Vegan Chocolate Babka

"The Best Vegan Chocolate Babka 🤎 I wanted my own chocolate babka recipe to be absolutely amazing, so I tested it dozens of times and made little changes to improve it each time. And here it is. THE BEST chocolate babka recipe. It's so rich and delicious, you won't believe it's dairy-free and vegan 🌱 Save the recipe for later! Happy Tuesday Love, Yuki♡"
-- @foodie.yuki

A Note from Feedfeed

Baking with yeast can be an intimidating project for new bakers, and baking with dairy free and vegan ingredients can be even more nerve-racking. Yukiko has an easy to follow recipe for a delicious vegan chocolate babka that start to finish is just under 4 hours. Serve this with your cup of coffee in the morning or as a sweet treat in the afternoon. 

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  • Recipe Card
Prep time 2hrs 30mins
Cook time 1hr

Recipe Card

For the Dough


  • 1 1/4 cup all purpose flour
  • 1/2 cup plank milk, lukewarm
  • 2 1/4 teaspoon dry yeast
  • 1/4 teaspoon ground cinnamon, optional
  • 1/2 teaspoon vanilla bean paste
  • 1/4 cup plant butter, melted and cooled
  • 1/4 cup sugar

For the Chocolate Spread


  • 7 ounces dark chocolate
  • 1/4 cup plant butter
  • 1 1/2 tablespoons agave
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon


  • Step 1

    Place flour, cinnamon, dry yeast and sugar in the bowl of a stand mixer and whisk to combine.

  • Step 2

    Add warm milk, melted butter and vanilla and knead with the hook attachment until just combined. Add salt and keep kneading on medium until the dough is smooth and elastic. (About 10 minutes).

  • Step 3

    Shape into a ball, place into a lightly greased bowl, cover it with plastic wrap or a damp towel and let it sit in a warm place until the dough is doubled in size, about 2 hours.

  • Step 4

    Once the dough has risen, gently deflate and roll out onto a lightly floured surface. Roll the dough into a 40x60 cm (16"x23") rectangle. If the dough fights you, let it rise for a few minutes until it is relaxed enough to roll into shape.

  • Step 5

    Gently spread a thin layer of the chocolate filling evenly on the surface of the dough, leaving 1 cm on the upper side.

  • Step 6

    Starting from one long edge, gently roll dough into a log and seal the ends. Fold the log into three equal pieces (into a tight S shape) and place into a lightly greased 20x12 cm -loaf pan.

  • Step 7

    Let rise the prepared babka for 15-25mins, until the dough is puffy.

  • Step 8

    Preheat oven to 350F. Bake for 15 minutes, then lower heat to 300C degrees and bake for another 45 minutes or until evenly golden brown. Let cool down completely before slicing. Enjoy!