Vegan Chocolate Babka
Rich. Swirled. Dramatic. Slightly messy in the best way.
Vegan Chocolate Babka is that bakery-style bread that looks impossibly impressive — twisted layers of soft brioche-like dough wrapped around glossy chocolate filling — but is actually very doable at home.
No eggs. No dairy. Still fluffy. Still decadent. Still dangerously sliceable.
Let’s twist some dough.
What Is Babka?
Babka is a sweet, braided yeast bread with Eastern European Jewish roots, especially popular in Warsaw and later embraced in places like New York City.
Traditionally enriched with butter and eggs, it’s known for dramatic chocolate or cinnamon swirls. This version keeps all the visual drama — just plant-based.
Why This Recipe Works
• Soft, enriched vegan dough
• Deep chocolate filling that stays gooey
• Beautiful twisted loaf structure
• Optional sugar syrup glaze for shine
It tastes like something from a high-end bakery — but you made it in sweatpants.
Ingredients
For the Dough:
- ¾ cup warm unsweetened plant milk
- 2¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- ¼ cup neutral oil or melted vegan butter
- 1 teaspoon vanilla extract
- 2½–3 cups all-purpose flour
- ½ teaspoon salt
For the Chocolate Filling:
- ¾ cup dairy-free dark chocolate, finely chopped
- ¼ cup vegan butter
- ¼ cup powdered sugar
- 2 tablespoons cocoa powder
- Pinch of salt
Optional Sugar Syrup Glaze:
- ¼ cup sugar
- ¼ cup water
Step-by-Step Instructions
1. Activate the Yeast
In a bowl, combine warm plant milk and 1 tablespoon of the sugar.
Sprinkle yeast on top and let sit 5–10 minutes until foamy.
If it doesn’t foam, your yeast is tired. Start over.
2. Make the Dough
Add remaining sugar, oil (or vegan butter), vanilla, salt, and 2½ cups flour.
Mix until a soft dough forms.
Knead 8–10 minutes until smooth and elastic.
Add extra flour only if dough is very sticky.
Place in a lightly oiled bowl, cover, and let rise 1–1½ hours until doubled.
3. Make the Chocolate Filling
Melt chocolate and vegan butter together (microwave or stovetop).
Stir in powdered sugar, cocoa powder, and salt.
Let cool slightly until spreadable but not runny.
4. Roll & Fill
Roll dough into a rectangle (about 10×14 inches).
Spread chocolate filling evenly, leaving a small border.
Roll tightly from the long side into a log.
Chill 15–20 minutes to firm up (makes twisting easier).
5. Slice & Twist
Using a sharp knife, cut the log lengthwise down the center.
Twist the two halves together, keeping the cut sides facing up.
Place into a lined 9×5 loaf pan.
Cover and let rise 30–45 minutes.
6. Bake
Preheat oven to 350°F (175°C).
Bake 30–35 minutes until golden and cooked through.
If browning too quickly, loosely tent with foil.
7. Optional Sugar Syrup
While baking, simmer sugar and water until dissolved.
Brush syrup over warm babka for glossy bakery-style finish.
Tips for Success
• Chill the rolled log before slicing — less mess
• Don’t overfill or the twist becomes chaotic
• Let it cool before slicing (hardest part, honestly)
• Use high-quality dark chocolate for best flavor
Optional Variations
• Add chopped hazelnuts or walnuts
• Mix orange zest into the chocolate filling
• Swirl in tahini for a nutty twist
• Add cinnamon to the filling
• Drizzle extra melted chocolate on top
Storage
Room temperature: 2–3 days, tightly wrapped
Refrigerate: up to 5 days
Freeze slices individually for easy future happiness
Warm slices slightly before serving for peak softness.
FAQ
Is babka bread or cake?
Technically bread. Emotionally? Dessert.
Can I make it overnight?
Yes — let it do the first rise in the fridge overnight.
Why did my chocolate leak out?
Totally normal. Babka is beautifully imperfect.
Can I use instant yeast?
Yes — mix directly into flour and skip activation step.
Is it supposed to look messy?
Yes. Rustic swirls = charm.
Final Thoughts
Vegan Chocolate Babka is soft, rich, beautifully swirled, and wildly satisfying to slice into.
It’s the kind of bake that feels advanced — but once you’ve done it once, you’ll wonder why you ever hesitated.
Twisted. Glossy. Chocolate-packed.
And entirely plant-based.