Vegan Chocolate Babka
Indulge in the decadent layers of this Vegan Chocolate Babka—a plant-based twist on the classic Eastern European sweet bread. This recipe combines a soft, pillowy dough with a rich, velvety chocolate filling made from vegan dark chocolate, cocoa powder, and butter, creating a dazzling swirl in every slice. Perfectly crafted for special occasions or an elevated dessert experience, this babka is as visually stunning as it is delicious. With detailed steps for kneading, filling, and twisting, you'll master this artisanal loaf that is guaranteed to impress. Serve it with a dusting of powdered sugar for a bakery-worthy finishing touch. Tag your creations with keywords like "vegan chocolate babka recipe," "plant-based bread dessert," and "dairy-free baking" for easy discovery!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1 cup Plant-based milk
- 0.25 cup Sugar
- 1 teaspoon Salt
- 0.25 cup Vegan butter
- 1 teaspoon Vanilla extract
- 8 ounces Vegan dark chocolate
- 2 tablespoons Cocoa powder
- 2 tablespoons Vegan butter
- 3 tablespoons Powdered sugar
- 0.5 teaspoon Salt
- 2 tablespoons Powdered sugar for dusting (optional)
Instructions
In a small saucepan, warm the plant-based milk until lukewarm, then transfer it to a large mixing bowl.
Add the sugar and yeast to the warmed milk, and let it sit for about 5 minutes until it becomes frothy.
Mix in the vanilla extract, salt, and melted vegan butter into the yeast mixture.
Gradually add the flour to the wet ingredients, mixing with a wooden spoon or dough hook until the dough begins to form.
Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic. Form the dough into a ball.
Place the dough into a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm environment for about 1 to 1.5 hours, or until it has doubled in size.
While the dough is rising, prepare the chocolate filling. Melt the vegan dark chocolate and vegan butter in a double boiler or microwave in intervals, stirring until smooth.
Mix in the cocoa powder, powdered sugar, and salt until the mixture is well combined and smooth. Set aside to cool and thicken slightly.
Once the dough has risen, punch it down to release air and roll it out into a large rectangle about 1/4 inch thick on a lightly floured surface.
Spread the chocolate filling evenly over the rolled-out dough, leaving a small border around the edges.
Starting from the long side, roll the dough tightly into a log.
Cut the log in half lengthwise to expose the layers, then twist the two halves together, keeping the cut sides facing up.
Carefully place the twisted dough into a greased loaf pan, tucking the ends underneath if needed.
Cover the loaf pan with a cloth and allow the babka to rise for another 30-45 minutes.
Preheat your oven to 350°F (175°C) during the final rise.
Bake the babka for 35-40 minutes, or until golden and cooked through.
Allow the babka to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.
Nutrition Facts
Calories |
3877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.5 g | 204% | |
| Saturated Fat | 94.5 g | 472% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4270 mg | 186% | |
| Total Carbohydrate | 559.8 g | 204% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 167.9 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 638 mg | 49% | |
| Iron | 38.3 mg | 213% | |
| Potassium | 1861 mg | 40% | |
*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.
