Description
A soft, beautifully braided vegan chocolate babka with rich dark chocolate swirls, coconut oil, and almond milk. Perfect for brunch or dessert.
Ingredients
Scale
- 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