 mg | 5% | |
*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.
