Our vegan pumpkin babka (AKA Krantz Cake) is as healthy as delicious, made with a low-fat, dairy-free dough and a healthy pumpkin filling. Each slice has at least half the calories and five times fewer sugars than other chocolate babka cake recipes.
◾ Full Recipe:
We made this super healthy, vegan pumpkin babka recipe for all the babka lovers that are on a plant-based or weight-loss diet. Only 160 calories in a generous slice! In the video we’ll show you how to make vegan babka, from the dough to the pumpkin filling. It’s going to be fun!
Chapters
0:00 Introduction
0:16 Ingredients overview
0:37 How to clean and roast the pumpkin
1:03 How to make the babka dough
2:38 How to make the pumpkin filling
3:14 How to shape and bake the babka
6:04 After baking
🍽️ Makes: 1 loaf / 12 portions
📙 Free Ebook:
✅ Ingredients (you can switch between Imperial and Metric System, and adjust servings, on our site)
◾ FILLING
◽ Pumpkin (peeled and deseeded) — 13 oz
◽ Maple Syrup — 1.5 fl. oz
◽ Ground Cinnamon — half tsp
◽ Starch (Corn, Potato, or Arrowroot) — 0.7 oz
◾ DOUGH
◽ All-Purpose Flour — 8 oz
◽ Instant Dry Yeast — 0.25 oz
◽ Almond Milk — 5.5 fl. oz
◽ Wholemeal Flour — 3.5 oz
◽ Canola Oil — 2.5 fl. oz
◾ VEGAN EGG-WASH
◽ Maple Syrup — 1 tsp
◽ Canola Oil — 1/2 tsp
◽ Almond Milk — 1 tsp
✅ Substitutions
◽ You can also use other vegan milk, like oat’s.
◽ You can also use honey instead of maple, although it won’t be 100% vegan
◽ We used canola oil (AKA rapeseed oil). You can also use other oil suitable for baking
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ℹ️ Need help with the recipe or to swap out ingredients you’re allergic to? Reach out in the comments.
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