Description
Missing rich, chocolatey babka because gluten is not in the picture? Want a gluten-free babka that everyone will love? Gluten Free Chocolate Babka is indulgent, loaded with chocolate and turns out soft, swirled and stunning – every bit as delicious as the classic gluten loaded babka!
This recipe is based upon the original dough recipe from patissereat.com and the filling recipe from King Arthur. Special thanks to my dear friend Margo S. (Kosher Me & Gluten Free) for guiding me on this recipe.
Ingredients
For the Dough
- 10g (3.2 teaspoons) dry yeast
- 80g (2/3 cup) granulated sugar, divided
- 200ml warm water
- 500g bag blue Molino flour
- 200ml plant based milk
- 1 tablespoon pure vanilla extract
- 2 large eggs, room temperature
- 1 teaspoon kosher salt
- 6 1/2 tablespoons margarine (room temperature)
For the Filling
- 99g (1/2 cup) granulated sugar
- 1/2 teaspoon cinnamon
- 28g (1/3 cup) unsweetened cocoa
- 57g (4 tablespoons) margarine, melted
- 89g (1/2 cup) mini chocolate chips or finely chopped semisweet chocolate
- 2 tablespoons boiling water, optional
To Finish
- 1 large egg, beaten with 1 tablespoon water
- 1/2 cup granulated sugar
- 1/4 cup water
Instructions
For the Dough
- In a small bowl, whisk together the yeast and 1/4 cup of the sugar. Whisk in the water, and allow the yeast to foam.
- In a large electric mixer mixing bowl combine the flour, the remaining sugar, milk, vanilla and yeast mixture. Mix, using a bread hook or paddle attachment, until just combined.
- Add the eggs and mix until incorporated, scraping down the sides of the bowl, then add the salt and margarine.
- Mix the dough for around 8-10 minutes, occasionally scraping down the sides of the bowl.
- Transfer to a greased bowl and cover with plastic. Let rise in a warm spot for 30 minutes, until doubled in size.
For the Filling
- In a medium bowl combine the sugar, cinnamon and cocoa. Whisk in the melted margarine until smooth.
- Set aside until ready to spread on the babka dough. If the filling thickens, add the two tablespoons of boiling water just before spreading on the dough.
To Finish
- Grease two 8 1/2″ x 4 1/2″ loaf pans. Set aside.
- Divide the dough in to two even pieces working with one piece at a time. Each piece will become one Gluten Free Chocolate Babka loaf. Return one piece to the greased bowl and cover with plastic until ready to use.
- Sprinkle a little flour on the surface of a rolling mat or board. Roll the dough into an 8″x 16″ rectangle.
- Using a small offset spatula or back of a spoon, spread the chocolate filling evenly over the dough leaving a 1″ border bare on every side.
- Evenly sprinkle the chocolate chips over the surface.
- Starting on the short side, roll the dough gently into an 8″ to 9″ log, then pinch the seam and ends closed to seal the filling inside.
- Use a serrated knife, sharp chef’s knife or kitchen scissors to cut the log in half lengthwise to make two pieces of dough, each about 9″ long.
- With the exposed filling side up, gently twist the two pieces together, tucking the ends underneath. Place the log into the prepared loaf pan.
- Repeat with the remaining piece of dough.
- Brush loaves with egg wash (reserve any excess), cover and allow them to rise for 30 to 45 minutes, or until the loaf is puffy and has risen.
- While your dough is rising, preheat your oven to 350°F.
- Before baking, brush the Gluten Free Chocolate Babkas with the egg wash once more.
- Bake the babkas for 30 minutes, then tent with foil and continue baking for 25 to 30 minutes, or until the babkas are a deep golden brown.
- You can ensure the loaves are baked through, insert a digital thermometer into the center of the loaves. It should register at least 190°F when done.
- Remove the babkas from the oven and immediately loosen the edges with a heatproof or offset spatula, or table knife. Let the babkas cool in the pan for 10 minutes.
- While the babkas are cooling, whisk together the sugar and water in a small saucepan. Over medium heat, cook until all the sugar is completely dissolved and the mixture starts to thicken, around 5 minutes. Do not let the sugar caramelize.
- Brush the sugar syrup over the cooling babkas until the tops are completely coated.
- Remove the Gluten Free Chocolate Babkas from the pans, slice and serve at room temperature.
Equipment

4P Modern Knife Set by Hast – Use code KED15 for 15% off
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7″ Bunka Chef Knife – Forge To Table CODE: KOSHEREVERYDAY for 10% off
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7P Minimalist Knife Set by Hast – Use code KED15 for 15% off
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8×4 Bread Loaf Pan Aichoof Silicone Cake Baking Mold
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Fat Daddio’s Offset Spatula, 4 Inch
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Hast Bread Knife – use code KED15 for 15% off
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HOMEARRAY Stainless Steel Mixing Bowls Set (Set of 6) – Polished Mirror nesting kitchen bowls
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King Arthur Gluten Free Bread Flour
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KitchenAid KITCH K45SSOB Mixer 4.5, 250watts, Onyx Black
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KitchenCraft Large Wooden Pastry Board with Markings
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Konhard Stainless Steel Hand Whisk 6-inch
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OXO 3 Piece Angled Measuring Cup Set
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Pereg Gourmet Ground Cinnamon – KP
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Wilton Perfect Results Large Nonstick Loaf Pan, 9.25 by 5.25-Inch, Silver
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If you’re not a huge cinnamon fan, reduce the cinnamon or remove it completely from the recipe.
Babkas can be stored at room temperature, well wrapped, for up to 2 days. Freeze for longer storage.
You can use you favorite fillings or toppings on these Gluten Free Chocolate Babkas. If you like you can sprinkle additional chocolate chips or streusel topping on as well.
Nutrition
- Serving Size: 1 Gluten Free Chocolate Babka Loaf
- Calories: 1666
- Sugar: 172.7 g
- Sodium: 1400.9 mg
- Fat: 74.3 g
- Saturated Fat: 31.9 g
- Carbohydrates: 236.2 g
- Fiber: 11.5 g
- Protein: 25.4 g
- Cholesterol: 279 mg