My vegan babka recipe makes buttery soft brioche bread with ribbons of chocolate and a delicate chocolate crumb topping. I can’t get over how easy it is to make!

Chocolate babka always felt like one of those bakery treats I’d never be able to recreate at home. Once I finally gave it a go, I realized it was much easier than it looked, and it’s been one of my favorite breads to bake ever since.

I initially made it using eggs, but found the texture way better without them, which naturally made it vegan-friendly. It has a soft, buttery brioche-style dough swirled with rich chocolate, creating those beautiful layers that are almost too good to eat. Even without dairy or eggs, it still bakes up light and fluffy, and my partner and I can polish off a loaf within two days. 

Table of Contents

1. Arman’s tips before starting
2. Key Ingredients
3. How to make a vegan babka
4. Storage instructions
5. More vegan bread recipes
6. Vegan Babka (Recipe Card)

Key Ingredients

Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.

• Dairy-free milk. I used unsweetened almond milk, but any type of milk works. Just avoid any flavored milk since it’ll distract from the recipe. 
• Instant yeast. Since we’re making yeasted bread, instant yeast is essential to giving the bread its rise. 
• Vegan butter. I prefer using vegan butter from a block rather than a tub. The latter often has water added in, which can affect the texture. In terms of brands, Miyokos is my #1 pick. It seriously bakes like real butter.
• Aquafaba. My favorite vegan egg replacer! It’s the liquid remaining from a can of chickpeas with a structure close to egg whites. Save the chickpeas to roast later.
• Sugar. Any sugar works, but I prefer white sugar as it yields a fluffier loaf and lighter color. 
• Cinnamon. A must for any good babka recipe! 
• Salt. Balances but also brings out the sweetness of the other ingredients. 
• All-purpose flour. Either plain flour or gluten-free all-purpose flour. If you use the latter, it must contain xanthan gum; otherwise, your babka won’t turn out. 
• Chocolate filling. A combination of vegan chocolate chips, vegan butter, and milk.
• Chocolate crumb topping. Vegan butter, flour, sugar, cocoa powder, and a sprinkle of powdered sugar.

How to make a vegan babka

Step 1- Prep. Preheat the oven to 40C/104F. Once warm, turn the oven off. Grease a loaf tin and cover with parchment paper.

Step 2- Activate the yeast. Warm the milk in a small saucepan over low heat. Once warm, pour it into an oven-safe bowl. Add the yeast, mix, and let sit for 5 minutes. 

Step 3- Make the dough. To the pot, add the remaining ingredients except the flour, and combine. Gently fold in the flour. Knead the dough for about 8 minutes until no longer sticky. If it remains sticky, add a little more flour. Cover with a damp towel. Place in the oven for an hour.

Step 4- Make chocolate filling. Heat the chocolate, butter, and milk until warm. Whisk until combined. 

Step 5- Stuff the babka. Transfer the babka dough to a lightly floured surface. Roll the dough to ¼-inch in thickness into a rectangle. Spread the chocolate filling over the top, leaving room around the edges. Slice the dough in half and twist it to form a spiral shape. Transfer to the loaf pan, cover, and rest for 30 minutes. 

Step 6- Make the chocolate crumble. Preheat the oven to 180C/350F. Mix all the chocolate crumble ingredients until thick crumbs remain. Sprinkle over the babka. 

Step 7- Bake. Bake for 50-60 minutes or until the top is golden brown and firm. Let the babka cool completely in the pan, then sprinkle with powdered sugar and slice. 

More vegan bread recipes

Vegan Gluten Free Banana Bread

Cinnamon Crunch Banana Bread

Raspberry Bread

Blueberry Banana Bread