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  • Alison Elliott

Vegan Sweet Potato Cinnamon Babka

Total Time: 3-4 hours


Sweet Potato Dough

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

2/3 c. Warm water (microwave for 30 seconds)

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) (extra to grease the bowl)

Cinnamon Sugar Filling

2/3 c. Light brown sugar

4 tsp. Cinnamon

4 Tbsp. Coconut oil (melted)

Optional Frosting

2 tbsp. Plant milk

1 c. Confectioners’ sugar


Step 1) 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 (~1/4 tsp. coconut oil) for 1 - 1 & 1/2 hours.

Step 2) While the dough is rising make the cinnamon sugar filling. Combine the brown sugar, cinnamon, and coconut oil in a bowl.

You can also make the frosting while the dough is rising. Combine the confectioners’ sugar and plant milk in a bowl and mix well.

Set the filling and frosting aside.

Step 3) Preheat the oven to 375 degrees.

When the dough has finished rising, roll it out into a large rectangle (18x12). Spread the filling onto the flat 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 9x5x3.5 bread pan.

Place the loaf in the pan. Let the Babka sit for 10 minutes.

Step 4) Bake the Babka for 40-45 minutes. Let the Babka cool for 5-10 minutes. Serve warm.

Serving Size: 8

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