Vegan Chocolate & Cream Pull-Apart Bread
Ingredients
Dough
- 3½ cups (440 g) all-purpose flour
- ¼ cup (50 g) sugar
- 2¼ tsp (1 packet) instant yeast
- 1 tsp salt
- ¾ cup (180 ml) warm plant milk (almond, soy, or oat)
- ¼ cup (60 ml) warm water
- ¼ cup (60 ml) neutral oil (sunflower or canola)
- 1 tsp vanilla extract
Chocolate Filling
- ¾ cup (130 g) dairy-free chocolate chips
- 2 tbsp plant milk
- 2 tbsp cocoa powder
- 2 tbsp sugar (adjust to taste)
Cream Layer
- 1 cup (240 ml) thick coconut cream (well chilled)
- 2–3 tbsp powdered sugar
- 1 tsp vanilla extract
Alternative: vegan cream cheese can be used instead of coconut cream for a tangier filling.
Optional Topping
- Powdered sugar
- Simple glaze (powdered sugar mixed with a little plant milk)
Instructions
1. Prepare the Dough
In a bowl, combine warm plant milk, warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
Add oil, vanilla extract, and salt. Gradually mix in the flour until a soft dough forms.
2. Knead
Knead the dough for 8–10 minutes until smooth and elastic. It should feel soft and slightly tacky but not sticky.
3. First Rise
Place the dough in a lightly oiled bowl, cover, and let it rise for 1 to 1½ hours or until doubled in size.
4. Prepare Fillings
Chocolate filling:
Melt the chocolate chips with plant milk. Stir in cocoa powder and sugar to create a thick, spreadable paste.
Cream filling:
Whip the chilled coconut cream with powdered sugar and vanilla extract until smooth and fluffy.
5. Shape the Bread
Roll the dough into a large rectangle about ¼ inch thick.
Spread the chocolate filling evenly across the surface. Add a thin layer or small dollops of the cream filling.
Cut the dough into squares (approximately 2–3 inches each). Stack the squares loosely, then place the stacks upright into a greased loaf pan.
6. Second Rise
Cover the pan and let the dough rise again for 30–45 minutes until slightly puffy.
7. Bake
Bake in a preheated oven at 180°C (350°F) for 30–35 minutes. The top should be golden brown and the inside fully cooked.
If the top browns too quickly, cover loosely with foil during baking.
8. Finish
Allow the bread to cool for 10–15 minutes before serving. Dust with powdered sugar or drizzle with glaze if desired.
Tips
- Avoid overfilling with cream to keep the layers defined
- Chill the cream slightly before spreading so it stays stable
- Best served warm for a soft texture and melted chocolate layers
Variations
- Add chopped nuts such as almonds or hazelnuts
- Include orange zest with the chocolate filling
- Substitute the cream layer with peanut butter or a spiced spread
