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+ servings

Vegan Cinnamon Babka

This vegan cinnamon babka is a stunner! Super easy to make despite its intricate details. Can be served for dessert or breakfast!
Course breads
Cuisine American
Keyword dairy free bread, dairy free recipes, vegan bread, vegan recipes
Prep Time 10 minutes
Cook Time 35 minutes
Rise Time 1 hour
Total Time 1 hour 45 minutes
Servings 10 slices
Calories 317kcal
Author LarishaBernard


  • 3 cups flour (we prefer bread, can use all-purpose or whole wheat - see post for details)
  • 1/4 cup vegan cane sugar (can sub for maple syrup, agave, or coconut sugar)
  • 1 package instant yeast (1 package = 2 1/4 tsp)
  • 1 tsp salt
  • 1/4 tsp nutmeg
  • 1/2 cup dairy free milk (we like oat - can use any non-strongly flavored dairy free milk)
  • 1/4 cup unsweetened applesauce
  • 1/4 cup vegan butter, softened
  • 1 tsp vanilla

For filling

  • 1/2 cup brown sugar
  • 1 1/2 tbsp cinnamon
  • 1 tbsp flour
  • 1 pinch salt
  • 1/4 cup vegan butter, softened
  • 2 tsp water optional

For Glaze

  • 1/4 cup canned coconut milk (sub any dairy free milk)
  • 1 tbsp vegan butter, melted

Simple Syrup


  • In a large bowl or stand mixer bowl, whisk together flour, sugar, yeast, salt, and nutmeg.  
  • Then, add in the dairy free milk, applesauce, butter, and vanilla.
  • In stand mixer, use dough hook and turn on low to combine all the ingredients well until a dough ball forms.
    If using a regular bowl, use 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 60-90 minutes in a warm, draft free place until doubled.

For the filling

  • In a small bowl combine the sugar, cinnamon, salt, and flour. Add in the butter and water and combine to form a post.
  • Once dough risen, lightly flour a surface and roll dough out until approximately 12×15 rectangle.
  • Brush the filling 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.
  • Cover and let rise in a warm, draft free place until it is crowning 1 inch over the top of the pan. Depending on your pan this could take 30-90 minutes.

For the Glaze

  • Once risen, Preheat oven to 350 degrees F.
  • Combine the coconut milk and butter in a small bowl. Carefully brush over the dough.
  • Place in oven for 40-50 minutes or until done. During the last 15-20 minutes tent with aluminum foil so it doesn't burn on top.
    *When done is should be deep-golden brown on top and a digital thermometer should read around 195 degrees F.

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: 317kcal | Carbohydrates: 53g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Sodium: 330mg | Potassium: 103mg | Fiber: 2g | Sugar: 22g | Vitamin A: 531IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg