This ultra plush and soft vegan chocolate babka recipe is so easy to make and tastes just like the classic recipe! No one will know the difference!

vegan chocolate babka sliced

Why you’ll love this vegan babka recipe:

If you’ve never tried babka before, then you’re in for a treat. And if you’re recently vegan and looking for the veganized version of a traditional classic, then stick around! 

This chocolate babka is an absolute dream. Babka, which is a derivative of the Slavic term, “babcia” or grandmother, is a sweet cake-like bread often enjoyed in Jewish communities and heritages. 

Traditionally it’s made with cinnamon (which we do have a cinnamon vegan babka here!), but upon arriving to the United States, Jewish communities began making it with chocolate instead. 

When you slice into a babka loaf, you’ll see this beautiful swirl and marbleization of the delicious chocolate filling. The bread is sweet and very cake-like, while the chocolate filling is decadent and rich. The perfect balance!

Though Babka is typically enjoyed for Shabbat, my husband’s family specially requests it during the holiday season at the end of the year, when we’re all together. 

This veganized version, however, steers clear of any animal products- so leave the eggs, milk, and butter aside as we swap in some of our favorite vegan classics! But don’t worry- like all of our vegan bread recipes, the flavor and texture of this vegan babka truly does taste like the classic. 

You won’t be disappointed, especially with an extra brush of the sugar syrup!

slices of vegan babka

Ingredients:

Here’s what you’ll need to make this chocolate vegan babka recipe:

  • Flour: I used bread flour, but you can also use all purpose flour. For a gluten-free version, see below!
  • Sugar: Use Florida Crystals sugar for certified vegan and organic!
  • Dairy free yogurt: This is our vegan egg replacement. I love using dairy free yogurt in vegan bread recipes because it adds the extra fat and moisture to the bread that’s very similar to a regular egg. 
  • Yeast: I used dry active yeast here, but you can use quick rise yeast for an easier process!
  • Vegan butter: I recommend using Miyoko’s vegan butter here. We’re also using room temperature butter, which key for an ultra soft and plush dough!
  • Dairy-free milk: You can use soy milk, oat milk, almond milk, or coconut milk.
  • Chocolate: I love Pascha Chocolate or Enjoy life!
  • Vegan heavy cream: This is a bit different from dairy free milk. Vegan heavy cream is thicker than dairy-free milk, and yields an ultra rich flavor in the chocolate filling. You can sub coconut milk or coconut cream if you can’t find heavy cream in stores. 
  • Cocoa powder
  • Brown sugar
vegan babka on a wood panel

How to make vegan babka:

Making babka might seem daunting, but it’s actually similar enough in process to cinnamon rolls, vegan brioche, vegan challah, etc. 

You’ll start by making the base dough recipe, which is quite easy. You can use a stand mixer with a dough hook, or make the dough by hand with a large bowl and wooden spoon.

The really trick is when we shape and twist the dough!

You’ll divide the dough in two, and then roll out one of the halves on a lightly floured surface. Next, you’ll spread half of the chocolate filling onto the dough. Then you’ll roll from the shortest side of the rectangle, and tightly. 

Slice the cylinder in half lengthwise. Then cross the two pieces over each other and twist. 

That’s it! Place the babka into your prepared loaf tin, and repeat for the remaining half of the dough. 

Once baked, you’ll brush with a simple syrup- it’s just delicious!

Can I make this a gluten free vegan babka?

Absolutely! The process is a bit less work, actually. You’ll use my vegan gluten free cinnamon roll dough as the base for this recipe. Then shape it to be like babka dough in Step 7. Continue on with the rest of the recipe as is!

slices of vegan babka

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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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slices of vegan babka

Unbelievably Vegan Chocolate Babka (No eggs no dairy!)

  • Author: Britt Berlin
  • Prep Time: 20
  • Rise time: 60
  • Cook Time: 50
  • Total Time: 2 hours 10 minutes
  • Yield: 2 loaves 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Polish
  • Diet: Vegan

Description

This ultra plush and soft vegan chocolate babka recipe is so easy to make and tastes just like the classic recipe! No one will know the difference!


Ingredients

Units Scale

Babka Bread:

  • 1/2 cup (120 mL) dairy free milk, heated to 110F
  • 1/2 cup (100 g) granulated sugar or coconut sugar, divided
  • 4 1/2 cups (540 g) bread flour or all purpose flour
  • 2.5 tsp (.25 oz) dry activated yeast
  • 1/4 tsp sea salt
  • 1/4 tsp nutmeg
  • 10 tbsp (142 g) vegan butter, room temperature
  • 1/2 cup (120 grams) unsweetened applesauce or dairy free yogurt, room temperature
  • 1 tspvanilla extract
  • vegan “egg” wash*

Chocolate Filling:

  • 1/2 cup vegan butter, cubed (113g)
  • 1/2 cup vegan heavy cream (120mL)
  • 8 ounces chopped dark chocolate (225g)
  • 1/2 cup organic brown sugar (100g)
  • 1/3 cup unsweetened cocoa powder (30g)

Instructions

  1. Please read through all instructions before beginning.
  2. Prep: Grease a medium glass bowl with olive or coconut oil, and set aside. Generously grease two 11″ loaf pans with olive or coconut oil as well. Cut a piece of parchment paper and line the loaf pan so that two ends hand off the sides to easily remove the bread once baked. Then set aside.
  3. Bloom the yeast: In a separate large bowl, combine the dairy free milk, 1 tsp granulated sugar, 1 tspbread flour, and activated yeast. Mix with a wooden spoon, and cover. Place in a warm area to activate for about 10 minutes. The yeast should begin to foam and smell yeast-like (similar to beer). 
  4. Make the dough: Once activated, add in the dairy free yogurt, and vanilla extract to a stand mixer with dough attachment, along with the yeast mixture. You can also mix this by hand if needed. Mix on medium speed until combined. Then sift in the remaining bread flour and sugar, and mix on medium-high speed until you achieve a shaggy dough. This should take about 4-5 minutes. Then add in the room temperature vegan butter, and mix the dough on high speed until incorporated and the dough is smooth yet slightly tacky (about 8-10 minutes). l.
  5. First proof: Place the dough ball into the medium sized greased bowl. Cover with a clean dish towel and place in a warm area (ideally above 85F) to rest for about 60 minutes, or until doubled in size.
  6. While the dough is rising: In a small saucepan on medium heat, heat the vegan butter, heavy cream, and dark chocolate until the dark chocolate melts into the mixture. Then remove from heat, and stir in brown sugar and cocoa powder. Set aside to cool at room temperature until it’s spreadable but not solid. 
  7. Shape the dough: Once doubled in size, lightly punch down the dough ball in the bowl to release the air. Lightly flour a clean surface again and divide the dough into two halves. Roll out one half of the dough to be about 12″ by 18.” Spread half of the chocolate mixture onto the dough until it reaches the edges. Then roll the dough very tightly from the 12″ side, so the entire roll is 12″ long . Use a large kitchen knife or kitchen scissors to cut the dough lengthwise in half so you have two halves that are 12″ long. Cross the two halves over each other. Then twist the dough tightly, pinching the ends together. Repeat for the other half. 
  8. Second proof: Carefully place the dough into your prepared loaf pans. Cover the loaf pans with a clean kitchen towel and place by or on top of the oven while it preheats to 350F. This allows the loaf to rest for 30 minutes. 
  9. Bake the babkas: Place a baking sheet under the loaf in case of spillage, and place the loaf pan into the oven to bake for 45-50 minutes or until the internal temperature reaches 180F. Remove from the oven and allow the loaf to cool for 30 minutes in the pan before carefully removing the loaf to serve.
  10. Slice and enjoy: Pour the simple syrup over top, and tear, share and enjoy!

Notes

Please read through the entire blog post before beginning!

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