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Parve
Medium
3 Hours
Diets 
You’d never believe this soft and light babka contains no eggs or dairy. Perfect for the end of a meat meal. Includes instructions on braiding a beautiful round babka! Yields: 1 10-inch (26-centimeter) round cake
3 and 1/2 cups (500 grams) flour
1 tablespoon Gefen Dry Yeast
1/2 cup (100 grams) sugar
1/3 cup oil
1/2 teaspoon salt
1 – 1 and 1/4 cups water
1/2 cup (100 grams) coconut oil, melted
7 ounces (200 grams) Elite 70% Dark Chocolate
2 tablespoons (20 grams) sugar
splash of Gefen Soy Milk
1/3 cup (70 grams) sugar
1/3 cup water
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.
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.
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.
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.
Recipe, photography, and styling: Natalie Levine
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