If you're looking for the ultimate comfort bake that satisfies your sweet tooth, this double chocolate vegan babka loaf with almond butter filling might just be the best chocolate babka you’ll ever try. It’s rich, pillowy, deeply chocolaty, and swirled with gooey almond butter that melts perfectly into each twist of the dough. Whether you're a seasoned baker or just trying out a babka recipe for the first time, this version is shockingly simple for how stunning and delicious it turns out. The best part? It's 100% plant-based and easy to adapt for a gluten-free diet, making it a real win for gatherings, brunch spreads, or just a quiet weekend coffee pairing.
Decadent Double Chocolate Vegan Babka Loaf with Almond Butter Filling
Prep Time 25 minutes mins
Cook Time 35 minutes mins
Proofing 1 hour hr 30 minutes mins
Total Time 2 hours hrs 30 minutes mins
Course Dessert, Snack
Cuisine Jewish
Mixing bowls You'll need at least two: one for the dough and one for the filling.
Stand mixer with dough hook (optional) Speeds up the kneading process, but kneading by hand works just as well.
Rolling Pin For rolling out the dough.
Loaf pan (9x5 inch) Standard size works perfectly for this babka bread.
Small saucepan For melting the filling and preparing the syrup.
Pastry Brush To apply the sugar syrup, if using.
Plastic wrap or clean kitchen towel For covering the dough during proofing.
Sharp Knife or Bench Scraper For slicing and shaping the babka twist.
For the Dough
- 3 cups all-purpose flour or a 1:1 gluten-free flour blend for a vegan gluten free babka
- ¼ cup granulated sugar
- 2¼ tsp 1 packet active dry yeast
- ½ tsp salt
- ¾ cup unsweetened plant-based milk like almond or oat milk, warmed to around 110°F
- ¼ cup vegan butter melted and slightly cooled
- 1 tsp vanilla extract
For the Chocolate-Almond Butter Filling
- ½ cup semi-sweet vegan chocolate chips or chopped vegan chocolate bar
- ⅓ cup almond butter smooth, unsweetened
- 2 tbsp maple syrup
- 2 tbsp unsweetened cocoa powder
- Pinch of salt
For the Syrup (Optional but Recommended)
Activate the Yeast
In a small bowl, combine the warm plant-based milk and sugar. Stir in the active dry yeast and let it sit for about 10 minutes, until foamy. This step is essential for fluffy, airy babka dough.
Make the Dough
In a large mixing bowl (or the bowl of a stand mixer), combine the flour and salt. Pour in the yeast mixture, melted vegan butter, and vanilla extract. Mix until a shaggy dough forms, then knead for 8-10 minutes by hand or 5 minutes using a stand mixer until smooth and elastic.
First Rise
Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm area for 1 to 1.5 hours until doubled in size.
Make the Chocolate Almond Butter Filling
While the dough is rising, melt the chocolate and almond butter together in a small saucepan over low heat. Stir in the maple syrup, cocoa powder, and a pinch of salt until smooth and glossy. Remove from heat and let cool slightly—this will help it spread without tearing the dough.
Roll and Fill
Once the dough has risen, punch it down gently and roll it out on a floured surface into a rectangle roughly 10x14 inches. Spread the chocolate almond butter mixture evenly over the dough, leaving a ½ inch border on all sides.
Shape the Babka
Starting from the long edge, roll the dough into a tight log. With a sharp knife, slice the log lengthwise down the center to reveal the layers. With the cut sides facing up, twist the two strands over each other, then gently transfer the twist into your loaf pan.
Second Rise
Cover the shaped loaf and let it rise again for about 30-40 minutes while you preheat the oven to 350°F (175°C).
Bake
Bake the babka in the preheated oven for 35-38 minutes, or until the top is golden and a toothpick inserted in the center comes out with just a few moist crumbs.
Make the Syrup (Optional)
While the babka bakes, combine water and sugar in a small saucepan. Bring to a simmer until the sugar dissolves. Once the babka comes out of the oven, brush the warm loaf generously with the syrup to keep it moist and shiny.
Cool and Serve
Allow the loaf to cool in the pan for 15 minutes before transferring to a wire rack. Serve slightly warm or at room temperature.
Pairings
This double chocolate vegan babka pairs beautifully with a strong cup of coffee—whether it’s a dark roast, cold brew, or even a shot of espresso. The bitterness of the coffee balances the richness of the chocolate. For something more indulgent, try a vegan hot chocolate or a dirty chai latte.
If you're serving it as part of a brunch spread, it goes well with fresh fruit, coconut yogurt, or even a simple tofu scramble to add a savory contrast. And don’t underestimate the joy of toasting a slice and adding a dollop of dairy-free whipped cream or a smear of extra almond butter.
FAQs
1. What kind of chocolate works best for vegan chocolate babka?
Use a high-quality semi-sweet or dark chocolate that is certified vegan. You can use chips, chunks, or chopped bars—just make sure they melt easily for the filling.
2. Can I make this babka gluten-free?
Yes! To make this a vegan gluten free babka, swap the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum for structure. Note that the texture might be slightly denser but still delicious.
3. Can I use peanut butter instead of almond butter?
Absolutely. Peanut butter, cashew butter, or even sunflower seed butter (for a nut-free version) can replace almond butter. Just make sure it’s smooth and unsweetened to control the sweetness.
4. How do I store leftovers?
Wrap the loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. It can also be frozen for up to a month—just slice before freezing for easier thawing.
5. Can I make this ahead of time?
Yes! You can prepare and shape the babka the night before, then cover and refrigerate it overnight. Let it come to room temperature the next morning and proceed with the second rise before baking. This is a great option if you want to serve fresh babka bread for brunch.
