Gluten Free Chocolate Babka

Brace yourself for an amazing braided bread with a luscious chocolate filling. It’s more than just workable; it’s a dream to knead, roll, and shape.

Prep time:

25 min

Cook time:

40 min

Total time:

3 1/2 hours + 6 to 24 rest time

Gluten Free Chocolate Babka

Gluten Free Chocolate Babka

Indulge in the decadence of our Gluten Free Chocolate Babka, a showstopper made effortlessly delightful with Hand + Heart Gluten-Free Sweet Dough Mix. Brace yourself for an amazing braided bread with a luscious chocolate filling, a creation that’s a game-changer in the world of gluten-free baking.

What sets our Sweet Dough mix apart? It’s not like your typical gluten-free mixes. It’s more than just workable; it’s a dream to knead, roll, and shape. Crafting this babka becomes a joy, not a challenge. The dough is soft, tender, and blissfully devoid of any gritty texture, ensuring each bite is a celebration of gluten free perfection.

Imagine the aroma of freshly baked babka wafting through your kitchen – layers of sweet dough and rich chocolate, braided to perfection. With Hand + Heart Mix, we’ve turned the seemingly impossible into a gluten free reality. This babka isn’t just a bread; it’s a testament to the fact that gluten free can be indulgent, workable, and downright delicious.

If you want to save yourself a little work and love Nutella, you can substitute 1 1/2 cup of it for the homemade fudge filling. Also note that you can make this over a few days instead of all at once. Babka freezes well for up to 3 months, so if you  need only one loaf now, freeze the other for later.

So, whether you’re a seasoned baker or just beginning your gluten-free journey, our Gluten Free Chocolate Babka with Hand + Heart Gluten Free Sweet Dough Mix is here to redefine your expectations. Get ready to savor the joy of a babka that’s not just gluten-free but a heavenly experience that will have everyone

This recipe is made with Hand & Heart Gluten Free Flour Blends.  Click HERE to visit our shop and discover our collections of gluten free flour and baking tools?

Gluten Free Chocolate Babka

Gluten Free Chocolate Babka

Brace yourself for an amazing braided bread with a luscious chocolate filling. It’s more than just workable; it’s a dream to knead, roll, and shape.
Pin it
Print it

Prep time:

25 min

Cook time:

40 min

Total time:

3 1/2 hours + 6 to 24 rest time


2 babkas


Hand + Heart Gluten Free

made by hand, from the heart


For the dough:


DAIRY FREE OPTION: Use dairy free milk and butter and omit heavy cream.

Mix 1/2 cup ground flaxseed with ½ cup warm water OR
Mix 2 TBSP psyllium husk powder with 1/2 cup water

Let the mixture sit for 5 minutes before adding to the dough mix.


For the fudge filling:

  • 1/2 cup (100g) granulated sugar
  • 3/4 cups heavy cream or half-and-half
  • Pinch kosher salt
  • 6 ounces (170g) extra bittersweet chocolate, preferably between 66 and 74 percent cocoa, coarsely chopped
  • 8 tablespoons unsalted butter, diced, at room temperature
  • 2 teaspoons vanilla extract


For the chocolate streusel:

  • 1/2 cup Hand + Heart Gluten Free All Purpose Flour
  • 3 tablespoons granulated sugar
  • 1 1/2 tablespoons cocoa powder
  • 1/2 teaspoon kosher salt
  • 4 1/2 tablespoons unsalted butter, melted
  • 1/3 cup mini semisweet chocolate chips


Optional for Nutella filling:

  • 1 1/2 cup nutella
  • chopped hazelnuts, optional for filling and topping


For the syrup:

  • 2/3 cup granulated sugar
  • 2/3 cup water


Make the dough:

  1. In a bowl of a stand mixer fitted with a paddle attachment, add entire packet of H+H Gluten Free Sweet Dough mix and yeast packets. Whisk to combine.
  2. Add warmed milk, melted butter and eggs in the bowl and mix with a spatula until the dry and wet ingredients are well incorporated.
  3. Beat on medium speed for 5 minutes, stopping mid way to scrape sides and bottom of the bowl. Dough will be sticky but smooth.
  4. Transfer dough into a lightly oiled medium bowl and cover with a plastic wrap.  Place in the refrigerator  for at least 4 hours or overnight so dough stiffens and it is easier to handle.


Prepare the filling:

  1. In a medium saucepan over medium heat, combine sugar, cream and salt. Simmer, stirring occasionally, until sugar completely dissolves, about 5 minutes.
  2. Scrape mixture into a bowl. Stir in chocolate, butter and vanilla until smooth. Let cool to room temperature. Filling can be made up to a week ahead and stored, covered, in the fridge. Let come to room temperature before using.


Prepare the streusel:

  1. In a bowl, stir together flour, sugar, cocoa powder and salt. Stir in melted butter until it is evenly distributed and forms large, moist crumbs. Stir in the chocolate chips. Streusel can be prepared up to 3 days ahead and stored, covered, in the fridge.


Prepare the syrup:

  1. In a small saucepan, combine sugar and 2/3 cup water. Bring to a simmer over medium heat, then simmer for 2 minutes, stirring occasionally until the sugar dissolves.


Shape the babka:

  1. Butter two 9-inch loaf pans, then line with parchment paper, leaving 2 inches of paper hanging over on the sides to use as handles later.
  2. Remove dough from refrigerator and divide in half. On a floured surface, roll one piece into a 9 x 14 inch rectangle. Spread with half the filling (there’s no need to leave a border). Starting with a long side, roll into a tight coil.
  3. Slice the dough coil in half lengthwise to expose the filling. Twist the halves together as if you were braiding them.
  4. Place into a prepared pan, letting it curl around itself if it’s a little too long for the pan. Cover loosely with a clean kitchen towel and let rise in a warm place for 1 to 1½ hours, until puffy (it won’t quite double). Alternatively, you can cover the pans with plastic wrap and let them rise in the refrigerator overnight; bring them back to room temperature for an hour before baking. Repeat with the other piece of dough.


Bake the babka:

  1. When you’re ready to bake, preheat the oven to 350ºF. Use your fingers to clump streusel together and scatter all over the tops of the cakes. Transfer to the oven and bake for 30 – 40 minutes until a wooden stick inserted into the center comes out clean or an instant-read thermometer will read  210ºF.


Pour syrup:

  1. As soon as the cakes come out of the oven, use a skewer or paring knife to pierce the loaf all over going all the way to the bottom of the babka.  Pour half of the syrup on top of the babka.  Repeat with the other babka.
  2. Transfer to a wire rack to cool completely before serving.



keywords:  gluten free babka, gluten free chocolate babka, gluten free nutella babka

Show Some love
Did you make this recipe?
Tag @handandheartglutenfree on instagram
Be the first to write a review

Leave a Reply

Your email address will not be published. Required fields are marked *