Vegan babka, the BEST recipe

Ingredients

• 60 gvegan butter
• 400 gstrong white bread flour (Type 550), or spelt flour (Type 630)
• 40 gbrown sugar
• 2.5 mlsalt
• 200 mlplant milk, such as oat milk
• ½ cube, or 1 sachet dried yeastyeast
• Someflour, for dusting
• 80 gvegan chocolate
• 1 tbspvegan butter
• 1 tbspcocoa powder
• 1 tspespresso powder
• 1 tbspvegan plant cream, for brushing
• 2 tbspmaple syrup, for brushing

Instructions

1. 1

   Mix the dough base

   Melt the butter gently in a small pan. Meanwhile, combine the flour, sugar and salt in a large bowl. Stir the plant milk into the melted butter and check that the mixture is lukewarm, not hot.

2. 2

   Add the yeast

   Make a well in the flour mixture and pour in the lukewarm milk mixture. Crumble in the yeast and leave it for a few minutes, until it dissolves and bubbles appear.

3. 3

   Knead and rise

   Mix everything together with a wooden spoon or dough scraper. Knead by hand on a floured surface, or in a stand mixer, for about 8 minutes until smooth and pliable. Put the dough in a clean bowl, cover with a damp tea towel and leave in a warm, draught-free place for at least 1 hour, until roughly doubled in size. Grease a 25 cm loaf tin.

4. 4

   Make the filling

   Near the end of the rising time, roughly chop the chocolate and melt it in a heatproof bowl over a pan of simmering water. Stir in the vegan butter, cocoa and espresso powder if using. Take it off the heat and leave to cool for about 10 minutes. Turn out the dough and roll it on a lightly floured surface to about 40 x 35 cm.

5. 5

   Fill and slice

   Spread the cooled, thickened chocolate over the dough. Roll it tightly from the long side. Cut down the middle of the roll, stopping before the far end so the two strands remain joined there.

6. 6

   Twist and proof

   Starting at the joined end, twist the two strands around each other. Place the babka in the prepared tin and cover it to rest for a further 20 minutes. Preheat the oven to 180°C, using conventional top and bottom heat; fan setting is not recommended.

7. 7

   Bake and glaze

   If desired, brush the top with vegan cream. Bake in the preheated oven for about 25 minutes, until golden brown. Leave to cool a little, then brush with maple syrup if you like. The babka makes about 12 slices and keeps airtight for at least 3 days.

What is babka?

Babka is a sweet, yeasted loaf shaped around a filling, often chocolate, and twisted to reveal a layered pattern when sliced. Its roots are in Eastern European Jewish baking, and it has become a familiar celebration and café bake in many places.

This version uses plant milk and vegan butter in place of dairy and eggs. The chocolate filling and twisted shaping give it a rich centre and an attractive marbled look.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2600 calories, 50g protein, 400g carbs, 90g fat.

The flour and sugar provide most of the carbohydrates, while the vegan butter and chocolate contribute much of the fat. Flour and the plant milk provide some protein, though this is chiefly a sweet bread rather than a protein-focused dish. Pair a slice with fresh fruit, or serve it after a meal with a savoury, vegetable-rich main.

Building a soft dough

Warm liquid: the melted butter and plant milk should feel lukewarm before they meet the yeast. If the mixture is hot, let it cool first so it does not hinder the yeast.

Flour choice: Type 550 wheat flour gives the dough a sturdy, bread-like structure, while Type 630 spelt flour is offered as an alternative. Add only enough dusting flour to keep the dough manageable.

Getting the filling right

Gentle melting: melt the chocolate over simmering water rather than direct heat, then stir in the butter and cocoa until smooth. Espresso powder is optional and adds a deeper roasted note.

Cool before spreading: give the mixture about 10 minutes to thicken. If it is too hot or runny, it can be difficult to spread and may squeeze out as you roll.

Shaping the swirl

Tight roll: spread the filling over the dough, then roll it from the long edge to make a long, even log. A firm roll helps the finished slices show distinct chocolate layers.

Joined end: cut the log lengthways but leave one end attached. Twisting the two cut sides around each other exposes the filling while keeping the loaf in one piece.

Proofing and baking cues

First rise: leave the covered dough in a warm place for at least 1 hour, looking for roughly doubled volume rather than relying on the clock alone. A draught-free spot helps it rise steadily.

Final rest: give the shaped loaf 20 minutes in the tin before baking at 180°C with conventional heat. It is ready when the top is golden brown; allow it to cool a little before glazing.

Serving and keeping

Serve: slice the babka once it has cooled enough to hold its shape. It works well on its own with tea or coffee, or alongside fresh fruit for a less rich plate.

Maple finish: brush the loaf with maple syrup after baking for a glossy, lightly sweet top. Store it airtight at room temperature for at least 3 days, as directed in the recipe.

Recipe notes & tips

• Check that the milk and butter mixture is lukewarm before adding the yeast.
• Knead for about 8 minutes, until the dough feels smooth and pliable.
• Use a lightly floured surface so the dough rolls out without sticking.
• Let the chocolate filling cool until thick but still spreadable.
• Keep the two strands attached at one end when cutting the roll.
• Use conventional top and bottom heat rather than the fan setting.

Variations

• Skip the espresso: leave it out for a straightforward chocolate flavour.
• Use spelt flour: substitute Type 630 spelt flour for the wheat flour as suggested.
• Choose oat milk: use oat milk or another plant milk in the dough.
• Add chopped nuts: scatter a small amount over the chocolate filling before rolling.
• Adjust the glaze: brush with maple syrup after baking, or leave the top unglazed.

Common mistakes to avoid

• Overheating the milk: let the butter and plant milk mixture cool to lukewarm before adding the yeast.
• Rushing the first rise: wait until the dough has roughly doubled, even if it takes longer than an hour.
• Spreading hot filling: cool the chocolate mixture for about 10 minutes so it thickens before use.
• Cutting all the way through: leave one end of the rolled dough joined to make twisting easier.
• Using fan heat: select conventional top and bottom heat at 180°C, as the recipe does not recommend fan baking.

How to store

Keep the babka in an airtight container at room temperature for at least 3 days. Briefly warm a slice before serving if you prefer it soft.

Frequently asked questions