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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)

Chocolate Ganache filling

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 inches) 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 you bake 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
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