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vegan challah bread on cloth

Vegan Challah Bread

  • Author: thebananadiaries
  • Prep Time: 90
  • Cook Time: 25
  • Total Time: 1 hour 55 minutes
  • Yield: 15 1x
  • Category: Bread


The easiest homemade Vegan Challah bread recipe! Tastes just like traditional Challah bread, yet is completely egg free and dairy free!


  • 1 cup warm water (110F), plus more if needed
  • 6 tbsp coconut sugar
  • 44 1/2 cups all purpose flour
  • 1/4 cup coconut oil, melted
  • 1 packet active dry yeast


  • 2 tbsp maple syrup
  • 1 tbsp dairy free milk


  1. In a large bowl, whisk together the warm water and 3 tbsp of coconut sugar + 1 tbsp of flour.
  2. Add in the yeast, and let the yeast activate for 10 minutes. The mixture should start to foam and smell yeast-like. If it does neither, scratch the mixture and start again (if your water is too hot, it will kill the yeast). 
  3. Once the yeast is activated, add in the remaining 3 tbsp of coconut sugar and melted coconut oil. Whisk together until fully combined.
  4. Sift in the remaining cups of flour in 1/2 cup increments, starting first with 4 cups of flour to see if that’s enough. If not, add in the remaining 1/2 cup. Additionally, if your dough is not absorbing all of the flour, add in more warm water in 1 tablespoon increments. Begin to knead the dough until the flour is completely combined.
  5. Lightly flour a clean surface and knead the dough for 5 minutes. Once the dough is kneaded, lightly grease a clean bowl and place the dough inside. Cover the dough with a dish towel, and place in a warm room or an oven set to the “proof” setting. The warm area should be between 80-90F. You can also place outside in a safe spot if it’s hot enough.
  6. Let the dough double in size for 1 hour, but check on it after 30 minutes to see how far along in the process it is. Once it’s doubled, punch it down and lightly flour a clean surface again.
  7. Knead the dough again for 2-5 minutes, then use a bench scraper or knife to slice the dough into 3 equal pieces. Roll each into a long strands (about 12″-16″).
  8. Form one side of the ends together to create a braid. Wrap one piece over the other to create a braid shape, and seal off the ends of the braid together. You can leave it as a long loaf or wrap the loaf into a “c” shape to create a circle.
  9. Place the dough onto a baking sheet and cover to let rise again for 30 minutes, while the oven preheats to 350F.
  10. When the dough has risen again and the oven is preheated, place the loaf into the oven to bake for for 20-25 minutes, or until lightly golden.
  11. Once the bread is baked, remove the Challah from the oven and set it aside while you make the glaze. M ix the glaze ingredients together in a small bowl. Lightly brush the top of the loaf with the glaze mixture.
  12. Let it set for 10 minutes and enjoy!


  • Serving Size: 1/15 of loaf
  • Calories: 178
  • Sugar: 5.7 g
  • Sodium: 5.3 mg
  • Fat: 4 g
  • Carbohydrates: 31.3 g
  • Protein: 3.6 g
  • Cholesterol: 0 mg

Keywords: vegan Challah bread, easy Challah bread, water Challah bread