Vegan Biscoff Babka Recipe

If you have a soft spot for sweet, fluffy breads filled with a rich, spiced spread, then this Vegan Biscoff Babka is about to become your new obsession. Combining the irresistible caramelized warmth of Biscoff spread and crunchy Biscoff biscuits folded into an airy, tender vegan dough, this recipe takes babka to a whole new plant-based level. Finished off with a crumbly, buttery streusel on top, every bite delivers layers of flavor and texture that feel like a cozy hug. Whether you’re new to vegan baking or a seasoned pro looking for a novel twist, this Vegan Biscoff Babka will brighten your bakery game with its ease and charm.

Ingredients You’ll Need

Gathering the right ingredients is key, but don’t worry—they are simple staples with a few indulgent touches. Each component plays its part, from the plain flour that builds structure to the sunflower oil that keeps the crumb tender and moist. The Biscoff spread and biscuits bring deep caramel notes, while the streusel topping adds that perfect crisp contrast.

• Plain flour (380g plus extra for kneading): The essential base for creating a soft, fluffy dough that rises beautifully.
• Baking powder (2 teaspoons): Works with the yeast to provide extra lift and a light texture.
• Sea salt (¼ teaspoon): Balances sweetness and enhances all the flavors in the dough.
• Warm water (265ml): Activates the yeast and hydrates the flour for a perfect dough.
• Active dry yeast (7g): The magic ingredient that makes the dough rise and become airy.
• Caster sugar (100g plus 1 teaspoon): Sweetens the dough gently and helps yeast activation.
• Sunflower oil (75ml): Keeps the babka tender without using any dairy.
• Biscoff spread (6 tablespoons): The unmistakable spiced caramel flavor that fills the babka.
• Biscoff biscuits (5 plus 2 for streusel): Crushed for crunch inside and on top of the babka.
• Plain flour for streusel (30g): Creates the crumbly topping texture we all crave.
• Light brown sugar (10g) and caster sugar (10g): Add sweetness and caramel tones to the streusel.
• Dairy-free butter (45g, room temperature): Gives the streusel its rich, buttery crunch.
• Sugar syrup ingredients (3 tablespoons caster sugar, 50ml water): Glazes the babka for that perfect shine.

How to Make Vegan Biscoff Babka

Step 1: Preparing and Activating the Dough

Start by combining the dry ingredients—plain flour, baking powder, and sea salt—in a large bowl or mixer bowl fitted with a dough hook. Meanwhile, warm the water to just the right temperature, not hot but comfortably warm to the touch. Sprinkle the yeast and a teaspoon of sugar over the water and gently stir. Cover with a tea towel and let it sit somewhere warm for 10 minutes. You’ll know it’s ready when the surface is bubbly and foamy with a faint yeasty aroma, signaling that fermentation is kicking off beautifully.

Step 2: Mixing and Kneading the Dough

Once your yeast mixture is activated, stir in the sunflower oil, then gradually combine this wet mixture with the dry ingredients. Now comes the fun part—kneading! Use a stand mixer with a dough hook or your hands on a floured surface. The dough should come together into a smooth, soft, and slightly sticky ball. If it feels too wet, dust your surface lightly with flour, but be careful not to add too much or the dough could become dense. A softly pillowy dough is what we’re aiming for here.

Step 3: Proving the Dough

Lightly grease a heat-proof bowl with sunflower oil, then place your smooth dough ball inside. Cover it carefully with cling film or plastic wrap. Find a warm spot—ideally, inside an oven preheated on its lowest setting to around 30℃ and then switched off to create a cozy proving environment. Leave the dough for 1 to 2 hours, or until it doubles in size. The patience here rewards you with that airy texture and wonderful rise.

Step 4: Preparing the Biscoff Filling and Streusel

While your dough is proving, prepare the delicious filling and topping that make this Vegan Biscoff Babka truly outstanding. In one bowl, stir the Biscoff spread until silky smooth. In another, crush the first batch of Biscoff biscuits into fine crumbs to add texture in your filling. For the streusel topping, mix together flour and sugars, then cut in the dairy-free butter and crumbled Biscoff biscuits using a fork until the mixture is clumpy but combined. This streusel can be made ahead and kept refrigerated to save time.

Step 5: Assembling the Babka

Once your dough has doubled, turn it out onto a floured surface and roll it into a rectangle. Spread the luscious Biscoff spread evenly over the dough, then sprinkle the crushed biscuits over the top. Roll the dough tightly lengthwise to encase the filling, then slice the roll lengthwise down the middle and twist the two pieces together to create that iconic babka swirl. Place the twisted loaf into a lined loaf tin with paper overhang to help with removal after baking.

Step 6: Adding Streusel and Baking

Sprinkle the prepared streusel generously over the top of your babka. This crunchy sugar topping will bake into a golden, irresistible crust. Bake your babka in a preheated oven until it is beautifully risen, golden brown, and cooked through. While still warm, brush the sugar syrup over the surface to give it a glossy finish and an extra touch of sweetness.

How to Serve Vegan Biscoff Babka

Garnishes

To elevate your Vegan Biscoff Babka, try sprinkling additional crushed Biscoff biscuits or a dusting of powdered sugar on top just before serving. A swipe of dairy-free butter or a drizzle of vegan caramel can also enhance each slice, creating little pockets of decadence.

Side Dishes

This babka pairs wonderfully with a hot cup of vegan cappuccino or chai tea, both complementing the warm spices in the Biscoff. For a fresh contrast, serve with sliced seasonal fruits like pears or berries to brighten the richness.

Creative Ways to Present

Present your Vegan Biscoff Babka on a rustic wooden board with a spreading knife for a cozy brunch setting. For a festive occasion, slice it into thick chunks and serve with vegan whipped cream or ice cream. The babka’s stunning swirl and crumbly top make it a natural showstopper on any dessert table.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Vegan Biscoff Babka in an airtight container or wrapped tightly in plastic wrap. It will stay fresh for up to 3 days at room temperature, making it perfect for morning slices or afternoon treats without any fuss.

Freezing

If you want to keep your babka longer, slice it first, then freeze the slices on a tray before transferring them to a freezer bag. This way, you can defrost single portions as needed, keeping the rest fresh and ready for future indulgence.

Reheating

For the freshest taste, reheat slices gently in a toaster oven or under the grill until warm. You can also microwave briefly, but that can soften the streusel topping slightly. The warm babka feels just like it came out of the oven, perfect for cozy mornings.

FAQs

Can I use gluten-free flour to make this Vegan Biscoff Babka?

Gluten-free flours behave differently from wheat flour, but you can experiment with a gluten-free baking blend that supports yeast rising. Be prepared for a slightly different texture and possibly a denser bread. Adding a binding agent like xanthan gum can help mimic gluten’s elasticity.

Is Biscoff spread vegan?

Yes, most Biscoff spreads are vegan-friendly, made without dairy or animal products. Always double-check labels, but the classic Lotus Biscoff spread is plant-based and perfect for this babka.

Do I have to add the streusel topping?

The streusel gives this babka its signature crunch and contrast, but if you prefer a cleaner look or less sweetness, you can skip it. The babka will still taste wonderful with just the spiced Biscoff filling.

Can I make this babka gluten-free?

While the recipe is designed for plain wheat flour, you could try gluten-free alternatives, but yeast-based recipes can be tricky without gluten. For best results, stick to traditional flour or find a gluten-free recipe designed specifically for babka.

How long does the dough need to prove?

The dough should prove for about 1 to 2 hours in a warm spot until it has doubled in size. The exact time depends on your kitchen temperature. If your kitchen is cold, it might take longer, so patience is key for a light and airy Vegan Biscoff Babka.

Final Thoughts

Trust me, once you try this Vegan Biscoff Babka, it will quickly become a favorite in your baking repertoire. Its charming layers of sweet, caramel-spiced goodness wrapped in a soft, tender crumb are simply unforgettable. Whether you’re sharing it with friends over coffee or treating yourself to a decadent snack, this babka hits all the right notes. Give it a go and enjoy every delicious twist!