Yield: 2 Mini Loaves 5"x3", or 1 Large 9"x5" Loaf

Vegan Cranberry Babka with Cream Cheese Glaze

Vegan Cranberry Babka

The best vegan cranberry babka, topped with a non-dairy cardamom cream cheese icing. This sweet braided bread is perfect for winter baking or the holidays!

Prep Time 40 minutes
Cook Time 40 minutes
Additional Time 1 hour
Total Time 2 hours 20 minutes



  • ¼ cup +2 tbsp oat milk, warm but not hot to the touch
  • ⅓ cup granulated white sugar, divided in two
  • 2 1/4 tsp active dry yeast
  • 2 ¼ cup all-purpose flour
  • 1/2 tsp ground cardamom
  • 1 tsp cinnamon
  • ½ tsp salt
  • 4 tbsp Just Egg
  • 5 tbsp Earth Balance Vegan Butter, plus additional for brushing on top before baking- room temperature, cut in cubes

Cranberry Filling

  • 2 cups fresh cranberries, cut in half
  • 1/4 cup brown sugar
  • 2 tsp vanilla extract, or substitute almond extract
  • 1/2 tbsp orange zest

Cinnamon Sugar Filling

  • 2 tbsp cinnamon
  • 2 tbsp brown sugar

Cream Cheese Glaze

  • ½ cup vegan cream cheese, I prefer Trader Joe’s Brand
  • 3/4 cup powdered sugar, see notes section
  • ½ tsp ground cardamom

Simple Syrup (optional)

  • ¼ cup granulated white sugar
  • 2 tbsp filtered water


To Make the Dough:

    1. Line two mini, 5”x3” loaf pans or one standard 9”x5” loaf pan with parchment paper.
    2. In a small bowl mix together the warm oat milk and half of the white sugar until the sugar begins to dissolve. Add the active dry yeast and give the mixture a quick stir to combine. Set the yeast mixture aside for 10 minutes to activate. The mixture should start to get foamy after a few minutes. If the mixture does not foam up, your yeast is probably not activated (from being too old, or your milk was too hot and killed it).
    3. While the yeast is activating, make the cranberry filling. In a small saucepan, heat the fresh cranberries and brown sugar on medium-low heat for 5 minutes. The mixture should begin to bubble. Mash the cranberries up with a fork and simmer for 1 or 2 more minutes until it begins to thicken. Remove from the heat and add in the vanilla extract and the orange zest. Set aside to cool. 
    4. In a separate large bowl, cream together the remaining white sugar and the vegan butter. Add in the cardamom, cinnamon, salt, and Just Egg. Stir to combine. Add in the activated yeast and milk mixture. 
    5. Add in the flour. Mix the dough together until all of the flour is incorporated and the mixture comes together into a dough ball. 
    6. On a lightly floured surface, divide the dough into two if you are using mini, 5”x3” loaf pans. If you are using a standard 9”x5” loaf pan, do not divide the dough. 
    7. If using mini pans, knead each ball for about 10 minutes
    8. If using a larger loaf pan, knead the ball for about 15-20 minutes. The dough will be ready when it is smooth and elastic. You should be able to stretch the dough without it easily breaking.

Shape the Babka

  1. Roll the dough out into a rectangle about 10 inches long and 8 inches wide. The dough should be about ⅛” to ¼” thick. 
  2. Spread the cooled cranberry filling onto the dough, leaving a 1” border on all sides. Sprinkle on the cinnamon-sugar mixture
  3. Tightly roll the dough up lengthwise into a log. Cut the log down the middle and flip the two halves up so the filling is facing up. 
  4. Create your braid by laying one half on top of the other and twisting them together. 
  5. Transfer the braided dough into the lined loaf pan. Cover the loaves with a damp towel or cloth, and let them rise in a warm place until they are doubled in size (about 1- 1 1/2 hour). 

Bake the Babka

  1. Preheat your oven to 350 degrees F. 
  2. Brush the tops of the loaves with softened vegan butter. 
  3. Bake the mini loaves (5” x 3”) at 350 F for 40 minutes. If using a 9”x5” pan, bake for 55 minutes at 350 F. Begin checking the loaves after 30 minutes. If the tops appear to be browning too much, cover them with aluminum foil until they finish baking. 

Simple Syrup

  1. While the loaves bake, prepare the simple syrup by heating the sugar and water in a small pan over medium-low heat. (You can even use the same pan that you used for the cranberry filling).
  2. Stir the mixture until the sugar dissolves.
  3. Remove from the heat and let cool.

Cream Cheese Icing

  1. To make the cream cheese icing, mix together the vegan cream cheese, powdered sugar, and cardamom until smooth. The mixture should be a pourable consistency. 
  2. When the loaves come out of the oven, immediately brush them with the simple syrup mixture. Let the loaves cool for 5 minutes in their pans, and then transfer them to a wire rack to finish cooling.
  3. Let the babka cool completely before drizzling the cream cheese icing on top.


  • For the cream cheese glaze: some vegan cream cheeses are more watery than others. When making the glaze, start by adding 1/2 cup of powdered sugar and add a little bit more at a time until the mixture is a thick but pourable consistency.
  • This babka is best served fresh but can be stored at room temperature (wrapped tightly) for 1-2 days. It can also be stored in the fridge for 5 days.
  • This babka also freezes very well. Make sure to tightly wrap the bread to prevent freezer burn.

Nutrition Information:


16 slices

Serving Size:


Amount Per Serving: Calories: 237Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gSodium: 95mgCarbohydrates: 52gFiber: 0gSugar: 49gProtein: 1g

Nutritional info is an estimate.

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