Make Ahead

Vegan Chocolate Babka

February  9, 2020
1 Ratings
Photo by Lauren
  • Prep time 2 hours
  • Cook time 1 hour
  • Makes 1 loaf
Author Notes

This chocolate babka is not too sweet which makes it indulge worthy. But don't worry because it still has plenty of chocolate flavor. Valentine's day is approaching. Make this beautiful chocolate babka to share with your loved one(s), coworkers, friends, or keep it to your beautiful self. This loaf makes 12 slices.

This recipe uses aquafaba in place of eggs, so if you have a can of chickpeas drain the liquid into a small bowl in advance.

What You'll Need
  • Dough
  • 1 packet Instant yeast
  • 1/2 cup Soy/almond milk
  • 1/4 cup Miyoko's butter, melted
  • 1/4 cup Aquafaba
  • 4 tablespoons Sugar
  • 1/4 teaspoon Ground nutmeg
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Salt
  • 2 cups All-purpose flour
  • Chocolate Ganache
  • 1/2 cup Chocolate chips
  • 2 tablespoons Soy milk
  • 1 tablespoon Miyoko's butter
  1. Heat soy/almond milk until warm, but not hot. Proof the instant yeast by dissolving it into the warm milk. Wait for 5 minutes or until foamy.
  2. Add the remaining dough ingredients except for the all-purpose flour and mix well.
  3. Add 2 cups of flour and knead. You may need to add more flour as you knead until the dough is not sticking to your fingers. Knead for 10 minutes.
  4. Cover the dough with a damp towel and proof it in a warm spot for 1 hour, or until double in size.
  5. While the dough is proofing, make the chocolate ganache by melting the chocolate chips in a double boiler and adding the remaining ingredients. You may also use a microwave and heat it for 10 seconds, whisk, and repeat until chocolate is melted.
  6. Cool the ganache in a refrigerator until it is no longer runny and resembles Nutella consistency.
  7. Prepare your loaf pan by greasing it and putting a parchment paper for an easy release.
  8. When the dough has doubled in size, transfer it onto a work area and roll it into 1/4 in-thick rectangle.
  9. Spread the chocolate ganache in even layer, leaving the edges clean (the ganache will be pushed to the edges as you roll the dough).
  10. Using a sharp knife, cut the rolled dough in half cross-wise. Twist the halves to form spirals and transfer to the prepared pan. Cover the pan with a towel and let it rest for another 30 minutes, or until it has doubled in size. Preheat the oven to 350F.
  11. Bake for 45-60 minutes. Until the top is golden brown. Let cool.
  12. You can also make a sugar glaze by mixing 2 Tbsp of soymilk and 2 Tbsp of sugar in a small bowl and brush the top of the hot babka with it.

See what other Food52ers are saying.

  • Michelle Gaberik
    Michelle Gaberik
  •  Burton
  • Lauren

5 Reviews

Burton March 29, 2023
Please remove this from the Passover section. While the recipe looks delicious, it contains multiple ingredients which cannot be eaten on Passover. It's really frustrating for those of us who are using the tags to find recipes that meet our specific dietary restrictions when people spam the tags with stuff that we cannot actually eat.
Michelle G. May 8, 2020
what is the temp of the oven???
Lauren May 9, 2020
Wow, I can't believe I forgot to put the oven temp! I apologize for that.. it is 350F :)
Michelle G. May 9, 2020
Thank you! I was panicking last night because I was ready to put it in the oven and realized there was no temp. I figured it was probably 350 based off other recipes. Mine only needed to cook for 45 minutes and it was perfect. It turned out gorgeous and is so good. I love the recipe!
Lauren May 9, 2020
I'm so glad that it turned out well! Thank you for trying my recipe, Michelle <3