Soft, fluffy, and deliciously sweet, this double chocolate vegan babka is a stunning take on a Jewish classic. Great for breakfast or dessert!
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 idea.
What is babka?
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.
People have been known to add in apples or cheesecake, or make even savory versions. There are also similar versions to other cultures.
Essentially, it is a 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!
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What ingredients do you need to make double chocolate vegan babka?
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make this vegan double chocolate babka recipe :
The ingredients that you need are:
- Flour – the star of the show! we really recommend using bread flour for this recipe for the softness and best bread
- Cocoa powder – Needed to make our dough actually chocolate and not just in the filling. You want to use an unsweetened cocoa powder here.
- 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
- 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
- Vegan Butter – vegan butter helps with moisture, texture, and richness
- Vegan powdered sugar – 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 canned coconut milk is what we are using for this recipe.
SUBSTITUTIONS AND VARIATIONS:
- Flour – all-purpose flour could also be used. We do not have a gluten-free recommendation at this time
- Cocoa powder – dark chocolate powder could also be used
- Espresso Powder – this is an optional ingredient, so it can be omitted
- Instant yeast – you can use active dry yeast but it will take longer to rise
- Brown Sugar – granulated date sugar or coconut sugar could be substituted
- Vegan Butter – if you replace this, we’d really only recommend coconut oil. This is helping with the moisture and texture, so you really don’t want to omit it, but it’s possible.
- Coconut Cream – non-dairy thick yogurt can be used instead
We don’t recommend any other changes
Frequently Asked Questions for How to Make Double Chocolate Vegan Babka:
We do not currently have a gluten free dough recipe to recommend, although we are working to create one.
For the remaining ingredients, yes you can.
And ensure that you are use a soy free, dairy free butter. We use Earth Balance Soy free that comes in a red tub.
If adding optional chocolate chips, use one like Enjoy Life that is Top 8 Free.
Nothing else included in the recipe contains a Top 8 allergen.
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.
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:
- Garlic and Herb Butter Vegan Babka
- Vegan Cinnamon Babka
- Vegan Chocolate Pumpkin Babka
- Chocolate Vegan Babka French Toast
- Chocolate Vegan Babka
Pin this double chocolate vegan babka for later!
Double Chocolate Vegan Babka
- 3 – 3 1/2 cups flour (we prefer bread, can use all-purpose or whole wheat – see post for details)
- 1/2 cup cocoa powder
- 1 tbsp espresso powder, optional
- 1 package instant yeast (1 package = 2 1/4 tsp)
- 1 tsp salt
- 1 1/2 cups water (we like oat – can use any non-strongly flavored dairy free milk)
- 1/4 cup brown sugar
For chocolate filling
- 1/4 cup vegan cane sugar
- 1/4 cup water
- In a large bowl, whisk together 3 1/2 cups flour, cocoa powder, espresso powder (if using), yeast, and salt.
- Then, add in water and 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 30 minutes in a warm, draft free place and then transfer to fridge and let rise for an additional 30 minutes. Dough should be doubled in size when done. If not, continue to let sit in fridge for 30 minutes.
For the filling (make while rising)
- In a small saucepan, combine butter and coconut cream. Heat over medium heat until butter is melted and the mixture is steaming. Add the chocolate and stir until melted, then remove from the heat.
- Whisk in the powdered sugar and cocoa powder. Transfer to a bowl and let cool until thickened to a spreadable consistency, about 1 hour.
- Once risen, preheat oven for 350 degrees.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 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.
Let’s see your creations!
Share to Instagram and tag us @makeitdairyfree so we can see and share it!