Everyday Vegan Cooking

Vegan Recipes for Everyday Meals

Category: Desserts

Vegan Linzer Torte with Aquafaba

*as always, you can scroll down to the bottom of the post for a printable recipe.

Haven’t posted for almost a year now. I was remodeling my house for many months starting last summer and haven’t had a proper kitchen to experiment in and to inspire my cooking. I will probably post about the kitchen remodeling process as I have many lessons to share about design, appliances etc….stay tuned for that.

Vegan Linzer Torte with aquafaba

I also made these two lovely tartlets ūüôā

I was inspired to veganize this Linzer Torte recipe my good friend, Sharon Heinrich, posted recently (recipe is in Hebrew). She got this recipe from a chef patisserie, so all the ingredients are specified in weight.

Linzer Torte¬†is an interesting (and one of the oldest documented) kind of cake, the base is sort of a mix between a¬†Shortcrust pastry¬†(P√Ęte bris√©e) and a Pound cake, with ground almonds or nuts and usually spiced with spices like cinnamon, cardamom. clove, vanilla etc. On top of the thick crust, there is a layer of tangy jam like strawberry, rhubarb, raspberries, apricots etc. It was relatively easy to veganize the original recipe and the results are superb! The only two ingredients that¬†I¬†needed to sub were butter (replaced with an equal weight of refined coconut oil) and two eggs (replaced with 9 TBS of aquafaba and 1 TBS of cornstarch).

Vegan ¬†Linzer Torte with Aquafaba ( one 10″ Linzer Torte)

Ingredients: 

270 gram white flour

40 gram ground almonds

3 gram ground cinnamon

7 gram cacao powder

3 gram baking powder

a pinch of salt

130 gram refined coconut oil

130 gram sugar

9 (15mL) TBS of Aquafaba (the liquid from a can of chickpeas) (for a total of 135mL) + 1 TBS of cornstarch slightly whisked

400 grams of tangy jam (I used raspberry, cherry, and rhubarb jam)

DSC_6371Directions:

  1. Make the dough for the crust: In a bowl of a mixer with a guitar hook, put: flour, almonds, cinnamon, cacao, baking powder and salt and mix slightly. Add the coconut oil and sugar and mix for a couple of minutes. Add the whisked aquafaba and whisk until a sticky and moist dough is formed (about two minutes).
    Vegan Linzer Torte with aquafaba
  2. Wrap the dough in plastic wrap, flatten slightly with a rolling pin and place in the fridge for a couple of hours.
  3. Take out of the fridge and place on a lightly floured surface. Flatten with a rolling pin into a 12″ in diameter and 1/4″ thickness.
  4. I used a pan to cut the dough into the shape of my 10″ pan and transferred it to the base of the pan. ¬†Using a fork, slightly stab the dough and put the pan with the dough in the fridge for additional 30 minutes.
  5. Make some shapes with cookie cutters (or use strips of dough) to put on top of the pie and store in the fridge with the pie for 30 minutes.
    Vegan Linzer Torte with aquafaba
  6. Take the pie and the decorations out of the fridge. put an 1/8″-1/4″ layer of jam on top of your torte base and place your dough decorations on top.
    Vegan Linzer Torte with aquafaba
  7. Bake for 30 minutes in 350F.

I really think that this “cake” could be exceptional with a homemade jam. Let me know in the comments if you made it and what share your thoughts.

Vegan Linzer Torte with aquafaba

Guy

Printable recipe:

4.0 from 1 reviews
Vegan Linzer Torte with Aquafaba
 
Prep time
Cook time
Total time
 
Linzer Torte is an interesting (and one of the oldest documented) kind of cake, the base is sort of a mix between a Shortcrust pastry (P√Ęte bris√©e) and a Pound cake, with ground almonds or nuts and usually spiced with spices like cinnamon, cardamom. clove, vanilla etc. On top of the thick crust, there is a layer of tangy jam like strawberry, rhubarb, raspberries, apricots etc. It was relatively easy to veganize the original recipe and the results are superb! The only two ingredients that I needed to sub were butter (replaced with an equal weight of refined coconut oil) and two eggs (replaced with 9 TBS of aquafaba and 1 TBS of cornstarch).
Cuisine: French
Ingredients
  • 270 gram white flour
  • 40 gram ground almonds
  • 3 gram ground cinnamon
  • 7 gram cacao powder
  • 3 gram baking powder
  • a pinch of salt
  • 130 gram refined coconut oil
  • 130 gram sugar
  • 9 TBS of Aquafaba + 1 TBS of cornstarch slightly whisked
  • 400 grams of tangy jam (I used raspberry, cherry, and rhubarb jam)
Instructions
  1. Make the dough: In a bowl of a mixer with a guitar hook, put: flour, almonds, cinnamon, cacao, baking powder and salt and mix slightly. Add the coconut oil and sugar and mix for a couple of minutes. Add the whisked aquafaba and whisk until a sticky and moist dough is formed (about two minutes).
  2. Wrap the dough in plastic wrap, flatten slightly with a rolling pin and place in the fridge for a couple of hours.
  3. Take out of the fridge and place on a lightly floured surface. Flatten with a rolling pin into a 12" in diameter and ¼" thickness.
  4. I used a pan to cut the dough into the shape of my 10" pan and transferred it to the base of the pan. Using a fork, slightly stab the dough and put the pan with the dough in the fridge for additional 30 minutes.
  5. Make some shapes with cookie cutters (or use strips of dough) to put on top of the pie and store in the fridge with the pie for 30 minutes.
  6. Take the pie and the decorations out of the fridge. put an ⅛"-1/4" layer of jam on top of your torte base and place your dough decorations on top.
  7. Bake for 30 minutes in 350F.

 

Vegan Salted Caramels Recipe

**** At the bottom of this post you can find a printable recipe ****

Well, this is the real thing. ¬†Just like the store bought Fran’s salted caramels, but vegan. Trust me on this, they are the same, the only difference is that you will not pay $30 for 20 little pieces. this recipe’s ingredients cost about $10 and will yield more than one hundred¬†(close to two hundreds) of these chewy caramels, covered with the chocolate of your choice. I used Valrhona 70% dark chocolate that you can find at any Trader Joe’s – super high quality.

Two things I would do differently next time I make these caramels:

1.  After covering the caramels with chocolate, I will place the covered caramels on a cooling rack (above a parchment paper), so I will not have to cut the extra chocolate with a knife after it cools.

2. I will take better pictures [many of the photos here taken with my (amazing) cell phone camera (lumia 1520)]. I didn’t plan to post about this, but only a month later I realized that I can’t find a similar recipe online, so I decided to share it as is. Next time I make it, I will update the post with some better pictures.

So…how did I get to this recipe?

I got this¬†link¬† to a vegan caramels recipe from my friend Linda (check out her AMAZING blog) ¬†who made vegan sneaker bars. The Vegan caramels recipe called for 1 cup of Margarine and 2 cups of soy milk. ¬†Since I don’t have margarine in my fridge, and I don’t like to use it anyways, I decided to substitute the milk and margarine with 2.5 cups of coconut cream (most of the content of two cans). It proved to be working great. The caramels are chewy and creamy with a very faint coconut flavor that almost no one will notice. Since this recipe yields many many caramels, many friends and family have tried them (vegans and non-vegans) and all, with no exception just went immediately for another one (or two or five lol) after trying the first.

Before you start gathering the ingredients for this recipe, make sure you have a sugar thermometer and a tall pot/pan.

So, here is how you make some amazing chocolate covered vegan salted caramels.  BTW, you can skip the chocolate altogether and just eat the caramels if you prefer as the original recipe that inspired me (link).

Vegan Caramels recipe

Ingredients:

2.5 cups of coconut cream

2 cups of granulated sugar

1 cup light corn syrup

1/8 tsp salt

1 tsp Vanilla extract or any other flavor you like your caramels ¬†(mint / cardamon / ginger/ cayenne etc’ )

Directions:

Before you start, line with parchment paper a 8 inch x 8 inch baking pan.

1. Put all the ingredients besides the vanilla, in a tall pot/pan – at least 5 times tall as the height of the ingredients and mix well. During the boiling process, the cream tend to expand with bubbles quite a bit.

2. Put the thermometer in a way that it does not touch the bottom of the pot.

3. Bring the ingredients to boil, stir occasionally, then cook over medium head until it reaches 240F (soft ball) to 245F degrees. ¬†Please note, it might take up to 20 minutes to get to 220F (as all water evaporates), but about a minute or two later, you’ll be at 240F. If you are not careful and you will let the candy go above 245F, the caramels will not be as chewy and will be more similar to a hard candy if you reach 260F (once cooled down).

Vegan Salted Caramels

4. Remove from heat and stir in the vanilla.

5. pour into the lined baking pan. Allow  it to cool completely (about 5 hours or over night).

Vegan Salted Caramels

6. Cut it with a clean sheers (if you reached 245F) or with a plastic/metal scraper.

Vegan Salted Caramels

7. If you are just after the caramels, wrap them individually with wax paper. If you would like to cover them with chocolate (YUM), proceed to the next steps.

Cover Vegan Caramels with Chocolate

8. Cut the caramels to pieces in the size you would like to cover and put in the freezer to at least one hour. They don’t have to be at the same size or shape, it will taste the same, have fun!

Vegan Salted Caramels

9. Melt chopped chocolate (about 200 grams)  over steaming water (bain marie)

Vegan Salted Caramels

10. After the chocolate melted (mix well with a small whisk), remove from heat. Grab a fork (chocolate fork as seen in below picture is preferred) and a spoon. Drop the frozen caramels one by one into the melted chocolate. Use the spoon to take the caramel out of the chocolate and place on the fork, allow the excess to drip.

Vegan Salted Caramels

11. Place on a baking sheet lined with parchment paper, sprinkle with some crushed gray sea salt, if you like, and let it cool completely.   ***if you put it on a cooling rack, the outcome will look even better. make sure to put some parchment paper below the cooling rack.

Vegan Salted Caramels

12. Repeat.

Vegan Salted Caramels

13. After the caramels cooled completely, you can easily cut the¬†chocolate excess from the rims using a knife and put it in your mouth ūüôā

That’s it. Totally worth it, if you are missing some chocolate covered salted caramels.

Vegan Salted Caramels

A look inside:

Vegan Salted Caramels

See the rims after I cut the excess with a knife? you will not have it if you use a cooling rack.

Vegan Salted Caramels

4.5 from 13 reviews
Vegan Salted Caramels Recipe
 
Before you start, line with parchment paper a 8 inch x 8 inch baking pan. Also make sure that you have a sugar thermometer
Author:
Recipe type: Dessert
Ingredients
  • 2.5 cups of coconut cream
  • 2 cups of granulated sugar
  • 1 cup light corn syrup
  • ⅛ tsp salt
  • 1 tsp Vanilla extract or any other flavor you like your caramels (mint / cardamon / ginger/ cayenne etc' )
Instructions
Before you start, line with parchment paper a 8 inch x 8 inch baking pan.
  1. Put all the ingredients besides the vanilla, in a tall pot/pan - at least 5 times tall as the height of the ingredients and mix well. During the boiling process, the cream tend to expand with bubbles quite a bit.
  2. Put the thermometer in a way that it does not touch the bottom of the pot.
  3. Bring the ingredients to boil, stir occasionally, then cook over medium head until it reaches 240F (soft ball) -245F degrees. Please note, it might take up to 20 minutes to get to 220F (as all water evaporates), but about a minute or two later, you'll be at 240F. If you are not careful and you will let the candy go above 245F, the caramels will not be chewy and will be more similar to a hard candy if you reach 260F (once cooled down).
  4. Remove from heat and stir in the vanilla.
  5. pour into the lined baking pan. Allow it to cool completely (about 5 hours or over night).
  6. Cut it with a clean sheers (if you reached 245F) or with a plastic/metal scraper.
  7. If you are just after the caramels, wrap them individually with wax paper. If you would like to cover them with chocolate (YUM), proceed to the next steps.
Covering the caramels with Chocolate
  1. Cut the caramels to pieces in the size you would like to cover and put in the freezer to at least one hour. They don't have to be at the same size or shape, it will taste the same, have fun!
  2. Melt chopped chocolate (about 200 grams) over steaming water (bain marie)
  3. After the chocolate melted (mix well with a small whisk), remove from heat. Grab a fork (chocolate fork as seen in below picture is preferred) and a spoon. Drop the frozen caramels one by one into the melted chocolate. Use the spoon to take the caramel out of the chocolate and place on the fork, allow the excess to drip.
  4. Place on a baking sheet lined with parchment paper, sprinkle with some crushed gray sea salt, if you like, and let it cool completely. ***if you put it on a cooling rack, the outcome will look even better. make sure to put some parchment paper below the cooling rack.
  5. Repeat.
  6. After the caramels cooled completely, you can easily cut the chocolate excess from the rims using a knife and put it in your mouth ūüôā

 

Vegan fluffy and “airy” pancakes

I don’t know how many of my readers are aware of the recent discovery that went viral across the world. In short, if you take the liquids of cooked beans, you can whip it with sugar just as you would do with egg whites and get the same kind of meringue. While it will not hold as egg whites in a temperature above 130C (at least when I tested it), in low heat, it acts almost the same. You will also not notice the chickpea’s aftertaste, I can assure you that.

Vegan Meringue - Fluffy Pancake

The guy who brought this discovery to the attention of the vegan community in Facebook was Goose Walt from Vegan Cookery  dot net 

***Update (4/2/2015) –¬†Follow the link for full details about how Vegan Meringue was discovered¬†(and get a bonus recipe for meringue cookies with chocolate!!) ***

The easiest way to make the meringue is to use the liquids from a can of chickpeas (I usually use Trader Joe’s organic) which is about 2/3 of a cup (140 grams) of liquid. I use a Kitchen aid stand mixer with a balloon whisk attachment and just whisk it for about 2 minutes to create soft peaks. Than I add 1/2 cup to 1 cup of caster sugar (powdered sugar and regular sugar will work as well) and whisk for 2-3 more minutes until it reaches hard peaks. If you flip the mixer bowl, it will stay intact. I encourage all of you to join the thriving FB group that was created for the soul purpose of experimenting with this bean juice¬†to find more information about what can be done with this aquafaba.

Look at these vegan Macarons as an example of what is possible.

So where were we? ah, pancakes, yes.

Thanks to the vegan meringue, we can now make fluffy and very airy pancakes that will drink enormous amounts of maple syrup ūüôā

Ingredients and directions:

In a bowl mix with a whisk:

1/4 cup oil

2 TBS sugar
1 cup plant based milk (I used soy)
2 tsp vanilla extract

Sift in:
1 and 1/4 cup pastry flour or all purpose flour
2 tsp baking powder

Mix with a spoon! (not with a whisk that tends to create a rubbery texture)

Fold in with a spatula 1 and 1/4 stiff peaks french meringue (use measuring cup) ( I whipped 2/3 cup aquafaba (liquids from canned chickpeas) for 6 minutes. Added 10 TBS of sugar one at a time and whisk for another minute.)

WP_20150328_09_08_40_Pro

Heat a non stick pan with a lid to medium heat (no oil needed).
With a large spoon put in the pan the desired amount of batter (depends on the size of pancake you want). If they are small. you can make more than one pancake at a time. cover with a lid.

DSC_4737
When the rims of the pancake are dry and micro bubbles appear, flip it to the other side to complete cooking.

DSC_4746

These pancakes are so light in weight and so airy, almost too good to be true.

DSC_4749

Please note: The yield of the 2/3 of bean juice and 10 TBS of sugar is about 5 1/2 cups of fluff. Use the rest to make vegan meringue or a cake (recipe will follow in few days)

Some Ideas what can you do with the rest of the fluff:

Vegan Meringue – pipe it on a parchment paper and bake on 200F (100C) for about 2 hours.

Vegan Meringue

Make another batch of pancakes – add 1 TBS of lemon zest and bake in a pan for a very lemony cake – airy and fluffy. Bake for 20 minutes on 350F (175C). Make sure that the batter does not exceed 1″ (2.5cm) in hight, or it will collapse.

DSC_4753

Add to the pancake batter 4 TBS of cocoa powder and a handful of chocolate chips (follow baking directions above) to one of the best chocolate cakes ever.

DSC_4768

Possibilities are endless, really.

 

 

Vegan Chocolate Crinkles (cookies) Recipe

I love these Chocolate crinkles and I’ve made them many times since my daughters wouldn’t stop asking for them. What I like the most about these cookies is that they turned out great with any kind of flour I used and I believe that they will also be delicious with buckwheat or brown rice flower if you would like to make them gluten-free. The texture of these cookies is slightly hard on the outside with a soft brownie-like inside, I’ve had multiple people telling me that they taste like a small brownie, that I now think that next time I make this batter, I will try to bake at least half of it in a brownie pan.

Vegan Chocolate Crinkles (cookies) Recipe

Please use measuring cups and spoons for best results!

Ingredients:

3/4 Cup sugar (I use organic cane or brown – both will have similar results)
1/3 cup oil (I use sunflower or safflower)
1/3 cup plant based milk (almonds or soy works the same)
2 TBS maple syrup
1/2 Cup semi-dark chocolate chips or 100 grams semi-dark vegan chocolate (melted)
2 tsp vanilla extract
1/4 tsp salt

1.5-2 cups of flour (I used whole spelt flour, whole wheat pastry flour, and white all purpose all worked great – Try buckwheat or brown rice flour for a Gluten-Free version)
***update: based on feedback I got from some readers, it looks like flours performance varies in this recipe. Start with 1.5  cups of flour and increase as necessary
1 tsp baking powder.

4 TBS good quality cocoa powder.

Directions:

1. Heat oven to 325¬į F,

2. ¬†Melt ¬Ĺ cup of semi-dark chocolate chips (or 100 grams of dark chocolate) using bain marie or microwave (10 seconds, mix, repeat until melted)

3. In a large bowl, mix with a whisk: 3/4 Cup sugar (I use brown or organic cane), 1/3 cup oil (I use sunflower), 1/3 cup plant based milk (almonds or soy works the same), 2 TBS maple syrup, 2 tsp vanilla extract, 1/4 tsp salt, the melted chocolate from step 2 and whisk well.

4.¬†Sift into the bowl using a sieve:¬†2 cups of flour (I’ve used whole spelt flour, whole wheat pastry flour, and white all purpose all worked great),¬†1 tsp baking powder and¬†4 TBS good quality cocoa powder.¬†Mix with a spatula until a soft dough is formed.

5. Sift some powder sugar into a deep plate.

6. Form small balls from the dough and coat all around with powder sugar.

Vegan Chocolate Crinkles (cookies) Recipe

7. Place on a cookie sheet and bake for 14 minutes until cookies are firm and the tops crack in 325F (160C)

Vegan Chocolate Crinkles (cookies) Recipe

8. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Vegan Chocolate Crinkles (cookies) Recipe

5.0 from 4 reviews
Vegan Chocolate Crinkles (cookies) Recipe
 
I love these Chocolate crinkles and I've made them many times since my daughters wouldn't stop asking for them. What I like the most about these cookies is that they turned out great with any kind of flour I used and I believe that they will also be delicious with buckwheat or brown rice flower if you would like to make them gluten-free. The texture of these cookies is slightly hard on the outside with a soft brownie-like inside, I've had multiple people telling me that they taste like a small brownie, that I now think that next time I make this batter, I will try to bake at least half of it in a brownie pan. Please use measuring cups and spoons for best results!
Author:
Recipe type: Dessert
Ingredients
  • ¾ Cup sugar (I use organic cane or brown - both will have similar results)
  • ⅓ cup oil (I use sunflower or safflower)
  • ⅓ cup plant based milk (almonds or soy works the same)
  • 2 TBS maple syrup
  • ½ Cup semi-dark chocolate chips or 100 grams semi-dark vegan chocolate (melted)
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • 1.5 - 2 cups of flour (I used whole spelt flour, whole wheat pastry flour, and white all purpose all worked great)
  • 1 tsp baking powder.
  • 4 TBS good quality cocoa powder.
Instructions
  1. Heat oven to 325¬į F,
  2. Melt ¬Ĺ cup of semi-dark chocolate chips (or 100 grams of dark chocolate) using bain marie or microwave (10 seconds, mix, repeat until melted)
  3. In a large bowl, mix with a whisk: ¾ Cup sugar (I use brown or organic cane), ⅓ cup oil (I use sunflower), ⅓ cup plant based milk (almonds or soy works the same), 2 TBS maple syrup, 2 tsp vanilla extract, ¼ tsp salt, the melted chocolate from step 2 and whisk well.
  4. Sift into the bowl using a sieve: 2 cups of flour (I've used whole spelt flour, whole wheat pastry flour, and white all purpose all worked great), 1 tsp baking powder and 4 TBS good quality cocoa powder. Mix with a spatula until a soft dough is formed.
  5. Sift some powder sugar into a deep plate.
  6. Form small balls from the dough and coat all around with powder sugar.
  7. Place on a cookie sheet and bake for 14 minutes until cookies are firm and the tops crack in 325F (160C)
  8. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Vegan Chocolate Babka recipe

A Babka is a spongy, brioche-like yeast pastry popular in Eastern Europe. East European immigrants brought it along with them to Israel where it can be found in practically any neighborhood bakery, usually filled with cinnamon and sugar or chocolate. I love this cake since it combines two of my favorites: chocolate and pastry Over the years I tried many recipes. My all-time favorite recipe ‚Äď producing the best Babka I had eaten in 30 years of sampling these cake – was the one I received from my friend Sharon Heinrich, a Parisian baker and patisserie critic. I decided to veganize it and the end result is a vegan Babka just as perfect as its non-vegan sister!

Important: please use measuring cups and a scale for this recipe. Baking is scientific like, and for best results you must measure the ingredients precisely.

Ingredients for two Babkas baked in a loaf pan:

Dough:

4 cups all purpose flour (I prefer king Arthur’s organic)

2 TBS instant yeasts

1/3 cup unsweetened applesauce

3.5 oz (100 grams) Earth Balance – for better results (flavor wise) melt 2.5 oz of cocoa butter with 1 oz of canola/safflower/corn/sunflower oil

3/4 cup soy milk (or any other plant based milk)

1/3 cup sugar

A pinch of salt.

Filling:

6.5 oz of Earth Balance (200 grams) Рfor better results (flavor wise), melt 4 oz of cocoa butter with 2 oz of canola/safflower/corn/sunflower oil

6 TBS good quality! cocoa powder (I like this one or this one)

2 cups of sugar – take out of the two cups of sugar 2 TBS!

2 oz (60 grams) of good quality dark chocolate 70% and up. – broken to small pieces

3 heaping TBS, good quality nut butter or even better, chocolate nut butter like this AMAZING-MUCH-BETTER-THAN-NUTELLA-NUT-BUTTER

2 TBS unsweetened applesauce

2 TBS Swedish pearl sugar (optional) – for a cool crunchy sugary topping

614602_10151064644138720_1552656025_o (1)

Instructions:

Making the filling:

We will start with making the filling for the cake, we would like it to harden a bit before we use it to a cream that is easy to spread. When you make it, it will be in a more liquidish state.

1. Melt the Earth Balance (or the cocoa butter and the oil) in a pot in low heat. Add the chocolate until it starts to melt. Remove from the heat source and mix with a whisk until all the chocolate had melted.

2. Add the rest of the filling ingredients and mix with a whisk. Set aside in a cool place to harden.

Making the dough:

1. Melt the Earth Balance (or cocoa butter and oil) in a small pot. Remove from heat and add the soy milk. Mix well and set aside.

2. In a mixer with a dough hook add the flour, yeast, sugar and apple sauce and mix for 30 seconds.

3. Add the milk and butter mix and the pinch of salt to the mixer and mix well in low speed for about 5 minutes until a very soft dough is formulating.

4. Shape the dough into a ball, brush with oil, place in a large bowl, cover the bowl with a plastic bug and set aside for about one hour until the dough has doubled in volume.

Meanwhile, if you would like to keep you pans clean and nice and make sure that the cake will not stick to the pan, cover the pan with some baking parchment paper.  Alternatively, you can grease the pans with Earth Balance.

Shaping the cake:

5. Split the dough in half!

6. Start with one half and flatten it using a rolling pin as thin as you can (about 2 mm thickness)

415157_10151064646548720_1554477900_o

7. Spread half of the filling on top of the squared dough using a spatula and roll into a cylinder shape.

220884_10151064648308720_496656886_o

8. Using a sharp knife or a¬†baker’s bench knife cut in half length wise so you will get two parts¬†:

614614_10151064645663720_1039669797_o

377315_10151064648863720_726086505_n

9. Twist the parts around each other and place in the pan, cover with a plastic bag and let it rise for about 45 minutes.

241704_10151064645093720_1912189208_o

Repeat steps 6-9 with the other half of the dough.

10. If you have filling leftovers, you can brush it on top of the cake and sprinkle the Swedish sugar pearls if you have it.

286805_10151064649723720_457433923_o

11. Preheat oven to 360F (180C).

12. After about 45 minutes of proofing, it is time to put the cakes into the oven. Bake for about 40 minutes until and stiff to touch.

13. Take out of the oven, put on a rack and cover with a clean kitchen towel. You can eat it after one hour ūüôā

243875_10151064641638720_617173215_o

Printable recipe:

5.0 from 2 reviews
Vegan Chocolate Babka recipe
 
Prep time
Cook time
Total time
 
Important: please use measuring cups and a scale for this recipe. Baking is like science and for the best results you have to measure the ingredients precisely. Ingredients for two Babka baked in a loaf pan:
Ingredients
Dough:
  • 4 cups all purpose flour (I prefer king Arthur's organic)
  • 2 TBS instant yeasts
  • ⅓ cup unsweetened applesauce
  • 3.5 oz (100 grams) Earth Balance - for better results (flavor wise) melt 2.5 oz of cocoa butter with 1 oz of canola/safflower/corn/sunflower oil
  • ¾ cup soy milk (or any other plant based milk)
  • ⅓ cup sugar
  • A pinch of salt.
Filling:
  • 6.5 oz of Earth Balance (200 grams) - for better results (flavor wise), melt 4 oz of cocoa butter with 2 oz of canola/safflower/corn/sunflower oil
  • 6 TBS good quality! cocoa powder (I like this one or this one)
  • 2 cups of sugar - take out of the two cups of sugar 2 TBS!
  • 2 oz (60 grams) of good quality dark chocolate 70% and up. - broken to small pieces
  • 3 heaping TBS, good quality nut butter or even better, chocolate nut butter like this AMAZING-MUCH-BETTER-THAN-NUTELLA-NUT-BUTTER
  • 2 TBS unsweetened applesauce
  • 2 TBS Swedish pearl sugar (optional) - for a cool crunchy sugary topping
Instructions
Making the filling:
We will start with making the filling for the cake, we would like it to harden a bit before we use it to a cream that is easy to spread. When you make it, it will be in a more liquidish state.
  1. Melt the Earth Balance (or the cocoa butter and the oil) in a pot in low heat. Add the chocolate until it starts to melt. Remove from the heat source and mix with a whisk until all the chocolate had melted.
  2. Add the rest of the filling ingredients and mix with a whisk. Set aside in a cool place to harden.
Making the dough and shaping the cake:
  1. Melt the Earth Balance (or cocoa butter and oil) in a small pot. Remove from heat and add the soy milk. Mix well and set aside.
  2. In a mixer with a dough hook add the flour, yeasts, sugar and apple sauce and mix for 30 seconds.
  3. Add the milk and butter mix and the pinch of salt to the mixer and mix well in low speed for about 5 minutes until a very soft dough is formulating.
  4. Shape the dough into a ball, brush with oil, place in a large bowl, cover the bowl with a plastic bug and set aside for about one hour until the dough has doubled in volume.
  5. Meanwhile, if you would like to keep you pans clean and nice and make sure that the cake will not stick to the pan, cover the pan with some baking parchment paper. Alternatively, you can grease the pans with Earth Balance.
  6. Split the dough in half!
  7. Start with one half and flatten it using a rolling pin as thin as you can (about 2 mm thickness)
  8. Spread half of the filling on top of the squared dough using a spatula and roll into a cylinder shape.
  9. Using a sharp knife or a baker's bench knife cut in half length wise so you will get two parts :
  10. Twist the parts around each other and place in the pan, cover with a plastic bag and let it rise for about 45 minutes.
  11. Repeat steps 7-10 with the other half of the dough.
  12. If you have filling leftovers, you can brush it on top of the cake and sprinkle the Swedish sugar pearls if you have it.
  13. Preheat oven to 360F (180C).
  14. After about 45 minutes of proofing, it is time to put the cakes into the oven. Bake for about 40 minutes until and stiff to touch.
  15. Take out of the oven, put on a rack and cover with a clean kitchen towel. You can eat it after one hour ūüôā