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1
In a medium bowl, combine all of the filling ingredients and set aside.
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2
In the bowl of a stand mixer fitted with a whisk or paddle attachment combine flour, sugar, yeast, and salt. In a medium saucepan, combine nondairy milk and margarine and heat to 110 degrees. Remove from heat and stir in vanilla. Gradually add the milk mixture to the flour mixture, while mixing on low speed. Once combined, increase speed to medium and beat for 10 to 12 minutes. The dough will be somewhat wet and sticky. Place dough on a lightly floured surface and knead for about a minute or two with your hands. If needed, add a bit of flour to keep the dough from sticking to your hands.
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3
Transfer the dough to a large well-oiled bowl and rotate the ball of dough so it is completely covered with oil. Cover with a dry kitchen towel and place in a warm part of the kitchen. Let sit about 1 1/2 hours until it had doubled in size.
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4
Lightly grease an 8 1/2 x 4-inch loaf pan and line with parchment paper long enough to hang over the long edges a bit.
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5
On a lightly floured surface, roll the dough out into approximately 20x12 inch rectangle. Spread the filling over the dough, leaving a 1/2 inch border. With the short end in front of you, roll the dough up evenly as though you are rolling a sleeping bag. Fold the roll in half, then lift and twist it once or twice (as though you are wringing out a towel), and fit it into the prepared pan. Brush the top with some nondairy milk. Cover with a dry towel and place in a warm part of the kitchen for a second rise until it has doubled in size, about 1 1/2 hours.
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6
Once the babka has risen, preheat the oven to 325 degrees. Bake, uncovered, for about 40 minutes until the top is golden brown. Let the babka cool completely, lift the parchment paper out of the pan, slice, and enjoy!
