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A yeasty, vegan Easter cupcake is a must-have cake on the holiday table. Usually sprinkled with powdered sugar or covered with lemon icing. Baked in a traditional round mould with a chimney and grooves, which give it a distinctive pattern. Decorated with sprigs of boxwood or catkins, it looks beautiful in an Easter basket. It is the culmination of a traditional Easter breakfast and goes outstandingly well with freshly brewed coffee.
In Poland, this baked product has been known since the 15th century. It is traditionally baked on Good Friday and eaten on Easter after the end of Lent. Nowadays, in addition to yeast babka, sand babka is often baked. Sand babka is prepared from 4 ingredients: flour, butter, eggs and sugar in the same proportions, without the use of yeast. Also noteworthy is the marbled babka, part of whose batter contains the addition of cocoa. The light and dark batter are poured alternately into the mould, so that when the cake is baked, beautiful black-and-white patterns resembling marble are created. A vegan Easter babka based on a traditional recipe is easy to prepare. Below is the recipe for a plant-based version of the yeast babka.