If you’re unfamiliar with Vegan Chocolate Babka, you’re in for a treat. It might be one of the most perfect pastries of all time! With a lightly sweetened, fluffy dough and a rich, chocolatey filling, you’ll be amazed at the flaky layers as you pull it apart.
Eat it in the morning with a cup of coffee or after dinner with a mug of tea. Or if you need a sweet treat pick me up in the afternoon, a bite of babka will get you through the day. It’s delicious any time and it’s a fun recipe to make!
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What is Babka?
Babka is a sweet, cake-like pastry that comes from Eastern European Jewish communities, namely in Poland and Ukraine. It’s an enriched dough layered with a filling, in this case chocolate. Similar to croissants or danishes, babka is a viennoiserie, a yeast-leavened baked good that’s somewhere between bread and pastry. The dough is a similar texture to cinnamon rolls.
Babka originated in the early 19 century when Jews would have leftover challah dough that they’d roll up with a sweet filling and bake. These fillings would usually be cinnamon or a fruit jam. Chocolate babka, which is popular here in America, isn’t actually a traditional variety, as chocolate wasn’t readily available in Eastern Europe back then.
Why You’ll Love This Vegan Chocolate Babka Recipe
- Flaky layers. Who doesn’t love a pastry with nice flaky layers that you can pull apart and enjoy? This babka has the most satisfying fluffy texture.
- Chocolatey filling. Wrapped up in those layers is a rich, chocolatey filling. Need I say more?
- Great for a group. If you need to bring a sweet treat to a gathering, vegan chocolate babka is a great move! This vegan babka recipe makes a big loaf that people can dig into. (You can also eat the entire loaf yourself…no judgements here!)
Ingredients for Vegan Chocolate Babka
For the Dough
- Soy milk and water. This is the hydration for your babka dough. Soy milk is also going to enrich the dough with a little bit of protein.
- Active dry yeast. To make your babka rise.
- Vegan butter. So the dough is rich and luscious.
- Bread flour. Bread flour has a higher protein content than all-purpose flour, which gives baked goods more structure.
- Sugar. Just a little bit in the dough. We don’t want our chocolate babka to be overly sweet.
- Salt. To balance out the sweetness.
For the Filling
- Semisweet chocolate. You can use either chocolate chips or baking chips here since we’re going to melt them down. Semisweet chocolate is perfect because it’s not too sweet.
- Vegan butter. This makes the filling nice and spreadable.
- Plant milk. You can use any non-dairy milk here (soy milk, oat milk, or almond milk all work). This is just to get the right consistency for the filling.
- Powdered sugar. Since it’s much finer than granulated sugar, powdered sugar dissolves much more easily and leads to a smoother filling.
- Cocoa powder. For that extra rich chocolatey flavor.
How to Make Chocolate Babka
Make the Dough
- Proof the yeast: Whisk together lukewarm water and soy milk with the active dry yeast and allow to sit until foamy.
- Start making the dough: In the bowl of a stand mixer, combine bread flour, granulated sugar, and salt. When the yeast is foamy, add it in to the mixture along with the softened vegan butter.
- Knead the dough: Using the dough hook, mix until a shaggy dough is formed. Then, knead for an additional 6-8 minutes or until smooth and elastic.
- Let the dough rise: Shape the dough into a ball, place it back in the mixing bowl, coat with a little oil, cover, and let rise until doubled in size.
Make the Filling
- Melt the chocolate: Add the semisweet chocolate and plant milk to a bowl and microwave in 30 second bursts, stirring in between, until everything is fully melted.
- Finish the filling: To your melted mixture, add in the softened butter, cocoa powder, and powdered sugar. Mix until thoroughly combined and then chill in the refrigerator until thick but spreadable.
Shape the Babka
- Roll out the dough: On a clean surface, roll out your dough into a large rectangle.
- Spread filling: Plop your chocolate filling onto your rolled out dough and evenly spread it across the surface.
- Roll it & slice it: On the short side, roll up your dough (with the filling on the inside) into a tight log. Then, using a sharp knife, slice the babka in half longways.
- Braid the dough: Twist the two strands over one another in the middle, and then twist them a few more times on either side. Carefully place in loaf pan and let rise, covered, for another hour.
Bake the Babka
- Once your dough has risen, bake in a preheated oven for 30-35 minutes, or until golden brown.
- While the babka bakes, make your simple syrup. Combine sugar and water in a small saucepan and simmer until the sugar is full dissolved. Set aside.
- When your babka is done baking, take it out of the oven and brush with simple syrup. Make sure to get every nook and cranny on the top of the loaf!
- Allow to cool completely before digging in.
Frequently Asked Questions
You can knead in extra flour as needed to achieve the correct dough texture. Start with 1-2 tablespoons at a time and make sure to incorporate it fully before adding in more. A lot of factors can influence the moisture of the dough (including humidity, the brand of the flour, and the way you measure it), so it is always best to go by feel.
There’s a chance that you over-packed your flour when measuring it out. That’s ok! You can gradually incorporate extra moisture into the dough by sprinkling water on the surface while kneading, about a teaspoon at a time. It will take a minute for the dough to absorb the extra moisture — it will start out becoming a little slimy. Just be patient and it will incorporate. Sprinkle extra water onto the surface of the dough gradually, kneading until it fully absorbs before adding more. If you are kneading the dough by hand, you can accomplish the same thing by wetting your hands while kneading until the dough softens up.
Make sure that your yeast is nice and foamy within a few minutes after you add it to your water. If there is no activity, the yeast might be expired. I like to keep my yeast in a sealed container in the freezer to extend its life. There’s also a chance that your water was too hot, killing the yeast. The lukewarm water should be just about 110°F — like a warm bath, but comfortable to the touch.
Bread keeps cooking even when it comes out of the oven! Ideally, you need to let your bread cool fully before slicing into it so that the center is fully cooked and not gummy. I know it can be tough to wait, so if you’re in a hurry I recommend waiting at least 20-30 minutes before digging in.
There’s also a chance that the bread was under-proofed (i.e. needed to rise longer) when you baked it. Under-proofed bread can be dense and gummy because there isn’t enough air in it. Make sure that the loaves are just about doubled in size and very puffy when you put them in the oven.
One last possibility is that your oven temps are cooler than needed. Make sure you let give your oven plenty of time to preheat! An inexpensive oven thermometer can help you make sure your oven is at the right temperature.
Because there is sugar in the dough, the babka can brown quickly. I usually don’t have an issue with this, but it can depend on your oven. Make sure the rack is positioned in the center of the oven; the loaf can darken too quickly on the top or bottom if it’s too close to the top or bottom of the oven. If your loaf is browning faster than desired, just loosely tent it with some aluminum foil during the last 10 or so minutes of baking time.
Another thing I always recommend is to grab an oven thermometer. They’re inexpensive and can help you make sure your temperatures are accurate! Your oven may be running a little hot.
Yes! To make a round babka: Instead of a 9×5″ loaf tin, use a 9″ springform pan. Grease or line with parchment to prep. After spreading the chocolate filling across the dough, roll it from the long edge instead to make a longer log. Cut and twist as directed, and then transfer to the round pan, joining the ends together. Cover and allow to rise, then bake normally.
How to Store Vegan Babka
This bread is best if eaten within the first 2-3 days, but it will keep for up to 5 days at room temperature if you wrap it or keep it in a breadbox or other sealed container. Make sure you allow the bread to cool fully before putting it in a sealed container, otherwise there will be condensation (which can cause mold).
If you think you might not be able to eat it that quickly, I recommend cutting the loaf in half, wrapping it thoroughly, and freezing one half. It will keep in the freezer for up to 3 months.
More Vegan Jewish Recipes
- Vegan Challah (Water Challah, No Eggs)
- Vegan Matzo Ball Soup
- Vegan Sufganiyot (Hanukkah Jelly Donuts)
Vegan Chocolate Babka
Video
Ingredients
- 1/4 cup lukewarm water
- 1/2 cup lukewarm soy milk
- 2 1/4 teaspoons active dry yeast (1 standard .25 oz packet)
- 5 tablespoons vegan butter softened at room temperature
- 3 cups bread flour
- 1/4 cup granulated sugar
- 1 teaspoon fine salt
- vegetable oil to grease the bowl
Chocolate Filling
- 4 ounces semisweet chocolate
- 5 tablespoons vegan butter softened at room temperature
- 4 tablespoons plant milk
- 1/4 cup powdered sugar
- 3 tablespoons unsweetened cocoa powder
Simple Syrup
- 1/4 cup granulated sugar
- 1/4 cup water
Instructions
Make the Dough
- In a small bowl or measuring cup, whisk together lukewarm water and soy milk with active dry yeast. Allow to proof for about 5 minutes, or until foamy.
- Meanwhile, in the bowl of a stand mixer, stir together bread flour, granulated sugar, and fine salt to combine.
- Pour the foamy yeast mixture into the dry ingredients. Then add in the softened butter. Use the dough hook attachment and mix together on medium speed until the ingredients come together into a shaggy dough.
- After the dough has all come together (no dry streaks), knead for an additional 6-8 minutes, until the dough goes from shaggy to smooth and elastic. It should easily clear the sides of the bowl. If the dough seems too sticky, knead in extra flour 1-2 tablespoons at a time until the right texture is achieved.
- Shape the dough into a ball and place it back into the mixing bowl. Drizzle with a little bit of vegetable oil and turn it around in the bowl till the dough is lightly coated with oil. Cover with a plate, plastic wrap, or a damp kitchen towel and place in a warm spot to rise for about 1 hour, or until doubled in size. (It can take longer if the room is chilly.)
Make the Chocolate Filling
- You can prepare the chocolate filling while the dough rises, or up to 2 days in advance. To a microwave-safe bowl, add chocolate and plant milk. Microwave in 30 second bursts, stirring in between, until the mixture is fully melted and smooth.
- Add in softened butter along with powdered sugar and cocoa powder. Stir until fully combined. Cover and place in the fridge to chill for about 45 minutes to 1 hour, until it has thickened but still soft enough to be spreadable. If you made the filling mixture a day or two in advance, microwave it in 10 second bursts to make it spreadable again.
Shape the Babka
- Grease or line a 9×5” loaf tin with parchment. (You can also make a round babka loaf. See the Notes section below.)
- Once the dough has doubled in size, turn it out onto a clean work surface. With a rolling pin, roll the dough out into a rectangle about 12×20”. (It doesn’t have to be extremely precise.) Lightly dust your surface and rolling pin with flour if needed to keep the dough from sticking.
- Spread the chocolate filling evenly over the surface of the dough.
- Beginning with the shorter edge, roll the dough up into a log. Make sure to keep it tight as you go. Once rolled up, arrange so the seam is on the bottom.
- Using a sharp knife, cut the log in half from top to bottom. Arrange the two halves side-by-side next to one another, cut sides up. Twist the halves together, keeping the cut sides facing up.
- Carefully lift the loaf and transfer to the prepared loaf tin. Loosely cover with a damp kitchen towel or plastic wrap and allow to rise for another 1 hour, until doubled in size. During the last 10-20 minutes of rising, preheat oven to 350°F with the rack in the middle.
Bake and Glaze the Babka
- Place the risen loaf in the oven and cook for 30-35 minutes, until deep golden brown. If it appears to be browning too quickly, loosely tent with aluminum foil partway through the cook time.
- Make the Simple Syrup: While the dough cooks, prepare the Simple Syrup. Whisk together 1/4 cup granulated sugar with 1/4 cup water in a small saucepan. Heat over medium-high until the mixture comes to a gentle boil. Reduce heat to low and stir continuously until the sugar is dissolved, then remove from heat and set aside.
- Immediately after taking the babka out of the oven, brush with the simple syrup mixture to allow it to sink in. Allow to cool completely before enjoying.
Notes
- To make a round babka: Instead of a 9×5″ loaf tin, use a 9″ springform pan. Grease or line with parchment to prep. After spreading the chocolate filling across the dough, roll it from the long edge instead to make a longer log. Cut and twist as directed, and then transfer to the round pan, joining the ends together. Cover and allow to rise, then bake normally.
- The best chocolate to use: I like to use the semisweet baking wafers or semisweet chocolate chips from Guittard. For a more affordable options, Trader Joe’s has incredible dairy-free chocolate chips.
Useful Equipment:
- My favorite baking pan: https://amzn.to/4o4eTzD
- My favorite springform pan: https://amzn.to/46WWihY
Yum! Made this yesterday, kneading by hand since I don’t have a stand mixer. The dough was very difficult to work with for the first few minutes, but eventually it came together. Next time I need to make sure to roll the dough up more tightly, but other than that, the process was straightforward and the result was very eye-catching! I ate 3 slices as soon as it cooled.
This was sooooooooo good and not as difficult as I expected! I shaped my dough and refrigerated it in a loaf pan for 8 hours, then let it come to room temp for an hour before baking, and it turned out amazing. Served it to a huge group and it was the talk of the town (and nobody knew it was vegan)