• Alison Elliott

Vegan Sweet Potato Cinnamon Babka

Updated: Nov 17

Sweet Potato Dough


2 1/4 tsp. Quick rise active yeast (1/4 oz package)

2/3 c. Warm water (warmed for 20-30 seconds in the microwave)

4 1/3 c. All-purpose flour (extra for rolling)

3 Tbsp. Sugar

2 tsp. Salt

2/3 c. Sweet potato puree (canned)

3 Tbsp. Coconut oil (melted)

Cinnamon Sugar Filling


2/3 c. Light brown sugar

4 tsp. Cinnamon

4 Tbsp. Coconut oil (melted)

Frosting (optional)


2 Tbsp. Plant milk

1 c. Confectioners’ sugar

To make the dough: Combine the yeast and water in a bowl and let it sit for 5 minutes. In a bowl or a stand mixer, combine the water and yeast mixture, flour, sugar, salt, sweet potato puree, and coconut oil. Knead for 8-10 minutes (by hand or with a stand mixer). Let the dough rise in a greased bowl for 1 - 1 & 1/2 hours.

To make the filling: Combine the brown sugar, cinnamon, and coconut oil in a bowl.

Roll the dough out into a large rectangle. Spread the filling onto the dough. Roll the dough into a long cylinder. Cut the dough down the middle but leave 2 inches of dough connected at the top. Braid the dough down to the bottom. Connect the bottom two pieces of dough by squeezing them together with your hands. Place a large piece of parchment paper in a 9" x 5" x 3.5" bread pan. Place the loaf of Babka in the pan.

Preheat the oven to 375 degrees. Let the Babka sit for 10 minutes while the oven heats up. Bake the Babka for 40-45 minutes. Let the Babka cool for 5-10 minutes.

Optional to make the frosting: Combine the confectioners’ sugar and plant milk in a bowl and mix well. Add the frosting when the babka is fresh out of the oven.

Serving Size: 8

74 views0 comments

Recent Posts

See All