Vegan Irish Soda Bread (2024)

Published: Jan 26, 2024 by Megan Calipari · This post may contain affiliate links · 3 Comments

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This Vegan Irish Soda Bread recipe is completely dairy-free and contains no yeast so its the fastest loaf of bread you'll ever bake! This loaf is tender, easy to make and requires only 8 ingredients.

I love to make yeasted breads like Vegan Garlic Knots or Vegan Parker House Dinner Rolls, but sometimes I don't want to wait as long as it takes to make a yeasted bread. Enter: Vegan Irish Soda Bread.

Its fast, and is absolutely delicious with a bowl of soup Like my Roasted Cauliflower Butternut Squash Soup or even with a my Vegan White Bean Chili. Or even just toasted with butter and jam!

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Why You Will Love This Recipe
Ingredient Notes
Variations
Step-by Step Instructions
Recipe FAQs
Expert Tips and Tricks
Looking for Soup Recipes to Serve it with?
📖 Recipe
💬 Comments

Why You Will Love This Recipe

If I haven't convinced you yet, here are the top 5 reasons that I know you're going to love this recipe.

This homemade vegan bread recipe contains no yeast, so its super fast!
The loaf is hearty and tender.
Irish Soda Bread is delicious with any soup or stew.
This recipe is simple to make so its perfect for beginners.
And it only requires 8 basic ingredients!

Ingredient Notes

Flour: Just plain old all purpose flour, here. My favorite brand is King Arthur.

Baking Powder and Baking Soda: A combination of baking powder and baking soda yeilds a nice, high, even rise.

Extra Virgin Olive Oil: Oil helps to prevent this loaf from becoming tough and dense.

Non-Dairy Milk: Use a plain, unsweetened plant milk here. Any variety will do! I have used both soy milk and boxed coconut milk with identical results.

Lemon Juice: Combine lemon juice with the non-dairy milk to create buttermilk. The acid will activate the baking soda. You can also use plain old white vinegar.

Variations

If you like raisins in your Vegan Irish Soda Bread, add ½ cup of raisins in with the dry ingredients.

Step-by Step Instructions

Step 1. Combine the non-dairy milk with lemon juice and set aside.

Step 2. Add the flour, sugar, baking powder, baking soda and salt to a large bowl. Then, add the non-dairy buttermilk and olive oil.

Step 3. Stir until a shaggy dough forms.

Step 4. Lightly flour a work surface, and turn the dough out onto it. Fold the dough onto itself a few times until it comes together.

Step 5. Pat the dough into a loaf that is 6 inches in diameter.

Recipe FAQs

How should I store this Vegan Irish Soda Bread recipe?

Slice the loaf and place it into an airtight container and store in the freezer.

What is the best way to eat Irish Soda Bread?

Soda bread is best eaten warm from the oven, slathered with butter. And served along with some soup or stew.

Expert Tips and Tricks

Its important that the dough is not kneaded after its turned out onto your work surface. Just fold the dough, then gently pat it out, and fold it again.

This will help the dough come together without strengthening the gluten.

Looking for Soup Recipes to Serve it with?

Gluten Free Instant Pot Lentil Stew
Escarole and White Bean Soup Recipe
Black Bean Butternut Squash Soup
Vegan Barley Vegetable Soup

If you tried this Vegan Irish Soda Bread recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!

📖 Recipe

Vegan Irish Soda Bread

Megan Calipari

This Vegan Irish Soda Bread recipe is completely dairy-free and contains no yeast so its the fastest loaf of bread you'll ever bake!

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dinner, Side Dish

Cuisine Irish

Servings 12 Servings

Calories 190 kcal

Equipment

▢
1 Large Mixing Bowl
▢
1 Rubber Spatula
▢
Measuring Cups and Spoons
▢
1 Baking Sheet
▢
Parchment Paper

Ingredients

▢ 3 ¾ Cups All Purpose Flour
▢ 1 tablespoon Granulated Sugar
▢ 2 teaspoon Baking Powder
▢ ½ tsp Baking Soda
▢ 1 ¼ teaspoon Kosher Salt ¾ teaspoon if using table salt
▢ 1 ⅓ Cups Plain Unsweetened Plant Milk I used So Delicious Coconut Milk
▢ 4 teaspoon Lemon Juice or White Vinegar
▢ 3 tablespoon Extra Virgin Olive Oil

Instructions

Preheat oven to 400° F. Line a baking tray with parchment.
In a small bowl or in a pint sized liquid measuring cup, combine non-dairy milk, and lemon juice. Set aside.
1 ⅓ Cups Plain Unsweetened Plant Milk, 4 teaspoon Lemon Juice or White Vinegar
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Stir to combine.
3 ¾ Cups All Purpose Flour, 1 tablespoon Granulated Sugar, 2 teaspoon Baking Powder, ½ teaspoon Baking Soda, 1 ¼ teaspoon Kosher Salt
Pour the non-dairy milk mixture and olive oil into the dry ingredients. Stir until a shaggy dough forms, then lightly flour your work surface and the dough out onto it.
3 tablespoon Extra Virgin Olive Oil
Fold the dough a few times just until it comes together. It will be sticky, so flour your hands if you need to! (see note)
Then pat the dough into a ball with a 6" diameter. Place on a parchment lined baking sheet.
Using a sharp knife, score an X onto the top of the loaf that is about ½ inch deep.
Place in a 400° F oven for 38-43 minutes or until the loaf is golden brown and a toothpick inserted into the center comes out clean.
Transfer to a wire rack and allow to cool slightly before slicing and serving.

Notes

Once you've turned the dough out onto a floured surface, just gently fold it. Don't knead it. It will take 3-5 folds.

To store: Slice the loaf and place into an airtight container for up to 3 days or freeze for up to a month.

Nutrition

Serving: 1SliceCalories: 190kcalCarbohydrates: 32gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 359mgPotassium: 44mgFiber: 1gSugar: 2gVitamin A: 0.1IUVitamin C: 1mgCalcium: 45mgIron: 2mg

Tried this recipe?Let us know how it was!