When a craving for something sweet and indulgent strikes, I often find myself longing for the soft, chocolatey embrace of babka. Imagine tearing into a slice of rich, gluten-free Chocolate Babka, where the enticing aroma of warm cocoa fills the kitchen as you bake. This isn’t just any dessert; it’s the perfect centerpiece for brunch or a comforting treat after a long day.
I discovered this delightful recipe during a quest to enjoy my favorite flavors without compromising on dietary needs. Its unique texture and rich, chocolate swirl captivate everyone around the table, making it a true crowd-pleaser. And the best part? Despite its impressive appearance, the process is surprisingly straightforward—perfect for home bakers looking to impress without all the fuss.
Join me as we create this delectable gluten-free Chocolate Babka, ensuring that everyone, regardless of their dietary preferences, can savor the joy of homemade sweetness!
Why is Gluten Free Chocolate Babka a must-try?
Heavenly Chocolate: The luscious dark chocolate filling oozes with every bite, creating a decadent experience that every chocolate lover will adore.
Gluten-Free Delight: This recipe allows you to indulge without guilt, making it perfect for those with dietary restrictions.
Easy to Follow: All you need are simple ingredients and straightforward steps to achieve a show-stopping dessert!
Perfect for Sharing: The beautiful twisted design will have your friends and family asking for seconds.
Versatile Treat: Enjoy it fresh from the oven, at brunch, or even as a sweet midnight snack; it’s great for any occasion!
Ready to elevate your baking? Check out my other yummy gluten-free recipes for more inspiring ideas!
Gluten Free Chocolate Babka Ingredients
For the Chocolate Filling
• Dark chocolate – Chocolate with 60-70% cocoa solids adds richness to the filling.
• Unsalted butter – Provides a creamy texture to the filling.
• Caster sugar – Fine sugar dissolves easily, enhancing sweetness without grittiness.
• Salt – Balances the sweetness, highlighting the chocolate flavor.
• Dutch processed cocoa powder – Delivers a smooth and rich chocolate taste.
For the Dough
• Whole psyllium husk – This acts as a binder, helping to achieve a gluten-free structure.
• Lukewarm water – Essential for activating the psyllium and the yeast.
• Tapioca starch – Creates a chewy texture and helps with moisture retention.
• Millet flour – Offers a subtle nutty flavor and helps to achieve a great crumb.
• Sorghum flour – Adds a slightly sweet taste and contributes to the dough’s color.
• Instant yeast – Ensures the dough rises effectively for a light and airy texture.
• Baking powder – Supports extra lift in the dough.
• Xanthan gum – Provides stability and improves the elasticity of the gluten-free dough.
• Salt – Enhances flavor throughout the dough.
• Eggs – Vital for binding the ingredients together and adding moisture.
• Sunflower oil – Keeps the dough moist without imparting strong flavors.
For the Egg Wash and Syrup
• Whisked egg – Gives the babka a beautiful golden finish when baked.
• Caster sugar (for syrup) – Sweetens and adds shine to the baked babka.
• Water (for syrup) – Necessary for creating and dissolving the sugar for a glossy glaze.
Indulge in the warm and inviting flavors of this Gluten Free Chocolate Babka—perfect for all to enjoy!
How to Make Gluten Free Chocolate Babka
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Melt: In a saucepan or microwave-safe bowl, combine the chocolate, butter, sugar, and salt. Melt together over low heat until smooth and glossy for a luscious filling.
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Mix: Remove the mixture from heat and stir in the cocoa powder. Whisk until smooth, then set aside to cool to room temperature.
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Create Gel: In a small bowl, mix the psyllium husk with lukewarm water. Let it sit for about 30-45 seconds until it thickens into a gel-like consistency.
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Combine Dry Ingredients: In a large mixing bowl, whisk together the tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum, and salt until well blended.
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Add Wet Ingredients: To the psyllium gel, add the egg, egg yolk, and sunflower oil. Mix thoroughly to combine all the wet ingredients nicely.
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Incorporate: Make a well in the center of the dry ingredients, then pour in the psyllium gel-egg mixture. Gently fold the dry ingredients into the wet until combined.
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Knead: Knead the dough until it’s smooth and elastic, about 4-5 minutes in a mixer or 6-8 minutes by hand.
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Roll: Shape the dough into a ball, then roll it out on a floured surface into a rectangle measuring 12×18 inches.
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Spread: Evenly spread the cooled chocolate filling over the dough, right up to the edges for a rich experience with every bite.
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Form Log: Carefully roll the dough into a long log, making sure the seam is on the bottom to secure the filling.
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Cut: Using an oiled serrated knife, cut the log lengthwise in half to expose the beautiful chocolate swirls inside.
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Twist: Twist the two halves together, ensuring the cut sides are facing upwards for a stunning visual.
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Transfer: Place the twisted babka into a lined 9×5-inch loaf tin, gently tucking the ends toward the center.
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Proof: Cover the loaf tin with a cloth and let it rise in a warm spot until it doubles in size, about 1 hour 15 minutes to 1 hour 30 minutes.
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Preheat: Preheat your oven to 350ºF (180ºC) so it’s hot and ready to create a beautifully baked babka.
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Egg Wash: Brush the proofed babka with whisked egg for that golden, appetizing finish, and place it in the oven on a baking sheet.
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Bake: Bake for 55-60 minutes until the babka is deep golden brown. If it starts to brown too quickly, cover with foil to prevent burning.
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Prepare Syrup: As the babka bakes, make the sugar syrup by heating sugar and water together until dissolved. Let it cool slightly before use.
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Glaze: Once the babka is out of the oven, immediately brush it with the cooled sugar syrup for a shiny, sweet glaze that adds to its allure.
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Cool: Allow the babka to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
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Savor: Enjoy your freshly made Gluten Free Chocolate Babka warm or at room temperature for the ultimate indulgence!
Optional: Serve with a dollop of whipped cream for an extra decadent touch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Gluten Free Chocolate Babka is perfect for busy home cooks looking to save time during the week! You can prepare the dough and chocolate filling up to 24 hours in advance. Simply follow the recipe instructions up to the proofing step, then cover the loaf tin tightly with plastic wrap and refrigerate it overnight. When you’re ready to bake, let the babka come to room temperature for about 30 minutes before brushing with the egg wash and placing it in the preheated oven. This way, you’ll enjoy a freshly baked babka with that delightful chocolatey goodness just as if you made it the same day!
Expert Tips for Gluten Free Chocolate Babka
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Use Fresh Ingredients: Always check that your yeast and baking powder are fresh to avoid flat babka. Outdated ingredients can lead to a dense dough.
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Knead Well: Kneading the dough for the recommended time is crucial. This helps develop its texture, ensuring a light and fluffy gluten-free Chocolate Babka.
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Proof in a Warm Spot: If your kitchen is cold, find a warm place for proofing. This allows the dough to rise properly, ensuring an airy, delicious babka.
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Layer the Filling: Don’t be shy with the chocolate filling! Spread it to the edges for an indulgent experience in every bite, but avoid overloading to prevent spillage.
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Check Doneness: Keep an eye on your babka towards the end of baking. If it browns too quickly, cover it with foil to ensure even cooking and avoid burning.
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Cool Properly: Letting the gluten-free Chocolate Babka cool in the tin for 10 minutes helps maintain its structure. Then transfer it carefully to a wire rack to cool completely.
What to Serve with Gluten Free Chocolate Babka?
Creating the perfect flavor experience goes hand-in-hand with indulging in a luscious slice of chocolatey goodness.
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Fresh Berries: A medley of strawberries, raspberries, and blueberries adds a refreshing contrast and a splash of color to your dessert table. The tartness from the berries perfectly balances the sweetness of the babka.
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Whipped Cream: Light and fluffy whipped cream, slightly sweetened, enhances each bite, making it a luxurious treat for any occasion. Top your babka with a dollop for a creaminess that elevates the experience even further.
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Vanilla Ice Cream: Serve warm slices alongside a scoop of vanilla ice cream, and watch the chocolate melt into indulgent rivulets—pure bliss on a plate! It’s an irresistible combination that’s sure to please.
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Espresso or Coffee: A rich, bold espresso or a comforting cup of coffee provides a perfect beverage option to round out your dessert. The bitterness cuts through the sweetness, creating a beautifully balanced harmony of flavors.
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Coconut Milk Drizzle: For an exotic touch, drizzle lightly whipped coconut milk over your slices. Its creamy texture and subtle sweetness beautifully complement the rich chocolate while adding a tropical vibe.
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Chocolate Ganache: For the true chocolate lover, a warm drizzle of chocolate ganache brings another layer of decadence and visual appeal. The silky richness enhances the already fabulous gluten-free chocolate babka experience.
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Sweet Wine: Pair your babka with a glass of sweet dessert wine like a late harvest Riesling for a delightful finish that accentuates the flavors of the chocolate. The fruitiness complements the richness perfectly!
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Nutty Granola: Sprinkle some crunchy homemade or store-bought nutty granola for an added texture contrast. The nuttiness and crunch will create a delightful surprise with each bite!
Gluten Free Chocolate Babka Variations
Feel free to make this delightful recipe your own with these tasty twists and alternatives!
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Nutty Addition: Add chopped walnuts or hazelnuts to the chocolate filling for an extra crunch and delightful flavor contrast!
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Dairy-Free: Swap the butter for coconut oil and choose dairy-free chocolate to make this treat suitable for a vegan diet. The result is just as divine!
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Cinnamon Swirl: Sprinkle in some ground cinnamon or nutmeg with the chocolate filling for a warm, aromatic twist that’ll fill your home with comforting scents.
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Fruit Infusion: Incorporate dried cherries, raspberries, or even orange zest into the chocolate filling for a bright, fruity surprise in every bite.
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Spicy Kick: For a bit of heat, add a pinch of cayenne pepper to the chocolate filling. The warmth pairs surprisingly well with the sweetness!
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Alternative Flours: Replace millet or sorghum flour with almond or coconut flour for different textures and added nutty flavors while maintaining that gluten-free goodness.
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Sweet Glaze: Create a vanilla glaze instead of the sugar syrup by mixing powdered sugar with vanilla extract and milk, drizzling it atop for a sweet finish.
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Savor the Savory: For a savory twist, consider omitting the sugar in the filling and include herbs like rosemary or thyme, creating a unique artisan bread experience.
Embrace the creativity of baking and go wild with these ideas—there’s no limit to how you can make this gluten-free Chocolate Babka your own!
How to Store and Freeze Gluten Free Chocolate Babka
Room Temperature: Store your babka in an airtight container or wrapped in plastic wrap for up to 3 days to maintain its freshness and moisture.
Fridge: For longer storage, place the babka in the fridge wrapped tightly. It will stay fresh for up to 1 week. Just be sure to let it come to room temperature before serving.
Freezer: To freeze, wrap the babka tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight before enjoying.
Reheating: When ready to serve, gently reheat slices in the microwave or oven at a low temperature to restore warmth and soft texture that delights everyone!
Gluten Free Chocolate Babka Recipe FAQs
How do I choose the right chocolate for the filling?
Absolutely! For the best flavor, choose dark chocolate with 60-70% cocoa solids. This gives the filling a rich, decadent taste. Look for chocolate bars that are free from gluten ingredients if you’re concerned about dietary restrictions.
What’s the best way to store leftover Gluten Free Chocolate Babka?
You can store your babka at room temperature in an airtight container or wrapped in plastic wrap for up to 3 days. If you need longer storage, refrigerate it wrapped tightly, and it should remain fresh for up to 1 week. Just let it return to room temperature before serving for the best taste and texture!
Can I freeze Gluten Free Chocolate Babka?
Very! To freeze, wrap the cooled babka tightly in plastic wrap first, then in aluminum foil to prevent freezer burn. It can be safely stored in the freezer for up to 3 months. When you’re ready to enjoy it, transfer the babka to the fridge overnight to thaw; this will help maintain its texture.
What should I do if my babka doesn’t rise during proofing?
If your babka fails to rise, it might be due to inactive yeast—make sure your yeast is fresh. Additionally, proof it in a warm spot; if it’s too cold, it may not rise well. If your dough still isn’t rising, give it more time, and consider adding warmth with a light bulb or heating pad to encourage rising.
Can I substitute any ingredients for dietary reasons?
Definitely! For egg replacements, you can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for each egg. For a milk-free version, use a non-dairy butter substitute. Just ensure any substitutes align with gluten-free dietary needs. It’s all about finding what works best for you!
Is Gluten Free Chocolate Babka safe for those with allergies?
Always check each ingredient for possible allergens. This recipe can be adapted for nut allergies by choosing suitable flour substitutes that are also nut-free. Additionally, be cautious with cross-contamination if baking for someone with severe allergies; ensure all surfaces and utensils are thoroughly cleaned before use.
Indulge in Gluten Free Chocolate Babka That Wows Every Bite
Ingredients
Equipment
Method
- Melt: In a saucepan or microwave-safe bowl, combine the chocolate, butter, sugar, and salt. Melt together over low heat until smooth and glossy for a luscious filling.
- Mix: Remove the mixture from heat and stir in the cocoa powder. Whisk until smooth, then set aside to cool to room temperature.
- Create Gel: In a small bowl, mix the psyllium husk with lukewarm water. Let it sit for about 30-45 seconds until it thickens into a gel-like consistency.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum, and salt until well blended.
- Add Wet Ingredients: To the psyllium gel, add the egg, egg yolk, and sunflower oil. Mix thoroughly to combine all the wet ingredients nicely.
- Incorporate: Make a well in the center of the dry ingredients, then pour in the psyllium gel-egg mixture. Gently fold the dry ingredients into the wet until combined.
- Knead: Knead the dough until it's smooth and elastic, about 4-5 minutes in a mixer or 6-8 minutes by hand.
- Roll: Shape the dough into a ball, then roll it out on a floured surface into a rectangle measuring 12×18 inches.
- Spread: Evenly spread the cooled chocolate filling over the dough, right up to the edges for a rich experience with every bite.
- Form Log: Carefully roll the dough into a long log, making sure the seam is on the bottom to secure the filling.
- Cut: Using an oiled serrated knife, cut the log lengthwise in half to expose the beautiful chocolate swirls inside.
- Twist: Twist the two halves together, ensuring the cut sides are facing upwards for a stunning visual.
- Transfer: Place the twisted babka into a lined 9x5-inch loaf tin, gently tucking the ends toward the center.
- Proof: Cover the loaf tin with a cloth and let it rise in a warm spot until it doubles in size, about 1 hour 15 minutes to 1 hour 30 minutes.
- Preheat: Preheat your oven to 350ºF (180ºC) so it's hot and ready to create a beautifully baked babka.
- Egg Wash: Brush the proofed babka with whisked egg for that golden, appetizing finish, and place it in the oven on a baking sheet.
- Bake: Bake for 55-60 minutes until the babka is deep golden brown. If it starts to brown too quickly, cover with foil to prevent burning.
- Prepare Syrup: As the babka bakes, make the sugar syrup by heating sugar and water together until dissolved. Let it cool slightly before use.
- Glaze: Once the babka is out of the oven, immediately brush it with the cooled sugar syrup for a shiny, sweet glaze that adds to its allure.
- Cool: Allow the babka to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
- Savor: Enjoy your freshly made Gluten Free Chocolate Babka warm or at room temperature for the ultimate indulgence!
