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. This has easily become one of my favorite recipes this year as it’s so easy to make, requires only a handful of simple ingredients and the outcome is simply amazing. I’ll definitely make this many times, for Easter or weekend brunches as it has been such a success with the friends and family! 🙂
In case you’ve never heard of a babka, let me give you a small introduction. Babka is associated with the Eastern European Jewish tradition. Traditionally babka is made from a doubled and twisted length of yeast dough and is typically baked in a high loaf pan. Instead of a fruit filling, the dough contains cinnamon and/or chocolate (in this case white chocolate). The babka is usually topped with streusel or poppy seeds but I’ve used slivered almonds to match the filling.
For the filling I’ve used my favorite vegan chocolate brand iChoc and made a deliciously creamy white vanilla chocolate filling topped with slivered almonds which is just the perfect combination to this fluffy babka!
If you’re not familiar yet with iChoc – oh boy you’re missing out! They’re my FAVORITE vegan chocolate brand out there and I’m obsessed with their large variety of flavors. They make all their chocolates with rice milk and furthermore support organic ingredients, environmentally-friendly packaging and fair wages for suppliers in the production of ethical chocolate that goes beyond just veganism! How awesome is that? By now their chocolates are available throughout most of Europe, Canada, Australia and many more countries, but for the nearest supplier next to you make sure to contact them on Facebook or Instagram!
If you decide to give this White Chocolate Babka a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) and #thetastyk on Instagram! I love seeing what you come up with. Love and enjoy! ♥
- 1 Tbsp (11g) instant yeast
- ¼ cup (55g) vegan butter, melted
- 1 cup (250ml) soy milk
- 3¼ cups (420g) all-purpose flour
- ¼ cup (52g) sugar, divided
- 1 Tbsp (11g) baking powder
- 120g iChoc white vanilla chocolate
- 2 Tbsp slivered almonds
- Soy milk (for brushing)
- Heat the soy milk until warm to the touch and pour into a bowl. Add 1 Tbsp out of the ¼ 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 ¼ 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 (30x40cm) 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 (175°C). 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.