Name: Vegan Chocolate Babka
Prep time: 280 d
Cook time: 284 d
Yield: 8 Servings
Ingredients: flour: 500g; unsweetened almond milk: 300ml; white sugar: 70g; dry yeast: 1 pack; vegan butter: 50g; rapeseed oil: 50g; salt: 1 pinch; cinnamon: 2 teaspoons; soft butter: 50g; rapeseed oil: 4 tablespoons; white sugar: 30g; brown sugar: 30g; dark chocolate: 150g; ground cinnamon: 1/2 teaspoon; baking cocoa powder: 15g; dark chocolate: 150g; vegan butter: 35g; unsweetened almond milk: 5 teaspoons

Ingredients

For the dough:
500g flour
300ml unsweetened almond milk
70g white sugar
1 pack dry yeast
50g vegan butter
50g rapeseed oil
1 pinch salt
2 teaspoons cinnamon
For the filling:
50g soft butter
4 tablespoons rapeseed oil
30g white sugar
30g brown sugar
150g dark chocolate
1/2 teaspoon ground cinnamon
15g baking cocoa powder
For the glaze:
150g dark chocolate
35g vegan butter
5 teaspoons unsweetened almond milk

Directions

The perfect dessert for a sweet tooth? This vegan chocolate Babka is a blend of the classic yeast cake and a bread and will be eaten faster than you can count to 10. Fluffy and still nicely juicy, not too sweet and still the perfect treat. Well, Babkas usually won’t come with a chocolate icing, but we added this little extra because. CHOCOLATE! This cake tastes best served warm.

Ingredients

Adjust Servings:

For the dough:
	500g flour
	300ml unsweetened almond milk
	70g white sugar
	1 pack dry yeast
	50g vegan butter
	50g rapeseed oil
	1 pinch salt
	2 teaspoons cinnamon
For the filling:
	50g soft butter
	4 tablespoons rapeseed oil
	30g white sugar
	30g brown sugar
	150g dark chocolate
	1/2 teaspoon ground cinnamon
	15g baking cocoa powder
For the glaze:
	150g dark chocolate
	35g vegan butter
	5 teaspoons unsweetened almond milk

Steps

1	For the dough: put all ingredients, except the vegan butter and the almond milk, in a bowl.
2	Put the vegan butter and almond milk in a jar and heat in the microwave until the butter has melted (aprox. 1 minute at 1000 watts). The almond milk must not be heated above 60 degrees, otherwise the yeast dies.
3	Add the almond milk-butter mixture to the batter mixture in the bowl and stir carefully with a fork or a spoon and then knead vigorously with your hands. Form the dough into a nice ball, sprinkle with a little rapeseed oil (so it will not dry out), cover with a kitchen towel and put in a warm place for about an hour until it doubled it size.
4	While the dough is resting, you can prepare the filling. Just chop the chocolate into pieces, put all the ingredients in a bowl and melt in the microwave for three minutes at medium level. If the chocolate has not yet melted completely, place in the microwave for another minute.
5	Stir the filling well, set aside and let it cool down a bit. The consistency should be a bit thicker, otherwise the filling will tear the dough. Do not be surprised, the sugar crystals remain there. Sugar does not dissolve in fat and we have no water component in the filling.
6	Knead the dough carefully and roll it out as square as possible. The dough should be about 0.5 cm thick.
7	Spread the filling on the dough. Not too thick, otherwise everything will later flow away while rolling the babkas. Not too thin, otherwise the cake will dry.
8	Roll in the dough on the long edge and form a pretty dough roll. Then cut the roll lengthwise with a sharp knife and lay the cut edges upwards. Work as fast as possible so that the filling does not get too warm or too liquid.
9	Lay the ends on top of each other on one side… cross over. Don’t be surprised if the filling smeared a bit, then it was most likely too warm, as seen in our picture above. But it’s still working that way and it still will be pretty and tasty. Twist the two strands carefully together. Put one strand over the other and push the lower strand to the other side and then put it over the other strand. Do not pull on the dough too much.
10	Cork to the end and stuff the ends under the babka. Push everything carefully with your hands in the form and then with your hands under the Babka and put everything very quickly in a greased box shape. Since we have a very small box shape, we have divided the dough into two parts. But if you have a great shape, you can pack everything in one.
11	Cover the form with a kitchen towel and let it rest for half an hour at a warm place.
12	Bake the cake at 170 degrees for about 30 minutes. Reduce the time by 5 minutes for small babkas, and in the case of particularly thick and big babkas, let them cook for 5 more minutes.
13	Take the cake out of the oven and let it cool.
14	Put all ingredients for the glaze in a bowl and melt it in the microwave for about 2 minutes at the highest level. Chop the chocolate beforehand, otherwise it will take ages to melt.
15	Glaze on the slightly cooled Babka and eat everything as fast as possible as the cake tastes best fresh out of the oven.