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slices of vegan babka

Unbelievably Vegan Chocolate Babka (No eggs no dairy!)

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  • 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


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!



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:

  •  ½ cup vegan butter, cubed (113g)
  • ½ cup vegan heavy cream (120mL)
  • 8 ounces chopped dark chocolate (225g)
  • 1/2 cup organic brown sugar (100g)
  • ⅓ cup unsweetened cocoa powder (30g)

Vegan Egg wash:

  • 1 tbsp maple syrup
  • 1 tbsp soy milk or almond milk

Simple Syrup:

  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (119 mL) water


  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. Make the simple syrup while the bread is baking: In a medium pot, heat the water and sugar over medium heat until the sugar is dissolved. Then pour the syrup into a heat-safe container and let cool to room temperature.
  11. Slice and enjoy: Pour the simple syrup over top, and tear, share and enjoy!


Please read through the entire blog post before beginning!