These Vegan Chocolate Babka Buns are easy to make and filled with a delicious homemade chocolate spread! These oil-free babka buns are delicious and great for dessert or a weekend breakfast.
Vegan Chocolate Babka Buns Recipe
Have you ever made babka before? “Babka” is the Polish word for “grandmother” and refers to the shape of the traditional cake, a tall cylinder with ondulations resembling a dress or a skirt’s flounce.
Today I’m sharing with you the recipe for chocolate Babka Buns, or twist bread buns. These buns look elaborate and complex but don’t worry, they are actually quite easy to make. Your first one may look funny but once you get the hang of it it’s really not hard at all.
How to Make Chocolate Twist Bread
First, you will need to make the dough. The dough is made of flour, oat milk, canned coconut milk, maple syrup and instant dry yeast.
- Place the flour and the instant dry yeast in a large mixing bowl and combine with a spatula.
- Add in the oat milk, the canned coconut milk and the maple syrup. Combine with a spatula and continue with your hands when the dough becomes thicker. Form a ball and knead it by hand for 5-10 minutes on a lightly floured working surface.
- Place the dough back into the mixing bowl and cover the bowl with a clean kitchen towel. Leave the dough to rise in a warm place or at room temperature for 1 hour or until doubled in volume.
How to Make the Twist Buns
Here is the fun part! I have included step-by-step photos so you can see how I made the twist buns. You can also check out this video.
- Once the dough has doubled in volume, place it on a floured working surface or a piece of parchment paper. Cut it into 4 equal pieces for 4 babka buns and roll each piece into a ball with your hands.
- Take a ball and roll it into a rectangle. Don’t make it too thin if you want fluffy buns.
- Spread a generous amount of the chocolate spread you just made on top, leaving 1 cm of empty space on each side.
- Roll the dough lengthwise. Use a sharp knife or a pizza cutter to cut the log lengthwise but not all the way to the top.
- Twist the two pieces of dough together. Make sure the cut sides are facing up, this way the buns will be prettier.
- Bring both ends of the twist together as if you were going to make a knot and form a hole in the middle. Bring one end into the hole of the knot and connect it with the other end at the bottom of the bun. Repeat the process for the 3 other buns.
- Place the buns on to a baking tray lined with parchment paper. Cover with a towel and allow to rise for 30 more minutes.
- Brush the buns with a little bit of plant milk and bake at 180C (or 350F) for 20 minutes or until golden brown.
Easy Oil-Free Vegan Brioche Filled with Homemade Chocolate Spread
Yes, this babka recipe is oil-free! Babka is very similar to Cinnamon Rolls, this is why I have used the same dough. The buns turned out very soft and fluffy even without oil, thanks to the full-fat canned coconut milk.
You can fill the buns with your favorite sweet filling or even turn this recipe into a savory meal, if you use basil pesto and olives for example.
How to Make the Chocolate Spread
You will only need two ingredients to make the chocolate spread: dark chocolate chips and full-fat canned coconut milk. This recipe is my go-to homemade chocolate spread because it’s delicious and so easy to make!
- Place the dark chocolate chips in a bowl and set aside.
- Pour the canned coconut milk in a saucepan over medium heat and heat until steam rises from the surface. You don’t want to bring it to a boil as it could burn the chocolate if it’s too hot. Remove from the heat as soon as you can see steam rising from the surface.
- Pour the hot coconut milk over the dark chocolate chips and let stand without stirring for 3 minutes. Then, gently whisk the mixture until silky smooth and glossy (roughly 2 minutes). Transfer to a jar, allow to cool at room temperature and place in the fridge to set for 2 hours.
How to Use Leftover Chocolate Spread
You can store this vegan Nutella in the fridge for 3-4 days (although I’m sure it won’t last this long!).
How to Store and Freeze this Twist Bread
Babka tastes best when it’s freshly baked because it will dry a little bit after one day, but you can store it in the fridge for up to 3 days if you want. You can reheat it in the oven for a few minutes to soften it, it will taste fresh and delicious again.
You can also freeze the uncooked buns for a few months. When ready to use, simply let the buns come to room temperature and double in volume before baking.
I hope you guys will love these vegan chocolate twist buns! They are:
- Easy to make
- Filled with a delicious homemade chocolate spread
- The perfect weekend breakfast
Have fun baking!
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More Vegan Chocolate Dessert Recipes:
- Vegan Double Chocolate Cookies (gluten-free)
- Vegan Chocolate Cinnamon Rolls
- Vegan Chocolate Oatmeal Cookies (gluten-free)
- Chocolate Coconut Truffles (gluten-free)
- Vegan Chocolate Mousse with Aquafaba (refined sugar-free)
- 1 + 3/4 cup all-purpose flour (230 g)
- 3.4 oz oat milk (100 ml)
- 1/8 cup + 1 tbsp full-fat canned coconut milk (45 ml)
- 2 tbsp maple syrup
- 5 g instant dry yeast
- 3/8 cup + 1 tbsp dark chocolate chips (75 g)
- 3.4 oz full-fat canned coconut milk (100 ml)
- Place the dark chocolate chips in a bowl and set aside. Pour the canned coconut milk in a saucepan over medium heat and heat until steam rises from the surface. You don't want to boil it, otherwise it will be too hot and will burn the chocolate.
- Pour the hot coconut milk over the chocolate chips and let stand without stirring for 3 minutes. Then gently stir the mixture until silky smooth and glossy (takes roughly 2 minutes). Transfer to a jar and place in the fridge to set for 2 hours.
- To a large bowl, add the flour and the yeast. Use a spatula to mix the ingredients together.
- Add in the oat milk, the canned coconut milk and the maple syrup. Combine with a spatula at first and then continue to mix the ingredients by hand to form a dough ball. Transfer the dough onto a working surface and knead it for 5-10 minutes. The dough should be slightly sticky.
- Place the dough back into the bowl and cover it with a clean kitchen towel. Leave it to rise in a warm place or at room temperature for 1 hour or until doubled in volume.
- Place the dough on a floured surface or on a lightly floured piece of parchment paper and cut it into 4 equal pieces. Roll each piece into a ball with your hands.
- Take a ball and roll it out in a rectangle (don't make it too thin).
- Spread a generous amount of chocolate spread on top, leaving 1 cm of empty space on each side (see pictures).
- Now roll the dough lengthwise. Use a sharp knife or a pizza cutter to cut the roll lengthwise but not all the way to the top (see pictures).
- Braid the 2 pieces of dough together, with the cut sides facing up so you can see the chocolate.
- Bring both ends of the twist together as if you were going to make a knot. Bring one end into the hole in the middle of the knot and connect it with the other end at the bottom of the bun. Repeat the process for the 3 other buns.
- Carefully transfer the buns onto a baking tray lined with parchment paper. Cover with a towel and allow to rise for 30 more minutes.
- Preheat your oven to 180C or 350F. Brush the buns with a little bit of oat milk and bake for 20 minutes or until golden brown. Enjoy warm with a glass of plant milk!
Recipe adapted from my Vegan Chocolate Cinnamon Rolls.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 396 Total Fat: 12g Carbohydrates: 62g Fiber: 3.3g Protein: 7.8g