clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Chocolate Danish Braid- A perfectly tender and sweet vegan danish braid, with a rich chocolate filling!

Chocolate Vegan Danish Braid

  • Author: Abby Thompson
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Category: Dessert


Vegan Chocolate Danish Braid- A perfectly tender and sweet vegan danish braid, with a rich chocolate filling!


  • For the danish pastry:
  • 5 teaspoons Red Star Active Dry Yeast (2 packets)
  • 1/3 cup cane sugar
  • 1/2 cup warm water
  • 1 teaspoon salt
  • 1 cup olive oil
  • 3 tablespoons warm water
  • 1 tablespoon cornstarch
  • 1 cup cashew milk
  • 1/2 teaspoon vanilla extract
  • 4 cups all purpose flour
  • For the chocolate filling:
  • 1/2 cup cane sugar
  • 1/4 cup all purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon ground cinnamon
  • 2 tablespoons olive oil
  • For the vegan egg wash:
  • 1 tablespoon cashew milk
  • 1 teaspoon agave nectar
  • 2 tablespoons cane sugar
  • 3 tablespoons sliced almonds


  1. To make the danish pastry:
  2. In a small bowl, combine the yeast, sugar, and warm water. Set aside for 5 minutes, or until foamy.
  3. In a large bowl, whisk together the salt, olive oil, 3 tbs. warm water, cornstarch, cashew milk, and vanilla extract, then add the yeast mixture. After mixture has been combined, stir in the flour until dough starts to form and come together easily. Cover bowl with a towel and set aside to rise for at least 4 hours, or overnight.
  4. Line a rimmed baking sheet with parchment paper and set aside. Prepare filling by stirring together all of the filling ingredients in a small bowl and set aside.
  5. After dough has risen, roll out dough on a well floured surface into a rectangle that is 9 by 16 inches. If dough starts to stick or pull, sprinkle on additional flour and continue to roll out. After dough has been rolled out, transfer the rectangle to the prepared baking sheet. Spread the prepared chocolate filling down the middle of the dough, spreading it down the middle third of the dough rectangle.
  6. Using a sharp knife, make cuts on both sides of the rectangle, at a diagonal angle and measuring 1 inch wide and about 2-3 inches long. Start to alternately overlap the strips, folding either end up after all strips have been braided. Cover the braid with a towel and let rise for 30 minutes.
  7. After braid has risen, whisk together the ingredients for the vegan egg wash (cashew milk and agave nectar) and lightly brush it onto the top of the braid. Sprinkle with the cane sugar and sliced almonds.
  8. Preheat oven to 375 degrees F and bake braid for 15 minutes. Reduce heat to 350 degrees F and bake for another 15 minutes. After braid has baked, remove from oven and allow to cool slightly before slicing. Store in a sealed container for up to 3 days.