This White Chocolate Babka is what every yeast cake lovers dreams are made off! It’s not only completely vegan but super fluffy and moist with a delicious almond white chocolate filling.

White Chocolate Babka [Vegan]

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Serves

10

Cooking Time

30

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Ingredients

For the Dough:

  • 1 tablespoon instant yeast
  • 1/4 cup vegan butter, melted
  • 1 cup soy milk
  • 3 1/4 cups all-purpose flour
  • 1/4 cup sugar, divided
  • 1 tablespoon baking powder

For the Filling:

  • 1 cup white vanilla chocolate
  • 2 Tablespoons slivered almonds

Extra:

  • Soy milk (for brushing)
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Preparation

  1. Heat the soy milk until warm to the touch and pour into a bowl. Add 1 tablespoon out of the 1/4 cup sugar, as well as the instant yeast and gently stir until combined. Set aside for 5 minutes until foamy.
  2. Combine the vegan butter and the baking powder and let rest for 3 minutes until foamy.
  3. Place 3 cups of the flour and remaining sugar in a large bowl and whisk together. Add in the yeast and the butter mixture and combine with a wooden spoon, then use your hands to knead for 5-8 minutes. You want the dough to be moist but not too sticky. Add in the remaining 1/4 cup flour as needed.
  4. Grease a clean bowl with oil and place the dough ball inside. Cover with a towel and let rest in a warm place for 1 hour.
  5. In the meantime melt the chocolate until smooth.
  6. Once the dough has doubled in size, place it on a floured surface and roll it out to a 12-x16-inch rectangle. Spread out the chocolate on top leaving a 0.8 inch (2cm) border around all sides and sprinkle the almonds on it.
  7. Starting from one side, roll up the dough tightly until you have a long log. Use a sharp knife to cut it lengthways, then lift one half over the other and repeat this step until it has formed a twist. Gently lift into a loaf tin covered with parchment paper and let rest for another 45 minutes.
  8. Preheat the oven to 350°F. Brush the babka with soy milk and bake in the oven for 30-35 minutes until golden brown on top. Remove from the oven and let cool down for 15 minutes before slicing. Serve with vegan butter and maple syrup.
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