Coffee Cardamom Babka (Vegan)
This coffee cardamom babka is a lovely, slightly sweetened, yeasted bread studded with cardamom and espresso powder. A dairy-free, sweet treat with a little kick.
This babka has a light and fluffy crumb, swirled with an espresso powder and cardamom-infused buttery filling. Enjoy it in the morning with a cup of coffee or as an afternoon snack with butter or chocolate spread. The dough and filling come together quite easily; the challenging part is having to wait for the yeast to do its work. It will be all worth it when you take that first bite.
What you will need:
Espresso powder and cardamom are a must for this recipe. You should be able to find both at your local grocery store. I have had trouble finding cardamom in the past but fear not, it can be ordered from amazon.
- bread flour
- plant based butter
- plant based yogurt
- plant based milk
- coconut sugar
- salt
- rapid rise yeast
- cardamom
- espresso powder
- maple syrup
How to:
The dough can be made with a stand mixer or by hand. If using a stand mixer, please see note at the bottom of the recipe card.
To prepare the dough by hand, add all of the dry ingredients and the butter to a bowl and stir to combine. Next, add the yogurt and milk to the dry ingredients. With your hand or a spoon, mix the ingredients together until all the flour is absorbed. Turn the dough out onto a lightly oiled surface, continue bringing the dough together with your hands, and begin kneading. I knead the dough for no more than 10 minutes. You are looking for the dough to become smoother and more stretchy. Once done kneading, place the dough in a lightly greased bowl. Cover the bowl with a towel or place it in a “proofing bag” (see note at the bottom of the recipe card about proofing bags) and leave it in a warm place to double in size. During the cooler months, I use my oven with only the oven light on as a “warm place” to leave the dough to rise.
While the dough is proofing, the filling can be made. In a small bowl, combine the butter and sugar; mix until a spreadable paste is formed. Add the cardamom and espresso powder to the butter mixture, mixing until all ingredients are fully combined. Set the bowl aside for later.
Once doubled in size, roll the dough out to a 12×9 rectangle and spread the cardamom/espresso filling on top of the dough. Roll the dough up like you would cinnamon rolls, starting with one of the short ends. Cut the roll in half lengthwise and turn the cut sides up. Twist the two halves together. Place the dough in a lightly greased 8×4 loaf pan. Cover the pan or place it in a “proofing bag” and set aside for the loaf to double in size.
Once doubled in size, prepare the vegan “egg” wash and brush it over the top of the loaf. Bake at 350°F for 35 minutes or until the internal temperature reaches 180°C to 190°C. Once out of the oven, allow the loaf to cool completely on a cooling rack.
The loaf can be stored on the countertop in an airtight container for 3 to 5 days.
Alright, let’s get started. Please make, bake and enjoy!
Coffee Cardamom Babka (Vegan)
Ingredients
Dough
- 300 grams / 2½ cups bread flour
- 28 grams / 2 tbsp plant based butter with salt (room temperature)
- 30 grams / 2 tbsp plant based yogurt (room temperature)
- 7 grams / 2½ tsp rapid rise yeast
- 2 grams / 1/4 tsp salt
- 25 grams / 2 tbsp cane sugar
- ⅔ cup plant based milk (room temperature)
- ¼ tsp cardamom
- ¼ tsp espresso powder
Coffee/Cardamom Filling
- 42 grams / 3 tbsp plant based butter with salt (room temperature)
- 75 grams / 6 tbsp coconut sugar
- 1 tsp cardamom
- 1 tsp espresso powder
Vegan "Egg Wash"
- 2 tsp plant based milk
- 1 tsp maple syrup
Instructions
Dough
- Add all of the dry ingredients and the butter to a medium bowl and stir to combine. Add the yogurt and milk and stir until all the flour is absorbed and the dough starts to come together. Turn the dough out onto a lightly greased surface and continue bringing together with your hands. Begin kneading and continue kneading until the dough becomes smooth and stretchy, takes about 10 minutes. Shape the dough into a ball and transfer to a lightly greased bowl. Cover the bowl or place the bowl in a proofing bag (*see note below) and leave in a warm place to double in size. I place mine in the oven with ONLY the oven light on. The 1st rise takes 1 1/2 hours to 2 hours depending on how warm the environment is.
- While the dough is proofing, the filling can be prepared. In a small bowl add the butter and sugar and mix until a paste is formed. Add the espresso powder and cardamom and mix to fully combine. Set the filling aside until needed.
- Once the dough has doubled in size, punch the air out and turn it out on to a lightly floured surface. Roll the dough out to a 12×9 rectangle, spread the cardamom/expresso filling over the top of the dough.
- Roll the dough up like you would cinnamon rolls, starting with a short end.
- Using a sharp knife, cut the roll down the middle length wise and turn each half cut side up.
- Twist the two halves together and pinch the ends together. Place the dough into a lightly greased 8×4 loaf pan.
- Cover the pan or place it in a proofing bag and leave in a warm place to double in size, takes 45 to 50 minutes. (I return mine back to the oven with ONLY the oven light on.)
- Once the loaf has doubled in size, preheat the oven to 350℉ (remove the loaf if is proofing in the oven). Prepare the vegan "egg" wash by combining the milk and maple syrup and brush it onto the loaf before going into the oven. Bake for 35 minutes or until the internal temp reaches 180℉ to 190℉. Once out of the oven, transfer the loaf to a cooling rack and allow to completely cool.
- Once completely cool, store the loaf in and airtight container on the countertop. The loaf will remain fresh for 3 to 5 days.
