Babka is a yeast loaf (or cake) that’s filled with chocolate and/or cinnamon. Babka is an Eastern European Jewish traditional dish. I have to admit, I was so scared that I was not going to be able to make a babka because of the eggs in the typical recipes. But, thanks to Bob’s Red Mill Egg Replacer, I was able to make this easy vegan chocolate babka!
I’ve always thought that making babka would be extremely difficult. Just by looking at it, it seems like it would be difficult to make. It wasn’t until I watched this video on Youtube that made me realize that I could do it myself! One thing that I’ve learned about bread is that it takes patience! I allowed the dough to sit in the fridge for 24 hours! Whenever I bake or cook anything, I always rush! When it comes to making this easy vegan chocolate babka, you have to be patient.
You can’t just make the dough and then have the babka in an hour! It takes time! If you have patience and the ingredients… get ready! You’re going to wow your family if you make this easy vegan chocolate babka.
How to make an easy vegan chocolate babka:
I am amazed at the things you can do with Bob’s Red Mill Egg Replacer. The fact that I can make anything (except scrambled eggs or poached eggs, haha) with the egg replacer is amazing. If you have this egg replacer, you don’t need to make a flax or chia egg! This gets the job done.
First off, this isn’t a gluten free recipe. For this recipe, I had used King Arthur’s Bread Flour. I didn’t want to take a risk by using a different type of flour for this babka. This was my first time making this bread and I wanted it to be perfect. If you do not have bread flour, try using spelt flour or all purpose flour. Eventually, I am going to try to make a babka with a blend of almond flour and coconut flour. For now, this recipe is simple and basic.
Next, you have to use Earth Balance’s Vegan Butter. Or, any vegan butter in general. I don’t think your bread will be as soft as mine came out to be without using butter. I had used 10 tablespoons of the butter!
More tips for making vegan chocolate babka:
Most importantly, I know that I always use monk fruit sugar instead of granulated sugar in my recipes! But, I had used granulated sugar in this recipe because I wanted it to be perfect. Also, I didn’t use date or coconut sugar because I wanted the bread to not be too brown!
It should be noted that you should make this bread using a stand mixer! I’m sure that you can get the job done making bread the old fashioned way. I had the bread in the stand mixer mixing for around 10 minutes to make sure there were no lumps and the ingredients blended nicely.
Additionally, I want to mention that I’m not sure if you can make this easy vegan chocolate babka without yeast. I believe the texture from this bread came from the yeast mainly. You may be able to get the job done without yeast. If you do, please let me know.
Another thing I want to mention is that for the filling I made a mix from chocolate chunks, cocoa powder, powdered sugar, and butter. If you don’t want to do this, feel free to use Nutella! I think that Nutella would be delicious in this recipe.
What to use as a vegan egg wash:
It’s important to mention that I got the soft texture on this babka from making a sugar syrup and spraying with avocado oil before baking. Since it is quite difficult to make a vegan egg wash, I sprayed the bread with avocado oil. I know some vegan bakers that have said that they use milk in place of the egg wash. I thought that brushing the babka with milk would change the taste of the bread. There’s a possibility that you can use a combination of corn syrup with a little bit of water, but I haven’t tried that yet. I saw a couple of vegans on food blogs recommend that for baking.
Tips for making vegan bread:
Remember that vegan baking is not that difficult. The main thing that you are replacing is eggs and dairy milk due to the fact that they’re not vegan. I have baked a lot of vegan recipes and honestly, I enjoy them more than the non vegan recipes. I have a lot of fun experimenting with the ways to make different desserts. Such as, using flax or chia eggs, or using chickpea water “aquafaba” as egg/to make meringue.
Another thing I want to mention is that it takes time to learn what combinations work and what combinations don’t work. I tried to make a vegan cake with oat flour for christ’s sake. It turned into a pie. I should have taken pictures. It was terrible, just terrible. There has been a couple of times that I was going to stop baking because of some failures. Failure is necessary to grow as a person. Allow yourself to a fail a few times when baking! As a result of giving yourself time to grow as a baker, you’ll end up so proud of yourself for continuing! Time and patience is everything.
Above all of the advice given here in this post, you need to know that you have to measure your ingredients. Since I began baking, I’ve realized that when it comes to baking, you have to weigh everything out. Due to the fact it is so easy to mess up when it comes to baking, I always measure things out beforehand. This helps me know if I have all of the ingredients on hand.
Don’t want to make the other half of this babka?
Make this Chocolate Syrup Cake! It’s just as good and takes a little less time due to just using chocolate syrup as a filling.
Easy Vegan Chocolate Babka
For The Bread:
- 3 1/3 cup King Arthur’s Bread Flour
- 1/2 cup Granulated Sugar
- 3/4 tsp Kosher Salt
- 3 tsp Instant Yeast
- 1 tsp Granulated Sugar
- 3/4 cup Warm Water (90 degrees F)
- 3 Egg Replacers From Bob’s Red Mill
- 10 tbsp Earth Balance Vegan Butter, softened
- All Purpose Flour, for dusting
- Avocado Oil, for spraying
For The Chocolate Filling
- 1 cup Enjoy Life Chocolate Chunks
- 1/2 cup Earth Balance Vegan Butter
- 3/4 cup Powdered Sugar
- 1/2 cup Cocoa Powder
- 1 tsp Vanilla Extract
For The Sugar Syrup
- 1/3 cup Granulated Sugar
- 1/3 cup Water
For the bread:
- Begin by adding the bread flour, granulated sugar, and salt to a stand mixer bowl. Stir this mixture until the ingredients are well combined.
- In a cup or a bowl, add warm water, 1 tsp of sugar, and yeast. Allow the yeast to proof for 8 minutes. Set aside. During this time, prepare your vegan egg replacers.
- Once your yeast mixture has set, add your yeast mixture to the stand mixer and begin to mix on level 3. Add one vegan egg at a time. Continue to mix until a dough forms. Once a dough has formed, add in one tbsp of butter at a time.
- Continue to mix the dough in the stand mixer for around 10 minutes. There should be no lumps in the dough and all of the butter should be submerged. Once there are no lumps in the dough and the dough is soft, oil a bowl and add your dough. Cover the bowl with cling wrap and place in the fridge for 24 hours.
- After 24 hours, remove from the fridge and allow to sit out in room temperature for 20-30 minutes.
- Spray a bread loaf pan with avocado oil cooking spray and 1 tbsp of flour. Using a paper towel, wipe the excess flour. Preheat the oven to 375 degrees F.
- After preheating the oven, prepare the chocolate filling.
- After 20-30 minutes, flour a surface and place your dough onto the surface. Cut the dough in half using a bench scraper. Cover the other half of the dough with cling wrap and then place it back in the fridge. Lightly shape your dough into a disk and then roll it out into a flatter rounder shape (as if you’re making cinnamon rolls)
- Add your chocolate mixture to the dough, leaving an inch border around the edges of the dough. Once the chocolate has been placed on the dough, brush the edges of the dough (all around) with water.
- From the bottom up, tightly roll from the bottom to the top. Once you’ve got a jelly roll type shape, push the edges inward. Place the dough into the freezer or the fridge and allow to cool for 15-20 minutes.
- Cut the dough in half using a sharp knife or bench scraper. Slice individual lines through the dough. Then proceed to take one end of the two rolls that you have, pinch them together, and then fold them over one another like a braid back and forth until you reach the end. Pinch the other end. Place into the loaf pan. Cover and place into the microwave for 30 minutes to rise some more.
- After 30 minutes, remove from the microwave and spray with the avocado oil. While the babka is baking, prepare the sugar syrup. Place into the oven and bake for 25-30 minutes.
- After 25 minutes, remove from oven and brush with the sugar syrup immediately. Allow the bread to cool completely before cutting.
For the filling:
- Add a 1/2 cup of butter to a sauce pan over low heat. Allow the butter to melt and then add the chocolate chunks. Once the chocolate has melted completely, add in the cocoa powder and powdered sugar. Stir this mixture until the sugar and powder has dissolved. Remove from heat and set aside.
For the sugar syrup:
- Add 1/3 cup of water and 1/3 cup white sugar to a saucepan over medium heat. Allow this mixture to simmer slightly and then remove from the heat.
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