Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise in the refrigerator overnight. Bring it to room temperature before proceeding with the recipe.

Can I use a different type of milk?

Absolutely! Feel free to substitute almond milk with any plant-based milk, such as soy or oat milk.

Why did my babka dough not rise?

This could be due to expired yeast or the liquid being too hot and killing the yeast. Ensure your yeast is fresh and the milk is warm, not hot.

Vegan Chocolate Babka: A Fluffy, Gooey, Plant-Based Delight

Name: Decadent Vegan Chocolate Babka Recipe: A Sweet Twist on a Classic Delight
Prep time: 1 h 30 min
Cook time: 35 min
Total time: 2 h 5 min
Cuisine: Eastern European
Ingredients: 3 1/2 cups all-purpose flour; 1/4 cup granulated sugar; 2 1/4 teaspoons active dry yeast; 1 cup almond milk, warmed; 1/3 cup coconut oil, melted; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1 cup dark chocolate chips; 2 tablespoons cocoa powder; 1/4 cup maple syrup; Optional: 1/4 cup chopped walnuts or pecans; Optional: 1 teaspoon cinnamon; Optional: Zest of one orange

Description

This vegan chocolate babka features rich, swirled layers of chocolate in a fluffy plant-based dough. A modern, indulgent twist on the classic Eastern European treat.

Ingredients

Scale

3 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast
1 cup almond milk, warmed
1/3 cup coconut oil, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup dark chocolate chips
2 tablespoons cocoa powder
1/4 cup maple syrup
Optional: 1/4 cup chopped walnuts or pecans
Optional: 1 teaspoon cinnamon
Optional: Zest of one orange

Instructions

In a small bowl, dissolve the yeast and sugar in warm almond milk. Let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture, melted coconut oil, and vanilla extract.
Mix and knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, until doubled in size.
To make the filling, melt chocolate chips, cocoa powder, and maple syrup in a saucepan over low heat until smooth. Let cool slightly.
Punch down the dough and roll into a 10×12 inch rectangle.
Spread the chocolate filling evenly, leaving a small border. Sprinkle with cinnamon and orange zest if using.
Roll the dough tightly from the long edge. Pinch to seal.
Cut the roll in half lengthwise and twist the two halves together. Place in a greased loaf pan.
Cover and let rise for 30 minutes. Preheat oven to 350°F (175°C).
Bake for 30-35 minutes until golden and a skewer comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use warm (not hot) almond milk to activate the yeast. For a glossy finish, brush with simple syrup after baking. Avoid overfilling to prevent leaks during baking.

Prep Time: 1 hour 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Eastern European

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 12g
Sodium: 120mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 5g
Cholesterol: 0mg

Keywords: vegan babka, chocolate babka, plant-based dessert, vegan baking