Perfect Vegan Babka Foolproof Recipe

Craving more vegan desserts? Try my vegan cinnamon rolls, vegan chocolate cake, and vegan baklava next. I love making sweet breads for dessert. They’re so hearty, satisfying, and deceptively easy to make. My vegan chocolate babka ticks all those boxes. With warm chocolate and brioche flavors, it’s perfect paired with my morning coffee or as an afternoon snack.

Why I love this recipe

Surprisingly simple. For how complex this recipe looks, it’s remarkably easy to put together. Straightforward ingredient list. No hard-to-find or niche ingredients are needed, and you probably have most of them in your pantry right now! Diet-friendly. In addition to being vegan, it’s easy to make gluten-free with one simple tweak.

Ingredients needed

For the babka: Babka is a type of sweet bread made from braided brioche with a strong Jewish and Eastern European background. It’s most often filled with cinnamon or chocolate but can have seasonal twists, like apple or pumpkin.

Dairy-free milk. I used unsweetened almond milk, but any type of milk works. Just avoid any flavored milk since it’ll distract from the recipe. Instant yeast. Since we’re making yeasted bread, instant yeast is essential to giving the bread its rise. Vegan butter. I prefer using vegan butter from a block, not from a tub. The latter often has water added in, which can affect the texture. In terms of brands, Miyokos is my #1 pick. It seriously bakes like real butter. Aquafaba. My favorite vegan egg replacer! It’s the liquid remaining from a can of chickpeas with a structure close to egg whites. Save the chickpeas to make roasted chickpeas later. Sugar. Any sugar works, but I prefer white sugar as it yields a fluffier loaf and lighter color. Cinnamon. A must for any good babka recipe! Salt. Balances but also brings out the sweetness of the other ingredients. All-purpose flour. Either plain flour or gluten-free all-purpose flour. If you use the latter, it must contain xanthan gum; otherwise, your babka won’t turn out.

Chocolate filling:

Chocolate chips. Vegan chocolate chips or a chopped-up vegan chocolate bar. Vegan butter. Unsalted. Milk. Any milk works.

Chocolate crumb topping:

Vegan butter. Melted to make the crumb topping easier to mix. All-purpose flour. Regular or gluten-free flour. Sugar. Either white or brown sugar. Cocoa powder. Sift your cocoa powder to ensure there are no clumps. Powdered sugar. Optional, but I like to sprinkle a bit on top right before serving.

How to make a vegan babka

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven to 40C/104F. Once warm, turn the oven off. Grease a loaf tin and cover with parchment paper. Step 2- Activate the yeast. Warm the milk in a small saucepan over low heat. Once warm, pour it into an oven-safe bowl. Add the yeast, mix, and let sit for 5 minutes. Step 3- Make the dough. To the pot, add the rest of the ingredients, except for the flour, and combine. Gently fold in the flour. Knead the dough for about 8 minutes until no longer sticky. If it continues to be sticky, add a little more flour. Cover with a damp towel. Place in the oven for an hour. Step 4- Make chocolate filling. Heat the chocolate, butter, and milk until warm. Whisk until combined. Step 5- Stuff the babka. Transfer the babka dough to a lightly floured surface. Roll the dough to ¼-inch in thickness into a rectangle. Spread the chocolate filling over the top, leaving room around the edges. Slice the dough in half and twist it to form a spiral shape. Transfer to the loaf pan, cover, and rest for 30 minutes. Step 6- Make the chocolate crumble. Preheat the oven to 180C/350F. Mix all the chocolate crumble ingredients until thick crumbs remain. Sprinkle over the babka. Step 7- Bake. Bake for 50-60 minutes or until the top is golden brown and firm. Let the babka cool completely in the pan, then sprinkle with powdered sugar and slice.

Arman’s recipe tips

Make sure the yeast becomes foamy. If it isn’t foamy after 5 minutes, it’s either expired, or the milk was too hot, and you’ll have to start over. Use a stand mixer. While I often make babka by hand, I’ll admit that having a stand mixer with a dough hook attachment does save time building the dough. Leave parchment sticking out. I find leaving 1-2 inches overhanging from each side of the pan makes it easier to remove once it’s cooled. Save a little time. Swap the chocolate filling for my healthy Nutella (it’s vegan!). You can even skip the chocolate crumble if you’re in a time pinch. Make vegan cinnamon babka. Fold in 1 tablespoon of cinnamon into the chocolate filling. Serve the babka warm with a scoop of vanilla ice cream for the ultimate treat.

Storage instructions

To store: Leftover babka can be stored in an airtight container at room temperature, provided you intend to enjoy it within 2 days. If you want to keep it fresher for longer, store it in the refrigerator for up to 1 week. To freeze: Place the leftover babka slices in a freezer-safe bag and store it in the freezer for up to 6 months. Let it thaw overnight in the fridge.