These vegan chocolate chip brioches are soft, fluffy, aromatic, chocolatey and a little sweet. They are based on the Italian recipe for “treccine al cioccolato”, and we made them simpler, lighter and without dairy and without eggs.

You can eat them for a cozy breakfast, dipped in a plant-based latte. Or as a mid morning snack if you are craving something chocolatey. The recipe is easy to make, with simple ingredients you already have at home.

Vegan chocolate chip brioches
Vegan chocolate chip brioches

For other delicious vegan Italian brioche recipes have a look at our:

Ingredients & Substitutions

  • Flour: I use first-clear flour but, if you can’t find it, just go for bread flour or all-purpose flour. First-clear is basically a flour that is less refined than all-purpose, but not as heavy as whole-grain flour.
  • Sugar: plain sugar works best. No syrups.
  • Instant dry yeast: I love instant dry yeast because you don’t have to mix it with water to activate it. You can replace it with fresh yeast, but if you do so you need 3 times more fresh yeast compared to our instant dry yeast dose. When you use yeast, always read the expiration date on the package, and also read the instructions on how to use it. Some yeasts need to be dissolved in lukewarm water and sugar before they can be used.
  • Soy-milk and water: this is our go-to milk for cooking. You can replace it with any other plant milk of your choice. We mix it with water in this recipe to make the vegan chocolate chip brioches extra light and soft.
  • Sunflower oil: this is our go-to fat because it has little flavour, it’s affordable and widely available. You can replace it with any other vegetable oil that has a mild flavour.
  • Vanilla extract and orange zest: both necessary for the aroma. In this recipe try not to skip the orange zest, it’s really amazing with the chocolate chips.
  • Dark chocolate chips: dark chocolate chips are best. You can also use finely chopped dark chocolate, but the brioches won’t be as pretty.
vegan chocolate chip brioches
vegan chocolate chip brioches


  • Clean worktop: a surface where you can knead the dough. You can of course do this recipe in a kitchen aid instead.
  • Rolling pin: to roll the dough. Any rolling pin will work.
  • Pizza cutter: we find that a pizza cutter is the easiest tool to use to cut the dough for this vegan chocolate chip brioches. If you don’t have one, you can also use a sharp knife, or a pasta cutter.


  • Read yeast instructions: there are so many of you that message me on instagram and youtube asking for help when their dough doesn’t proof. The reason, 99% of the time, is that you use yeast the wrong way.

    There are generally 3 types of yeast: fresh, active dry, and instant dry. Fresh yeast and active dry yeast, need to be dissolved in lukewarm water and sugar before use. Instant dry doesn’t. I use instant dry, so you won’t see me dissolve the yeast in water.

    But since instant dry and active dry look almost identical, you need to read the instructions on the package to make sure you know what to do.
  • Proof in a warm place: temperature is so important for a good and speedy proofing. My advice is to let the dough proof in a slightly warm oven. Turn on the oven for 30 to 45 seconds. Then turn it off. Then put the dough inside, covered with a wet cloth, to proof.
  • Proof the dough twice: you should allow a minimum of 2 hours for the first proofing, and another 1 hour for the second proofing. This way you will have light, airy, and beautiful vegan chocolate chip brioches.
vegan chocolate brioche
vegan chocolate brioche

Frequently asked questions

My dough is too wet. What do I do?

That is normal. Don’t worry. To make a fluffy vegan chocolate chip brioche bread you need a wet dough. If your dough is really too wet, and you can’t handle it because it’s too sticky, then add more flour while you knead it. But don’t add too much, you still want a quite wet dough.

Can I make a different shape?

Yes. This dough is perfect for any shape. Some of the most popular shapes are a brioche bread buns, or a big, round, fluffy brioche bread made with many small buns put together.


How do I keep them soft?

The best way to keep these vegan chocolate chip brioches soft and fluffy is to brush them with water as soon as they come out of the oven. Then, let them cool down for 15 minutes, and store them in a food grade reusable plastic bag or a reusable silicon bag. They’ll stay soft for about 3 to 4 days.

Can I prepare them in advance?

Yes. You can prepare the dough in advance the night before, then you can put it in a bowl covered with a damp cloth, and let it proof in the refrigerator overnight. The morning after, take the dough out of the refrigerator and let it at room temperature for at least 30 minutes before working it as described in the recipe box.

Another method to prepare these chocolate chip brioches in advance is to cook them, but not completely. The trick is, cook the brioches for about 10 minute, or until they start browning. Then take them out of the oven, let them cool down completely, and freeze them.

When you are ready to eat them, you can simply finish baking them for another 5 to 10 minutes, from frozen, in a preheated oven, straight out of the freezer.

Italian treccine with chocolate
Italian treccine with chocolate

Can I freeze them?

Yes. You can freeze them raw or pre-cooked. See paragraph above for the pre-cooked method.

If you freeze them raw, I recommend freezing them before the second proofing.

To do that, first shape and arrange the vegan chocolate chip brioches on the baking tray (or on a plate if your freezer cannot fit your baking tray). You can leave very little space in between them as they will not grow.

Then put them in the freezer for 30 minutes until they are hard. Now you can transfer them into a plastic bag suitable for freezing, and put back in the freezer for up to 3 months.

To thaw them, take out of the freezer, arrange them on a baking tray lined with parchment paper, and let thaw in a turned off oven. Once they are thawed, you should also give them some time to proof.

To help the yeast proof, slightly warm up the oven by turning it on for 45 seconds, then off again. The warmth will help the yeast proof. They should proof for about 1 hour.

After the second proofing, you can cook them as described in the recipe box below.


You can use the same dough for many different recipes. For other delicious vegan Italian brioche recipes have a look at our:

vegan chocolate chip brioche

Vegan chocolate chip brioches

By: Nico Pallotta
4.80 from 5 votes
These vegan chocolate chip brioches are soft, fluffy, aromatic, chocolatey and a little sweet. They are based on the Italian recipe for chocolate brioche, and we made them simpler, lighter and without dairy and without eggs.
You can eat them for a cozy breakfast, dipped in a plant-based latte. Or as a mid morning snack if you are craving something chocolatey. The recipe is easy to make, with simple ingredients you already have at home.
Prep Time: 30 minutes
Cook Time: 14 minutes
Proofing: 3 hours
Total Time: 3 hours 44 minutes
Servings: 8 brioches
Course: Breakfast, Dessert, Snack
Cuisine: Italian


  • Rolling pin
  • Pizza cutter, or sharp knife


Dry Ingredients

  • 500 g bread flour or all-purpose flour + 2 to 3 tbsp for kneading
  • 100 g sugar
  • 7 g instant dry yeast or 20g fresh yeast

Wet Ingredients

  • 150 g plant-milk lukewarm
  • 150 g water
  • 60 g sunflower oil
  • 2 tsp vanilla extract
  • 1 orange zest
  • 60 g dark chocolate chips


  • In a bowl add flour, sugar and instant dry yeast. Stir, then add the zest of one orange, lukewarm plantmilk, water, sunflower oil, and vanilla aroma. Mix with a spatula till all the ingredients come together.
    NB: if you don't have instant dry yeast, you can use either 7g (1.5 tsp) of active dry yeast or 20g of fresh yeast. In both cases, you need to first dissolve the yeast in lukewarm water and sugar before adding it to the flour.
    mixing the dough in a bowl
  • Add 2 tbsp of flour to a worktop, then knead the dough for 5 minutes. By the end, your dough should be elastic, soft and moist. It should almost stick to the worktop.
    You can use a kitchen-aid if you prefer.
    kneading the brioche dough
  • Brush the inside of a large bowl with a thin layer of oil, then put the dough in it, brush it with oil, and cover with a damp kitchen cloth, leaving enough space for the dough to double in volume. Let proof for about 2 hours in a warm place.
    TIP: turn the oven on for 30 seconds then turn it off and put the dough in it to proof.
    proofed vegan dough
  • With your hands, spread out the dough on the worktop, then sprinkle with the dark chocolate chips. Knead the dough for just a minute, until the chocolate chips are incorporated.
    adding the chocolate chips in the dough
  • With a rolling pin, flatten the dough till you have a rectangle shape that is about 1 cm thick (0.4 inches).
    To make sure the dough doesn't stick to the worktop sprinkle with flour.
    rolling the dough into a rectangle
  • With a pizza cutter, cut the dough in strips, about 2 cm wide (0.8 inches). You should be able to get around 13 strips.
    Then cut the strips in half, horizontally. At the end you should have about 24 neat strips of dough.
    cutting the dough into stripes
  • Braid 3 strips at a time. You should get 8 brioches. Have a look at the video below, or on youtube to learn the technique.
  • Place the brioches on a baking tray lined with parchment paper and let proof for about 1 hour in a warm place. Leave some space in between them as they'll grow in size.
    I recommend turning the oven on for 30 seconds, then turning it it off and putting the brioches in it to proof.
    braided brioche on a baking tray
  • Preheat the oven to 180C or 360FBrush the top of the chocolate chip brioches with plant-milk, and bake on the central rack for about 14 minutes.
    Time really depends on the size of the brioches. So keep an eye on them. They are ready when they are golden on top.
    brushing the vegan chocolate chip brioche with plant milk
  • When out of the oven, you can brush them with tap water to help them stay moist. Let cool before eating them. You can serve them as is, or sprinkled with powdered sugar. In Italy we dip them in a warm plant-based latte.
    brushing the brioche with water




Measurements: we recommend using the metric system for this recipe.
– Store these vegan chocolate chip brioches in a food-grade plastic bag as soon as they have cooled down. This will keep them soft for up to 3 – 4 days.
– For freezing, see storage instructions in the “storage section”.


Calories: 403kcal, Carbohydrates: 65g, Protein: 9g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 1mg, Potassium: 176mg, Dietary Fiber: 2g, Sugar: 17g, Vitamin A: 113IU, Vitamin B6: 1mg, Vitamin C: 10mg, Vitamin E: 4mg, Vitamin K: 1µg, Calcium: 66mg, Folate: 54µg, Iron: 1mg, Manganese: 1mg, Magnesium: 21mg, Zinc: 1mg
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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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Recipe Rating


  1. I just made this recipe, and wowowow, it was delicious, my whole family enjoyed it:) I will for sure make it again, many, many times! Greetings from Québec !

    1. Hi Ira, thanks so much for your message. We are very happy you and your family Enjoyed it. Thankssss so much 🙂

    2. 5 stars
      I made the dough last night and baked them today. Absolutely delicious and the texture was perfect, and the house smelled wonderful for hours. 🙂 I’m not a vegan but this will be my go to recipe for brioche from now on, thank you!

      1. Hi Diana, so happy you liked our brioche dough 🙂 It’s one of our favourite recipes too! Thanks for the message 🙂