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babka bread with swirls of chocolate cut into slices on wooden board

Vegan Chocolate Babka

Soft, gooey, & chocolate filled Vegan Babka! This eggless & dairy-free sweet bread is just like the traditional Jewish bread.
4.75 from 8 votes
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Course: Vegan Desserts
Cuisine: Jewish
Prep Time: 30 minutes
Cook Time: 40 minutes
Additional Time: 3 hours
Total Time: 4 hours 10 minutes
Servings: 9 slices


Babka brioche dough

  • ¾ cup warmed oat milk
  • 2 teaspoons active dried yeast
  • ½ cup vegan butter melted
  • ¼ cup sugar
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 2 ¾ cup all-purpose flour add up to 2 more Tbsp if needed
  • ½ teaspoon salt

Chocolate Filling

Vegan egg-wash

  • 2 Tablespoons maple syrup
  • 2 Tablespoons oat milk


Make the babka brioche dough

  • Begin by adding the warmed oat milk and yeast to a mixing bowl and stirring together. Let sit 1-2 minutes to activate. (If using instant yeast can skip this step and add the yeast directly to dry ingredients).
  • Then, add in the melted vegan butter, sugar, and vanilla and whisk together.
  • Next add in the flour and salt and mix together until a shaggy dough forms. I like to start with 2 ¾ cup flour at this point.
  • Once the dough has formed, it’s time to knead the bread. If you are using a standing mixer, use the bread hook to knead the dough until it is elastic and no longer sticking to the sides of the bowl (about 5-7 minutes). If you are kneading by hand, add the dough to a well-floured surface and knead for 8-12 minutes. If the dough is too sticky, you can add up to 2 Tbsp more flour to the dough as you knead it. Do not add more flour than this or the dough will be too dense.
  • When the dough is elastic, form into a ball and place into a well oiled bowl (any oil works). Then, cover the bowl with plastic wrap and let rise 2-3 hours until the dough has doubled in size. The dough can also be placed in the fridge to rest overnight at this point.

While the dough is rising, make the filling

  • Melt the vegan butter and chocolate chips together using the double boiler method or in the microwave. If melting in the microwave, make sure to remove and stir every 20 seconds until melted.
  • Then, add in the cocoa powder and powdered sugar and mix together until a thick, but spreadable filling forms. If your filling gets too thick, you can always add in more melted chocolate. If it is too thin, just add in a little extra powdered sugar.
  • Set aside the filling and shape the babka.

Roll out, Fill, & Shape the Babka

  • Once your dough has doubled in size, turn the dough out onto a lightly floured surface. You will need to lightly flour the rolling pin too so the dough doesn't stick. Roll the dough into a rectangle that is ½ inch thick in height.
  • After the dough is rolled out, use a spatula to spread the chocolate filling evenly across the dough. Make sure to leave a ¼ inch border around the edges without filling.
  • Beginning with the longer side of the rectangle, tightly roll up the dough into a log. Lightly flour the dough as you go to help if it gets a bit sticky. Seal the roll by pinching the dough ends together. Then, flip the dough over so the pinched side is facing down.
  • Using a sharp knife, slice the log down the center. It's okay if this step gets messy, your babka will still turn out delicious! Then criss-cross the two halves of dough on top of each other with the filling facing up to form an X and twist the dough together. 
  •  Place the dough into the greased pan, adding back any loose filling and tucking ends under, if needed. Cover the dough with a towel or plastic wrap and let rest 45 minutes- 1 hour to proof a second time.

Bake the babka

  • Preheat the oven to 350F.
  • While the oven is preheating, make the vegan egg-wash my whisking the maple syrup & oat milk together in a small bowl.
  • Brush the proofed babka with ½ of the egg wash and bake the Babka for 38-45 minutes until cooked through and browned on top. The babka dough should reach 190F in the center when cooked.
  • As soon as the babka is out of the oven, coat it with the remaining vegan egg-wash. This helps to seal in the moisture and gives it that desirable glossy finish.
  • Then, let the babka cool in the loaf pan for about 10-15 minutes.
  • Run a knife along the edges of the pan and gently remove the babka from the pan. Slice and serve while warm!


  • Oat milk can be subbed 1:1 for any non-dairy milk (almond, rice, soy, etc)
  • If using instant yeast, it can be added directly to the flour and does not need to be activated in warmed milk.
  • This babka cannot be made with gluten-free flour- it doesn't work the same with yeast.
  • Babka can be sliced and stored at room temperature for 3-4 days in tin foil or in a closed container. It can also be sliced and frozen up to 1 month. I do not recommend refrigerating babka as it dries out the bread.
  • If you prefer a sugar topping, top the babka with 2-3 Tbsp of simple syrup when it is right out of the oven in place of a vegan eggwash, I personally find this makes the babka too sweet for me, but it is a more traditional way to top the bread.


Serving: 1slice | Calories: 381kcal | Carbohydrates: 54g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 3g | Cholesterol: 1mg | Sodium: 260mg | Potassium: 108mg | Fiber: 2g | Sugar: 22g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!