Flawless Vegan Chocolate Babka Recipe(Best, Easy & Step-by-Step)

Flawless Vegan Chocolate Babka Recipe(Best, Easy & Step-by-Step) 

Babka, a sweet braided bread with Eastern European Jewish origins, has become a beloved treat in American baking, often featuring rich chocolate fillings. This vegan version delivers all the indulgence of traditional babka without eggs or dairy. Below is a step-by-step guide to making your own vegan chocolate babka.

Ingredients

For the Dough:

4 cups all-purpose or bread flour

⅓ cup granulated sugar

2¼ teaspoons instant yeast

½ teaspoon salt

1 cup unsweetened plant-based milk (e.g., almond, soy, or oat)

½ cup vegan butter (softened)

½ cup unsweetened plant-based yogurt or applesauce

1 teaspoon vanilla extract

For the Chocolate Filling:

½ cup vegan butter (softened)

½ cup vegan chocolate chips

⅔ cup powdered sugar

⅓ cup cocoa powder

Optional: 1 tablespoon black cocoa powder for deeper flavor

For the Syrup:

¼ cup water

¼ cup brown sugar

Equipment

Stand mixer with a dough hook (or a large mixing bowl and your hands)

Rolling pin

Sharp knife or serrated blade

Two loaf pans (9 x 5 inches)

Parchment paper

Instructions

1. Prepare the Dough

Warm the plant-based milk to about 100 - 110°F (40–45°C) and mix it with the yeast. Let it sit for 5 minutes until foamy.

In a stand mixer bowl, combine the flour, sugar, and salt. Add the yeast mixture, plant-based yogurt or applesauce, and vanilla extract.

Mix on medium speed until a rough dough forms.

Gradually add softened vegan butter in small chunks, kneading until fully incorporated. Continue kneading for about 8–10 minutes until the dough is smooth and elastic.

Place the dough in a lightly greased bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for about 1–2 hours until doubled in size.

2. Make the Chocolate Filling

Melt the vegan butter and chocolate chips in a double boiler or microwave.

Stir in powdered sugar and cocoa powder until smooth.

Let the filling cool slightly to thicken before spreading.

3. Shape the Babka

Once the dough has risen, punch it down and divide it into two equal portions.

Roll out one portion into a rectangle approximately 18 x 12 inches (45 x 30 cm).

Spread half of the chocolate filling evenly over the dough, leaving a small border around the edges.

Roll the dough tightly from one long edge into a log and pinch to seal.

Using a sharp knife, slice the log lengthwise into two halves to expose the layers of filling.

Position the halves cut-side up and twist them together into a braid.

Transfer the braid into a parchment-lined loaf pan.

Repeat with the second portion of dough.

4. Final Rise

Cover both loaf pans loosely with plastic wrap or a towel.

Let them rise in a warm spot for about 30–40 minutes until puffy.

5. Bake

Preheat your oven to 350°F (175°C).

Bake for about 40–50 minutes until golden brown and an inserted skewer comes out clean.

6. Add Syrup

While the babkas are baking, prepare the syrup by heating water and brown sugar in a saucepan over medium heat until dissolved.

Brush the syrup generously over warm babkas immediately after removing them from the oven.

Tips for Success

Overnight Dough Rest: For enhanced flavor and easier handling, refrigerate the dough overnight after its first rise.

Use Room Temperature Ingredients: This ensures even mixing and better texture.

Don’t Skip the Syrup: It keeps your babka moist and shiny while adding sweetness.

Serving Suggestions

Serve slices of babka warm or at room temperature with coffee or tea for breakfast or as an indulgent dessert.

Enjoy this soft, chocolatey delight that’s entirely plant-based!