Vegan Babka Toast
Indulge in the decadence of Vegan Babka Toast, a plant-based twist on the beloved braided bread that combines fluffy, tender dough with a rich swirl of chocolatey goodness. Perfect for breakfast, brunch, or a delightful snack, this recipe begins with a lightly sweetened yeast dough made with almond milk and coconut oil, ensuring a soft, buttery texture without any animal products. The highlight is the indulgent cocoa and vegan dark chocolate filling, which delivers deep, bold flavors in every layered bite. Once baked, slices are toasted to golden perfection, creating a crispy exterior that complements the soft, chocolate-infused interior. Serve warm with a smear of vegan butter, maple syrup, or your favorite fruit preserves for a show-stopping treat that’s as gorgeous as it is delicious. This vegan babka recipe is a must-try for anyone craving a luxurious yet accessible plant-based delight!
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Ingredients
- 250 grams All-purpose flour
- 7 grams Instant yeast
- 50 grams Granulated sugar
- 120 milliliters Unsweetened almond milk
- 75 grams Coconut oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Salt
- 20 grams Cocoa powder
- 60 grams Vegan dark chocolate chips
- 2 tablespoons Maple syrup
Directions
Step 1
In a small saucepan, gently warm the almond milk until lukewarm. Remove from heat and stir in 10 grams of sugar and the instant yeast. Let it activate for about 5 minutes until foamy.
Step 2
In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center and pour in the yeast mixture, vanilla extract, and melted coconut oil.
Step 3
Mix until a dough begins to form, then knead on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Step 4
In a small bowl, combine cocoa powder with 2 tablespoons melted coconut oil and maple syrup to form a smooth paste.
Step 5
Punch down the risen dough and roll it out on a lightly floured surface into a rectangle approximately 12x16 inches.
Step 6
Spread the cocoa paste evenly over the dough, then sprinkle the vegan chocolate chips over the top.
Step 7
Roll the dough tightly from the shorter end, creating a log. Slice the log in half lengthwise and twist the two halves together, keeping the cut sides up to reveal the layers.
Step 8
Place the twisted dough on a parchment-lined baking sheet and cover loosely. Allow it to rise for another 30 minutes.
Step 9
Preheat your oven to 350°F (180°C). Once the dough has risen again, bake the babka for 25-30 minutes until golden brown and cooked through.
Step 10
Let the babka cool slightly before slicing. Toast slices until crispy and serve warm. Enjoy your vegan babka toast with a spread of vegan butter or your favorite jam!
Nutrition Facts
| Serving size | (626.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2250.1 |
| Total Fat 99.4g | 0% |
| Saturated Fat 74.0g | 0% |
| Polyunsaturated Fat 1.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2447.3mg | 0% |
| Total Carbohydrate 315.7g | 0% |
| Dietary Fiber 20.3g | 0% |
| Total Sugars 101.9g | |
| Protein 37.5g | 0% |
| Vitamin D 44.6IU | 0% |
| Calcium 278.1mg | 0% |
| Iron 19.2mg | 0% |
| Potassium 703.3mg | 0% |
Source of Calories