You'd never believe this soft and light babka contains no eggs or dairy. Perfect for the end of a meat meal. Yields: 1 10-inch (26-centimeter) round cake
Egg-Free, Dairy Free Chocolate Crunch Cake
- Cook & Prep: 3 h
- Serving: 10
Prepare the Dough
Put flour, yeast, sugar, oil, salt, and one cup water into mixer bowl and knead three to four minutes on low-medium speed, until a lump of dough begins to form. If dough is too dry, gradually add a little more water. Knead additional six to seven minutes until dough is soft and smooth.
Transfer dough to lightly floured work surface. Knead gently with your hands and form a ball shape. Put dough into lightly greased bowl, cover, and let rise one to two hours, or until doubled in size.
For the Filling
Melt coconut oil and chocolate in microwave in a bowl or over a double boiler and mix until smooth. Add sugar and mix.
Cool mixture 30–60 minutes at room temperature until it reaches a spreadable consistency.
Shape and Bake
Roll out dough on a floured surface into a 1/5- inch- (five- millimeter-) thick rectangle and spread evenly with chocolate filling.
Roll up tightly jelly- roll-style and cut lengthwise into two long strips of dough with filling showing. Twist strips together into a screw shape. Roll up the "screw" around itself into a spiral.
Place in lightly greased pan. Cover and let rise for one hour before baking.
Heat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Gently brush dough with a little soy milk. Bake 30–40 minutes or until cake has risen and is golden and firm.
Prepare the Glaze
Bring sugar and water to a boil in a small saucepan. Cook additional two to three minutes until all the sugar is dissolved and it forms a smooth syrup.
Brush cake liberally with syrup. Cool a little at room temperature and serve.
Don't skip the glaze — it helps keep the cake moist. Cake can be frozen up to a month when wrapped well in plastic wrap.
Recipe, photography, and styling: Natalie Levine