This Vegan Chocolate Snowflake Bread Is Winter Magic

2018 is behind us, and whether you miss it or not, this vegan chocolate bread is the energy I’m all about in 2019. Regular bread simply isn’t up to par any more.

Don’t get me wrong, I love toast. But when you’ve tasted a chocolate bread without dairy products like this, life gets better. I have no regrets.

I love to bake this with other people because I believe cooking brings people together. When you can collaborate on the execution of a recipe and end up with pure decadence to share at the end, it’s a great situation.

Now, I know this bake is traditionally made for Christmas morning, but it’s so fluffy and delicious I’m sure you’ll be able to make it anytime and it will be very well received! (it lasted literally 5 mins in my house). I love making Christmassy foods all throughout the year. They bring me joy and positive energy, so why not make chocolate star bread in February? Treating myself is not confined to December.

For this specific recipe, I would say is more of a cake texture than a bread, it very much resembles a chocolate babka. This is a yeast dough so it will require time for proofing, I would set aside about three hours for it. If that time allocation is off-putting (I get it, the lengthy bake life isn’t for everyone!), I would recommend getting housework or chores done. Even catch up on your favorite Netflix series. There ain’t nothing wrong with a little night time baking.

I chose to add here a chocolate filling, but this would go great with a berry jam or a cinnamon sugar mixture, so go crazy! You could even add some superfood powder if you want a little bit of “this is healthy” validation.

If you wanted to make this chocolate bread nut-free, replace the almond meal with ground coconut. It delivers a different taste but only very slight and it’s not overly noticeable. I have not experimented with a gluten-free version of this bread but I’m sure experienced vegan, gluten-free bakers could work their magic.


This recipe was republished with permission from What About Cake.