Vegan sourdough chocolate babka

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This vegan sourdough chocolate babka is a holiday favorite. Twisted, cakey bread made with sourdough starter contrasts well with sweet, dark chocolate filling. Braided and layered, it’s a festive treat loaded with flavor in every bite. This bread needs to prove throughout the day so make sure to give enough time to rise. And while braiding bread can look tricky, this plaiting only uses two strands of dough to create your braid. Because babka is a bit of a laborious process (a labor of love really) this recipe makes two loaves of bread. Feel free to cut in half if you only need one.

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melted chocolate
sourdough starter

Babka was original made from excess challah dough on the Sabbath, in a waste-not dessert offering that has since become a delightful tradition. Vegan-izing this low waste recipe is a great way to update your holiday treat and sourdough elevates your bread flavors even further. The trick here is to make sure your starter is active when you begin baking and you allow enough time for each rise. Your home temperature may effect the speed in which your bread rises. (Colder temps will slow down the prove.)

You can also get creative with your vegan babka filling, I’ve found jams, cinnamon sugar, and toasted nuts to be great additions. This black sesame paste is an amazing filling option! Chocolate is a tried and true favorite and a classic pairing for holidays like Hanukkah or Rosh Hashanah. But make this tradition your own. I’ve always wanted a vegan version of this iconic favorite and am so happy to share. Just make sure to save me a slice!

slice black sesame paste vegan sourdough babka

Vegan sourdough chocolate babka   by

This vegan sourdough chocolate babka is a holiday favorite. Braided and layered, it’s a festive treat loaded with flavor in every bite.

makes: 2 loaves | prep time: 20 min | rest time: 6 hours | cook time: 50 min | total time: 70 min

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chocolate babka bread

Ingredients

  • 2 flax eggs (4 tbsp flax seed ground, 8 tbsp water)
  • 1/4 cup sugar (organic, if possible - vegan)
  • 1/3 cup non dairy butter, room temp
  • 1 tsp kosher salt
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 cup non dairy milk
  • 1 cup active sourdough starter
  • 3 1/2 cups bread flour
  • 1/2 cup black sesame paste (optional, alternative filling to the chocolate)

Chocolate filling

  • 3/4 cup vegan chocolate chips (dark chocolate preferred)
  • 3 tbsp vegetable oil
  • 1/4 cup light brown sugar
  • 1/4 tsp kosher salt
  • 1/4 tsp cinnamon

Optional simple syrup glaze

  • 1/2 cup sugar
  • 1/2 cup water

To-Do's

  1. Activate your starter in the early morning or night before.
  2. Once active, in the morning, make your babka dough. Prepare flax eggs–combine ground flax meal and water in a small bowl and whisk. Set aside. With a hand mixer or Kitchenaid, cream sugar and butter. Add in salt, vanilla, cinnamon, non dairy milk, and starter. Sift in bread flour. Mix all ingredients together until thoroughly combined.
  3. Scrape dough out onto a lightly floured surface and fold over a few times with your hands. Return to bowl.
  4. Cover with a clean kitchen towel and let rise on the counter 5 – 6 hours or overnight (8 – 9 hours) in the refrigerator.
  5. Boil a small pan of water and turn heat to low. Using a double boiler, secondary pan, or small heat-proof bowl, combine all filling ingredients and stir gently until thoroughly combined. Let cool, making sure to stir a few times before use. Should be smooth and pourable. Alternatively, if you’re using black sesame paste, heat in your double boiler or secondary pan until soft and smooth.
  6. Grease two loaf pans.
  7. Remove dough from bowl and on a lightly floured surface, fold over several times. Using a bench scraper or knife, split the dough in two equal halves. Place one half back into bowl.
  8. Lightly flour your surface again. Using a rolling pin, roll out the dough into a rough rectangle, about 1/4” thick.
  9. With a spoon, spread half of the pre-prepared chocolate filling across the dough, leaving about 1/2” border on all sides.
  10. Gently pull up the edge of a long side of the rectangle, taking care to start at the corners and not tear your dough. Begin rolling the dough into itself, until you have a semi tight log.
  11. Using a sharp knife, cut the length of the dough log all the way through.
  12. Begin braiding the two long pieces by placing the left one on top and bringing the right one underneath. Repeat to finish the braid. It’s a messy process but trust the braid!
  13. Carefully lift finished braid and place into greased loaf pan. It’s ok if ends are squished in.
  14. Clean any leftover chocolate and repeat steps 6 – 12 with the other half of the dough.
  15. Cover both pans and let plaits rise 3 – 4 hours on the counter, until approx double in size. 
  16. Preheat oven to 350.
  17. Bake 40-50 minutes, checking at 40. The top should be golden brown and toothpick should come out clean.
  18. Let cool 10 – 15 minutes, slice, and enjoy! Lasts 3 – 4 days covered or up to a month in the freezer.
  19. Optional simple syrup glaze. (Recommended for keeping your babka moist.) Boil water and turn to low. Dissolve sugar and let simmer for 3 – 4 minutes. Let cool. Once babka has cooled, carefully spoon simple syrup onto the top of each loaf and it will absorb into the loaf.

Notes

Letting your dough do the first ride in the fridge keeps the dough chilled and the chocolate layer easier to roll when you get to step 9. Using a bench scraper is helpful in pulling up the dough as you begin to roll in step 10.

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