There are only few desserts I simply cannot resist – cinnamon babka is one of them. When I make cinnamon babka at home I just know I have to “get rid” of it and make it go away ASAP unless I want to find myself eating a whole babka alone.
This vegan cinnamon babka is so fragrant, soft, delicious and melts-in-your-mouth. It is the perfect cake for weekends and whenever you want to make something a little more sophisticated than regular cinnamon cake. This vegan cinnamon babka contains no eggs and is nondairy, so that really EVERYONE can enjoy it.
Vegan Cinnamon Babka with Pecans
Two 18 cm round cake pans
For the dough:
500 grams all-purpose flour
10 grams active dried yeast
80 ml. vegetable oil
75 grams sugar
120 grams applesauce
120 ml. water
Pinch of salt
1 tsp. vanilla extract
For cinnamon and pecan filling:
75 grams coconut oil
200 grams dark brown sugar
1 heaping tablespoon ground cinnamon
100 grams chopped pecans
For the syrup:
100 grams sugar
125 ml. water
- Make the dough: in a bowl of a mixer with a dough hook put flour, yeast, oil, sugar, applesauce, water, salt and vanilla and knead for 10-12 minutes until the dough is smooth and flexible.
- Transfer the dough on a lightly floured work surface, knead 1-2 more minutes with your hands and form a ball shape.
- Place the ball of dough in a lightly floured bowl, cover and let rise at room temperature for about an hour or until the dough doubles in volume.
- Cinnamon and Pecan filling: melt the coconut oil and mix with sugar and cinnamon.
- Refrigerate for about 10 minutes until you get spreadable texture.
- Divide the dough into 2 equal parts.
- On a floured surface, roll each part into a 4-5 mm thick rectangle and spread half of the filling.
- Sprinkle half of the pecans and roll tight.
- Cut to rolls and place spaced in a pan.
- Repeat with the second part of the dough and the remaining filling and pecans.
- Cover the cakes with a towel and let rise for 30-60 minutes or until they almost doubled their volume.
- Preheat oven to 170c degrees.
- Bake the cakes for 25-35 minutes or until they are golden and set.
- Syrup: in a small pot put sugar and water and heat to a boil. Cook for 2-3 minutes after boiling and remove from heat.
- Brush the cakes generously with syrup, cool slightly and serve at room temperature.
- You can fill the cake with any other filling you like.
- Instead of two small round cakes, you can one 28 cm round pan.
- Instead of applesauce you can also use the same amount of mashed banana.
- You can use any kind of nut you like instead of pecans.
- It is important to brush the cakes with syrup generously after baking.
- Cakes are at their best on the day of preparation, but if you want to keep them for a longer time it can be frozen for up to a month.
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