Dairy-Free Chocolate Babka
Indulge in the rich and decadent flavors of this Dairy-Free Chocolate Babka, a plant-based twist on the beloved classic. This perfectly flaky, braided bread is filled with a luscious chocolate mixture made from dark chocolate chips, cocoa powder, and coconut oil, ensuring a silky, dairy-free filling. The dough, enriched with almond milk, eggs, and vanilla extract, rises to perfection, creating a soft yet sturdy loaf ideal for slicing. Each bite offers a beautiful balance of tender layers and gooey chocolate swirls, making it the ultimate treat for breakfast, brunch, or dessert. With straightforward steps and stunning results, this dairy-free babka is a show-stopping centerpiece for any table.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams All-purpose flour
- 10 grams Instant yeast
- 5 grams Salt
- 50 grams Granulated sugar
- 240 milliliters Almond milk
- 75 milliliters Vegetable oil
- 5 milliliters Vanilla extract
- 2 Large eggs
- 200 grams Dark chocolate chips
- 30 grams Cocoa powder
- 40 grams Coconut oil
- 15 grams Powdered sugar (for dusting, optional)
Directions
Step 1
In a large bowl, mix together the flour, instant yeast, salt, and sugar.
Step 2
Warm the almond milk until it is lukewarm, around 35-40°C, and pour it into the flour mixture.
Step 3
Add the vegetable oil, vanilla extract, and eggs to the flour mixture and knead until you form a smooth and elastic dough. This can take about 8-10 minutes by hand or 5-6 minutes using a stand mixer with a dough hook.
Step 4
Once the dough is smooth, place it in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1 to 1.5 hours or until it doubles in size.
Step 5
While the dough is rising, prepare the chocolate filling. Melt the dark chocolate chips and coconut oil together in a double boiler or in the microwave in short bursts until smooth.
Step 6
Add the cocoa powder into the melted chocolate mixture, stirring until well combined. Let it cool slightly.
Step 7
Once the dough has risen, roll it out on a lightly floured surface into a rectangle about 40x30 cm in size.
Step 8
Spread the chocolate mixture evenly over the dough, leaving a small border around the edges.
Step 9
Carefully roll the dough tightly from one long side to create a log shape.
Step 10
Using a sharp knife, slice the log lengthwise down the middle to expose the layers.
Step 11
Twist the two pieces together, keeping the cut sides facing up, and form into a twisted loaf shape.
Step 12
Line a 22x12 cm loaf pan with parchment paper. Place the twisted dough into the pan.
Step 13
Cover the pan with a towel and let it rise again in a warm place for about 30-45 minutes or until the dough has puffed up.
Step 14
Preheat the oven to 180°C (350°F).
Step 15
Once the babka has risen, place it in the oven and bake for 45-50 minutes or until a skewer inserted into the center comes out clean.
Step 16
Allow the babka to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Sprinkle with powdered sugar if desired before slicing and serving.
Nutrition Facts
| Serving size | (1273.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4287.6 |
| Total Fat 188.3g | 0% |
| Saturated Fat 82.3g | 0% |
| Polyunsaturated Fat 44.1g | |
| Cholesterol 372mg | 0% |
| Sodium 2262.9mg | 0% |
| Total Carbohydrate 596.3g | 0% |
| Dietary Fiber 41.1g | 0% |
| Total Sugars 164.5g | |
| Protein 88.6g | 0% |
| Vitamin D 159.2IU | 0% |
| Calcium 699.6mg | 0% |
| Iron 44.1mg | 0% |
| Potassium 2402.0mg | 0% |
Source of Calories