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Matcha Babka that is dairy free laden with a semi sweet match cream filling
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Matcha Babka (Dairy Free)

Matcha Babka that is dairy free, laden with a matcha cream filling. Not overly sweet and baked to perfection. Let this beauty grace your tables.
Prep Time20 mins
Active Time45 mins
3 hrs
Total Time4 hrs 5 mins
Course: Breakfast, Dessert, Hanukkah, Holiday Breakfast, Holiday Dessert
Cuisine: American
Keyword: Babka, Bread, Dairy Free, Matcha
Servings: 1 8X4 loaf
Author: rylee


Babka Dough

  • ½ cup non dairy milk warm
  • 1 package of active dry yeast
  • ¼ cup coconut sugar + more for the yeast any granulated sugar
  • 1 egg
  • 1 egg yolk reserve egg white for the match filling!
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 2 cups all purpose flour + more for rolling out dough
  • 7 tablespoons vegan butter

Matcha Filling

  • 1 egg white reserved from before
  • cup coconut sugar any granulated sugar
  • 3 tablespoons all purpose flour
  • 2 tablespoons green tea matcha powder
  • 1 tablespoon vegan butter
  • cup almond milk

To brush Baka with

  • 1 egg
  • 1 tablespoon turbinado/raw sugar


  • Warm milk in a small bowl and sprinkle yeast and a pinch of sugar over the milk without stirring. Let is sit until it becomes foamy, about 3-5 minutes
  • In a separate small bowl, whisk egg, egg yolk, vanilla, and ¼ cup coconut sugar until smooth
  • Whisk in the yeast mixture until just combined
  • In a stand mixer with your paddle attachment combine flour and salt then add egg and yeast mixture and beat on low until just incorporated.
  • Switch to the dough hook, add all of your vegan butter and beat on medium-low speed until your butter is totally incorporated and the dough is a little sticky and smooth. This will be about 8-10 minutes.
  • Turn your dough out onto a floured surface, kneading it for 30 seconds until it is very smooth. It will be a little sticky, that is ok!
  • Transfer your babka dough into a greased bowl and cover with plastic wrap and let rise in a warm place until doubled in size, 1.5-2 hours (Read above for my best rising tips!)
  • Once doubled in size, let the dough chill in the fridge for 45 minutes, covered
  • While your babka is chilling, make your matcha filling by whisking together reserved egg white, coconut sugar, flour, and green tea matcha powder until clumpy
  • In a small pan on low heat, bring non dairy milk to a simmer
  • Once it is at a simmer, pour it over top of your egg white and matcha bowl with the vegan butter and whisk together until completely smooth and matcha has dissolved
  • Return the smooth matcha filling to the pan on low heat and whisk for 2-3 minutes until it gets just a bit thicker
  • Remove from heat and put in bowl until ready to spread on babka dough
  • Generously grease an 8X4 loaf pan
  • On a lightly floured surface, turn out chilled dough and roll into a 21x 12 rectangle and make sure the long side is facing you
  • use an offset spatula, spread your matcha filling all over the babka dough to the edges and sprinkle with 2 tablespoons coconut sugar
  • Roll up the dough, as your would cinnamon rolls, lightly pulling it towards you to maintain its thickness
  • Cut your dough log in half and set the halves touching, side by side
  • Place one half over the other, making an “X”, then twist the ends on both sides twice, making a total of 4 twists
  • Transfer twisted dough to your prepared pan, cover with a clean kitchen towel and let rise 30 minutes
  • During the final rise, preheat oven to 350F
  • Brush with egg and water mixture and sprinkle with turbinado sugar
  • Bake matcha babka, until golden brown about 45-50 minutes rotating the pan once halfway
  • remove from over and let cool in pan 10 minutes then turn out onto wire rack to cool completely before slicing (if you can wait!!)