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Vegan Vanilla and Almond Babka

Vegan Vanilla and Almond Babka



For the dough

  • 400 g Bread flour
  • 9g dry instant yeast
  • 0.5 tsp sea salt
  • 60g light brown sugar
  • 50g neutral vegetable oil
  • 200ml soy milk, warm (55C| 110°F)
  • 0.5 tsp vanilla bean paste
  • For the Almond filling
  • 250g almonds, toasted and ground
  • 30g coconut sugar
  • 50g light brown sugar
  • 1 tsp vanilla bean paste
  • 125ml soy milk

For the Glaze

  • 50g powder sugar
  • Soy milk


  1. In the bowl of a stand mixer fitted with the hook attachment, combine the dry ingredients.
  2. Pour the oil and soy milk on top and knead on medium-low for about 8-10 minutes.
  3. Shape the dough into a ball and place into a greased bowl. Cover and let rise in a warm place for about 1.5 hours or until doubled in size.
  4. Make the filling: add all the ingredients to a large bowl and whisk to combine. Set aside.
  5. Grease and line with parchment paper a 30°Cm loaf pan.
  6. After the first rising, gently punch down the dough to release the gases. Roll out into a rectangle (about 30x 25cm).
  7. Spread the almond filling evenly, leaving a 2 cm border. Starting from the long edge, roll the dough into a log. Slice the log lengthwise to expose the center and twist the two ends into a braid.
  8. Place into the prepared loaf pan. Cover and let rise for another 45 minutes.
  9. Preheat oven to 175°C | 350°F. Bake for 30 minutes or until golden brown.
  10. Remove from the oven and let cool for 10 minutes on the pan, then transfer to a wire rack to cool completely.
  11. Make the glaze by combining soy milk and powdered sugar. Pour over the cooled babka.


Find more of Yukiko’s recipes on @foodie.yuki.