Name: Cinnamon Babka Recipe (Vegan)
Prep time: 10 min
Cook time: 40 min
Total time: 140 min
Ingredients: 1 cup oat milk or organic apple cider (warmed to 105 degrees F); 2 tsp. active dry yeast; 2/3 cup cane sugar; 1/2 cup unsweetened apple sauce; 1 tsp. vanilla extract; 4-1/2 cups all-purpose flour; 1-1/4 tsp. apple pie seasoning; 1/4 tsp. ground ginger; 8 Tbsp. plant-based butter (room temperature); 1/4 tsp. Himalayan pink salt; 5 Tbsp. plant-based butter (softened); 1/4 tsp. vanilla extract; 1 Tbsp. ground cinnamon; 3/4 cup light brown sugar; 1 Tbsp. all-purpose flour; 2 Tbsp. oat milk; 2 Tbsp. cane sugar

Babka is a sweet Jewish bread traditionally made with challah dough that originated in Eastern Europe. Chocolate or cinnamon is swirled throughout the loaf, with moist pockets of mouth-watering flavor. This vegan cinnamon babka recipe includes apple pie seasoning and apple sauce for even more warmth and seasonal flair. For a sophisticated glaze finish that’s vegan, brush a mixture of oat milk and cane sugar over the dough before baking.

A Loaf of Vegan Cinnamon Babka is Sliced Open to Reveal Moist Swirls of Cinnamon Filling.

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Cinnamon Babka Recipe (Vegan)

Prep Time 10 minutes

Cook Time 40 minutes

Proof 1 hour 30 minutes

Total Time 2 hours 20 minutes

Servings 12

Calories 295 kcal

Author Ryan Shepard

Ingredients

Dough

1 cup oat milk or organic apple cider warmed to 105 degrees F
2 tsp. active dry yeast
2/3 cup cane sugar
1/2 cup unsweetened apple sauce
1 tsp. vanilla extract
4-1/2 cups all-purpose flour
1-1/4 tsp. apple pie seasoning
1/4 tsp. ground ginger
8 Tbsp. plant-based butter room temperature
1/4 tsp. Himalayan pink salt

Cinnamon Filling

5 Tbsp. plant-based butter softened
1/4 tsp. vanilla extract
1 Tbsp. ground cinnamon
3/4 cup light brown sugar
1 Tbsp. all-purpose flour

Glaze

2 Tbsp. oat milk
2 Tbsp. cane sugar

Instructions

Dough

In stand mixer, combine oat milk or apple cider with yeast for 10 minutes.
Add sugar, apple sauce, vanilla, flour, apple pie seasoning, ground ginger, butter and salt.
Using a dough hook, mix until dough comes together, then knead by hand until smooth. Form dough into a ball and cover. Let dough rest 30 minutes.

Cinnamon filling

In medium bowl, stir together butter, vanilla, cinnamon powder, light brown sugar and flour until well combined. Set aside.

Babka

Lightly grease 12x4.5-inch loaf pan or line with parchment paper.
Roll dough into 18x12-inch rectangle. Spread cinnamon filling mixture evenly across rectangle.
Tightly roll dough into a log and slice in half lengthwise. Twist the two pieces together with the cinnamon layers facing upwards. Transfer to prepared loaf pan and proof (rest) for 1 hour covered.
In small pot, mix glaze ingredients together on medium-low heat until sugar dissolves. (Note: Start this process just before the dough is done rising.)
Preheat oven to 325 degrees F. Bake 40-45 minutes and remove from oven, brushing with glaze and allowing to cool. (Note: Use just enough glaze to evenly coat the top. No need to use all glaze.)
Once cooled, slice babka using a serrated knife and serve topped with whipped cream.