Description
This Vegan Caramel Monkey Bread is a delicious, pull-apart treat perfect for sharing. Soft and fluffy vegan dough balls are layered with rich, homemade vegan caramel sauce, then baked until golden and gooey. The monkey bread is dairy-free, egg-free, and uses plant-based ingredients, making it ideal for vegan diets while satisfying any sweet tooth craving.
Ingredients
Scale
For the Dough:
- 1/4 cup warm water
- 2 1/4 teaspoons dry active yeast (1 packet)
- 1/4 cup granulated sugar
- 1 cup soy milk
- 2 tablespoons vegan butter, melted (e.g. Earth Balance)
- 3 1/2 cups all purpose flour
- 1 1/2 teaspoons salt
For the Vegan Caramel:
- 1/2 cup vegan butter
- 1/2 cup full fat coconut milk (the thick white part)
- 1 1/2 cups brown sugar
- Pinch of salt (optional)
Instructions
- Prepare the Dough: In a mixing bowl, combine the warm water and dry active yeast. Let sit for 5 minutes until the mixture becomes foamy. Add granulated sugar, soy milk, melted vegan butter, all purpose flour, and salt. Mix thoroughly, then knead gently by hand until the dough becomes slightly sticky. Cover with a towel and let it rise at room temperature for about 2 hours. After rising, place the dough in the refrigerator to chill.
- Make the Vegan Caramel: In a small pan over medium heat, melt the vegan butter. Stir in the thick white part of the coconut milk and brown sugar. Bring the mixture to a boil and continue stirring constantly for 5 minutes until it thickens. Remove from heat and optionally add a pinch of salt to enhance flavor.
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Lightly grease a bundt or pie pan to prevent sticking.
- Assemble the Monkey Bread: Gently punch down the chilled dough to release air bubbles. Break off pieces and shape into approximately 1 1/2 inch balls. In the prepared pan, layer 1/4 cup of caramel, then a layer of dough balls, followed by another 1/4 cup of caramel, more dough balls, and finish by pouring 1/4 cup of caramel on top. Reserve the remaining caramel for serving.
- Bake: Place the assembled pan in the preheated oven and bake for 25-30 minutes, until the top pieces are golden brown and cooked through.
- Cool and Serve: Allow the monkey bread to cool for 5-10 minutes in the pan. Carefully invert it onto a serving plate. Drizzle with the reserved caramel sauce if desired. Serve warm and enjoy this sweet, sticky treat!
Notes
- Monkey bread tastes best the same day it’s made for optimal freshness and texture.
- You can prepare the dough the night before by allowing it to rise overnight in the refrigerator.
- Use a bundt pan for classic shape and even baking; a pie pan can be used as an alternative but may affect final presentation.
- Make sure to use full fat coconut milk’s thick cream part for best caramel consistency.
- If you prefer a less sweet version, reduce the brown sugar slightly in the caramel recipe.
Nutrition
- Serving Size: 1 slice (around 1/10 of monkey bread)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
