See that beautiful swirling brioche bread in the picture above? You may know it as "babka", or maybe as "krantz cake". One thing is certain: it's ultra-delicious, and it can soon be in your belly.
Like many other traditional recipes, babka uses butter, eggs, and quite a bit of white sugar. We are changing that right now! Below we'll make a healthy krantz cake that is sugar-free, eggless, dairy-free and vegan.
But first, why does it have two names? Is it Krantz cake or babka? We answer that after the recipe, in the FAQ section.
Our mission at Foodaciously is to design recipes that are allergen-free, diet-friendly, and optimally healthy. Few things give us more satisfaction than turning an unhealthy yet delicious recipe in an equally tasty but much more nutritious alternative. This chocolate krantz cake came out fantastic: it's spongy inside, slightly crunchy outside, and so very chocolaty. And all of this with half of the sugars, 30% fewer fats, and three times fewer saturated fats than other non-vegan babkas. Hurray!
We made it healthier by using dark chocolate, dates instead of sugar, and oil instead of butter. Dates have the double benefit of being a sugar-replacement and being rich in fibres. We got even more fibres by using wholemeal flour.
The recipe is not difficult at all. The "hardest" part is the shaping of the babka swirls. But we have tested a simple method and shared all the details below. You'll have so much fun both making this and eating it, we promise.