Add the flour, gluten powder (vital wheat gluten) and active dry yeast into the mixing bowl of a stand mixer with a dough hook and briefly stir the dry ingredients. Now add the almond milk, maple syrup and almond butter and knead for 20 minutes. That makes the dough nice and supple and elastic.

Now let the dough rise in a warm place for 1 hour, the dough should double in volume. Now knead the dough again for about 3 minutes.

While the dough is rising, you can prepare the nut filling. To do this, soak the dates in a little water. After about 20 minutes you can process the dates with the hazelnut flour, almond milk and cinnamon in a food processor until the dates are small.

Now roll out the dough into a rectangle and brush the dough with the nut mixture. Roll up the dough and cut it into 2-3 strands.

Take the strands and braid them into a braid. Now take a loaf pan and line it with parchment paper. Put the braid in the loaf pan and let it rise again for 1 hour. Preheat the oven to 300°F (150°C). Brush the braid with aquafaba or almond milk and bake it for about 40 minutes or until baked through.

Lift the babka out of the pan and let it cool on a wire rack. If you wish, you can now prepare the icing and spread it on the cold nut babka.