Introduction

This vegan Biscoff Babka is a delightful twist on traditional babka, featuring the rich, caramelized flavor of Biscoff spread and crunchy biscuits. Soft, fluffy, and swirled with generous layers of Biscoff and streusel topping, it’s a perfect treat for any occasion.

The image shows multiple white plates and bowls arranged on a white marbled surface, each holding slices of light brown swirled bread with a visible cinnamon or chocolate swirl inside. Some slices have a drizzle of smooth caramel or peanut butter on top. Around the plates, there are several rectangular brown Lotus biscuits, some whole and some broken, scattered on the surface. One scalloped-edged small bowl in the center holds a thick swirl of caramel or peanut butter spread. Two golden forks rest on different plates, and a small glass bottle filled with white milk is placed near the top right corner. The whole setting is bathed in warm natural sunlight, highlighting the textures of the bread and the spread. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

380g plain flour (plus more for kneading)
2 teaspoons baking powder
¼ teaspoon sea salt
265ml warm water
7g active dry yeast
100g caster sugar + 1 teaspoon
75ml sunflower oil
6 tablespoons smooth or crunchy Biscoff spread
5 Biscoff biscuits (for filling crumbs)
30g plain flour (for streusel)
10g light brown sugar
10g caster sugar
45g dairy-free butter (room temperature)
2 Biscoff biscuits (for streusel)
3 tablespoons caster sugar (for glaze)
50ml water (for glaze)

Instructions

Step 1: In a large bowl or stand mixer fitted with a dough hook, combine the 380g plain flour, baking powder, and salt.
Step 2: Warm the 265ml water until just warm (not hot), then sprinkle the yeast and 1 teaspoon sugar over it. Stir gently and cover with a tea towel. Leave in a warm place for 10 minutes until bubbly and foamy.
Step 3: Preheat your oven to 30℃ on the oven setting to create a warm proving environment.
Step 4: Add the sunflower oil to the activated yeast mixture and then pour everything into the dry ingredients.
Step 5: Knead the dough until it forms a soft, smooth, and slightly sticky ball. Use extra flour as needed for kneading on a floured surface or the mixer can do this for you.
Step 6: Lightly grease a heat-proof bowl with sunflower oil, place the dough inside, cover with cling film, and set it in the warm oven. Let it prove for 1–2 hours until doubled in size.
Step 7: While the dough proves, prepare the filling and streusel. Stir the Biscoff spread until smooth and crush 5 biscuits into crumbs.
Step 8: For the streusel, mix 30g plain flour, light brown sugar, and 10g caster sugar. Add the room temperature dairy-free butter and 2 crumbled Biscoff biscuits and mix with a fork until clumpy but combined.
Step 9: Line a loaf tin with greaseproof paper allowing it to overhang.
Step 10: Roll the proved dough into a 16 x 12 inch (40 x 30 cm) rectangle on a floured surface.
Step 11: Spread the Biscoff spread over the dough, leaving a 1 inch border. Sprinkle the crushed Biscoff biscuit crumbs evenly over the spread.
Step 12: Roll the dough tightly from the long side into a log shape. Press to seal and rest with the seam down.
Step 13: Using a sharp serrated knife, cut the log lengthwise into two even halves.
Step 14: Twist and braid the two halves together with the cut sides facing up, then tuck the ends underneath and place the braid into the lined tin.
Step 15: Sprinkle the streusel evenly over the Babka, cover loosely with plastic wrap, and let rise in a warm place for 1½ to 2 hours until puffed but not doubled.
Step 16: Preheat the oven to 180℃ (160℃ fan) on the combi steam setting if available.
Step 17: Remove the plastic wrap and bake the Babka for 35–40 minutes until golden on top and a skewer inserted in the center comes out clean.
Step 18: Let the Babka cool fully in the tin on a cooling rack.
Step 19: For the glaze, heat 50ml water with 3 tablespoons caster sugar until simmering and sugar dissolves. Brush the syrup over the Babka’s surface and let it set.
Step 20: Slice and serve your delicious vegan Biscoff Babka!

Tips & Variations

Make the streusel a day ahead and store in the fridge to save time on baking day.
If you don’t have a combi steam oven, bake at 180℃ conventional or 160℃ fan and place a pan of water in the oven to create steam.
For extra crunch, sprinkle more crushed Biscoff biscuits on top of the streusel before baking.
You can swap sunflower oil for light olive oil or any mild vegetable oil.

Storage

Store the babka covered at room temperature for up to 2 days or in an airtight container in the fridge for up to 5 days. Reheat slices gently in a toaster or oven at low heat to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this babka gluten-free?

While this recipe uses plain flour with gluten for the best rise and texture, you can experiment with a gluten-free all-purpose flour blend, but the dough may be denser and less elastic.

What can I use instead of Biscoff spread?

If you don’t have Biscoff spread, you can substitute with another sweet cookie butter, peanut butter, or even a cinnamon sugar mixture for a different but delicious flavor.