This Easter-inspired babka is easy to make, vegan and lactose free!

A delicious dessert centre piece, perfecting to serve at dinner parties with family and friends.

INGREDIENTS

2 1/2 cup strong white flour

1/4 cup caster/coconut sugar

5g fast acting yeast

200ml non-dairy milk

1/4 cup olive oil

1 tsp apple cider vinegar

Pinch of salt

1 Tsp ground cinnamon

Pinch ground nutmeg

1/3 cup South African Raisins

4 tbsp dark chocolate spread (vegan if needed)

2 Tbsp coconut sugar mixed with 1 tsp ground cinnamon

METHOD

1. In a large mixing bowl, combine all of your dry ingredients and roughly mix together.

2. Gently heat the milk in a saucepan, then allow to cool to a luke warm temperature and stir in your olive oil and vinegar.

3. Fold the wet and dry ingredients together, then bring the dough into a ball using your hands. Add in your raisins and knead these into the dough to evenly distribute.

4. Kneed for 2-3 minutes, then place into a clean bowl and cover with a tea towel. Leave this to prove for 1 hour.

5. Once your dough has risen, roll out onto a lightly floured surface to about 1/8th inch thickness.

6. Spread over the chocolate spread and sprinkle with the cinnamon sugar. Starting at one edge, roll the dough towards you and firmly press to seal at the end.

7. Slice the roll in half length ways, then carefully place one end over the other, then repeat to create a twist.

8. Pop this into a lined loaf tin and bake for 30 minutes. Cover and leave to prove for an hour.

9. Preheat your oven to 170c and bake your babka for 30 minutes, until golden.

Recipe created by Charlotte Roberts: Charley’s Health

Credits: @southafricanraisins