How to make Vegan Krantz Cake (Babka)


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Babka (Krantz cake) is a gorgeous braided bread with a sweet chocolate filling, and it's irresistible.


We used almond milk, dark chocolate, and date paste to give you a much healthier and vegan version of this world-famous cake.

Step 1Part 1

Leave the dates to soak in a bowl of boiling water while you prepare the dough.

Step 1Part 2

Combine the yeast with 15g (0.5 oz) of plain flour and 30ml (1 fl oz) of lukewarm milk. Leave it to bubble for 5 minutes.

Step 2Part 1

Next, mix the flours with starch and salt.

Step 2Part 2

Then, incorporate lukewarm milk, oil, and the prepared yeast mixture.

Step 3

Knead the ingredients for 5-10 minutes into a smooth and pliable dough.

Step 4Part 1

Roll the dough into a ball, transfer it into a greased bowl, and wrap it in cling film.

Step 4Part 2

Then, leave it to prove in a warm place for one hour.

Step 5Part 1

Meanwhile, drain the dates, add them to a blender with the given water, and blitz into a smooth paste.

Step 5Part 2

Next, melt dark chocolate chunks over a double-boiler, bain-marie, or in the microwave.

Step 6Part 1

Now, incorporate the date paste into the melted chocolate and leave it to cool down.

Step 6Part 2

Next, roll out the dough into a rectangle over a large sheet of baking paper. Then, spread the chocolate filling over the dough.

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Step 7Part 1

Starting at the long edge, roll up the dough into a tight log.

Step 7Part 2

Now, slice it in half lengthwise, leaving one end uncut. Then twist the dough halves, so that the filling is facing up.

Step 8Part 1

Weave the dough halves into a braid, slice the uncut section, and finish the braid.

Step 8Part 2

Ease it into a loaf tin and prove for a further 30 minutes.

Step 9Part 1

Bake the cake for 50 minutes at 180°C (355°F).

Step 9Part 2

Finally, brush it with maple syrup and leave it to cool down on a wire rack.

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