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Easy Vegan Chocolate Babka

Shayla Greveni
Chocolate Babka takes all day to make. The end result is worth it! The bread is so soft and buttery. If you're in need of something different to make for breakfast, try this recipe. 
5 from 1 vote
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Prep Time 1 hr 20 mins
Cook Time 25 mins
Total Time 1 hr 45 mins
Course Dessert
Cuisine Jewish
Servings 2 loafs
Calories 426 kcal


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.


Have a lot of left overs? Store them in the freezer instead of the fridge. 
Keyword Babka, bread, Chocolate Babka