In a big mixing bowl combine whole wheat flour, all purpose flour, salt and powdered sugar and mix well.
Now make a small depression (round) in the centre and pour warm water in it. Add granulated sugar and yeast to it. Leave it for 5 minutes.
Now add the oil and vanilla extract to the yeast and make a slurry.

Now using your hands mix the yeast with the flour mixture and knead a dough.
Transfer the dough on a lightly floured work surface and knead for 4-5 minutes until the dough becomes soft and smooth. Then make a round ball of the dough.
Put the dough in a lightly greased bowl. Cover it with a cloth and let it rise for about 1- 1.5 hours or until it has almost doubled in volume.

Meanwhile prepare the filling. Combine all the ingredients listed in filling section(except cinnamon powder and walnuts) in a microwave safe bowl and microwave on medium-high for one minute and then take it out and using a whisk mix well.
Microwave again for a minute, take it out and mix well.

Let the chocolate sauce cool and then keep it refrigerated until required.
When the dough has doubled in volume knock it down with a fist and on a floured surface roll it into a rectangle with 1/2 cm thickness.

Now spread half of the chocolate mixture and spread evenly on the rolled dough leaving 1" border on each side.
Sprinkle cinnamon powder evenly over the chocolate spread followed by chopped walnuts.
Roll the dough into a tight log.

Take a sharp knife and cut the log lengthwise. Then twist each piece and make an X as a braid. Then seal each end properly by pinching it under the braid.
Lift the log gently and carefully and put it into a lined 9" loaf pan and cover it with a samp cloth and keep it in a warm place to let rise until it doubles in volume.

Preheat the oven at 180°c.
Brush the loaf with almond milk.
Bake for about 30-40 minutes or until the bread gets a beautiful golden brown colour. Take it out and let it cool.
Meanwhile prepare the sugar syrup. For the syrup boil sugar and water in a sauce pan until the sugar dissolves completely.
Brush the Babka with this syrup generously or pour a little at a time all over the bread and let it cool.