Vegan Jam Donut Babka Recipe – Sweet, Fluffy, Irresistible Treat

Why You’ll Love This Recipe

If soft, pillowy dough filled with sweet berry jam sounds like your idea of heaven—keep reading. This Vegan Jam Donut Babka is like your favorite jelly donut and a buttery babka had a plant-based baby. And yes, it’s as delightful as it sounds.

100% vegan: No eggs, no dairy—just all the flavor.
Fluffy, soft texture: The dough is tender and pull-apart good, just like a bake shop babka.
Jam-filled surprise: That gooey, fruit-sweet center gives jelly donuts a run for their money.
Perfect for any occasion: Brunch, dessert, holiday mornings—you name it.
Fun to make: The swirl is easier than it looks and makes you feel like a baking boss.

Whether you’re baking to impress or simply treating yourself, this babka recipe will become a forever favorite.

Essential Tools and Equipment

Here’s what you’ll need to make Vegan Jam Donut Babka at home:

Mixing bowls (multiple sizes)
Digital kitchen scale (optional but helpful for accuracy)
Measuring cups and spoons
Whisk and spoon or silicone spatula
Stand mixer with dough hook (or mix by hand with effort!)
Rolling pin
Bread loaf pan (9×5-inch or similar)
Parchment paper
Sharp knife or bench scraper
Pastry brush (for brushing with plant milk after baking)

Preparation Tips

Want to make your babka even better? These tips will help:

Use room temperature ingredients – Cold plant milk or margarine can slow down yeast activation.
Proof in a warm spot – If your kitchen is cold, pop the dough in a slightly warmed oven (turned off!) to help it rise.
Choose the right jam: Use a thick jam or jelly—not syrupy—so it won’t ooze out as you roll and twist the dough.
Make ahead: You can prepare the dough the day before and let it rise overnight in the fridge. Just bring it to room temp before rolling out.

Ingredients List

Here’s everything you need to gather for this recipe:

For the dough:

240 ml (1 cup) plant-based milk (like oat or soy), lukewarm
2 ¼ tsp (1 packet or 7g) instant dry yeast
50 g (¼ cup) granulated sugar
60 g (¼ cup) dairy-free margarine or vegan butter, softened
½ tsp salt
1 tsp vanilla extract
350–400 g (approx. 2¾ cups) all-purpose flour (start with 350g and add more as needed)

For the filling:

100 g (about ⅓ cup) thick berry jam (raspberry, strawberry, or your favorite)

For the cinnamon-sugar coating:

2 tbsp plant-based milk (for brushing)
50 g (¼ cup) sugar
1 tsp ground cinnamon

Step-by-Step Directions

Grab your apron—let’s bake!

Activate the yeast: Warm the plant milk until it’s just lukewarm (not hot!). Stir in the sugar and yeast. Let it sit for 5-10 minutes until foamy.
Mix the dough: In a large bowl or bowl of a stand mixer, combine the yeast mixture, softened margarine, salt, and vanilla. Gradually mix in the flour.
Knead: Knead the dough by hand for about 10 minutes or knead in the mixer for 5-6 minutes until smooth and elastic. Add more flour if the dough is sticky.
First rise: Place the dough in a lightly greased bowl, cover with a towel or plastic wrap, and let it rise in a warm place for 1–1.5 hours or until doubled.
Roll and fill: Lightly flour your surface. Roll out the dough into a rectangle (about 12×16 inches). Spread jam evenly across the surface—leaving a half-inch border.
Shape the babka: Roll the dough into a log, starting with the long edge. Carefully cut the log in half lengthwise. Twist the two halves together, keeping the jam side up.
Second rise: Place the twisted dough into a parchment-lined loaf pan. Cover and allow to rise again for 30–45 minutes.
Bake: Preheat oven to 350°F (180°C). Bake the babka for 30–35 minutes, or until golden and cooked through. It should sound hollow when tapped on top.
Brush and coat: Remove from oven and brush immediately with plant milk. Combine cinnamon and sugar in a shallow dish, then sprinkle generously over the top or roll sides in it if loose.
Cool and enjoy: Let cool slightly before slicing. Enjoy it warm or room temperature!

Common Mistakes to Avoid

We’ve all been there—here’s how to dodge the most common babka baking slip-ups:

Too much flour: Adding too much flour makes the dough dense. Start with less and add only if the dough is too sticky to knead.
Skipping the second rise: Don’t rush! The second proofing helps the dough become fluffy and tall.
Using thin or runny jam: Thin jam can leak out and make a messy dough. Choose thicker varieties.
Overbaking: If it looks brown on top but is still soft inside, tent loosely with foil and continue baking.

Best Side Dishes

Serve this sweet, doughy babka with:

Fresh fruit salad – Light and zesty counters the rich babka.
Coffee or spiced chai – A warm drink balances the sweetness and makes for a cozy moment.
Vegan whipped cream – Add a dollop on top for dessert-worthy presentation.
Plant-based yogurt parfait – Especially nice for brunch gatherings.

Expert Recipe Tips

Want to take your babka to the next level?

Swap the jam: Try apricot, plum, or even chocolate-hazelnut spread!
Add texture: Sprinkle in crushed nuts (e.g., hazelnuts or almonds) with the jam filling.
Make it festive: Use cranberry-orange jam in winter or strawberry-rhubarb in spring.
Use a thermometer: Bread is baked when the internal temp is about 190–200°F (88–93°C).

Storage and Reheating Instructions

You’ll want to savor every bite—here’s how to store it properly:

Room temperature: Keep in an airtight container for up to 2 days.
Refrigerate: Store in the fridge for up to 5 days. Reheat before serving for best texture.
Freezing: Slice and freeze individually wrapped portions. To serve, thaw and warm in the oven for 10 minutes at 300°F (150°C).
Reheating tip: Wrap slices in foil and reheat in the oven to restore softness.

Frequently Asked Questions (FAQs)

Can I make this babka gluten-free?

Yes! Use a 1:1 gluten-free flour blend, but look for one that includes xanthan gum for elasticity. The dough may be more delicate when shaping.

Which plant milk works best?

Oat, soy, or almond milk all work well. Just make sure it’s lukewarm (not hot) so the yeast activates properly.

Can I make this without a stand mixer?

Absolutely. It’ll require a bit more elbow grease, but hand-kneading works just as well—just knead until it’s smooth and elastic, about 10 minutes.

My dough isn’t rising—what went wrong?

Check your yeast—if it’s expired or the liquid was too hot, it may have deactivated. Also, ensure the environment isn’t too cold.

Can I double the recipe?

Yes! Just make sure to use two loaf pans and give each plenty of proofing and baking space.

Final Thoughts

If you’ve been searching for a show-stopping vegan dessert or brunch centerpiece, this Vegan Jam Donut Babka has your name all over it. It’s fluffy. It’s sugary. It’s got that nostalgic jelly-donut twist—and it’s made entirely from plants. What’s not to love?

Whether you’re brand new to yeast baking or a babka master, this recipe is one to bookmark, share, and repeat. If you try it, don’t forget to snap a pic and tag us—or leave a comment below and let us know your favorite variation!

Happy baking, friends. 💛

—

Looking for more vegan baking ideas? Try our Vegan Cinnamon Rolls or Easy Banana Bread for your next treat!