Vegan Babka - Vegan and Oil-free Recipes
Sweet, delicious, and worth while, this vegan babka is super impressive in looks and flavor. Filled with chocolate, tahini, and pecans.
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Cooking tools:
- Stand mixer
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plastic wrap
- Oven
- Saucepan
Ingredients
- ~4 cups (600g) all purpose flour
- ¾ cup lukewarm coconut milk + 2-4 tbsp (divided) (this enriches the dough)
- 4 tbsp organic cane sugar, divided
- 2 ¼ tsp (or 1 packed) active dry yeast
- 1 ¼ tsp sea salt
- 2 tbsp Bob’s Red Mill Egg Replacer + 4 tbsp water (see note 1)
- 1 ½ tsp vanilla extract
- 2 cups pecans blitzed in the food processor (or very finely chopped)
- ½ cup tahini (or other nut/seed butter--peanut butter would be great)
- ¼ cup cocoa powder
- ¼ cup maple syrup or agave
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