• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About Me
  • All Recipes
  • Shop
  • Work With Me
  • Contact

Rainbow Nourishments logo

menu icon
go to homepage
search icon
Homepage link
  • All Recipes
  • About Me
  • Shop
  • Work With Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Bread » Yeast Bread and Cinnamon Rolls

    Published: Jun 12, 2020 · Modified: Jan 17, 2023 by Anthea

    Vegan Chocolate Babka (simple and easy)

    Pin
    Share
    Tweet
    269 Shares
    JUMP TO RECIPE
    5 from 28 votes

    Buttery and fluffy vegan chocolate babka with layers of chocolate ganache and a touch of cinnamon. This braided bread uses common pantry ingredients and is easy to make!

    Vegan Chocolate Babka with chocolate ganache poured on top.

    Table of contents

    • Ingredients you'll need
    • Making the easy babka dough
    • Tips for resting the dough
    • How to make dairy free chocolate ganache
    • Braiding the babka
    • Baking and serving the vegan chocolate babka
    • Common recipe questions
    • Troubleshooting babka
    • Other vegan bread recipes

    Ingredients you'll need

    This vegan chocolate babka combines two of my VERY tried and tested recipes including my vegan brioche and dairy free chocolate ganache from my cookbook. You will need:

    All-purpose flour (plain flour) or bread flour. Note that babka made with bread flour rises *a lot* more.

    Plant-based milk, such as almond, soy or coconut.

    Vegan butter at room temperature. Both block butter and vegan spreadable butter will work for this recipe. However, if you use block butter, you may need to add 1-2 tablespoons of extra milk

    Cane sugar, coconut sugar or maple syrup.

    Instant dried yeast which is the easiest variety of yeast as it doesn't need to be bloomed. However, other types of yeast will work for this recipe. As this babka has no eggs, we're using a little extra yeast to make sure the babka is FLUFFY!

    Ground cinnamon and salt for flavor.

    Dairy free chocolate and coconut cream for the chocolate ganache filling. I prefer this filling over the typical chocolate icing filling as it's richer.

    If you'd like to make the babka without yeast, I've also included an option for sourdough babka! I haven't had much luck with using gluten-free flour for this recipe but I'm working on it so stay tuned.

    A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.

    Flatlay of ingredients for vegan chocolate babka.

    Making the easy babka dough

    Simply add all ingredients to the bowl of a stand mixer or large mixing bowl then mix/knead it for 5-10 minutes. Unlike mixing a cake, the longer you knead the dough, the better!

    If you use a stand mixer, around 5 minutes of kneading is enough. If you're kneading by hand, you will need to knead the dough for 10 minutes or more.

    If you have a bread maker, you can use your machine to knead the dough and for the first rise!

    Due to variability in ingredients and climates, your dough may be a little sticky or dry. If so, you can add a sprinkling of flour or dash of milk to get the dough to the right consistency. The dough needs to be soft and slightly tacky without sticking to the side of the mixing bowl or surface.

    Tip: The softer the dough, your softer your babka will be. However, the firmer your dough, the easier it'll be to handle! The sweet spot is a dough which is slightly tacky but will hold it's shape when in a ball.

    Tips for resting the dough

    Leave your kneaded dough in your stand mixer or mixing bowl then cover it with a tea towel for at least 1-2 hours.

    Make sure the bowl is in a WARM draught free spot in your home. If you live in a cold climate such as myself, place the dough near a heater or in the oven with the light on.

    If your dough doesn't rise, re-position it in a warmer spot in your home. It's REALLY IMPORTANT that your dough rises at this stage otherwise your final vegan babka will be dense.

    How to make dairy free chocolate ganache

    This is the best chocolate babka recipe because it's filled with REAL chocolate rather than cocoa powder. Real chocolate always tastes better and is simply more decadent!

    I'd recommend making the chocolate filling while your dough is resting. Simply add the chocolate and coconut cream to a small saucepan (or double boiler), melt and mix until incorporated.

    By the time your dough has doubled in size, your ganache will have had time to cool. The ganache should be a little runny but spreadable.

    Braiding the babka

    Now, this is the fun and slightly messy step! Roll out your dough into a large rectangle or square. Spread your ganache on the dough and roll it up like a Swiss roll or burrito.

    Two image collage of how to spread ganache on babka dough and roll up the dough.

    You'll now have a long 'log' of dough. Use a sharp knife to cut it in half lengthways to create two strips of dough with an intriguing zebra pattern.

    Fold the strips of dough over each other, as if you're making a two strand braid.

    Then carefully transfer the babka into a loaf pan. I shifted the bread onto my forearms and gently compressed it into my loaf pan. Don't worry if your babka is a little messy - each curve adds character to your bread!

    Four image collage of how to twist and braid chocolate babka.

    Baking and serving the vegan chocolate babka

    Similar to my jam donut babka, I baked this chocolate babka at 170°C (340°F) instead of the normal 180°C (350°F). This slightly lower temperature helps prevent the babka from burning quickly. It’s a tall bread so I wanted the heat to get right in the middle!

    When your bread has finished baking, I'd recommend pouring/brushing a simple sugar syrup on the babka while it's still in its loaf tin. This makes the babka shiny and 'traps' some of the moisture.

    The babka is best enjoyed warm! This vegan, parve, dairy free and eggless bread is just as delicious as your conventional babka!

    Baked vegan chocolate babka in cake tin.

    Common recipe questions

    How do I use another type of yeast for this vegan chocolate babka?

    If you use active dry yeast or fresh yeast, you will need to bloom it before using it in the recipe. To do this, simply add the yeast to a small bowl of warm milk with a punch of sugar. Wait until it bubbles then use it in the recipe. If it doesn't bubble, your yeast may be too old.

    Can I make this vegan babka the day before?

    Yes! This babka can rest in the fridge overnight at either of the following stages:
    1. After you make the dough, for the first rise. This is before you add the chocolate filling mixture and shape the babka.
    2. After you shape the babka and place it in your loaf tin.

    I personally prefer to chill the babka in the first option. This makes the dough cold which is so much easier to shape!

    How can I make this babka refined sugar free?

    I'd recommend using coconut sugar or around 2-3 tablespoons of maple syrup instead of the sugar. However, some sweeteners like erythritol cannot be used to bake yeast breads.

    Can I freeze the babka?

    Yes! The sugar syrup helps keep some moisture in the bread. I'd recommend tightly wrapping your babka or storing it in an airtight container.

    Troubleshooting babka

    I've baked this recipe and variations over 50 times which means it's a very tried and tested recipe. However, there are soooo many variations with ingredients and environments so here are a few ways to troubleshoot any issues!

    "My dough is too dry or wet"

    Your dough should be soft and supple. However, it shouldn't stick to the side of the bowl or be so dry that you can see cracks in it.

    As mentioned in Step 1, if your dough is sticky, simply add 1 tablespoon of flour and knead until it's combined. If your dough is dry, simply add 1 tablespoon of milk and knead until it's combined.

    Your dough may resist ingredients at this stage of the mixing. However, keep kneading and it will get there!

    Vegan chocolate babka with slice cut off revealing swirls of ganache and brioche bread.
    "My dough didn't double in the first rise (when it's in the bowl)"

    Your bread doesn’t need to double in size – it just needs to grow by at least 50%! However, if it doesn’t grow at all, this could be due to various factors:

    Issue 1: The dough needs to be placed in a WARM place. If you're in a cold climate, reposition the dough near a heater or in the oven with the light on.

    Issue 2: Ingredient substitutions will 100% affect whether the dough rises. For example, heavier ingredients like spelt flour and olive oil will make it more difficult for it to rise.

    "My babka is browning quickly on the surface but it isn't cooked in the middle"

    It sounds like your oven is too hot! Lower the temperature of your oven and cover the babka with an oven-proof bowl or plate. Bake until the middle is just cooked!

    Ovens can say they are 170°C (340°F) but are really much higher! If you bake a lot, I'd *highly* recommend you get an oven thermometer.

    Close up of vegan babka with chocolate ganache poured on top.

    Other vegan bread recipes

    • Vegan Cinnamon Babka
    • Jam donut babka (vegan)
    • Raspberry and Pistachio Wreath Recipe
    • Buttery Vegan Brioche

    Follow Rainbow Nourishments on Instagram, Facebook, and Pinterest, and subscribe via email to receive all of our latest recipes!

    Print Recipe
    5 from 28 votes

    Vegan Chocolate Babka

    Buttery and fluffy vegan chocolate babka recipe with layers of chocolate ganache and a touch of cinnamon. This braided bread has no weird ingredients and is easy to make!
    Prep Time30 mins
    Cook Time40 mins
    Resting time2 hrs
    Total Time3 hrs 10 mins
    Cuisine: Vegan
    Servings: 10 people
    Author: Anthea

    Ingredients

    Babka Dough (note 1 for sourdough version)

    • 2 ½ - 3 cups (315 - 375g) all-purpose plain flour, or bread flour (start with less flour and add more if needed, note 2)
    • ⅔ cup (165g) dairy-free milk, warm as needed
    • ½ cup (112g) vegan butter or butter spread, room temperature
    • 3 tablespoons (40g) granulated sugar, or coconut sugar
    • 1 tablespoon (10g) instant dry yeast, (note 3)
    • ¼ teaspoon ground cinnamon
    • Pinch of salt

    Chocolate Ganache filling

    • ⅔ cup (110g) roughly chopped vegan chocolate or chocolate chips, milk or dark and sweetened
    • ½ cup (120g) thick scoopable canned coconut cream

    Babka glaze (optional, see note 4)

    • ¼ cup (50g) granulated sugar, or coconut sugar
    • 2 tablespoons (30g) water

    Instructions

    • Line an 8 inch (20 cm) loaf tin with parchment paper. A longer loaf tin will work well too.

    To make the babka dough:

    • Combine all the dough ingredients in a large bowl or stand mixer fitted with the dough hook. Mix until all ingredients come together.
    • Knead the dough for 5-10 minutes. The dough is ready when it's soft, stretchy and comes away from the side of the bowl (or kneading surface). If the dough hasn't formed a smooth ball, add a dash of milk and knead again. If the dough sticks to the side of the bowl (or kneading surface), add a little more flour and knead again.
    • Place the dough in a bowl and cover with a tea towel. Rest the dough in a warm place for at least 1 hour or until the dough doubles in size. If the dough doesn't double in size, place it in a WARMER spot and wait until it does.

    To make the ganache filling:

    • Add the chocolate and coconut cream to a small saucepan or double boiler over medium heat. Stir until melted and smooth. Set aside to cool slightly.

    Shaping the babka:

    • Dust a clean surface with flour. Roll out the dough into a rectangle shape around 10 x 8 inches (25 x 20 cm) large. The long side of the dough should be a little longer than the length of your loaf tin.
    • Spread the ganache on the dough leaving a 1 inch (2 cm) border around the edge. If you have too much ganache, reserve the remainder for drizzling on your babka after baking.
    • Starting from the long side, roll the dough into a log (if your dough is extremely soft, see note 5). Use a sharp knife to cut the log in half lengthways. This will create two long 'strips' of dough. Carefully twist the two strips together. Use the pictures in the above blog post for guidance.
    • Lift the twisted dough into your loaf tin. Cover with a tea towel and set aside to rise for at least 1 hour. The babka is ready when it rises by at least 20% and looks soft and puffy. You can also let it rest overnight in the fridge, as long as you bring the babka back to room temperature before baking.

    Baking the babka:

    • When your babka is ready to bake, preheat your oven to 170°C (340°F).
    • Bake the babka for 30-40 minutes. The babka is ready when its surface is be golden brown and if you insert a skewer into the middle and there's no wet dough on the skewer.
    • If the top of the babka is browning too quickly (and the middle isn't cooked), reduce the oven to 150°C (300°F) and cover the babka with aluminium foil (or an oven-safe bowl which doesn't touch the top of the babka). Remove the babka from the oven.

    Sugar glaze (make this while your babka is baking):

    • Add the sugar and water to a small saucepan over medium heat. Stir until the sugar has dissolved. While the babka is still hot from the oven, pour the sugar glaze on top.
    • The babka is best eaten on the day it is baked. Alternatively, store it an airtight container at room temperature for 1-2 days. Warm up the leftovers before serving.

    Notes

    1. To make a sourdough chocolate babka, I'd recommend using ½ cup (~100g) active sourdough starter, reducing the flour to 295g, reducing the milk to 75g and omitting the yeast. This is a similar ratio to my tried and tested sourdough cinnamon rolls.
    2. If you use bread flour, your babka will rise *a lot* more. So I'd recommend baking the babka in a longer loaf tin or 2 x 8 inch loaf tins.
    3. Instant yeast doesn't need to be 'activated' or 'bloomed' beforehand. However, if you use another type of yeast (such as active dry or fresh), combine it with warm milk and a pinch of sugar beforehand. Wait until it bubbles then use it in the recipe. Note that different types of yeasts need different quantitites.
    4. Alternatively, use 50g of any liquid sweetener (such as maple syrup) instead of the sugar and water. Heat it up and drizzle on the hot babka.
    5. If your dough is too soft, it will be difficult to shape. If so, place it in the fridge for 30 minutes to firm up. This is just for the appearance of your babka and will not affect its taste or texture.

    Nutrition

    Serving: 1 serve | Calories: 257kcal | Carbohydrates: 42g | Protein: 5g | Fat: 9g | Sodium: 18mg | Potassium: 79mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

    Vegan Chocolate Babka (simple and easy)
    Pin
    Share
    Tweet
    269 Shares

    Reader Interactions

      Leave a Comment and Rating! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Shu Xian says

      October 31, 2021 at 2:16 pm

      Can I substitute APF with Cake flour? That's what I have.

      Reply
      • Anthea says

        October 31, 2021 at 8:27 pm

        I haven't tried cake flour for this recipe but it should work. The bread may just be more like a cake than bread!

        Reply
    2. Shalom says

      February 25, 2021 at 10:52 pm

      5 stars
      Loved making this recipe! It was also a big hit with my family! Thank you so much for sharing!

      Reply
      • Anthea says

        February 27, 2021 at 9:11 pm

        That's just amazing Shalom! Your babka looked amazing on Instagram :). Thanks so much for your feedback 🙂

        Reply
    3. Natalia says

      February 13, 2021 at 10:15 am

      Hi, is there a video for this recipe? I looked at your YouTube page and I don’t see one.

      Reply
      • Anthea says

        March 24, 2021 at 3:49 pm

        No I haven't created a video for this recipe yet!

        Reply
    4. Hayley says

      January 11, 2021 at 12:06 pm

      5 stars
      This came out great!!! So tasty-buttery, moist and flakey.

      Reply
      • Anthea says

        January 13, 2021 at 9:52 pm

        That's amazing Hayley! Thanks for taking the time to leave your feedback!

        Reply
    5. Rachel says

      December 06, 2020 at 2:45 pm

      5 stars
      First time making babka and it turned out great! So delicious that I made a second one 🙂 I was nervous about it but the recipe was easy to follow and came out great.

      Reply
      • Anthea says

        December 11, 2020 at 6:08 pm

        Hi Rachel, I'm so glad to hear that and especially that you made two!! Thanks for your kind feedback xo

        Reply
    6. Bhavesh Madaan says

      November 20, 2020 at 11:34 pm

      5 stars
      Thanks for sharing this amazing chocolate babka recipe with all of us. I really like this recipe. One of the best recipe i have ever tried.

      Reply
      • Anthea says

        November 22, 2020 at 5:24 pm

        So glad to hear!

        Reply
    7. Acacia says

      September 02, 2020 at 12:32 am

      5 stars
      Wow! What an easy, show stopping recipe! This dough was a dream to work with, and the final result was SO SO SO tasty. I can’t wait to make this again!

      Reply
      • Anthea says

        September 09, 2020 at 4:32 pm

        I'm so you enjoyed making and eating it Acacia!!! Thanks for your lovely comment xo

        Reply
    8. Ash-Kara Seal says

      September 01, 2020 at 11:20 pm

      5 stars
      I love this recipe. It’s very clear to follow and the end product is delicious. It’s great you can prepare it in the evening and then bake it in the morning. It makes a lovely breakfast, especially made with cinnamon sugar instead of chocolate.

      Reply
      • Anthea says

        September 09, 2020 at 4:32 pm

        Aww, I'm sooo happy to hear that! And glad that the overnight resting worked for you - I do that too! And ooooh cinnamon sugar would be divine. I'll have to try that one too :). Thanks for your kind comment xo

        Reply
    9. Ashley Prendergast says

      September 01, 2020 at 10:02 pm

      5 stars
      Thanks for the great recipe. It was really simple and delicious. I shared it at work with many non vegan folks and they couldn't guess. Definitely will make it again maybe with some additions in the spread to mix it up. Very pretty to present!

      Reply
      • Anthea says

        September 09, 2020 at 4:30 pm

        It's the best news that non vegan people couldn't guess!! And additions to the recipe sound fab! I need to make it again with hazelnuts. Thanks for your kind comment xo

        Reply
    10. Andrea says

      September 01, 2020 at 9:54 pm

      5 stars
      So I have never made Babka before but this recipe is a very easy one to make. Not to mention that is a super delicious one. Good balance between dough and ganache and if you are like me that xtra ganache won't be a problem. Made this at 2am and by 2:30 it was already gone. My husband and son devour it. Will be making this again pretty soon. Thanks for this amazing recipe.

      Reply
      • Anthea says

        September 09, 2020 at 4:29 pm

        Oooh that's the best news! This babka uses a brioche dough and is very similar to my cinnamon scrolls, so it's a surefire winner! Soo glad your family enjoyed it too. Thanks so much for your lovely comment 🙂

        Reply
    11. Krissoula Vincent says

      August 29, 2020 at 8:31 pm

      5 stars
      Mmmm...what a great recipe one of the many that I love & will definitely be making again & again!!! This Vegan Chocolate Babka tastes absolutely YUMMYLICIOUS...not to mention the wonderful aroma that it causes to permeate throughout the kitchen. Thanks so much for sharing this wonderful recipe!!! ???

      Reply
      • Anthea says

        September 09, 2020 at 4:28 pm

        Thanks SO much for the lovely review and for your kind words!! I adore the aroma too - I'll have to make it again too xo

        Reply
    12. Tiffany says

      August 20, 2020 at 9:14 am

      5 stars
      These were DELICIOUS! My non-vegan family simply couldn’t get enough of it.

      Tiffany

      Reply
      • Anthea says

        August 22, 2020 at 9:04 am

        So glad to hear Tiffany!!! It's the best when non-vegan family and friends love it xo

        Reply
    13. Mimi Loureiro says

      August 20, 2020 at 6:52 am

      5 stars
      Made this for Sara Kidd's monthly baking contest and it was so freaking good. And easy. I made the version with jam too and that was fantastic. Thanks for the inspiration!

      Reply
      • Anthea says

        August 20, 2020 at 7:35 pm

        Aww, I'm so glad to hear Mimi!!! And oh I love the jam one too. Thanks for making me smile and for your kindness 🙂

        Reply
    14. Sherri Brown says

      August 20, 2020 at 2:23 am

      5 stars
      This was delicious! Very easy to make too!

      Reply
      • Anthea says

        August 20, 2020 at 7:35 pm

        That's the best news! Thanks Sherri xo

        Reply
    15. Elnaz says

      August 16, 2020 at 5:23 pm

      5 stars
      I made this babka yesterday and it was amazing! Even my kids enjoyed it and they are tough critics. I did possibly overproof the yeast (my own fault, I didn’t have instant and had to use regular) so next time I will just watch that a little closer. This recipe has been printed and added to my recipe collection and I look forward to making it again very soon.

      Reply
      • Anthea says

        December 11, 2020 at 6:09 pm

        Aw it's always the best news when kids enjoy a recipe! And don't worry, I've definitely overproofed yeast before too (helllo beer smell). Thanks so much for your kind feedback!

        Reply
    16. Rebecca says

      August 14, 2020 at 5:34 pm

      5 stars
      So easy & soooo delicious! Definitely will be making again 🙂

      Reply
      • Anthea says

        August 14, 2020 at 5:35 pm

        Aw thanks SO much Rebecca and for leaving such a lovely comment! I hope you have a lovely weekend 🙂

        Reply
    17. Anne says

      June 15, 2020 at 12:55 am

      Has anyone tried making your Babka gluten free? I've not felt well enough (chronic illness) to make my own bread in months, but whenever I can, I'd like to try making it with my King Arthur gluten free flour blend.

      Reply
      • Anthea says

        June 16, 2020 at 4:32 pm

        I haven't seen anyone try it with gf flour. If you do try it, let me know! Thanks Anne!

        Reply
    18. Blake says

      January 25, 2020 at 6:20 am

      I tried to make this twice and the dough came out lumpy and didn’t rise. Do you have any suggestions?

      Reply
      • Anthea says

        January 25, 2020 at 7:39 am

        It sounds like your dough needed to be kneaded more thoroughly if it was lumpy. Did you refer to the process pictures on how the dough should look like?

        For the rising, if your dough wasn't the right consistency, it wouldn't rise properly. If it was, there may have been an issue with your yeast or temperature. Did you use instant dried yeast? It's different from active dry and fresh yeast. Or the dough didn't rise in a warm environment.

        Reply
    Newer Comments »

    Primary Sidebar

    About Anthea

    More about me →

    Popular Recipes

    • Vegan Cinnamon Babka
    • Vegan Banana Bread
    • Easy Vegan Lemon Blueberry Cake
    • Vegan Whole Wheat Pancakes
    • Buttery Vegan Brioche
    • Vegan Oatmeal Cookies

    Seasonal Recipes

    • Vegan Strawberry Cupcakes
    • Vegan Blueberry Muffins
    • Vegan Carrot Muffins
    • Vegan Gnocchi Bake with Bolognese Sauce
    • One-Pot Easy Vegan Ramen (with miso sesame soup)
    • Easy Thai Red Curry Potato Lentil Soup

    Get my cookbook

    Cover of Incredible Plant Based Desserts

    About Anthea

    More about me →

    Popular Recipes

    • Vegan Cinnamon Babka
    • Vegan Banana Bread
    • Easy Vegan Lemon Blueberry Cake
    • Vegan Whole Wheat Pancakes
    • Buttery Vegan Brioche
    • Vegan Oatmeal Cookies

    Seasonal Recipes

    • Vegan Strawberry Cupcakes
    • Vegan Blueberry Muffins
    • Vegan Carrot Muffins
    • Vegan Gnocchi Bake with Bolognese Sauce
    • One-Pot Easy Vegan Ramen (with miso sesame soup)
    • Easy Thai Red Curry Potato Lentil Soup

    Get my cookbook

    Cover of Incredible Plant Based Desserts

    Footer

    ↑ back to top

    Featured in

    Banner with 10 logos where Rainbow Nourishments has been featured.

    More

    About
    Work with Me
    Contact

    Shop

    Get my cookbook

    Follow Me

    • Instagram
    • Facebook
    • Pinterest
    • YouTube

    COPYRIGHT © 2023 · RAINBOW NOURISHMENTS · PRIVACY POLICY ·  ACCESSIBILITY POLICY