Introduction
Welcome to Recipes in Style! I’m Sophie Grace, the culinary mind behind this blog where we transform ordinary meals into extraordinary culinary experiences. Today, I’m thrilled to share with you a delightful recipe that’s both indulgent and kind to our plant-based friends vegan chocolate babka. This recipe is perfect whether you’re a seasoned home chef or just starting your culinary journey.
Vegan chocolate babka is a delicious twist on the traditional Jewish bread, known for its rich, chocolatey swirls and soft, tender crumb. The vegan version retains all the decadence you’d expect from a chocolate babka but without any animal products. It’s ideal for dessert lovers who are looking to enjoy a sweet treat without compromising on their dietary choices.
Whether you’re preparing this for a special occasion or simply to satisfy your chocolate cravings, this vegan chocolate babka recipe is sure to impress. Let’s dive into the details and get baking!
To explore the cultural roots of babka and other traditional baked goods, the baking guides from The New York Times Cooking offer valuable insights into classic techniques and variations used around the world.
Table of Contents
Table of Contents
What Makes This Recipe Special
Key Benefits
This vegan chocolate babka stands out not only for its delightful flavor but also for its health-conscious ingredients. By utilizing plant-based components, it’s suitable for vegans and those who are lactose intolerant. Moreover, the recipe is designed to be both delicious and approachable, ensuring that even novice bakers can achieve perfect results.
Unique Features
One of the unique features of this recipe is the use of coconut oil and almond milk, which impart a subtle richness and moisture to the babka. The chocolate filling is crafted from high-quality dark chocolate and cocoa powder, providing a deep, satisfying chocolate flavor. Additionally, the intricate braiding technique not only looks impressive but also ensures every bite is filled with chocolatey goodness.
If you enjoy rich, silky desserts, you’ll also love our vegan chocolate tart a smooth and elegant plant-based treat that pairs beautifully with the chocolate notes in this babka.
Ingredients for Vegan Chocolate Babka
Main Ingredients
- 3 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup coconut sugar
- 1/2 cup almond milk, warmed
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup dark chocolate chips
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
Optional Add-ins
- 1/4 cup chopped nuts (walnuts or pecans)
- 1/4 cup dried cranberries or raisins
- 1 tsp cinnamon for added warmth
Step-by-Step Cooking Instructions
Preparation Steps
- In a small bowl, combine the warm almond milk and yeast. Let it sit for about 5 minutes until it becomes frothy.
- In a larger mixing bowl, combine flour, coconut sugar, and salt. Add the yeast mixture, melted coconut oil, and vanilla extract. Mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic. Place the dough back into the bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
Cooking Process
- While the dough is rising, prepare the chocolate filling by melting the dark chocolate chips in a microwave or double boiler. Stir in the cocoa powder and maple syrup until smooth.
- Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle, approximately 12×20 inches.
- Spread the chocolate filling evenly over the dough, leaving a small border around the edges. Sprinkle any optional add-ins over the chocolate layer.
- Roll the dough tightly into a log from one of the longer sides. Pinch the edges to seal.
- Using a sharp knife, slice the log in half lengthwise. Carefully twist the two halves together, with the cut sides facing up, to form a braid.
- Place the braided dough into a greased loaf pan, cover, and let it rise for another 30 minutes.
- Preheat your oven to 350°F (175°C). Bake the babka for 35-40 minutes, or until golden brown and cooked through.
- Allow the babka to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Tips and Tricks for Perfect Results
Pro Chef Tips
To achieve the best texture, ensure that your almond milk is just warm, not hot, when activating the yeast. This helps in proper yeast activation without killing it. Kneading the dough thoroughly is crucial for gluten development, which gives the babka its characteristic chewiness.
Common Mistakes to Avoid
One common mistake is not allowing the dough enough time to rise. Patience is key; a well-risen dough makes a lighter, fluffier babka. Additionally, overfilling the dough can cause the filling to leak out during baking, so ensure that the filling is spread evenly and not too thick.
Nutritional Information and Health Benefits
Calories and Macros
Each slice of vegan chocolate babka (assuming 12 slices) contains approximately 250 calories, 12g of fat, 35g of carbohydrates, and 4g of protein. These values make it a moderately indulgent treat that can fit into most balanced diets.
Health Benefits
This vegan chocolate babka provides a source of healthy fats from coconut oil and nuts, if added. Dark chocolate is rich in antioxidants, which can contribute to heart health. Moreover, using almond milk instead of dairy reduces cholesterol intake.
Recipe Variations and Substitutions
Dietary Modifications
For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend. Ensure the blend contains xanthan gum for proper texture. You can also replace coconut sugar with stevia or another sugar substitute for a lower-calorie option.
Flavor Variations
Experiment with different fillings like a cinnamon-sugar mixture or a nut butter swirl. You can also add espresso powder to the chocolate filling for a mocha flavor, or incorporate orange zest for a citrusy twist.
Storage and Serving Suggestions
How to Store
Store the babka in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Serving Ideas
Serve your vegan chocolate babka warm with a dollop of coconut whipped cream or a scoop of vegan vanilla ice cream. It makes a delightful addition to brunch spreads or as an afternoon tea treat.
For a lighter, crunchy dessert to serve alongside your babka, try our vegan biscotti with pistachio. These crisp pistachio-studded biscotti make a perfect companion to coffee or tea.
Frequently Asked Questions
Can I make this vegan chocolate babka ahead of time?
Yes, you can prepare the dough and filling the day before. Assemble the babka, cover, and refrigerate overnight. Allow it to come to room temperature before the final rise and baking.
What should I do if my dough doesn’t rise?
Ensure that your yeast is not expired and that the dough is kept in a warm, draft-free environment. If the temperature is too cool, the dough may take longer to rise.
If you love exploring sweet flavors from around the world, browse our global dessert recipes collection for more internationally inspired treats and plant-based indulgences.
Conclusion
Creating a vegan chocolate babka is a rewarding experience that marries the art of baking with the joy of indulgence. This beautifully braided bread, with its rich chocolate filling, is not only vegan-friendly but also a feast for the senses. Whether you’re serving it at a festive gathering or enjoying a quiet moment at home, this babka promises to elevate any occasion.
Thank you for joining me on this culinary adventure. I hope this guide inspires you to bake with creativity and confidence. Share your vegan chocolate babka creations with the Recipes In Style community on social media, and let’s continue to make cooking stylish, creative, and fun! Bon Appétit!
With love,
Sophie Grace, Your Chef 🍳✨
The Ultimate Guide to Making Vegan Chocolate Babka
- Total Time: 2 hours
- Yield: 1 loaf (about 12 slices) 1x
- Diet: Vegan
Description
A soft, beautifully braided vegan chocolate babka with rich dark chocolate swirls, coconut oil, and almond milk. Perfect for brunch or dessert.
Ingredients
- 3 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup coconut sugar
- 1/2 cup almond milk, warmed
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup dark chocolate chips
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- Optional: 1/4 cup chopped walnuts or pecans
- Optional: 1/4 cup dried cranberries or raisins
- Optional: 1 tsp cinnamon
Instructions
- In a small bowl, combine warm almond milk and yeast. Let sit for 5 minutes until frothy.
- In a large bowl, mix flour, coconut sugar, and salt. Add yeast mixture, melted coconut oil, and vanilla. Mix until dough forms.
- Knead on a floured surface for 10 minutes until smooth and elastic. Place in a bowl, cover, and let rise 1 hour until doubled.
- Meanwhile, melt chocolate chips, then stir in cocoa powder and maple syrup to make filling.
- Punch down risen dough, roll into 12×20-inch rectangle on floured surface.
- Spread filling over dough, leaving borders. Sprinkle optional add-ins if using.
- Roll dough into a log, pinch to seal. Slice lengthwise and twist halves with cut sides up into a braid.
- Place into greased loaf pan. Cover and let rise 30 minutes.
- Preheat oven to 350°F (175°C). Bake 35–40 minutes until golden brown.
- Cool in pan 10 minutes, then transfer to wire rack to cool completely.
Notes
Make sure your almond milk is warm, not hot, to activate the yeast. Avoid overfilling the dough to prevent leaks during baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish, Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan chocolate babka, dairy-free babka, plant-based dessert, chocolate swirl bread