Vegan chocolate-nut babka with cinnamon and vanilla glaze. A fluffy and light yeast braid cake with a sweet chocolate-nut filling. The yeast cake (Hefekuchen) is a classic that is served at Easter. Babka is made from a simple yeast dough. Cinnamon makes the taste particularly delicious. The yeast dough is coated with a sweet chocolate-nut filling, braided into a plait and baked in the oven. The chocolate-nut babka tastes best when it is warm with a vanilla glaze. The recipe is simple, super tasty and is not only suitable for the Easter weekend, but also for any other occasion.
Delicious yeast cake with filling
Easter is coming soon! There is one thing I believe should never be missing: Yeast pastries! Every year I dedicate myself to different variations, whether as a yeast wreath, yeast plait or yeast knot. It’s always a pleasure! This year I would like to introduce you to another traditional variant: Babka.
Babka is a sweet yeast cake that is very well known and loved, especially in Eastern Europe. It comes in different variations, for example as a ring cake with sweet icing or also as a filled yeast plait in a loaf tin. The cake is traditionally served for breakfast on Easter Sunday. Delicious!
Whether as a ring cake without a filling or a filled yeast plait in a loaf tin – all variants have one thing in common: it tastes delicious! It is an absolute classic for a reason. And not just at Easter ;-).
Did you already know? In Poland, the yeast cake (Gugelhupf) is also called “Babka wielkanocna”. Babka means “grandmother”.
Vegan chocolate-nut babka – this is how it works!
The recipe is simple. It is just two braided and filled yeast plaits that are baked in a loaf tin.
The basis is a simple yeast dough. It should be kneaded well (ideally 10 minutes) and then needs 45-60 minutes to rest, but you only need a few ingredients and you’re ready to go.
In the meantime, you can prepare the chocolate-nut filling and vanilla glaze.
After the resting time, the dough is rolled out into a rectangle on a floured work surface and the filling is evenly distributed over the dough. Then roll up the dough tightly from the long side. Cut down the middle, braid into a plait (the cut side should face up) and place in a lightly greased loaf tin.
It doesn’t have to be perfect! The yeast dough will rise in the oven and lose a little of their shape.
Then let it rest for another 30 minutes in a warm place. Then brush with vegetable margarine and bake in the oven.
As soon as the cake is ready, take it out and serve, preferably still warm and with vanilla glaze! Have fun baking and enjoy 🙂
Tips for the recipe – how to make the yeast cakes!
If the dough is too sticky, add more flour until the dough is smooth. Yeast dough is generally a bit stickier, so be careful not to add too much flour, otherwise the dough will be too dry.
The yeast dough should rest in a warm place, either near a heater or in the oven at about 50 degrees Celsius.
You can find a variety of video instructions on braiding online! So if you are still unsure, take a look at instructions on the Internet.
You can vary the filling according to your taste.
Are you looking for more sweet recipes? Try one of these…
- Chocolate Pancakes with Banana and Blueberries
- Kaiserschmarrn (Scrambled Pancakes)
- Pumpkin Porridge with caramelized Pear | Vegan
- Hot Vanilla Crescent Drink
- Vegan Hot Coconut Chocolate
If you make this Vegan Chocolate-Nut Babka, be sure to leave a comment and / or give this recipe a rating! I love to hear from you guys and how my recipes tasted to you! If you do make this recipe, share your creation on Instagram as a photo and use the hashtag #byanjushka. Always so happy to look through your photos of recipes!
- 250 g flour
- 40 g sugar
- 1/3 tsp salt
- 2 tsp cinnamon
- 30 g plant-based margarine
- 125 ml soy or oat drink
- ½ tsp vanilla extract optional
- ½ yeast cube 21 g
- vegetable margarine for brushing
- 70 g dark chocolate
- 50 g plant-based margarine
- 25 g powdered sugar
- 1 tbsp brown sugar
- 20 g cocoa powder
- 2 tsp cinnamon
- 50 g chopped nuts for example chopped almonds or hazelnuts
- 120 g powdered sugar
- 3 tbsp plant milk depending on consistency
- ½ tsp vanilla extract
- Mix the flour, sugar, salt and cinnamon in a large mixing bowl. Warm the soy milk with the margarine and the vanilla extract to lukewarm and dissolve 1/2 yeast cube in it. Stir the yeast milk into the flour mixture and knead for about 10 minutes to form an elastic dough*.
- Cover the bowl with a damp cloth and place in a warm place for about 45-60 minutes*.
- Meanwhile, prepare the filling. To do this, break the chocolate into small pieces and melt with the margarine in a water bath. Stir in powdered sugar, brown sugar, cocoa powder, cinnamon and nuts. If it is too thick, add a little plant milk. Put aside.
- For the vanilla glaze, mix all ingredients with a hand mixer.
- Lightly grease a loaf pan.
- Roll out the yeast dough into a rectangle on a floured surface. Spread the filling evenly on top and roll up the dough tightly from the long side. Cut down the middle, braid into a plait (the cut side should be facing up) and place in the loaf tin.
- Let rest in a warm place for another 30 minutes. In the meantime, preheat the oven to 180 °C, top and bottom heat. Melt margarine for brushing.
- Babka with melted margarine. Bake in the oven for about 20-30 minutes until golden*. Remove from the oven, spread the glaze over the cake and serve.
- If the dough is too sticky, add more flour until the dough is smooth. Yeast dough is generally a bit stickier, so be careful not to add too much flour, otherwise the dough will be too dry.
- The yeast dough should rest in a warm place, either near a heater or in the oven at about 50 degrees Celsius.
- The baking time can vary depending on the oven.