How long does white chocolate babka [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can white chocolate babka [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Is white chocolate babka [vegan] soy-free?

This recipe contains soy. For a soy-free version, use tamari or coconut aminos instead.

How long does white chocolate babka [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is white chocolate babka [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

2.9K Views 2 years ago

White Chocolate Babka
[Vegan]

KK By: Kirsten Kaminski

Author Bio

Kirsten is the foodie behind The Tasty K, a food video blog promoting eating simple,... Read More

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White Chocolate Babka [Vegan]

Dairy Free

Vegan

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.

Ingredients You Need for White Chocolate Babka [Vegan]

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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How to Prepare White Chocolate Babka [Vegan]

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.
Combine the vegan butter and the baking powder and let rest for 3 minutes until foamy.
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.
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.
In the meantime melt the chocolate until smooth.
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.
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.
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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