Gluten-Free Chocolate Babka Recipe

This gluten-free chocolate babka recipe is perfectly soft and tender, and it’s swirled together with a rich, luxurious chocolate filling. It’s also super easy to make.

What is Babka?

Babka is a traditional Eastern European yeast bread with Jewish heritage, characterized by its distinctive twisted or braided shape and sweet filling. The dough gets rolled with chocolate or cinnamon filling, then twisted to create beautiful spiral layers throughout each slice. While it originated in Jewish communities of Poland and Ukraine, babka has become a beloved bakery staple across America, especially in New York City.

Notes on Ingredients

Gluten-free flour blend: Use a quality all-purpose blend containing xanthan gum (like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure). Avoid single-flour substitutes as they won’t provide the structure needed.

Instant yeast: Also called rapid-rise yeast, it works faster than active dry and doesn’t require proofing. If using active dry yeast, proof it in warm milk first and add 15 minutes to the rising times.

Whole milk: The fat content keeps the dough tender and adds richness. Use dairy-free milk with added fat (like oat or cashew milk) if needed.

Unsalted butter: Brings flavor and creates flaky layers. Make sure it’s softened to room temperature for easier mixing.

Eggs: Provide structure and moisture. For best results, use large eggs at room temperature so they blend easily into the dough.

Granulated sugar: Adds sweetness to the dough and feeds the yeast to help it rise properly.

Dark cocoa powder: Creates an intense chocolate flavor in the filling. Dutch-processed cocoa works beautifully for a deeper color.

Semi-sweet chocolate chips: Add pockets of melty chocolate throughout. You can substitute with chopped chocolate bars for a more premium texture.

How to Make Gluten-Free Chocolate Babka

Prepare the dough: Combine 3 cups gluten-free flour blend, ⅓ cup granulated sugar, 2¼ teaspoons instant yeast, and 1 teaspoon salt in a large mixing bowl. In a separate bowl, whisk together ¾ cup warm whole milk (110°F), 2 large eggs, and 1 teaspoon vanilla extract. Pour wet ingredients into dry ingredients and mix until a shaggy dough forms.

Add butter: Cut 6 tablespoons of softened unsalted butter into small pieces and add to the dough. Mix with a stand mixer using the paddle attachment on medium speed for 5 minutes, or knead by hand for 8 minutes. The dough will be a little sticky, yet it should begin to lift away from the sides of the bowl.

First rise: Transfer dough to a greased bowl, cover with plastic wrap, and let rise in a warm spot for 60-75 minutes until doubled in size. Gluten-free dough rises slower than traditional dough, so be patient.

Make chocolate filling: While the dough rises, whisk together ½ cup dark cocoa powder, ½ cup granulated sugar, and a pinch of salt. Melt 4 tablespoons of unsalted butter and stir it into the cocoa mixture until it forms a spreadable paste. Fold in ¾ cup semi-sweet chocolate chips.

Roll and fill: Punch down risen dough and turn onto a floured surface (use gluten-free flour). Roll into a 12×16-inch rectangle. Spread chocolate filling evenly over the surface, leaving a ½-inch border on one long edge.

Shape the babka: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. With a sharp knife, slice the log in half lengthwise to reveal the chocolate layers. Twist the two halves around each other, keeping the cut sides facing up to showcase the swirls.

Second rise: Carefully transfer the twisted dough into a greased 9×5-inch loaf pan, tucking the ends underneath. Loosely cover with plastic wrap and let the dough rise for 45–60 minutes, until it becomes puffy.

Bake: Preheat oven to 350°F. Apply 1 tablespoon of melted butter to the top using a brush. Bake for 45-50 minutes, tenting with foil after 30 minutes if browning too quickly. The babka is done when the internal temperature reaches 190°F and the top is deep golden brown.

Make simple syrup: While the babka bakes, combine ¼ cup water and ¼ cup granulated sugar in a small saucepan. Stir constantly as you bring the mixture to a boil, making sure the sugar fully dissolves. Remove from heat.

Finish: Immediately after removing the babka from the oven, brush the hot simple syrup all over the top. This creates a beautiful glossy finish and keeps the bread incredibly moist. Allow cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Storage Tips

Wrap the babka tightly in plastic wrap and store at room temperature for up to 3 days. For longer storage, wrap in plastic wrap and then aluminum foil before freezing for up to 3 months. Thaw overnight at room temperature and warm slices in the microwave for 10-15 seconds to restore freshness.

More gluten-free recipes to make ASAP!

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• Gluten-Free Glazed Donuts
• Best Gluten-Free Fried Chicken (Better Than KFC!)
• Best Gluten-Free Cheesy Garlic Pull-Apart Bread

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