In a large bowl, whisk together 3 1/2 cups flour, yeast, and salt.
Then, add in the dairy free milk and maple syrup.
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. *If you are oil free, then just make sure sides of bowl are floured, or use a silicone bowl to easily get it out
Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
For the filling
Preheat oven for 350 degrees
In a small bowl combine the sugars and cocoa powder together.
Once risen, lightly flour a surface and roll dough out until approximately 12×15 rectangle.
Brush the butter across the entire surface.
Evenly sprinkle the cocoa powder and sugar mixture across the dough. If adding, chocolate chips, evenly sprinkle across.
Starting on one 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.
*See post for notes about Top 8 Allergy Free variation**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.