In the past 2 years I started baking a lot of vegan desserts, cakes and cookies. I try to reduce the amount of dairy and eggs we consume daily, and baking began treats is a good way to do that.
This vegan chocolate babka is made of vegan yeast pastry, and it’s very soft, airy and fluffy – you won’t believe it contains no eggs or dairy.
Photo: Natalie Levin
Vegan Chocolate Babka
Servings 2 loaf pans about 30 cm in length
Ingredients
For the dough:
- 500 grams (3 1/2 cups) all-purpose flour
- 9 grams (2 tsp.) active dry yeast
- 100 grams (1/2 cup) sugar
- 70 ml. (1/3 cup) vegetable oil
- 2 grams (1/2 tsp.) fine salt
- 240-300 ml. (1-1 1/4 cups) water
For chocolate filling:
- 100 grams (1/2 cup) melted coconut oil
- 100 grams dark chocolate
- 30 ml. (2 tbsp.) soy milk
- 100 grams (1/2 cup) sugar
- 50 grams (5 tbsp.) cocoa powder
- 50 grams (1/2 cup) almond meal
- Some soy milk for brushing
For the glaze:
- 70 grams (1/3 cup) sugar
- 80 ml. (1/3 cup) water
Instructions
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Dough: in a bowl of an electric mixer with a dough hook put flour, yeast, sugar, oil, salt and 240 ml of water and knead on low-medium speed for about 3-4 minutes until the dough begins to form. If the dough is too dry, gradually add a little more water. Knead for another 6-7 minutes until the dough is soft and smooth.
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Transfer the dough on a lightly floured work surface, and create a round shape of it.
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Put the dough in a lightly greased bowl, cover and let rise for about 1-2 hours or until the it doubles in volume.
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Chocolate filling: put coconut oil, chocolate and soy milk in a bowl and melt in the microwave or over double boiler until everything is melted and mixture is smooth.
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Add sugar, cocoa and almond meal and stir until mixture is smooth.
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Cool the mixture in the refrigerator for 30-60 minutes or until it reaches the consistency of paste.
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Divide the dough to 2 equal parts.
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On a floured surface, roll each part into a rectangle about 1/2 cm thick and spread about half of the chocolate filling evenly.
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Roll tight and cut the roll lengthwise you get two long strips of dough reveals the filling.
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Braid the strips and put in a lightly grease pan.
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Repeat with the second part of the dough and the remaining filling.
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Cover the cakes with a damp towel and let rise in a warm place until it almost doubled its volume.
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Preheat oven to 170c degrees.
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Lightly brush the cakes with a little soy milk.
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Bake for about 30-40 minutes or until cakes are golden and set.
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Glaze: in a small pot put sugar and water and heat to a boil. Cook for 2-3 minutes after boiling until the sugar dissolves.
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Brush the cakes generously with the syrup, cool slightly and serve at room temperature.
Recipe Notes
- It is recommended to serve the cakes warm.
- The cakes can be frozen, well wrapped, for up to a month.
- You can add chopped nuts or chocolate chips to the filling.
- It is important not to give up the syrup which keeps the cakes moist.
Photo; Natalie Levin