Go Back Email Link

Platinum Instant Sourdough Vegan Cinnamon Apple Babka

Babka that is so fluffy, sweet, and filled with the BEST caramel apple filling. Dairy-free and vegan, too! Made with Platinum Instant Sourdough Yeast.
Vegan Cinnamon Apple Sourdough Babka
Yield 1 loaf



  • 1 cup almond milk
  • 1 (0.63oz) package (18g) Platinum Instant Sourdough Yeast
  • 1/2 cup brown sugar
  • 1/4 teaspoon table salt
  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons olive oil


  • 1 1/2 cups finely chopped apples
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/3 cup brown sugar
  • 1/4 cup solid coconut oil


  • 1 cup powdered sugar
  • 1 tablespoon almond milk
  • 1/4 teaspoon vanilla extract


  • Slightly warm the almond milk by heating over the stove in a saucepan for a minute or microwaving for 30 seconds to 1 minute. Almond milk should be the temperature of bathwater (110-115˚F, not too hot to touch).
  • Combine the warmed almond milk, Platinum Instant Sourdough Yeast, and sugar in the the bowl of a stand mixer fitted with the dough hook attachment. Allow mixture to sit for 5 minutes in order to let the yeast activate.
  • After yeast has activated, add the salt, flour, cinnamon, nutmeg, and olive oil. Mix the dough on medium-low for 2-3 minutes, or until dough starts to come together and form a ball. If dough becomes too soft or isn’t coming together, add an additional 1/4 cup of flour and continue to knead. Continue adding flour just until dough comes together.
  • After dough has come together, transfer to a clean bowl and drizzle very lightly with olive oil (using only 1/2 teaspoon or so of oil) and turn dough to coat the bowl and dough. This will prevent it from sticking while it rises.
  • Cover bowl with a clean kitchen towel and allow to rise in a warm place for an hour.
  • While dough rises, make the apple filling by combining all of the ingredients except coconut oil together in a small bowl. Set aside.
  • Lightly grease a 9x5-inch loaf pan and set aside, so it’s ready when you prepare the babka.
  • After dough has risen, transfer to a flour dusted surface or countertop. Roll dough out into a rectangle that is 14x24-inches long.
  • Spread the apple filling evenly out over the rolled out dough, leaving an inch around the edges.
  • Take the coconut oil and break into small pieces, scattering them over the filling on the rolled out dough.
  • Starting with the long edge, roll the dough tightly into a log. Pinch edges to seal.
  • Cut the rolled up dough down the middle with a sharp knife, so you’re exposing a few layers of that apple cinnamon babka goodness.
  • Braid (twist) the two halves together, with the cut side facing out. Cut the whole braid in half across the middle, so you have two big sections of dough.
  • Place the two sections next to each other in the loaf pan. Cover with a kitchen towel or plastic wrap and allow to rise in a warm place for an hour.
  • Preheat oven to 350˚F.
  • Bake for 25 minutes, cover with foil and then bake for an additional 10 minutes.
  • Make the glaze: Whisk together ingredients until combined. Add an additional tablespoon of almond milk to thin out frosting as needed.
  • Once babka is cooled, drizzle glaze over top. Slice and serve.


Recipe in partnership with Heart of a Baker.