From the rich, soft dough to the most luscious chocolate fudge filling (ever), this vegan chocolate babka tastes just as heavenly as it looks. Without any egg replacements or unusual ingredients, this vegan treat couldn’t be easier to make – and you’ll love it.
This post has been created in collaboration with Nature’s Charm. All opinions expressed in the post are my own… plus, there’s a whole lotta chocolate deliciousness – so read on. (For more information you can check out my Disclosure Policy.)
There’s a special kind of magic hidden in the twists and swirls of a well-baked chocolate babka. A magic you could get lost in… one of rich, soft dough and luscious chocolate and caramelised golden crust, all lovely and shiny with a sugar syrup glaze.
The only thing that comes close to the joy of eating this fluffy, soft richness, streaked with chocolate goodness, is – making it. Seeing it take shape, rolling out the dough, spreading the chocolate filling, rolling it up, getting your hands all sticky while twisting it up into a rustic yet somehow still elegant mess.
Making a babka is a messy process, and all the more enjoyable for it. Just… don’t wear anything white. Have fun. Lick your fingers. And don’t stress over any “imperfections” – the proofing and the baking will smooth over any rough edges.
Have I mentioned this beauty is vegan? It is. No, you can’t tell. It’s every bit as rich and indulgent and delicious as the egg-and-butter version, and just as easy to make too. And forget using egg replacements, like chia or flax eggs – we don’t need those.
Instead, we’ll use the AMAZING coconut-based products from Nature’s Charm – a wonderful company that makes many a delicious plant-based product, and one you might remember from my vegan hot chocolate cupcakes, salted caramel chocolate tart or vegan cookie dough ice cream.
Now, without further ado – let’s make a vegan chocolate babka.
Before we get to the bits and bobs of making this wonderful chocolate babka – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
How do you make vegan brioche dough?
Making vegan brioche dough is actually surprisingly simple – we’re replacing dairy milk with a non-dairy alternative (such as almond, soy or oat milk), adding a splash of Nature’s Charm Evaporated Coconut Milk for added richness, as well as Nature’s Charm Condensed Coconut Milk for a dough that’s just sweet enough.
Because these coconut-based products contain a high percentage of fat, they also act as a replacement for butter, making the dough soft and indulgent. We’ll be omitting the eggs altogether, without using egg replacements – they’re simply not necessary here.
That said, here’s the step-by-step overview of making vegan brioche dough:
- Mix together active dry yeast, a spoonful of sugar and warm non-dairy milk. Wait for the yeast mixture to start frothing, and
- add it to the mixing bowl of a stand mixer. You could knead the dough by hand and call it exercise… but using a stand mixer is infinitely easier.
- Then, add in a splash of Nature’s Charm Evaporated Coconut Milk,
- a generous spoonful or two of Nature’s Charm Condensed Coconut Milk,
- plain flour and a pinch of salt.
- Knead the dough for about 10 – 15 minutes, until you get a smooth dough that comes together in a ball. Place the dough into a gently oiled bowl and allow to proof in a warm place for about 1 hour, or until doubled in size.
How do you make vegan chocolate fudge sauce?
While the dough is doing its proofing thing, we can make the chocolate fudge sauce – being careful not to eat it all as we go along. (It’s more difficult than it sounds.)
To make the vegan chocolate fudge sauce:
- Mix together Nature’s Charm Coconut Chocolate Fudge Sauce and
- a few spoonfuls of cocoa powder,
- until you get a luscious, spreadable chocolate sauce.
Adding the cocoa powder thickens the sauce just enough, ensuring you don’t end up with a messy chocolate disaster as you roll, shape and twist the vegan chocolate babka.
How do you assemble vegan chocolate babka?
Once the dough has risen to twice its original volume and the chocolate sauce is ready to go, the fun bit starts – assembling the babka! *cue the confetti*
To assemble the vegan chocolate babka:
- Roll out the dough to a rectangle about 11 x 15 inches (28 x 38 cm) in size. You don’t have to be super precise, just be careful that the width is a few inches longer than the length of the loaf tin you’ll bake the babka in (to account for the twisting).
- Spoon the chocolate sauce over the rolled-out dough, and
- spread it out with an offset spatula
- until you get an even thin layer of chocolate fudge sauce (spread it all the way to the edges).
- Roll up the babka lengthwise – so that you end up with an 11 inch (28 cm) long log.
- Position the rolled-up log seam side down, and cut it lengthwise in half.
- Turn each half of the log so that the cut side faces upwards, and twist the two halves/strands around each other.
- Tuck the ends of the strands underneath the babka, transfer it into a lightly oiled/greased loaf tin, and allow it to proof in a warm place for about 45 minutes to 1 hour, or until approximately doubled in volume.
Just before baking, I like to brush the babka with a bit of the Nature’s Charm evaporated milk, which helps keep the crust soft and caramelised all at once.
Then, it’s off to the oven – the babka has to bake for about 30 to 35 minutes at 355 ºF (180 ºC) to be perfectly baked all the way through. The top might start browning before the babka is actually baked – in this case, just cover it with a sheet of aluminium foil (shiny side up) and continue baking until done.
To check whether the babka is baked, you can also insert a toothpick or skewer into the centre. When it comes out clean with no dough attached, it’s baked (although note that while there might be no dough attached, you can expect some traces of chocolate filling on the toothpick/skewer).
Is babka best served warm or cold?
Honestly, it will be delicious either way. I’m personally partial to a babka that’s still slightly warm – it just feels extra indulgent that way… comfort food at its best.
But regardless of whether you choose to eat it warm or cold: you’ll love it either way, promise.
How long does vegan chocolate babka last?
This is less a question of how long the babka stays delicious and more a question of how many hungry people are in the proximity when it comes out of the oven.
In theory, the vegan babka keeps well in a closed container in a cool dry place for about 3 – 4 days.
In reality… it never lasts past the first day.
And there you have it – a mouth-watering VEGAN chocolate babka that looks as delicious and glorious as it tastes… and it’s dead-easy to make on top of that! I really hope you love it as much as I do.
As always, enjoy and have fun.
If you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
Easy Vegan Chocolate Babka (Chocolate Twist Bread)
For vegan brioche dough:
- 1 sachet (7 g, 2 tsp) active dried yeast
- 1 tbsp (15 g) granulated sugar
- 3/8 cup (90 mL) non-dairy milk, warm (such as almond, soy, rice or oat milk)
- 1/2 cup (120 mL) Nature's Charm Evaporated Coconut Milk, plus ~1 tbsp for brushing the babka before baking (you can find it here)
- 1/4 cup (75 g) Nature's Charm Sweetened Condensed Coconut Milk (you can find it here)
- 3 cup (360 g) plain all-purpose flour
- pinch of salt
For vegan chocolate fudge sauce filling:
- ~1/2 cup (~120 mL) Nature's Charm Coconut Chocolate Fudge Sauce (you can find it here)
- 2 tbsp (15 g) cocoa powder
For sugar syrup glaze:
- 1/8 cup (25 g) granulated sugar
- 1 tbsp water
For vegan brioche dough:
- Mix together the active dried yeast, sugar and warm non-dairy milk. Wait for the yeast to start frothing, and add it to the mixing bowl of a stand mixer. (You can knead the dough by hand, but using a stand mixer is much easier.)
- Knead the dough for about 10 - 15 minutes, until you get a smooth dough that comes together in a ball. Place the dough into a gently oiled bowl and allow to proof in a warm place for about 1 hour, or until doubled in size.
For vegan chocolate fudge sauce filling:
- Mix together the Nature's Charm Coconut Chocolate Fudge Sauce and cocoa powder, until you get a smooth, spreadable mixture.
Assembling the vegan chocolate babka:
- Lightly grease a loaf baking tin with a neutral-tasting oil (such as sunflower or vegetable oil). For this recipe, I've used a loaf tin with the following dimensions: 8.5 inch/21cm long, 4.5 inch/11cm wide and 3inch/7cm high.
- On a lightly floured surface, roll out the dough to a rectangle about 11 x 15 inches (28 x 38 cm) in size. (You don’t have to be overly precise, just be careful that the width of the dough is a few inches longer than the length of the loaf tin).
- Spoon the chocolate filling over the rolled-out dough, and spread it out with an offset spatula all the way to the edges, until you get an even thin layer of chocolate fudge sauce.
- Roll up the babka lengthwise – so that you end up with an 11 inch (28 cm) long log. Position the rolled-up log seam side down, and cut it lengthwise in half. Turn each half of the log so that the cut side faces upwards, and twist the two halves/strands around each other. Tuck the ends of the strands underneath the babka, and transfer it into the loaf tin.
- Allow the babka to proof in a warm place for about 45 minutes to 1 hour, or until approximately doubled in volume.
- While the babka is proofing, pre-heat the oven to 355 ºF (180 ºC).
- Once proofed, gently brush the babka with about 1 tablespoon of the Nature’s Charm Evaporated Coconut Milk.
- Bake at 355 ºF (180 ºC) for about 30 - 35 minutes, on until golden brown on top and an inserted toothpick/skewer comes out without any raw or half-baked dough attached (note that the toothpick/skewer will have traces of the chocolate filling on it).If the top starts browning before the babka is done, cover it with a sheet of aluminium foil (shiny side up) and continue baking until done.
For sugar syrup glaze:
- In a small saucepan, cook the sugar and water on medium-high heat until all the sugar has dissolved and the mixture forms a runny syrup.
- Brush the babka with the sugar syrup straight out of the oven.
- Allow the babka to cool in the loaf tin for 10 - 15 minutes, then remove from the tin and place on a wire cooling rack to cool completely.
Serving and storage:
- The vegan chocolate babka can be served either warm or cold.
- It keeps well in a closed container in a cool dry place for 3 - 4 days but it's at its most delicious on the first day.