![Chocolate-Cinnamon Babka [Vegan] – One Green Planet](https://cookingrecipesmedia.com/wp-content/uploads/2025/04/Chocolate-Cinnamon-Babka-1000x580.jpg "Chocolate-Cinnamon-Babka.jpg")
I’m a agency believer within the therapeutic powers of chocolate, the comforting qualities of the scent of cinnamon, and the well being advantages of fresh- and home-baked bread. Collectively these qualities should supply unbeatable rehabilitative properties, proper?
Attempt all three in my Chocolate-Cinnamon Vegan Babka!
Chocolate-Cinnamon Babka [Vegan]
Components You Want for Chocolate-Cinnamon Babka [Vegan]
For the Dough
- 1 tsp. agave nectar
- 2 packages dry yeast
- 1 1/2 cups soy or almond milk, warmed
- 6 tbsp. maple sugar
- 1 tsp. vanilla extract
- 1 tbsp. egg replacer + 3 tbsp. water (whisk collectively till frothy, then put aside)
- 1/2 tsp. salt
- 2 1/2 cups bread flour
- 3 2/3 cups complete wheat flour
- 8 tbsp. vegan butter
For the Filling
- 1/2 cup maple sugar
- 1 tsp. powdered stevia
- 6 tbsp. cocoa powder
- 1 tsp. cinnamon
- 1/2 tsp salt
- 8 oz. semi-sweet vegan chocolate, finely chopped (chocolate chips work, too)
How you can Put together Chocolate-Cinnamon Babka [Vegan]
- In a big bowl, dissolve the yeast and agave within the heat soy milk and let sit for about 5 minutes. Stir within the maple sugar, vanilla extract, salt and egg replacer combination. Add the bread flour and about 2 cups of the entire wheat flour and stir till well-blended. Add the butter and stir once more. You’ll have a really sticky dough.
- Now’s the time to knead the dough. Calmly flour the counter and knead, including complete wheat flour as wanted to forestall dough from sticking too badly to your arms. You need to have a mushy, barely sticky dough by the point you’re completed (8-10 minutes). Place dough in a big bowl that’s been flippantly sprayed with oil. Cowl and let rise for an hour and a half, or till doubled in measurement. Punch dough down and let relaxation for five minutes.
- In the meantime, put together the filling by combining all the elements in a small bowl. Line the underside of two 9″x5″ loaf pans with parchment and flippantly spritz the perimeters of the pan with cooking oil.
- Divide the dough in two and beginning with one piece (hold the opposite piece lined), roll it out to a 16″ sq.. Sprinkle filling over the dough, leaving a 1/4″ border. Roll up the dough simply as you’d for cinnamon rolls. Pinch the ends to seal. Holding the roll by the ends, gently twist the dough as if wringing out a towel. Match the dough into the pan. I fashioned mine right into a u-shape to get it into the pan. It seems funky, however comes out superbly because it rises and bakes. Repeat with the second piece of dough.
- Cowl each pans with plastic wrap or a clear towel and let rise for about 45 minutes. Preheat your oven to 350F.
- Bake the loaves for about 40 minutes or till properly browned. The underside ought to sound hole when tapped. Cool the loaves within the pans for about 10 minutes earlier than eradicating and permitting to chill utterly on wire racks.
