Vegan White Chocolate Babka

Heat the soy milk until warm to the touch and pour into a bowl. Add 1 tablespoon of the sugar, 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 the remaining sugar in a large bowl and whisk together. Add the yeast mixture and the butter mixture, combine with a wooden spoon, then knead with your hands for 5-8 minutes until the dough is moist but not too sticky. Add the remaining flour as needed.

Grease a clean bowl with oil, 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 12x16-inch rectangle. Spread the chocolate on top, leaving a 0.8-inch border around all sides, and sprinkle the almonds on it.

Starting from one side, roll up the dough tightly to form a log. Cut it lengthways with a sharp knife, then twist the halves together and place into a loaf tin lined with parchment paper. Let rest for another 45 minutes.

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