Vegan Easter babka

A yeasty, vegan Easter cupcake is a must-have cake on the holiday table. Usually sprinkled with powdered sugar or covered with lemon icing. Baked in a traditional round mould with a chimney and grooves, which give it a distinctive pattern. Decorated with sprigs of boxwood or catkins, it looks beautiful in an Easter basket. It is the culmination of a traditional Easter breakfast and goes outstandingly well with freshly brewed coffee.

Traditional Easter babka

In Poland, this baked product has been known since the 15th century. It is traditionally baked on Good Friday and eaten on Easter after the end of Lent. Nowadays, in addition to yeast babka, sand babka is often baked. Sand babka is prepared from 4 ingredients: flour, butter, eggs and sugar in the same proportions, without the use of yeast. Also noteworthy is the marbled babka, part of whose batter contains the addition of cocoa. The light and dark batter are poured alternately into the mould, so that when the cake is baked, beautiful black-and-white patterns resembling marble are created. A vegan Easter babka based on a traditional recipe is easy to prepare. Below is the recipe for a plant-based version of the yeast babka.

Recipe – vegan Easter babka

Ingredients (for 1 mould):

  • 220g type 450 wheat flour
  • 12g yeast (fresh)
  • 60g white sugar
  • 140g plant-based milk e.g. soy milk
  • 100 g myEgg
  • 40g rapeseed oil
  • 50g raisins

Additionally: powdered sugar or lemon icing for decoration.


Prepare the yeast leaven. In a small bowl, add 10g of sugar, 40g of slightly warm plant-based milk and a tablespoon of flour. Mix and set aside for 10-15 minutes.

In a large bowl, mix the flour, the remaining sugar, the prepared leaven, the rest of the plant-based milk and start kneading the dough. Once it is smooth, add oil and raisins. Knead the dough for 10 minutes.

Set aside covered to rise for 1 hour. After this time, transfer to a muffin mould and again leave to rise.

Bake the risen dough for 30 minutes at 180°C (in up – down setting).

When ready and cooled, sprinkle the cake with powdered sugar or pour lemon icing.