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overhead shot of vegan chocolate babka in a baking pan

Vegan Chocolate Babka

This Vegan Chocolate Babka is soft, fluffy, and rich with chocolate swirls. A plant-based pastry that’s perfect for breakfast, dessert, or really any time.
5 from 2 votes
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Author: Sarah Sullivan

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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 9x5” 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 12x20”. (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 9x5" 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
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.