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What a combination of wonderful flavors! Just imagine waking up to the smell of this beautiful Babka.
Duration2 hrs 40 mins
Cook Time20 mins
Prep Time2 hrs 20 mins
Servings12 servings


  • 350 g 00 flour plus extra for dusting
  • 50 g coconut sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cardamom
  • 7 g dried yeast
  • 30 g vegan butter melted
  • pinch salt
  • 200 ml oat milk room temp
  • 80 g vegan butter
  • 40 g caster sugar
  • 1 tbs matcha powder
  • 1 tbs ground cardamom
  • 3 tbs pistachio finely chopped
  • 1/4 cup caster sugar
  • 1/4 cup water
  • 2 tbs sugar pearls to finish


  • Combine all the dough ingredients in the bowl of an electric mixer if using. Combine with a wooden spoon to form a sticky dough.
  • With the dough attached knead the dough for about 10 mins, until it firms up.after which time take a small lump and lightly stretch it, you should see the light through the dough. Alternatively you may kneed by hand.
  • Turn the dough out onto a lightly dusted surface and shape into a ball, place in a lightly dusted bowl and cover with cling film or tea towel and set aside some where warm for 1 hour or until the dough has doubled in size.
  • Once the dough is ready remove from the bowl and place on a lightly dusted surface, roll into a large rectangle shape about 0.5cm thick.
  • Spread the filling evenly over the dough. Then roll up into a fairly tight sausage length ways.
  • Using a sharp knife cut the sausage in half length ways and twist the two pieces over one another like a rope.
  • Pinch the ends and slightly tuck under. place the babka onto a lined baking tray.
  • Cover with a tea towel and leave in a warm place or proving draw for a further 45 minutes-1-hour max.
  • With 15 minutes left of proving preheat the oven to 170°C.
  • Once they have had their final prove, place into the preheated oven for about 15-20 minutes, until golden.
  • Whilst cooking heat the sugar and water until simmering. Reduce a little and then take off the heat.
  • Remove from the oven and immediately brush on the sugar syrup glaze liberally. Sprinkle with sugar pearls if using.
  • Allow to cool for 10 minutes. Slice or tear ‘n’ share.
This recipe was republished with permission from Naturally Natalie.

Find the original recipe here.

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Natalie started her blog Natalie Naturally, as a place where to share simple, easy-to-follow recipes that her family and friends loved. So, wherever you are on your journey (you may be vegan, curious about what a plant-based diet has to offer or just into great tasting food), you really must give a few of Natalie's recipes a try. They really do taste as good as they look!