In the bowl of a stand mixer fitted with the hook attachment, combine the dry ingredients.

Pour the oil and soy milk on top and knead on medium-low for about 8-10 minutes.

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.

Make the filling: add all the ingredients to a large bowl and whisk to combine. Set aside.

Grease and line with parchment paper a 30°Cm loaf pan.

After the first rising, gently punch down the dough to release the gases. Roll out into a rectangle (about 30x 25cm).

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.

Place into the prepared loaf pan. Cover and let rise for another 45 minutes.

Preheat oven to 175°C | 350°F. Bake for 30 minutes or until golden brown.

Remove from the oven and let cool for 10 minutes on the pan, then transfer to a wire rack to cool completely.

Make the glaze by combining soy milk and powdered sugar. Pour over the cooled babka.