Imagine sinking your teeth into a decadent, swirly chocolate bread that's not just irresistibly delicious, but also completely plant-based! This Double Chocolate Vegan Babka is the dessert revolution you didn't know you needed - a perfect blend of rich chocolate, soft bread, and pure culinary magic that will transform your baking game forever. Whether you're a committed vegan, a chocolate enthusiast, or simply someone who loves mind-blowing baked goods, this recipe is about to become your new obsession.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: Vegan
Serves: 12 servings
Ingredients
- 3 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 cup sugar
- 1 packet instant yeast
- 1/2 teaspoon salt
- 1 cup almond milk
- 1/4 cup coconut oil, melted
- 1/2 cup vegan chocolate chips
- 1/4 cup powdered sugar (for dusting)
Instructions
- In a large mixing bowl, combine flour, cocoa powder, sugar, instant yeast, and salt. Whisk dry ingredients thoroughly to ensure even distribution.
- Warm the almond milk until lukewarm (around 110°F), then add melted coconut oil. Pour liquid ingredients into dry ingredients and mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky. If too sticky, add a little more flour.
- Place dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for approximately 1 hour or until doubled in size.
- After rising, punch down the dough and roll out on a floured surface into a large rectangular shape, approximately 16x12 inches.
- Sprinkle vegan chocolate chips evenly across the rolled-out dough, leaving a small border around the edges.
- Carefully roll the dough into a tight log, starting from the longer side. Slice the log lengthwise, leaving one end attached, and braid the two halves.
- Transfer braided dough to a greased 9x5 inch loaf pan. Cover and let rise again for 30 minutes.
- Preheat oven to 350°F (175°C). Bake babka for 35-40 minutes, or until a toothpick inserted comes out clean.
- Remove from oven and let cool in pan for 15 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.
Tips
- Temperature is key! Ensure your almond milk is precisely lukewarm (around 110°F) to activate the yeast perfectly without killing it.
- Don't rush the rising process. Patient dough means fluffier, more luxurious babka. Let it rise in a warm, draft-free spot.
- When rolling and braiding, work gently to keep the chocolate chips evenly distributed and prevent tearing.
- Use a sharp knife when slicing the dough log to get clean, precise cuts for beautiful braiding.
- For extra moisture, brush the top with a little plant-based milk before baking to achieve a gorgeous golden sheen.
- Allow the babka to cool completely before slicing to help it maintain its structure and prevent crumbling.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 42g
Protein: 5g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 0mg
