Vegan Chocolate Babka Recipe

extra light dough with a creamy filling

Several slices of golden-brown and chocolate-brown rolled vegan chocolate babka sit on a neutral white surface with a jar of Vegan Protein Cream behind them.
Goal muscle_building
Total time 85 mins
Difficulty Easy
Nutritional value (per portion)
kcal 186
Protein 6 g
Fat 9 g
CARBOHYDRATES 9 g
Ingredients …

12 Persons

You will need

1.
For the dough:
285 g spelt flour
15 g Vegan Protein Neutral
Vegan Protein Neutral
Vegan Protein Neutral
100% plant-based protein
3.7/5
24.9900
600g
()
145 ml oat milk
5 g dry yeast
1 tsp Flavor Kick
Flavor Kick
Flavor Kick
It’s never been easier to cut sugar and amp up taste in your favourite healthy foods
4.3/5
9.9900
120g
()
4 tbsp coconut oil, liquid, at room temperature
20 g coconut blossom sugar
0.5 tsp salt

2.
For the filling:
6 tbsp Vegan Protein Cream Hazelnut
Vegan Protein Cream Hazelnut
Vegan Protein Cream Hazelnut
100% plant-based, organic, low-sugar spread
4/5
£5.99
200g
(£3.00/100 g)

Vegan Chocolate Babka Recipe

extra light dough with a creamy filling

By: Anne-Sophie Hoffman
What would a Sunday brunch be without the big, baked centerpiece? Our vegan chocolate babka recipe is the perfect thing to share, give away, or snack on for yourself. It’s a sweet yeasted bread that’t just a bit different. Try it now and see why we’re blown away: it’s extra fluffy, and with an extra portion of protein it’s the perfect thing for anyone who likes it chocolatey.

Preparation

  • Ingredients:
    285 g spelt flour, 15 g Vegan Protein Neutral, 5 g dry yeast, 20 g coconut blossom sugar, 0.5 tsp salt
    Mehl, Vegan Protein, Hefe, Zucker und Salz in eine Schüssel geben und gut umrühren. Into a bowl, add the flour, Vegan Protein, yeast, sugar, and salt. Mix well.
  • Ingredients:
    145 ml oat milk, 4 tbsp Coconut oil, 1 tsp Flavor Kick
    Add the oat milk, coconut oil, and Flavor Kick. Mix everything until it forms a smooth dough. Continue to knead for about 10 minutes.
  • Grease the inside of a bowl. Form the dough into a ball and transfer it to the greased bowl. Cover with a dish towel and set aside in a warm place for about 2 hours to rise.
  • When the dough has risen, dust your working surface with flour and move the dough onto it. Roll the dough out to a rectangle about 40x60cm.
  • Ingredients:
    Spread the Vegan Protein Cream onto the dough. Leave 1cm free at each edge.
  • Roll the dough up lengthways. Start with one of the long sides and keep going until it is all rolled up. Gently press the edges with your fingers to seal them. Cut your dough roll into 3 equally sized pieces.
  • Grease a loaf pan. Put the 3 rolls into the loaf pan. Set aside to rise for another 1-2 hours.
  • Preheat the oven to 190°C.
  • Bake the vegan chocolate babka at 190°C for 35 minutes.
  • Enjoy!

Our Tip: Fruity babka

There's no limit to your creative spirit when you bake a babka. Try giving your dough a different filling! How about a low-sugar jam, or some fresh berries?
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