Dairy-Free Chocolate Babka

📍 Where this dish comes from: Mile End, Montreal, Canada
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Babka’s signature swirl is entirely achievable without dairy, and this version keeps that same rich, chocolate-marbled loaf using dairy-free chocolate and oil in place of butter.

What You’ll Need

Dairy-Free Chocolate Babka

Swirled chocolate babka built on an almond flour dough and dairy-free chocolate filling.

Print Recipe

Prep Time: 30 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Course: Dessert

Cuisine: Jewish

Servings: 10 servings

Calories: 260kcal

Ingredients

• 2 1/2 cups almond flour (for dough)
• 4 large eggs (for dough)
• 1/4 cup avocado oil (for dough)
• 3 tbsp granulated sugar substitute (for dough)
• 1 tsp baking powder
• 4 oz dairy-free dark chocolate melted
• 2 tbsp avocado oil (for filling)
• 2 tbsp cocoa powder
• 2 tbsp granulated sugar substitute (for filling)

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Instructions

• Preheat oven to 350°F (175°C). Line a loaf pan with parchment.
• Whisk almond flour, eggs, oil, sugar substitute, and baking powder into a soft dough.
• Combine melted chocolate, oil, cocoa powder, and sugar substitute for the filling.
• Roll the dough between two sheets of parchment into a large rectangle.
• Spread the chocolate filling evenly over the dough.
• Roll the dough up tightly from one long side into a log, then twist it in half lengthwise, keeping the cut sides facing up.
• Transfer to the prepared pan, twisted side up. Chill 15 minutes.
• Bake 30–35 minutes, until set and lightly browned.
• Cool completely before slicing.

Nutrition

Serving: 1serving | Calories: 260kcal | Protein: 8g | Fat: 22g | Fiber: 3g

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Health Benefits

• Almond flour provides fiber and healthy fats that traditional wheat dough lacks.
• Dairy-free chocolate keeps this genuinely pareve without sacrificing rich chocolate flavor.
• A naturally gluten-free take on a beloved bakery classic.