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Parve Chocolate Babka

Parve Chocolate Babka

Pareve babka that is sweet, soft, and chocolaty to enjoy on a cold winter’s day. The ultimate non-dairy cake.
Prep Time 10 mins
Cook Time 30 mins
Resting time 3 hrs
Course Dessert
Cuisine Jewish
Servings 2 loaves


  • cups all-purpose flour
  • 1 tablespoon (heaping) dry yeast
  • cup vegetable oil
  • ¼ cup sugar
  • 2 eggs
  • ¾ cup water
  • 1 teaspoon vanilla extract / paste

For filling:

  • Non-dairy chocolate spread


  • In a stand mixer bowl, place all dough ingredients and knead with the kneading hook for 5 minutes until you get a unified dough.
  • Grease the bowl and make sure all the dough is greased too, cover with plastic and let the dough rest in a warm place for 2 hours.
  • Divide the dough into 2 equal parts.
  • Roll one part of the dough into a large rectangular leaf, about 3 to 4 mm thick.
  • Spread the filling and roll the rectangle.
  • Cut the roll in the middle.
  • Braid the 2 strands and transfer to a greased loaf pan.
  • Repeat with the second half of the dough.
  • Let the braided loaves rise for one more hour.
  • Set the oven to 180°C / 350°F with the fan.
  • Bake the 2 loaves for 30 minutes.
  • Cool at room temperature.
  • Have a piece and enjoy!