We did that super healthy vegan pumpkin babka Recipe for all babka lovers on a plant-based diet or losing weight.
Classic babka, also known as Wreath cakeis a traditional one sweet yeast braid of Jewish origin, very popular in Eastern Europe, Israel and the United States. Most recipes involve a high-fat brioche dough made from eggs, butter, milk and swirled with chocolate filling.
Although tasty, classic babka is unsuitable for people with egg or dairy allergies, or those on a vegan diet. Plus, it’s so high in calories that eating a single slice can be just as filling as a full meal.
Our Vegan Pumpkin Babka is a real game changer since we made the yeast bread without eggs, and we used almond milk instead of cow’s milk. Also, we swapped butter for a lot smaller amount of oil to keep the fats down. The lifting effect of the yeast and the extensibility of the gluten ensure that the dough is good fluffy and spongywhile the oil adds richness and flavor.
While most pumpkin babka recipes include pumpkin puree in the batter, we’re going to use it as the filling instead of chocolate. We oven roasted pumpkin chunks for a nice caramelized flavor from the naturally occurring sugars. Then we pureed them with a drizzle of maple syrup and a pinch of cinnamon. Do you prefer the chocolate filling? Check out our vegan chocolate babka recipe.
The result is a low-fat and low-sugar babka. Compared to the classic, each disc has more than enough half the calories And a third of the fats. Not to mention it comes along zero saturated fats And five times less sugar. Impressively!