Chocolate and almond cake

Heat the soy milk until warm to the touch and pour into a bowl

Add 1 tbsp out of the 1/4 cup sugar, as well as the instant yeast and gently stir until combined

Set aside for 5 minutes until foamy

Combine the vegan butter and the baking powder and let rest for 3 minutes until foamy

Place 3 cups of the flour and remaining sugar in a large bowl and whisk together

Add in the yeast and the butter mixture and combine with a wooden spoon, then use your hands to knead for 5-8 minutes

You want the dough to be moist but not too sticky

Add in the remaining 1/4 cup flour as needed

Grease a clean bowl with oil and place the dough ball inside

Cover with a towel and let rest in a warm place for 1 hour

In the meantime melt the chocolate until smooth

Once the dough has doubled in size, place it on a floured surface and roll it out to a 12-x16-inch (30x40cm) rectangle,Spread out the chocolate on top leaving a 0.8 inch (2cm) border around all sides and sprinkle the almonds on it.

Starting from one side, roll up the dough tightly until you have a long log. Use a sharp knife to cut it lengthways, then lift one half over the other and repeat this step until it has formed a twist. Gently lift into a loaf tin covered with parchment paper and let rest for another 45 minutes

Preheat the oven to 350°F (175°C). Brush the babka with soy milk and bake in the oven for 30-35 minutes. Remove from the oven and let cool down for 15 minutes before slicing. Serve with vegan butter and maple syrup