Is sourdough bread ok for vegans?

Yes, absolutely. Authentic sourdough bread is naturally vegan, requiring just four simple ingredients: flour, water, salt, and a live sourdough starter culture . That said, some enriched sourdoughs (like brioche) may contain dairy or eggs. In this recipe, everything is 100% plant-based. This means our vegan sourdough babka is completely free of animal products—no milk, butter, or eggs needed.

Is Trader Joe’s chocolate babka vegan?

Trader Joe’s chocolate babka is not vegan. It contains eggs and dairy, which makes it unsuitable for those following a vegan diet. That’s exactly why this homemade vegan sourdough babka is such a treat—you get to enjoy all the rich, gooey chocolate flavor in a plant-based, homemade version without any compromise on taste or texture.

Why do Jews eat babka?

Babka has deep roots in Eastern European Jewish communities. It began as a way to use leftover challah dough, often filled with cinnamon or chocolate and twisted before baking. Over time, babka became a cherished staple in Jewish households, especially for Shabbat and holiday celebrations. This recipe honors that heritage, using traditional techniques with a modern twist—vegan and sourdough.

Is babka Polish or Ukrainian?

Both! With origins spanning Polish, Ukrainian, and broader Eastern European traditions, babka carries generations of culinary history in every swirl. Each region has its own version, with unique variations in flavor, shape, and occasion. The chocolate-filled babka as we know it today gained popularity in Jewish-American bakeries. This vegan sourdough babka recipe honors those deep-rooted traditions while incorporating modern, inclusive ingredients.

Vegan Sourdough Babka – Best Rich & Fluffy Dairy-Free Recipe

Description

Fluffy vegan pancakes made with pantry staples—naturally egg-free and dairy-free, yet perfectly golden and light. Ideal for a weekend breakfast with maple syrup and fresh berries.

Ingredients

Scale

Dough:

100g active sourdough starter (100% hydration)
180ml lukewarm plant-based milk (almond, soy, or oat)
50g granulated sugar (use organic for vegan)
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
375g all-purpose or bread flour
60g vegan butter (e.g., Miyoko’s or Earth Balance), softened
½ tsp salt
½ tsp vanilla extract (optional)

Chocolate Filling:

120g dairy-free chocolate chips or chopped chocolate
60g melted vegan butter
50g brown sugar
25g unsweetened cocoa powder
Pinch of salt
1–2 tbsp plant-based milk (if needed to adjust consistency)

Simple Syrup (Glaze):

50g granulated sugar
60ml water

Instructions

Day 1 – Dough Prep:

In a large bowl, mix the sourdough starter, plant milk, sugar, and flax egg.
Add flour, salt, and vanilla extract (if using). Stir into a shaggy dough.
Knead the dough and add softened vegan butter one spoon at a time until fully incorporated.
Transfer to an oiled bowl. Cover and ferment at room temp for 4–6 hours until it rises by 30–50%.
Refrigerate overnight (8–12 hours).

Day 2 – Filling & Baking:

Make Filling: Mix all filling ingredients in a bowl. Add milk only if needed for spreading.
Shape Dough: Roll cold dough into a 12×16 inch rectangle. Spread filling evenly, leaving a ½ inch border.
Roll tightly into a log. Optional: Chill the log 20–30 min in freezer.
Slice the log lengthwise. Twist the two halves with cut sides facing up. Place in lined loaf pan.
Let rise 2–5 hours until puffy.
Bake at 350°F (175°C) for 35–45 min until golden and 190–200°F inside.
Simmer sugar and water for glaze. Brush over hot loaf.
Cool in pan 15–20 min, then transfer to rack. Cool 1 hour before slicing.

Prep Time: 45
Cook Time: 45
Category: Dessert
Cuisine: Eastern European, Vegan

Nutrition

Serving Size: 2
Calories: 290
Sugar: 15
Fat: 12
Fiber: 2
Protein: 5

Keywords: vegan sourdough babka, dairy-free babka, vegan chocolate bread, plant-based babka