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Chocolate Babka (Gluten Free/Nut Free/Vegan/Refined Sugar Free)

Updated: Apr 11, 2020

Serving: Two Loaves or 8 Individual Twist Rolls

Prep time: 30 minutes

Cook Time: 40 minutes

Proof/Rest Time: 12 hours


Baking a chocolate babka is no casual undertaking. The Eastern European yeast-risen coffee cake has 10 steps and takes all day to make. But the results are worth every sugarcoated second – with a moist, deeply flavored brioche-like cake wrapped around a dark fudge filling. You can add crumbles on top, change up the filling, opportunities are endless. Babka freezes well for up to 3 months, so if you  need only one loaf now, freeze the other for later.


Ingredients:

60g Oat Flour (Gluten Free)

56g Plantain Flour or Green Banana Flour

120g Tapioca Starch

240g Sweet Rice Flour

1 tsp Psyllium Husk Powder

2 Tbsp Active Dry Yeast

2Tbsp Baking Powder

1/4 tsp salt

100g Maple Syrup

180 ml Hemp Milk

100 ml Avocado Oil

1/2 tsp Vanilla Paste

2 Flax Eggs* (2 Tbsp Flaxseed- finely ground, 6 Tbsp water)

1 Egg Replacer* (1 Tbsp Baking Powder, 1/4 tsp Psyllium Husk Powder, 1 Tbsp Avocado Oil, 1 Tbsp Water.)


Filling:

60 ml Avocado Oil

50 ml Maple Syrup

35 g Cocoa Powder

1/4 tsp Cinnamon

3 ounces Dark Chocolate (I used Amore di Mona Bulk Bar)


For Syrup:

50 ml Maple Syrup

50 ml Water


Instructions:

Mixing the Dough and First Proof:

1. In two small separate bowls, make *eggs. Let sit for 10 minutes, or until flax eggs are gelatinous and water is well absorbed.

2. Belnd the dry ingredients in the bowl of a stand mixer using a paddle attachment. In a separate bowl, whisk together the hemp milk, avocado oil, eggs*, vanilla paste, and maple syrup.

3.With the mixer running on low, slowly add the wet ingredients into the dry ingredients. Once completely combined, turn the mixer up to medium-medium high and beat for 5-10 minutes. The dough should be smooth and somewhat stretchy, but still pretty fluid and not at all like bread dough should be.

4. Remove the paddle attachment. Scrape the dough together into a rough ball or mound using a bowl scraper or spatula. cover the bowl with a damp towel or plastic wrap and place it in a warm, draft-free area for two hours or until at least doubled or tripled in volume. It should be fluffy looking and almost look like a buttercream frosting.

5. Chill overnight or for at least 5 hours.


Make Filling:

1. Combine all ingredients in a medium size bowl. Heat in the microwave in 15-30 second intervals until chocolate is melted and ingredients are combined. Let chill until needed.


Second Proof and Bake:

1.Remove dough from refrigerator and knead briefly on a lightly floured surface. (I used just Tapioca Starch). Lightly spray a piece of parchment paper with avocado oil. Roll dough out to a large rectangle, about 10-12 inches. Spread chocolate filling to the edged, leaving a one-inch gap at the top width wise. Roll up, pinching seam to seal. Put roll on parchment lined baking sheet, seam side down, and cover with plastic wrap. Rest for 15-20 minutes.

2. Line a loaf pan or two sheet trays with parchment paper. Spray with avocado oil.

3.Using a sharp knife, cut down center of roll lengthwise to expose chocolate filling. twist the two halves together (it will get a little messy). Cover with plastic wrap and allow to rise for an hour. It may not double in size and that is perfectly fine.

-Can cut roll into small sections to create rolls. Shape as you prefer.

4.Bake in a 350 degree oven for 40 minutes. While Babka is baking, mix together maple syrup and water in a small saucepan. Bring to a low simmer. Remove from heat and allow to cool.

5. When babka has finished baking, remove from oven and prick all over with a wooden toothpick. Slowly pour syrup all over the babkas. Allow Babka to cool completely before serving.

6. Enjoy.



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