Vegan Vanilla & Almond babka by @foodie.yuki 💗
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Ingredients for one 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| 110F)
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
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 30cm 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 175C| 350F degrees.
Bake for 30 minutes or until golden brown.
Remove form the oven and let cool for 10 minutes on the pan, then transfer to wire rack to cool completely.
Make the glaze by combining soy milk and powder sugar. Pour over the cooled babka.