Vegan Babka with Espresso Chocolate Layers

This vegan babka is just filled with pleasant surprises!

Not only does the exterior achieve a beautiful golden-brown crust but it’s plaited with espresso chocolate layers – creating beautiful shapes of waves and twists between the two.   

But the crunchy crust is not even the best part. It’s the unique swirls in each slice! The anticipation of cutting into this vegan babka and seeing the fluffy and light dough swirled with the rich flavors of dark chocolate and espresso makes the process worth it.

Also, did I mention it’s absolutely melt-in-your-mouth delicious. 

To achieve the fluffy texture without using any fats, I began experimenting with the tangzhong method. (I also used this technique to create my fluffy and light Japanese Milk Bread.) Tangzhong, a technique commonly used in Asia, is a paste created by heating a small portion of flour with water. The paste is then incorporated with the rest of the ingredients, keeping the dough moist and super soft for days.

Along with the tangzhong, the only other liquids in the recipe are bananas. Babkas are often described as a cross between a banana bread and a cinnamon roll so why not add a banana? If you’re not a fan of bananas, don’t worry as the banana flavor is nonexistent. The bananas are mainly added as an egg substitute while adding a hint of sweetness.

Perfectly fluffy and chewy, this rich chocolate vegan babka is guaranteed to be a hit!

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quick notes

• As mentioned above, tangzhong is an Asian baking technique that involves heating a small portion of flour with water to create a paste. One of the amazing properties of tangzhong is the ability to keep the loaf moist and super soft for several days, unlike other homemade loaf.
• Grape seed oil is added in the 2nd stage of assembling the dough because fats can inhibit the process of gluten development. If kneading by hand, be patient as the dough needs to be massaged for it to soak up the oil.
• If kneading by hand (like how I did), be prepared for an arm workout. During the first stage of assembling the dough, I have tried kneading the dough for only 15 minutes but the dough didn’t rise as much during the proofing. The bread was still soft and fluffy enough. But if you want that signature super soft and fluffy bread, I highly recommend kneading the additional 15-25 minutes! The additional time spent kneading will help your dough develop gluten, allowing the dough to stretch and expand as it rises.
• Lastly, make sure active dry yeast has not expired.

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VEGAN BABKA WITH ESPRESSO CHOCOLATE LAYERS

Tangzhong roux

• 3 tbsp all purpose flour (20g)
• ½ cup water

Combine flour and water in a pot and whisk until flour is incorporated into the water. Turn on heat to medium low and continuously stir until the mixture starts to thicken to a paste. Once line steaks began to form at the bottom of the pan from stirring, the paste is done. This should take 2-3 minutes. Remove from heat and set aside to cool to room temperature. Scoop 51g of the paste and set aside. Store the remainder in the fridge for other purposes.

Yeast mixture

• 1 ¼ tsp active dry yeast (~½ packet)
• ½ tsp coconut sugar
• ¼ cup soymilk, lukewarm

Combine active dry yeast and coconut sugar to a warm glass of soy milk (preferably 110-115 degrees) and set aside for 10 minutes. The mixture should start foaming and increase in size. If it doesn’t, try again with a new packet of yeast.

Dry ingredients

• 1 cup all purpose flour (138g)
• 1 cup of whole wheat pastry flour (125g)
• ¾ tsp salt

In the meantime, whisk your dry ingredients together and set aside.

Assembling the dough – 1st stage

• 2 ripe bananas (½ cup or 39g)

Once the yeast mixture has increased and tangzhong has cooled to room temperature, combine the two together with your ripe bananas in a large bowl. In ½ cup increments, start adding your dry ingredients to the wet mixture until a shaggy dough forms.

If using a machine, continue to knead for 5-8 minutes adding tablespoons of flour if needed until dough becomes elastic.

If kneading by hand, transfer the dough to a floured surface and begin to knead for 10-15 minutes, adding tablespoons of flour (if needed) until dough becomes elastic. (Note: Babka dough is sticky so try your best to not add as much flour. The dough will start to come together and become elastic.)

Assembling the dough – 1st stage

• 1 neutral tasting oil (I used grape seed oil)

If using a machine, drizzle in oil and continue to knead for additional 5-7 minutes until oil is incorporated.

If kneading by hand, add ½ tbsp of oil and continue to knead until dough has soaked up oil. Repeat with other ½ tbsp of oil. Total kneading should take 8-10 minutes.

Transfer the dough into a well greased bowl and proof for 1-1.5 hour or until doubled in size.

Once the dough has doubled, press and mould the dough into a square with your hands. This will make the dough easier to work with when rolling it later. Cover the dough with saran wrap and refrigerate overnight, or as long as you can if short on time. (I recommend proofing this overnight in the refrigerator because the times I have skipped this step, the vegan babka turned out a bit tough and extra chewy.)

Filling

• ½ cup dark chocolate (53g)
• 2 tbsp almond butter (32g)
• 1 tsp espresso powder
• ½ cup warm non-dairy milk

Add dark chocolate, almond butter and espresso powder in a heatproof bowl and set it over a saucepan of simmering water, making sure the chocolate mixture does not touch the water. Occasionally stir until smooth. Add non-dairy milk and continue to stir for a few more minutes until thickened slightly. Take off heat and let it cool to room temperature. The mixture should thicken as it cools. Store mixture in fridge until ready to use.

The next day, let your filling mixture come to room temperature.

Grease a loaf pan and line with parchment paper. Then grease the insides of the parchment paper.

On a well floured surface, roll the dough into a rectangle trying to make sure the shorter side matches the length of your pan. Liberally spread the chocolate filling, leaving about ½ inch on the outer sides. With the shorter ends, begin rolling the dough into a tight burrito. Place the roll steam side downwards.

With a well floured knife, cut the dough lengthwise to expose the filling. Slightly tilt the two piece of dough so the filling is facing up. Start braiding the two pieces of dough by criss crossing them glenty. (Great instructional video can be viewed here: https://www.youtube.com/watch?v=M3DOmlRhNZ0)

Transfer the dough into your pan and cover and let it rise for 1-1.5 hours. 30 minutes before you plan to bake, preheat your oven to 350 degrees.

Bake for 25-30 minutes or until golden brown on top.

Transfer to wire rack to completely cool before slicing. Enjoy!

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p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!