Vegan Babka

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!

Course Dessert

Cuisine American

Prep Time 1 10

Cook Time 45

Total Time 1 55

Servings servings

Calories 197kcal

Author Arman Liew

Ingredients

1 packet instant yeast 7 grams
1/2 cup oat milk any vegan milk can be used
1/4 cup vegan butter melted
1/4 cup sugar white, brown, or coconut
4 tablespoons aquafaba
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 cups all purpose flour use gluten free, if needed

For the chocolate filling

1/2 cup + 1 tablespoon chocolate chopped
1 tablespoon vegan butter
2 tablespoon oat milk any vegan milk can be used

For the chocolate crumble topping

3 tablespoon vegan butter melted
6 tablespoon all purpose flour gluten free, if needed
1 1/4 tablespoon cocoa powder

Instructions

Preheat the oven to 40C/104F. Once warm, turn the oven off. Grease a loaf pan and cover with parchment paper.
In a microwave safe bowl or stovetop, heat up your milk until warm. Remove from the heat and pour it into a large oven safe mixing bowl. Add the yeast and let sit until it begins to foam, around 5 minutes.
Add the rest of the ingredients, except for the flour, and mix well. Gently fold in the flour until combined. Gently knead the dough, around 8 minutes, until no longer sticky. If it continues to be sticky, add a little more flour. Once the dough has been kneaded well, cover with a damp towel. Place in the still warm oven for an hour, for the dough to double in size.
While the dough is proofing, prepare your chocolate filling. Heat up your chocolate, butter, and oat milk until warm. Whisk together for the chocolate to melt properly. Let sit at room temperature to thicken and firm up.
Transfer the proofed dough onto a flat kitchen surface. Roll out the dough, until about 1/4 inch in thickness and in a rectangular shape. Spread the chocolate filling over the top, reserving room around the edges. Carefully slice the dough in half. Twist the dough together to form a spiral shape. Gently transfer it into the prepared loaf pan. Cover once more and let it rest for a further 30 minutes.
Preheat the oven to 180C/350F. Prepare the chocolate crumble by mixing together all the ingredients until thick crumbs remain. Sprinkle over the babka and place in the oven. Bake for 50-60 minutes, or until the top is golden brown and crusty.
Remove the babka from the oven and allow it to cool in the pan completely. Once cool, sprinkle with powdered sugar and slice up.

Notes

Recipe slightly adapted from here.

TO STORE: Leftover babka can be stored at room temperature, provided you intend to enjoy it within 2 days. Store it in the refrigerator to keep longer. Be sure it is well covered, and it will keep for up to 1 week.

TO FREEZE: Place slices of the babka in a ziplock bag and store it in the freezer for up to 6 months. Thaw overnight in the refrigerator.

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