Babka is one of the most delicious breads you will ever eat in your entire life! And this double chocolate vegan babka is one of the most incredible twists on the original.
Want to Save This Recipe?
Enter your email & we'll send it to your inbox. Plus you’ll get great new recipes from us every week.
The hack to the best babka, vegan or not? Add chocolate and patience.
Those are the two things that you’re going to need for the best chocolate babka. We’re using simple, common pantry staple ingredients for the ultimate, soft and fluffy recipe you won’t be able to get enough of all year long.
What is chocolate babka?
First you need to understand the origin of babka itself.
Babka is a braided sweet bread that is of Jewish decent. It became widely popular in the United States in the 2010s with the success of Breads Bakery in NYC and Instagram.
Babka means grandmother and refers to grandmothers who made this recipe from leftover challah after Shabbat, from our research. They would twist the bread with seeds and nuts.
Traditionally, it was filled with cinnamon. However, when Jewish people arrived in New York city, chocolate was added.
People have been known to add in apples or cheesecake, or make even savory babka versions. There are also similar versions in other cultures.
Essentially, it is made very similar to how you would make cinnamon rolls, but instead of slicing circular pieces and placing them in a cake pan, you slice the roll length wise and do a double braided twist and then place in a loaf pan.
The end result of this double chocolate vegan babka is this stunning masterpiece of woven chocolate, like marbling, through the bread. Eat it in slices or you can even make french toast with it!
Jump to:
Why You’ll Love Chocolate Babka:
- Flavor – You won’t miss a single thing with this even though it’s vegan! You get all the sweet, delicious, chocolately goodness just without any dairy or eggs
- Texture – You won’t believe how soft and fluffy this bread is! You’ll want more than one slice every time
- Easy – Don’t be intimidated that this is a yeasted bread. This recipe for chocolate babka is definitely an easy to follow and make recipe that uses pantry ingredients
Chocolate Babka and Filling Ingredients:
Gather your ingredients:
Flour
The star of the show! We really recommend using bread flour for this recipe for the softness and texture you get, but all-purpose will also work.
Note: We have not tested with gluten free blends.
Cocoa powder
Needed to make our dough actually chocolate and not just in the filling. You want to use an unsweetened cocoa powder here. We luck a dutch processed cocoa.
Espresso Powder
This ingredient is optional, but highly recommended. It will enhance the flavor of the dough and really make the chocolate flavor shine through
Instant yeast
We are using instant yeast so that the recipe goes as fast as possible. We have found that this gives the best results for those that are new to yeasted breads
Substitute: If you are comfortable with active dry yeast, you can use it instead. Just note that it may take additional time to rise.
Salt
Do not omit here, the salt helps to tighten the gluten strains, but also really brings the flavor out
Brown Sugar
Brown sugar helps to not only sweeten, but because of the molasses, it helps with moisture as well
Substitute: You could use granulated date or coconut sugar as well.
Vegan Butter
Vegan butter helps with moisture, texture, and richness.
Substitute: You can swap with coconut oil.
Vegan powdered sugar
This is used in our filling for not only sweetness, but it helps to thicken our filling so it’s not going to pour out everywhere
Vegan Chocolate
You can use dark or semi-sweet or a mix. If you like a deeper chocolate flavor, go with the dark and a sweeter chocolate, go with semi-sweet. Or do a mix of them both
Coconut Cream
The thick part on top of chilled full-fat canned coconut milk is what we are using for this recipe.
Substitute: non-dairy thick yogurt can be used instead
What other vegan babka recipes can I make?
If you love this vegan double chocolate babka, then you’ll love these other vegan babka recipes as well:
🥳 Get the Full Recipe
Chocolate Babka Bread
Ingredients
- 3 – 3 ½ cups bread flour (360-420g) (can use all-purpose)
- ½ cup cocoa powder (40g)
- 1 tablespoon espresso powder, optional
- 2 ¼ teaspoons instant yeast (1 package)
- 1 teaspoon salt
- 1 ½ cups water (360g)
- ¼ cup brown sugar (53g)
For chocolate filling
- ½ cup vegan butter, cut into tablespoon pieces (112g)
- ½ cup coconut cream (the thick part on top of full fat canned coconut milk) (120g)
- 8 ounces vegan chocolate chips + more on top if desired (227g)
- ¾ cup powdered sugar (90g)
- ⅓ cup cocoa powder (27g)
Simple Syrup
- ¼ cup vegan cane sugar (50g)
- ¼ cup water (56g)
Instructions
- In a large bowl, whisk together 3 cups flour, ½ cup cocoa powder, 1 tablespoon espresso powder (if using), 2 ¼ teaspoon yeast, and 1 teaspoon salt.
- Then, add in 1 ½ cups water and ¼ brown sugar. Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball.
- Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. Cover with a towel or plastic wrap and let sit for 45-60 minutes in a warm, draft free place. Dough should be doubled in size when done. Continue to allow to rise if not doubled.
For the filling (make while rising)
- In a small saucepan, combine ½ cup each butter and coconut cream. Heat over medium heat until butter is melted and the mixture is steaming. Add 8 ounces chocolate and stir until melted, then remove from the heat.
- Whisk in ¾ cup powdered sugar and ⅓ cup cocoa powder. Transfer to a bowl and let cool until thickened to a spreadable consistency, about 1 hour.
- Once risen, preheat oven for 350˚F (177˚C).Lightly flour a surface and roll dough out until approximately 12×15 rectangle. Brush the filling across the entire surface. Sprinkle more chocolate chips on top if desired.
- Starting on one long side, roll the dough into a log. Cut the log length wise carefully so there are two long pieces. Starting at one end, pinch the ends together and then braid the two pieces together and pinch together again at the end.
- Carefully place in a well greased loaf pan. If your babka is not at the top of your pan, cover it and let it rise until it is. If it is, proceed with baking.Place in oven for 35-40 minutes or until done.
For Simple Syrup
- While baking, add ¼ cup each sugar and water to a small pot and bring to a boil. Stir and let boil until all sugar is dissolved. Set aside.
- When the bread is done, brush the simple sugar syrup onto the bread. Let cool and serve.
Notes
Nutrition
Did you make and love this recipe?
Click the 5 stars in the recipe card above or below in the comment section! This is a great way to support us so we can continue to bring great recipes!
Frequently Asked Questions on how to make babka:
We do not currently have a gluten free dough recipe to recommend.
For the remaining ingredients, yes you can.
First, ensure that you are use a soy free, dairy free butter. If adding optional chocolate chips, use one like Enjoy Life that is Top 8 Free. For the coconut milk, use a safe for you non-dairy yogurt to replace.
This bread can be made and stored in an air tight container for 5-7 days.
Also — when making the dough, once you put cover the bowl to rise, Instead of leaving in a warm place, you can place the bowl in the fridge up to 2 days before you plan to use it.
Just make the recipe as written, cover and place in fridge until ready to use.
Yes! Make and let cool completely, then place in a freezer safe container or bag for up to 3 months. We like to pre-slice before freezing for easier grab and go.
We find that beginner bakers do best with instant yeast (as recommended here); however, dry active yeast will also work, but may take longer to rise.
Rate and Review
We would love to hear what you think!
Comments
No Comments