Vegan Chocolate Pumpkin Babka
This chocolate vegan babka needs just 9 ingredients and is super easy to make despite it's intricate details. Serve for dessert or breakfast!
Servings 10 slices
For the dough
- 3 1/4 - 3 1/2 cups flour (we prefer bread, can use all-purpose or whole wheat - see post for details)
- 1/4 cup vegan sugar (can sub with maple syrup or agave)
- 1 package instant yeast (1 package = 2 1/4 tsp)
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/2 tsp cloves
- 1/2 cup dairy free milk (we like oat - can use any non-strongly flavored dairy free milk)
- 1/2 cup pumpkin puree (not pumpkin pie mix)
- 1/4 cup vegan butter, softened
- 1 tsp vanilla
For filling (can make this up to 5 days in advance)
In a large bowl or stand mixer bowl, whisk together 3 1/4 cups flour, sugar, yeast, salt, cinnamon, ginger, nutmeg, cloves and allspice.
Then, add in the dairy free milk, pumpkin, vegan butter and vanilla.
Using a spatula or dough hook, 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 60-90 minutes in a warm, draft free place until doubled.
For the filling
In a medium saucepan over medium heat, combine sugar, cream and salt. Bring to a simmer, stirring occasionally, until sugar completely dissolves, about 5 minutes. Remove from heat.
Stir in chocolate, butter and vanilla until smooth. Let cool to room temperature. *If making ahead, store in air tight container in fridge. Let come to room temperature before using. Once dough has risen, preheat oven to 350 degrees F. Lightly flour a surface and roll dough out until approximately 12×15 rectangle.
Brush cooled chocolate mixture across the entire surface.
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.
Serving: 1slice | Calories: 462kcal | Carbohydrates: 63g | Protein: 6g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 1mg | Sodium: 383mg | Potassium: 226mg | Fiber: 3g | Sugar: 27g | Vitamin A: 2605IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 4mg