The perfect vegan babka is within easy reach with this mouthwatering recipe for a vegan chocolate babka! This eggless and dairy-free version of the popular Jewish dessert bread is tender, rich and perfectly flaky with layers of flavor from a fudgy chocolate filling, chocolate streusel and sugar syrup.
There's almost no dessert bread in the world that's as addictive as a well-made chocolate babka. Arguably so, perhaps, but you'd be hard put to it to find another bread with that rich, flaky, buttery crumb and swirls of complimentary flavors. Have a slice, and you're hooked. For good.
My vegan chocolate babka recipe doesn't miss any of that wonderfulness, but it is dairy-free and eggless. This is a recipe I shared with you many, many years ago, and so many of you have loved making it. With this update I've not only made the recipe even better, I've made it quite foolproof.
Making a babka is a multi-step process, beginning with creating the buttery dough, which is much like the dough for a vegan brioche or even a vegan challah (you can, in fact, use my olive oil brioche recipe for the babka bread dough if you'd rather not use vegan butter). You will make the vegan chocolate filling and sugar syrup and the optional streusel separately, before putting everything together. The bread also needs three rises.
It might seem like a lot of work but it really isn't because each of these steps is quite short and requires just two or three ingredients. I'll show you how break down the process so it all becomes easy and very doable.
When I make a babka, I always make two loaves--one to eat and one to share. Besides, if you are going to go to the trouble of making one, why not make two and make someone else very, very happy?
Table of Contents
Why choose this recipe
- The best vegan chocolate babka. This recipe will yield the most tender, flakiest, scrummiest babka out there, vegan or not. The fudgy chocolate filling and sugar syrup thread through the feathery layers of bread, infusing them with moisture and deliciousness.
- Foolproof recipe. Making a babka is a multi-step process, but if you follow the instructions and pay attention to the details, there is absolutely no reason why you can't turn out the perfect loaf.
- Makes a delicious breakfast or dessert. This is a versatile bread and the fact that it's not cloyingly sweet makes it perfect for breakfast as well.
- Make-ahead friendly. This vegan chocolate babka can easily be made ahead of time and you can freeze both the babka loaf, unbaked, or the baked loaf for several weeks. See storage instructions below for more detail.
- Soy-free and nut-free recipe.
Ingredients
- Unbleached all-purpose flour. This flour yields the flakiest babka.
- Cornstarch. A small amount of cornstarch helps cut through the gluten to make the bread more tender and acts as an egg replacer.
- Instant dry yeast or active dry yeast. You can use either.
- Non-dairy milk. Almond milk, soy milk, oat milk and cashew milk are all good options.
- Applesauce. Use unsweetened applesauce. This works well as an egg replacer and also makes the babka utterly tender.
- Sugar. Use any granulated sugar of your choice. I used turbinado sugar, which adds a richer color to the babka.
- Lemon zest or lime zest. This adds a wonderful freshness. You can leave it out, but I recommend adding it.
- Pure vanilla extract. For a richer flavor to the babka.
- Vegan butter (at room temperature)
- Vegan semi-sweet chocolate chips.
- Cocoa powder. Adding a dash of cocoa powder makes the optional chocolate streusel even more chocolate-y.
How to make vegan chocolate babka
Make babka dough
Place the all-purpose flour, corn starch, sugar, salt and yeast in a bowl. Whisk together to mix.
Add the wet ingredients: lemon zest, non-dairy milk, applesauce and pure vanilla extract.
Mix in the stand mixer with the dough hook attached, on medium speed, until a dough forms.
Add half the room temperature vegan butter and knead, at medium speed, until the dough absorbs all the butter and is smooth again. Then add the remaining butter and knead again until smooth. It will take about four to five minutes for all the butter to incorporate into the dough.
Once the dough has absorbed all the butter continue to knead for a couple more minutes.
Remove the dough from the stand mixer bowl. It will look tacky but it will be smooth and shouldn't stick stubbornly to your fingers.
Shape the dough into a smooth ball. Place it in an oiled bowl and let it rise two hours until doubled. Punch down the dough, shape into a ball again, and let it rise for a second time, this time in the refrigerator, for six hours or overnight. This helps the flavor develop.
The dough should have more than doubled after the second rise. Leave it at room temperature for 15 minutes so it is easier to handle.
Make chocolate filling
About an hour before you pull the babka dough from the refrigerator, make the chocolate filling. Place the sugar and non-dairy milk in a small saucepan and bring to a boil over medium low heat. Stir until the sugar has melted.
Once the sugar has melted, stir in the vegan butter and mix.
Add the chocolate chips and turn off the heat. Mix with a spatula until the chocolate has melted completely and the mixture is smooth and shiny.
Stir in the pure vanilla extract. Place the filling in the refrigerator for 30 to 45 minutes so it can thicken up and is easier to spread.
Make the optional streusel
If making the streusel, place all ingredients in a food processor.
Process until large crumbs form. Set aside.
Shape the babka
Divide the risen dough in half. This recipe makes two babka loaves.
Shape one of the halves into a round or rectangle. Place on a floured surface and flour a rolling pin.
Roll the babka dough into a rectangle about 12 inches long and 8 inches wide. Spread half of the chocolate filling over the rectangle of dough in an even layer.
With your fingers, roll the dough like a jelly roll along the longer edge. Pinch in the seams.
Using a very sharp knife, cut the roll into half.
Place one half over the other at an angle and then twist the lower half and the upper half of the dough on the bottom over the dough on top.
Continue twisting until you've formed a braid.
Tuck in the ends of the braid and lift the loaf into a 9-inch loaf pan lined with parchment paper. Repeat the process with the other half of dough to form a second loaf.
If you are using streusel, sprinkle it on top of the loaves at this time. Set the loaves aside, covered, in a warm spot for 90 minutes.
About 10 minutes before the loaves are risen, preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius. Bake the loaves for 50 minutes. Then remove to a rack.
About 10 minutes before the chocolate babka loaves come out of the oven, place the sugar and water in a saucepan and bring to a boil over medium heat. When all the sugar has melted, turn off heat.
As soon as the babkas come out of the oven, poke holes all over them using a toothpick or thin skewer. Immediately pour the sugar syrup over the loaves, covering the top evenly. Wait five minutes for the loaves to absorb the syrup, then, carefully, using the parchment paper handles, lift the loaves out to the cooling rack and continue to cool.
Top tips
- Making the dough: Make sure the butter is at room temperature. The butter will take time to absorb into the dough when you knead it in, at least 4-5 minutes, so be patient. The dough will look a little weird before the butter is absorbed in, but don't worry, it will come together. If it flops around at the bottom, give it a bit of help by turning off the mixer, wrapping the dough around the dough hook with your fingers, and then turning it on again.
- Chocolate filling: The chocolate filling will be quite runny when you make it and it will need to cool down quite a bit before it is spreadable. A runny filling will make it very difficult to roll the babka dough. Refrigerate the filling for 30-45 minutes until it is thick, like nutella, but don't leave it in for too long or it could get too thick. If it does thicken up too much, heat the filling in the microwave in 5-second intervals, mixing it with a spatula after each interval, until it is of spreadable consistency again.
- Chocolate streusel: If you use the chocolate streusel, you can either sprinkle it on top of the loaves, like I do, or you can sprinkle it on top of the chocolate filling, before you roll the babka dough. I prefer sprinkling it on top because sprinkling it over the filling can make the layers separate easily when you cut the roll of dough.
- Sugar syrup: Using a darker sugar, like I did, will give the babka a darker, chocolate hue on the outside, which I love. You can use cane sugar with equally tasty results, although the loaf will be lighter in color.
- Shaping the babka: Braiding the babka is quite simple and I've tried to clarify with the photos above. But if you need more help, watch this tutorial from Melissa Clark of the New York Times.
Storage instructions
- Refrigerate: The babka can be refrigerated for up to a week. Store in an airtight container.
- Freeze: Freeze the babka in a freezer-safe container or freezer-safe bags for up to four months. You can freeze the babka after filling and shaping but before the final rise for up to two months. Thaw in the refrigerator overnight, then let it rise in the loaf pan until doubled at room temperature before baking.
More delicious vegan chocolate desserts
If you made this recipe, please leave a comment and star rating below. We love to hear from you!
Vegan Chocolate Babka
Equipment
- Stand mixer or large bowl
- Two 9-inch loaf pans
Ingredients
For the dough
- 4 cups all purpose flour
- 2 tablespoons corn starch
- ½ teaspoon salt
- 1 packet instant yeast (or active dry yeast)
- ⅓ cup sugar
- ¾ cup dairy-free milk (lukewarm. You can use any dairy-free milk of your choice, including oat milk, almond milk and soy milk).
- ¾ cup unsweetened applesauce
- Zest of 1 lemon (or lime)
- 2 teaspoon pure vanilla extract
- 8 tablespoons vegan butter (softened, at room temperature)
For the chocolate filling
- 1 tablespoon non-dairy milk
- ½ cup sugar
- ½ cup vegan semi-sweet chocolate chips
- 8 tablespoons vegan butter
For the optional chocolate streusel
- ¼ cup unbleached all purpose flour
- ¼ cup vegan semi-sweet chocolate chips
- 1 tablespoon cocoa powder
- 2 tablespoons vegan butter (at room temperature)
For the sugar syrup
- ⅔ cup sugar
- ⅔ cup water
Instructions
Make the babka dough
- Place the all-purpose flour, corn starch, sugar, salt and yeast in a bowl. Whisk together to mix.
- Add the wet ingredients: lemon zest, non-dairy milk, applesauce and pure vanilla extract. Mix in the stand mixer with the dough hook attached, on medium speed, until a dough forms.
- Add half the room temperature vegan butter and knead, at medium speed, until the dough absorbs all the butter and is smooth again. Then add the remaining butter and knead again until smooth. It will take about four to five minutes for all the butter to incorporate into the dough.
- Once the dough has absorbed all the butter continue to knead for a couple more minutes. Remove the dough from the stand mixer bowl. It will look tacky but it will be smooth and shouldn't stick stubbornly to your fingers.
- Shape the dough into a smooth ball. Place it in an oiled bowl and let it rise two hours until doubled. Punch down the dough, shape into a ball again, and let it rise for a second time, this time in the refrigerator, for six hours or overnight. This helps the flavor develop. The dough should have more than doubled after the second rise. Leave it at room temperature for 15 minutes so it is easier to handle.
Make the chocolate filling
- About an hour before you pull the babka dough from the refrigerator, make the chocolate filling. Place the sugar and non-dairy milk in a small saucepan and bring to a boil over medium low heat. Stir until the sugar has melted.
- Stir in the vegan butter and mix.
- Add the chocolate chips and turn off the heat. Mix with a spatula until the chocolate has melted completely and the mixture is smooth and shiny.
- Stir in the pure vanilla extract. Place the filling in the refrigerator for 30 to 45 minutes so it can thicken up and is easier to spread.
Make the optional streusel
- Place all streusel ingredients in a food processor. Process until large crumbs form. Set aside.
Shape the chocolate babka
- Divide the risen dough in half. Shape one of the halves into a round or rectangle. Place on a floured surface and flour a rolling pin.
- Roll the babka dough into a rectangle about 12 inches long and 8 inches wide. Spread half of the chocolate filling over the rectangle of dough in an even layer.
- With your fingers, roll the dough like a jelly roll along the longer edge. Pinch in the seams.
- Using a very sharp knife, cut the roll into half. Place one half over the other at an angle and then twist the lower half and the upper half of the dough on the bottom over the dough on top. Continue twisting until you've formed a braid.
- Tuck in the ends of the braid and lift the loaf into a 9-inch loaf pan lined with parchment paper. Repeat the process with the other half of dough to form a second loaf.
- If you are using streusel, sprinkle it on top of the loaves at this time. Set the loaves aside, covered, in a warm spot for 90 minutes.
- About 10 minutes before the loaves have finished rising, preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius. Bake the loaves for 50 minutes. Then remove to a rack.
Make the sugar syrup
- About 10 minutes before the chocolate babka loaves come out of the oven, place the sugar and water in a saucepan and bring to a boil over medium heat. When all the sugar has melted, turn off heat.
- As soon as the babka loaves come out of the oven, poke holes all over them using a toothpick or thin skewer. Immediately pour the sugar syrup over the loaves, covering the top evenly. Wait five minutes for the loaves to absorb the syrup, then, carefully, using the parchment paper handles, lift the loaves out to the cooling rack and continue to cool.
Angelyka
What can I use instead of yeast for this recipe? 🤔 I have people who are allergic to yeast and eggs.
Thank you for all you do ❤
Vaishali
Hi, you can try making it with a leavening like baking powder. I'd use a tablespoon for the recipe. You won't need any rising time, which would be a plus, but you will also lose out on the flavor that comes from a slow rise.
Lidiya
This is the best babka I've ever had. I eagerly anticipate making the full recipe (I generally halve it because I am in a small household) at the earliest opportunity so other people can experience how delicious vegan babka can be.
Vaishali
So happy to hear, Liydia!
Kushal Sarkara
Thanks for a brilliant recipe. I'm always on the lookout of egg substitutes for me wife who's vegetarian. Thanks for introducing us to aquafaba.
How long does this keep for? When do you refrigerate it?
Vaishali
You can refrigerate any time after it cools. It can keep for around a week!
Roxane
I bake very often, and rarely do I come across a recipe that makes me as excited as this vegan chocolate babka recipe has. I followed it to the letter and it was absolutely perfect!!
I hope you don't mind if I share a translation of this recipe in Dutch on my baking blog (linking back to this page, of course). Hopefully it will convince more people to try a vegan version of a recipe that otherwise uses a ton of eggs and butter!
Vaishali
Hi Roxane, that is one gorgeous babka--almost makes me jealous. 🙂 Happy you loved the recipe.
Kay Coughlin
I can't wait to try this! If I want to have it fresh out of the oven for brunch, do you think I could fully prepare it and put it in the loaf pans, but then put it in the fridge overnight?
Vaishali
Hi Kay, that would work, but if you find that the loaves haven't risen keep them out at room temperature for a bit before you bake.
deanna
This tastes amazing, but if you make the indicated amount of fudge, streusal, and syrup, it's all too much for the loaf. There's so much left over (at least for me) if you don't want to pile on these things, you could make 1/4 the amount of the streusal, like 1/2 the fudge, and half the syrup the recipe says and it's enough.
Vaishali
Thanks for the feedback, Deanna. I've adjusted the amounts in the updated recipe.
Tiffany Lowder
This recipe is excellent, I use it in my vegan bakery when it's requested. But for the filling I use my chocolate pop tart filling, it's very similar but uses 6 oz of chocolate, 1/4 c cocoa, 1/3 c of brown sugar, and since I don't have cashews all the time I use regular 1/2 c almond milk, 2 t vanilla, 1/4 t salt, only 2 T of butter and we get a fantastic and thick fudge filling. Heat the milk sugar and cocoa until steaming, turn off heat, add chocolate, butter and everything else. Pro tip: it's always best to make the filling first to give it plenty of time to set!
Vaishali
Filling sounds delicious! Thanks for sharing.
Dora
It looks SO delicious!!!
Wondering if you ever tried making it gluten free. Asking for my daughter and dad that are Celiac.
Thanks!
tapiola
Thanks so much for sharing--made this delicious concoction this morning. Left off the streusel topping off & cut the syrup amount in half; the filling is incredible enough to satisfy my conception of what a sweet, decadent bread should be. Everything went perfectly according to the recipe specifics. I was even able to cut & shape my babkas without the 10 minute chill in the freezer (wrong shape freezer here). Thanks again for adapting this top notch recipe to be cruelty-free!
Alanna
This looks amazing! I'd love to try it, but I have a child who's so allergic to nuts, we can't even cook cashews in the oven. Do you know if anything else might work as a nut-free substitution? Thanks!
Anonymous
I have not yet made this recipe (although it looks incredible and I can't wait to try it!) but you could substitute sunflower seeds for the cashews 1:1, I work in a nut-free vegan kitchen and this is what we use in recipes that originally call for cashews.
Mini
Hi Vaishali, this recipe was simply too good for words. I made this loaf last night and it did not survive until breakfast. Thanks for the great recipe. Just yum.
Carol
I am newly vegan and I have been looking for interesting recipes, when I saw this I knew I had to try it. It is so amazing!!! I am also a novice baker....My kids and I couldn't believe I actually made something so delicious!!!
Vaishali
Carol, so glad you tried!
Leslie
Thank you for sharing this! I made it this morning and I cannot believe I made such a delicious tasting thing! I'm inspired to modify this recipe and make something closer to a chelsea bun or a sticky bun - yum yum!
Vaishali
Leslie, that's awesome. Thanks for your feedback!
Anonymous
The same thing happened to me. Melissa Clark's recipe says to use 170 g of chocolate in the filling, which is more like one full cup of choc chips not half a cup as written here. Next time I will use that much chocolate and it should be firmer and easy to work with. There will be a next time because it was delicious! Thanks Vaishali.
Vaishali
I am going to try making the sauce again and will update. Thanks for the feedback, Anon. So glad you liked it!
Rami @ Low Carb Recipes
That babka looks amazing! And loading it with chocolate is genius haha. Great recipe! Pnined
Vaishali
Hi Lillian, It should not have become too liquid with 1/2 cup water-- in fact, I find it hard to keep the blender blades running with that much water, and I think I used close to 1 cup when I made mine. Also, did you refrigerate the fudgy sauce? That thickens it up because the butter and the chocolate thicken up when they stand. You can still go ahead and braid the dough and make the bread-- no one will be able to tell after the streusel is on.
lillian
Hi. I didn't refrigerate the sauce, but that is a good idea. I did make it anyway and it came out delicious! I will give it another try this weekend. Thanks for the recipe and advice!
Gina
Stunning! Thanks so much for sharing this recipe.
Vaishali
Thanks, Gina!
Ambica
Vaishali, You have done it again! Tell us more about aquafaba. Did I use brine from canned chickpeas? How do you store it? And share more recipes where it can be used.. Please.
Vaishali
Hi Ambica, it's just the brine you get from cooking or canned chickpeas. I have so far only used the brine from the canned version because if making it at home you might need to pay closer attention to the water-chickpea proportion while cooking, but it's on my to-do list to try a homemade version of aquafaba soon. I've used it in some vegan breads so far, and it's been really great. It can also be whipped into a meringue, which sounds crazy, but yes, it can actually be done. I will be using it more frequently in recipes so stay tuned. I store it in the refrigerator for a week or so, but if you want to preserve it for longer, freezing would be fine.