This vegan Irish soda bread is an easy yeast-free bread recipe made with only 5 simple ingredients and ready in 30 minutes.
Is traditional Irish soda bread vegan?
No, unfortunately, traditional Irish soda bread is made with dairy, often including buttermilk, butter, and sometimes eggs. So Irish soda bread is not vegan but here I am showing you how to make a vegan version of the Irish soda bread in less than 30 minutes.
Learn more about how to start your vegan journey with our beginner’s guide to the vegan diet!
How to make vegan Irish soda bread?
First, you need to make vegan buttermilk. This is the key ingredient to create a moist bread texture. Let me show you how to make vegan buttermilk in 10 minutes. You need:
- An acidic ingredient – it can be apple cider vinegar, vinegar, or lemon juice.
- Full-fat plant-based milk – soy milk gives the best texture but oat milk and almond milk would work.
Then, all you need is the flour of your choice, I recommend a combo of white flour and white whole-wheat flour for an earthy flavor. Finally, baking soda, which acts as a raising agent to make this yeast-free bread raise as regular artisan bread.
For a different way of watching this recipe, have a look at my web story: making the vegan Irish Soda Bread.
How to shape your Irish bread dough?
You must flatten your dough ball into a thin round disc – no more than 3cm high. If the dough is too thick the bread won’t raise simply because baking soda doesn’t have the same raising power as yeast. Also, make sure you cut a deep 1 cm (0.3 inches) cross on top of the bread. This is the key of a perfect irish soda bread.
What to eat with Irish bread?
You can serve this bread with vegan butter as a side to soup or make delicious avocado toast. It’s a delicious bread, plain or toasted that can also be used for sweet jam toasts or sandwiches.
More yeast-free bread recipes
You can also try my gluten-free vegan bread recipes:
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Your friend, Carine
Vegan Irish soda bread
- 3 cup All purpose white flour - or spelt
- 3/4 cup Wholemeal flour - - or whole spelt or more all purpose white flour or oat flour
- 1 1/2 teaspoons Baking soda
- 1/2 teaspoon Salt - - optional, can be made salt free
- 2 tablespoons Apple cider vinegar - or lemon juice or any vinegar
- 1 3/4 cup + 2 tablespoons Soy milk - or oat milk or almond milk
To knead the bread
- 4-6 tablespoons All purpose white flour
- Preheat oven to 220°C (430°F). Line a baking tray with a lightly grease piece of parchment paper. Set aside.
- In a medium size mixing bowl, whisk soy milk with apple cider vinegar. Set aside 10 minutes until it thickens to a buttermilk-like consistency.
- In another large mixing bowl, whisk together flours, baking soda and salt if desired.
- Make a well in the center and pour the vegan buttermilk.
- Stir the dough with a spatula at first then, when it becomes difficult to work the dough with the spatula, use your hands to knead the dough, adding more flour if needed to form a ball.
- Knead the dough for 1 or 2 minutes maximum, until you are able to make a ball. If the dough is very sticky, simply add more white flour (up to a maximum of 1/3 cup) but be careful, you don't want a dry dough or the Irish bread will be very dense and dry. A stickier dough results in a moist, elastic bread and that's what you want.
- Transfer the dough ball onto the prepared baking tray and flatten the dough into a thin disc of maximum 3 cm (1.5 inches) in height. This is extremely important or the bread won't raise at all.
- Cut a deep cross (1 cm deep, 0.4 inches) on top of the bread and sprinkle/pat some extra white flour on top of the bread.
- Bake at 220°C (430°F), middle rack, for 20-30 minutes or until the outside is crusty.
- Transfer to a cooling rack for 1 hour before slicing.
- Store the bread at room temperature for up to 3-4 days, wrapped into a clean towel to keep its moisture.
- Can be eaten plain or toasted with jam or mashed avocado. Or it can be served as a quick side to soup and salads.