Vegan Chocolate Yeast Babka Cake
From purplewildflour.com
2 hrs 30 min + proofing2 loaves
A braided yeast cake with layers of soft dough and chocolate filling, brushed with vanilla syrup.
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| prepPreheat oven to 370°F / 188°C | ||||||||||||||
| prepOil loaf pans or round pan | ||||||||||||||
| 10 g dry yeast | Mix yeast & water until smooth | Add flour, sugar & salt; mix low speed | Add oil, mix medium 5–7 min until flexible | Rise 30 min room temp or 2 hrs chilled | Divide dough in half, roll thin rectangles | Spread filling generously over dough | Roll tightly from short side into log | Cut log lengthwise, braid halves together | Transfer to pan, secure edges | Proof until doubled & very soft | Brush with non-dairy milk | Bake 370°F / 188°C, 15 min | Lower to 350°F / 175°C, bake 10 min more | Brush hot syrup on warm cake |
| 250 ml warm water | ||||||||||||||
| 500 g all-purpose flour | ||||||||||||||
| 100 g white sugar | ||||||||||||||
| Pinch of table salt | ||||||||||||||
| 70 ml olive oil | ||||||||||||||
| Your choice of filling | ||||||||||||||
| Non-dairy milk for brushing | ||||||||||||||
| 100 ml water (for syrup) | Boil water, sugar & vanilla 5 min | |||||||||||||
| 100 g sugar (for syrup) | ||||||||||||||
| Vanilla extract or 1 vanilla bean | ||||||||||||||
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