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Most Delicious Vegan Chocolate Babka Recipe

This Vegan Chocolate Babka Recipe is not complicated at all and is worth the effort and time. Babka is a Jewish sweet brioche-style bread that is both buttery and soft. The hardest part is waiting for it to be done, so you can taste it! The best part is most of the ingredients are ones you probably already have in your pantry. No weird ingredients!
Prep Time40 minutes
Active Time40 minutes
Proofing Time16 hours
Total Time17 hours 20 minutes
Course: Dessert
Cuisine: Jewish
Keyword: Baked, Bread, Chocolate, Sweet
Yield: 1 loaf

Equipment

  • Stand Mixer
  • Loaf pan

Materials

Babka Dough

  • 300 g (2 1/2 cups) all-purpose flour
  • 40 g (3 tbsp) granulated sugar
  • 2 tsp instant yeast
  • 1/2 tsp salt
  • 180 ml (3/4 cup) unsweetened soy milk or other non-dairy milk
  • 80 g (1/3 cup) vegan butter stick, softened

Chocolate Filling

  • 30 g (2 tbsp) unsalted vegan butter
  • 30 g chocolate chips or dark chocolate
  • 1 tbsp cocoa powder
  • 15 g (1 1/4 tbsp) dark brown sugar 15 g
  • a pinch of salt omit if using salted butter

Sugar Glaze

  • 50 g (1/4 cup) granulated sugar
  • 59 ml (1/4 cup) water

Instructions

Making the dough

  • In the mixing bowl, add the flour, sugar, salt, and yeast. With a whisk, mix the dry ingredients together.
  • Heat the milk to 110 degrees F in a saucepan. Once warm, add to the bowl. If bubbles appear on the surface, then that means the yeast was activated.
  • Mix with dough hook at medium speed for about 10 minutes. You know it is ready when there is no more dry bits.
  • Add the softened butter a little at a time until it is fully incorporated into the dough.
  • Place the dough in a lightly oiled bowl, cover, and refrigerate for at least 14 hours.

Making the chocolate filling

  • Add all the ingredients for the chocolate filling to a microwave safe bowl. Heat in thirty second increments until everything is melted and you are able to combine everything together. Set aside to cool. You can also do this in a saucepan.
  • Roll the dough into an 11 inch by 15-inch rectangle. Spread the filling evenly on top, leaving a 1-inch border on all sides. Starting from the longest side, roll tightly. Pinch the seam close.
  • Using a knife, cut in half and twist the two halves together. In a parchment-lined loaf pan, add the babka and tuck the sides down.
  • Let proof at room temperature for 1 1/2 to 2 hours or until double in size. If it is too cold, you can put it in a closed oven with the oven light on.
  • Preheat oven to 350°F. Brush the top gently with soy milk (this is to help it toast on top) and bake for 35-40 minutes.

Making the syrup and final steps

  • In a saucepan, add the sugar and water until everything is dissolved. Brush this over the babka when it is straight out of the oven to soak in.
  • Let it cool for 15 to 20 minutes and then transfer to a wire rack upside down to have the syrup travel to the top of the loaf.
  • Store at room temperature in an airtight container. It should last up to 3 days. If frozen, it will last up to 1 month.

Notes

  • Soy milk works best because of the high protein content, but you can substitute that with any other non-dairy milk.