Vegan chestnut babka
Soft and tender babka made with spelt flour and filled with a delicious chestnut filling.
Ingredients
Dough
- 500 g spelt flour
- 7 g dry yeast
- 20 g coconut sugar
- 20 g coconut oil
- 1/2 teaspoon salt
- 280 ml almond milk or other plantbased milk
Chestnut filling
- 500 g boiled and peeled chestnuts
- 40 g maple syrup
- 300 g canned coconut milk
- 10 g cocoa powder
- 1 teaspoon vanilla extract
Instructions
Dough
- Sift flour into a bowl and make a dent in the middle.
- Sprinkle salt on the edge and put all the other ingredients in the middle.
- Mix the dough slowly with a wooden spatula, then knead well with your hands.
- Cover the dough and let it rest in a warm place for at least 45 minutes.
Chestnut filling
- In a blender mix all the ingredients for the filling into a smooth cream.
Making babka
- Once the dough has raised roll it out into a big thin square.
- Coat the whole dough with cream and roll it up.
- Once rolled, transfer it to a baking tray, lined with baking paper and intertwine as shown in the video.
- Bake for 35 minutes at 180°C.
- Sprinkle babka with powdered sugar if desired.