Flawless Vegan Chocolate Babka Recipe

🍞 Vegan Babka Ingredients

Instant Yeast

Instant yeast works quickly to give the dough a light and airy texture. You can use active dry yeast instead, as I do when I make zeppole or Punjabi kulcha naan. If you swap it out, keep a close eye on the rising dough because it’s a little less foolproof in the sense that it can over-ferment more easily.

Vanilla

Not everyone uses vanilla in their babka, but I really love a little in the dough itself. You can for sure just use vanilla extract, but I like it even better made with vanilla powder. That gives you little specks of vanilla bean throughout, which is why I use it in my vegan panna cotta, bombolini, and bandrek tea. Of course, if that just sounds too dumb and crazy for ya, feel free to leave the vanilla out, you boring ol’ goof!

Turmeric

A pinch of turmeric lends a golden egg-like color to the dough without altering its flavor. You can skip it if you just want a whiter bread, but I think this tiny bit in the recipe is just right. We aren’t looking for bread that looks like it’s made out of Bart Simpson or Big Bird or anything.

Vegan Chocolate Chips

While lots of babka recipes make the chocolate filling only with cocoa, a little melted semi-sweet vegan chocolate chips makes this babka extra bangin’. You can use chopped-up bar chocolate instead if that’s what you have on hand, or swap it out for vegan Nutella, and add some chopped roasted hazelnuts to the filling.

Powdered Sugar

Not all powdered sugar is vegan, as it’s often refined with bone char. For a cruelty-free option, use a vegan powdered sugar, like this one that I use in my vegan royal icing, vegan pumpkin cinnamon rolls, and vegan cream cheese frosting.

Black Cocoa Powder (Optional, but Super-Recommended)

This ultra-dark cocoa powder deepens the color and takes the friggin’ flavor of the filling to the upper echelons of chocolatey goodness. It’s that flavor in Oreo cookies that you just can’t put your finger on! If unavailable, you can skip it or increase the natural cocoa powder slightly.

📖 How to Make Vegan Chocolate Babka

Nail this on your first shot by following these step-by-step photos with helpful tips. Or scroll down to the bottom of this page for the easy-to-print recipe card.

Step One

Yeast Mode Activated:

Warm the plant milk to 100°F to 110°F (40°C to 45°C) and combine it with the instant yeast. Let the mixture sit for 5-8 minutes until it’s foamy and active-looking.

✅ This first blooming of the yeast is important for rapid fermentation and also gives you a chance to check and make sure your yeast isn’t dead before you waste more time and ingredients on a bread that will never rise.

Step Two

Old Mix Donald:

In a large mixing bowl or stand mixer bowl, combine the flour, sugar, salt, vanilla, and turmeric. Add the plant-based yogurt and the activated yeast mixture, stirring until a shaggy dough forms.

Step Three

I Like Big Butter and I Cannot Lie:

Add the room-temperature vegan butter to the dough, and knead using a stand mixer with a dough hook at medium speed or by hand on a floured surface for 8-10 minutes until it’s smooth and elastic.

Step Four

Double Double, Babka Trouble:

Place the dough ball in a lightly greased large bowl, cover it, and let it rise in a warm spot for 1 hour, or until it doubles in size.

✅ Don’t cover the bowl in plastic wrap. Use a plate or damp kitchen towel instead. No reason for us to trash the planet here, okay?

Step Five

Filling the Void:

Melt the vegan butter and dark chocolate chips in a double boiler over low heat. Remove from heat and whisk in the powdered sugar, cocoa powders, and yogurt until smooth. Chill for 30 minutes so that the filling firms up a bit.

✅ Don’t have a double boiler? You can just melt the butter and chocolate in a bowl that’s resting on top of a small saucepan full of gently simmering water.

Step Six

You Won’t Believe this Sheet:

On a floured surface, roll the risen dough into a rectangle approximately 18 x 12 inches (45 x 30 cm).

Step Seven

Spready Kruger:

Spread the chocolate filling evenly over the dough, leaving a ½-inch (1 cm) border.

Step Eight

Roll Up:

Starting from a long side, roll the dough tightly into a log and pinch the seam to seal.

Step Nine

Slice to Meet You

Using a sharp knife, slice the log lengthwise into 2 halves, exposing the chocolate layers.

Step Ten

Twisted Sister:

Position the halves with the cut sides facing up, then twist them together into a braid, keeping the layers exposed.

Step Eleven

Loaf It Up or Wreath It Out:

To make a loaf, tuck the twist into a greased 9 x 5-inch (23 x 13 cm) loaf tin. For a wreath, form a circle with the twist and pinch the ends to seal, placing it in a greased 9-inch (23 cm) round pan. Let rise for 30-40 minutes until puffy.

Step Twelve

Vegan Babka the Builder:

Preheat the oven to 350°F (175°C). Bake for 40-45 minutes until golden brown and a skewer inserted in the center comes out clean.

Step Thirteen

Vegan Babka Fosse:

While the babka bakes, heat water and brown sugar over medium heat, stirring until the sugar dissolves. Remove the simple sugar syrup from heat and set aside.

Step Fourteen

Chocolate Babka Menendez:

Brush the simple syrup generously over the babka as soon as it comes out of the oven. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.