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Vegan Babka

This buttery, fluffy, flaky and either chocolate or cinnamon-sugar filled vegan Babka is what baking dreams are made of. Perfect with tea or coffee or a special treat.
Cook Time6 hours 40 minutes
Total Time6 hours 40 minutes
Servings: 16 servings
Author: Kathy Patalsky

Equipment

  • bread loaf pan 1-2
  • large mixing bowl
  • Rolling Pin
  • wooden spoon
  • parchment paper

Ingredients

Base Dough:

  • ½ cup soy milk plain
  • 2 teaspoon yeast (or 1 packet if that is what you have)
  • cup coconut sugar
  • 1 ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange or lemon zest optional
  • 1 cup vegan egg replacer (4 eggs replaced) - JUST Egg or silken tofu tested
  • ¾ cup vegan butter softened
  • 4 ¼ cups all purpose flour

Filling - Cinnamon Version:

  • ½ cup coconut sugar
  • 1-2 tablespoon cinnamon
  • cup vegan butter softened or melted

Filling - Chocolate Version:

  • 1 cup vegan chocolate chips
  • cup vegan butter

Crumble Topping -- OPTIONAL

  • 3 tablespoon vegan butter
  • 3 tbsp all-purpose flour
  • 2 tablespoon coconut sugar

Syrup:

  • ½ cup coconut sugar
  • cup water

Instructions

The Dough:

  • In a large mixing bowl, add the soy milk, coconut sugar and yeast. Stir to dissolve and allow this mixture to sit for five minutes.
  • Adding the liquids: If using the tofu egg replacer, blend the butter, vanilla and tofu in a blender until smooth. Add tofu mixture to the yeast mixing bowl, along with the salt, optional zest, vanilla extract. Stir to combine. If using the JUST Egg, you can simply add all the liquids to the yeast bowl - no blender needed. Whisk or stir to smooth and combine.
  • Add in the flour - one cup at a time. Use a stand mixer on a low speed or do this by hand using a wooden spoon. I did mine by hand.
  • When you have added all the flour, knead the dough in the bowl for a minute, then transfer to a floured surface and knead for 2-3 minutes until nice and smooth.
  • Place the dough in the center of the mixing bowl you just used.
  • Two rising options: 1) Same-day rise: Cover with a towel and let rise for 4-5 hours in a warm spot in your kitchen. 2) Overnight rise. Cover the dough and place it in the fridge for an overnight rise.

AFTER THE FIRST RISE:

  • If you did an overnight rise: Pull your dough from the fridge and set it on the counter for a good hour to allow it to warm to room temperature. If same day / countertop rise - your dough is good to go!
  • Grease your baking loaf pan(s) with vegan butter or oil. Set aside.
  • Transfer dough to a floured work surface. Split the dough into two equal pieces. Set one aside. Start kneading the first piece until smooth and fluffy. Roll out this dough to about a 8 x 14 inch rectangle -- eyeball it. You want the dough to be about ½ inch thick for optimal swirling. Similar to a cinnamon bun.
  • Once rolled out, add the filling. For cinnamon: Brush the surface with half of the vegan butter, sprinkle with a generous amount of the coconut sugar and cinnamon. For chocolate: Melt the chocolate chips and butter together to get a thick chocolate paste. Spoon it onto the dough and spread evenly.
  • Roll the dough up into a tight spiral - making sure that you are rolling from the 9 inch edge to create a 9 inch roll.

BRAIDING:

  • BRAIDING: This part sounds tricky, but promise it is easy. Carefully slice the roll in half - right down the center to create two long pieces. Carefully flip the pieces facing more outwards. Pinch them together and one end, then braid them overtop each other. Pinch the other end together then transfer the braid to your nine baking loaf pan. Repeat with the second ball of dough - or make mini Babkas and place them on a parchment paper-lined baking sheet.
  • Allow the dough to rise in the baking dish(es) for 60-90 minutes.

AFTER THE SECOND RISE:

  • Preheat oven to 325 degrees about ten minutes before the dough is fully risen.
  • The crumble is optional. I probably wouldn't add it unless you really want those textures and layers on the top crust. ---- If adding: Whip up the crumble by placing the butter, sugar and flour in a small bowl and squishing them all together with you hands. Sprinkle over top the Babka dough. (This crumble is optional)

BAKING:

  • Place the loaf or loaves into a 325 degree oven and bake for 40-45 minutes.
  • While the dough is baking, whip up the syrup. In a small sauce pot, bring the water and sugar to a low boil over high heat. Boil for 2-3 minutes, then turn off heat and allow the syrup to cool.

SYRUP:

  • Pull the Babkas from the oven and drizzle the cooled syrup over top.
  • Allow the Babkas to cool slightly before slicing and serving.
  • Leftovers can be stored on the countertop for up to a day, then slice and freeze for longer storage or store in the fridge for 1-2 more days.

Notes

  1. Nutritional info is for the cinnamon Babka.
  2. Crumble topping is totally optional, I didn't really think it was needed, but did add some nice texture.
  3. Egg replacer: You can choose between 1 cup JUST Egg replacer or 1 cup silken tofu, pureed until smooth. If using the tofu, you can puree the butter, tofu and vanilla all together.
  4. This recipe makes two standard loaves.

Nutrition Estimate

Calories: 250kcal | Carbohydrates: 34g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Sodium: 336mg | Potassium: 79mg | Fiber: 1g | Sugar: 6g | Vitamin A: 582IU | Calcium: 24mg | Iron: 2mg