Ultimate Guide To Vegan Babka (2 ways - Savory & Sweet)

APRIL 4, 2021

Vegan Babka - The Perfect Wholegrain Treat For Your Easter Celebration!

Are you looking for an easy vegan dessert? Then it's about time my dear! - This recipe post will teach you how to make the deliciously satisfying vegan treat in a healthy wholegrain and vegan way. It is one of the best vegan desserts I have ever tasted. - And in case your taste buds are more savory-friendly? Don't worry! With my vegan savory babka recipe, I got you covered. Read on and enjoy!

The Secret Behind These Vegan Babka Recipes

Babka is a hearty, often sweet, East-European treat consisting of a yeast-leavened dough that is rolled out and spread with a delicious filling then rolled up and braided before baking. For this recipe, I’ve replaced some of the traditional ingredients with vegan alternatives to eggs and dairy.

One of the best things about these healthy vegan desserts is that they are eggless and dairy-free recipes, making for a wholesome alternative to "unhealthier sugar-loaded desserts".

Vegan baking is all about using plant-based ingredients, such as delicious nuts and fruits given to us by Mother Nature. Eating should be all about nourishing our bodies while enjoying great flavors, both requirements that are met by fruits like blueberry, rich in vitamin C and antioxidants, and pecan nuts, filled with magnesium, calcium, fiber, vitamin A and vitamin E that give them anti-inflammatory and disease-fighting properties. Tomato, a fruit that’s mainly used as an ingredient in savory meals, comes with its fair share of health benefits too.

That’s why when thinking about these recipes, I’ve decided on three delicious and healthy fillings for this vegan babka:

- Wholegrain Babka With Pecan-Miso Filling (Vegan Sweet Babka)

- Wholegrain Babka With Chia-Blueberry Filling (Vegan Sweet Babka)

- Wholegrain Babka With Spicy Tomato Filling (Vegan Savory Babka)

These healthy vegan recipes will be a heartwarming treat, all while saving the animals and taking care of your health!

More Deliciously Healthy Vegan Bakes I'm Sure You Will LOVE As Well

In case you're not in Babka mood, here are a few more "must-try's" for your next baking session:

- Naturally Sweet & Nutty Vegan Fruit Bread 

- Refined Sugar-Free Vegan Banana Bread

- Vegan & Refined Sugar-Free Carrot Cake with Matcha Cream Topping

- Super Moist & Healthy Sweet Potato Brownies

- Refined Sugar-Free Wholegrain Apricot-Berry Tart

Share Your Vegan BABKA LOVE With Me!

I hope you enjoy this deliciously healthy Vegan Babka recipe loaded with plant-based ingredients as much as I do when I'm in brunch mood. Like always, I would love to see your delicious creations and repost it on my social channels. So make sure to tag me on Instagram, Pinterest and Facebook. Besides, if you have any feedback for me, questions with regards to the recipe or if you just want to say "hey", comment below or shoot me a personal message through my contact form

Love & Plants, Karo

Vegan Babka With Three Different Fillings (Savory & Sweet)
10 SERVINGS PREP TIME : 35 min COOK/REST TIME : 35-45 min
Are you looking for an easy vegan dessert? These vegan babka recipes are made with whole grains, free from refined sugar, loaded with plant-based, nutrient-loaded ingredients, full of flavor and so satisfying.
    • -  
      400g Flour (300g Wholegrain spelt, 100g standard spelt 603) + additional to roll dough
    • -  
      30g Yeast (3/4 of a standard Yeast Ball)
    • -  
      200ml lukewarm water
    • -  
      Pinch of coconut flower sugar (for starter)
    • -  
      60g Extra Virgin Olive Oil
    • -  
      2.5 Tsp Salt
    • -  
      Spicy Tomato Filling (see below)
    • -  
      Top Glaze: Homemade Garlic Honey
    • -  
      400g Tomatoes
    • -  
      2 medium red onions
    • -  
      1 galic clove
    • -  
      1 Tbsp cooking oil to fry (I love to use Olive Oil)
    • -  
      Handful fresh herbs (parsley)
    • -  
      Juice from 1/2 Lime
    • -  
      1 Tsp Chili Salsa (sub with fresh chili - amount according to taste)
    • -  
      200g Blueberries
    • -  
      3 Tsp Chia Seeds
    • -  
      1 Tbsp Cashew Butter
    • -  
      80g Miso Butter (recipe coming soon)
    • -  
      60g chopped Pecans
    • -  
      2 Tbsp Maple Syrup
    • -  
      350g Flour (250g Wholegrain spelt, 100g standard spelt 603) + additional to roll dough
    • -  
      20g Yeast (1/2of a standard Yeast Ball)
    • -  
      Pinch of Salt
    • -  
      250ml Oat Milk
    • -  
      60g Coconut Oil (melted)
    • -  
      30g Coconut Flower Suger
    • -  
      Top Glaze: Maple Syrup + Lemon Juice
  1. Preheat oven to 180° C (Top-Bottom Heat).
  2. Make a little pre-dough by combining the yeast with lukewarm water (or milk depending on recipe) and add 1 Tsp of the coconut sugar needed in the recipe. Cover the mix and let it sit in a warm place for about 10-15 minutes.
  3. Then combine all remaining ingredients and mix well. I recommend using a food processor for this step as it take pretty long to fully mix the dough with a hand mixer.
  4. Place the dough in a large bowl, cover it, place it in a warm spot and let it rise for at least an hour. As we use wholegrain flour, the dough takes longer to rise.
  5. Use a rolling pin and roll out the dough in a rectangular shape on a floured surface. Top it with your desire filling and roll up the dough. You should end up with a long "sausage-shaped" roll.
  6. Cut the roll in half and start folding the ends over each other - just as if it was a cord.
  7. Place the Babka cord into a baking tin covered with baking paper (or oiled), cover it and let it rise again for 30-60min.
  8. Bake the Babka for 35-45 min at 180° C (Top-Bottom Heat)
  9. Let the Babka cool for 20-30min. Then use a brush to coat the finished Bakba with the perfect top glaze (either Garlic-Honey in the savory version or Maple-Lemon in the sweet).

Did you try it?

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