Vegan babka with lingonberries is a festive scrumptious bake and perfect for the season! Topped with a gooey vegan caramel sauce, this babka is a wonderful flavor burst of both tart and sweet. We baked this babka together with Jenni from the popular Liemessä blog & Instagram and we also filmed a little video. It was so inspiring and fun to create together, and I hope you will enjoy this amazing vegan recipe as much as we did creating and eating it 🙂Jump to Recipe
Vegan Babka and Creative Collaborations
This year I’ve been a little braver than before making connections IRL! As an introvert I’ve found it hard to take the first steps towards making contact, but this fall I discovered that I like – or love – contacting people I intuitively feel are amazing!
I am thrilled to have an opportunity to create together with the amazing Jenni, who has always been a great inspiration. She is a multi talent making delicious recipes and taking GORGEOUS photos (of not just food btw, also her nature photos are stunning). They are simply a work of art ♥
You can find Jenni’s recipes and photos on her blog and Instagram:
Jenni’s blog: Liemessa.fi
Jenni’s Instagram: @liemessa
From Jenni’s blog you can also read this babka recipe in Finnish!
Vegan Babka is Easy to Make! But What is a Babka?
You might have seen a babka or two on Instagram as it has become a popular cake / bread to bake any season. I’ve seen super delicious chocolate, cinnamon and berry babka versions.
Babka is a traditional braided soft bread or cake originating from the Jewish communities of Ukraine and Poland (source: Wikipedia). It is made from a yeast-leavened dough, and I think it is quite similar flavor wise to a Finnish filled pullapitko = long braided bun.
If I did my research right, the original dough recipe for babka is similar to a brioche dough, which calls for eggs. Jenni created a vegan version of the babka dough, similar to a vegan bun dough, and it is sooooo good. This vegan babka dough is the perfect combination of both a traditional babka and the traditional Finnish cardamom bun!
Vegan Babka with Lingonberries or Lingonberry Jam
Jenni had a brilliant idea to fill the babka with lingonberries. Lingonberries are tart berries with a beautiful unique forest berry flavor like no other!
We filmed the babka in September so I could still pick a few fresh lingonberries from the forest. They make such pretty decoration for the festive season.
If lingonberries are not available where you live, I recommend buying lingonberry jam, which can be found at IKEAs all around the world. Cranberries would work well too, since they have a similar tartness to lingonberries.
Now let’s start baking!
Vegan Babka with Lingonberries
- Hand mixer or stand mixer with dough hooks.
Vegan Babka Dough
- 150 ml (1/2 cup + 1/8 cup) almond milk Or you can use any plant milk you prefer.
- 11 g dry yeast In Finland we have dry yeast in 11 gram packages
- 45 g (3 tbsp) cane sugar or light brown sugar Regular granulated sugar is ok too.
- 1/8 tsp salt
- 2 2/3 cups all-purpose flour
- 2 tsp ground cardamom
- 1 tsp cinnamon
- 100 g vegan butter, softened in room temperature
- 3/4 cup lingonberries You can use cranberries too or sub berries and sugar with ~3/4 cup lingonberry jam
- 50 g (1/4 cup) sugar
- + extra 1/3 cup lingonberries for decoration
Vegan Caramel Topping
- 1/2 cup coconut cream
- 1/2 cup light brown sugar
Vegan Babka Dough and Lingonberry Filling
- Use a stand mixer or hand mixer to make the babka dough.Warm the almond milk to about 42 C (max 45 C). Add the dry yeast and let set for a few minutes.
- To the warmed milk and yeast, add the sugar, salt, cardamom, cinnamon and flour little by little kneading the dough.
- Keep kneading the dough for 5 minutes.
- Add the soft vegan butter and knead for another 5 minutes until the dough easily detaches from the bowl.
- Let the dough rise covered in room temperature for an hour.
- Prepare the lingonberry filling by blending the berries together with the sugar with an immersion blender.
- Prepare a loaf pan with parchment paper.
- When the dough is ready roll it into a sheet on a well floured surface. Spread the lingonberry puree and sprinkle extra lingonberries on top.
- Roll the dough and cut it almost from the top into 3 parts leaving about a 2 cm piece on the top uncut to keep the roll together. Braid the 3 parts, give a gentle squeeze from both edges when its braided and lift the babka roll into the prepared loaf pan.
- Let the babka rise in the pan for 30 minutes.
- Preheat the oven to 170 C / 340 F.
- Bake the babka in the oven for about 40 minutes.
Vegan Caramel Topping
- In a saucepan on high-medium heat combine the coconut cream and sugar together stirring continuously. Let bubble away on low-medium heat for about 5 minutes stirring often. The caramel should thicken during this time or continue stirring on heat until it is thicker. Add a sprinkle of salt.
- Note: the caramel will thicken once it cools down. You can warm it up a bit before serving so that it's easier to drizzle on top of the babka.