This traditional Irish vegan soda bread is just in time for your St. Patrick’s Day celebration! This quick bread uses baking soda and vegan buttermilk to create a crusty outside, and warm and fluffy inside!
Making quick bread is such fun! It’s a simple process that is almost foolproof!
I’m a newbie when it comes to yeast bread, but quick bread, I’m a pro! There is nothing better than a simple banana bread loaf, vegan muffins, or a homemade vegan coffee cake.
For me, when it comes to baking there is always something a bit therapeutic about the whole experience.
Measuring out the ingredients, mixing, stirring, folding in dried fruits or nuts, and placing it in the oven, with the sweet aroma wafting through the house makes me have all the feels!
This Irish vegan soda bread is no exception! While walking through the baking section of Trader Joe’s I saw they were selling their own version.
My son begged me to buy it, but I told him I could do him one better! We’d make a vegan version at home.
Turning a traditional Irish soda bread recipe vegan is really quite simple. A traditional recipe includes baking soda to help it leaven, along with buttermilk for a slight tang. It’s dotted with raisins or currents. It has a crunchy crust and a warm fluffy interior.
It’s the perfect bread to serve for breakfast, have as a snack, or even serve alongside dinner.
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Why you’ll love this Irish Vegan Soda Bread…
- Easy to make
- Simple pantry ingredients
- A delicious raisin bread
- No expert baking skills needed
- Vegan and Dairy-Free
- Egg-Free
- Oil-Free
- Made with whole grains
Recipe Ingredients and Notes
White Whole Wheat Flour: Traditional Irish soda bread is made with all-purpose flour. I used white whole wheat flour to increase the fiber, and make this bread whole grain. You can also use all-purpose flour if you do not have white whole wheat flour.
Coconut Sugar: Coconut sugar adds a touch of sweetness to this bread. It is unrefined sugar. You can leave it out if you prefer.
Baking Soda: Soda bread gets its name from the added baking soda that helps it leaven.
Vegan Buttermilk: Vegan buttermilk is simple to make by coming plant-based milk with either apple cider vinegar or lemon juice. I prefer using soy milk, but you can use the plant milk of your choice. Be sure to use unsweetened milk.
Step by Step Instructions
Step 1: Preheat oven to 400 F. Prepare baking dish. You can use a cast-iron skillet (traditional), a baking sheet lined with parchment paper, a cake pan (9 inches). Line your pan of choice with parchment paper.
Step 2: Combine 2 cups of soy milk with 2 tablespoons of apple cider vinegar. Whisk together. Set to the side, and allow to sit for 10 minutes until milk curdles and turns to buttermilk.
Step 3: In a large bowl, whisk together the white whole wheat flour, baking soda, salt, and coconut sugar. Add the raisins to the dry ingredients. Stir together to combine evenly. For a nutty flavor add some sliced almonds.
Step 4: Pour the buttermilk into the bowl with the dry ingredients. Gently fold the ingredients together until combined. The dough will be crumbly.
Step 5: Transfer the dough to a floured surface. Lightly flour your hands and work the dough into a ball. Knead the dough for about 30 seconds or until the flour is fully worked into the dough.
Step 6: Transfer the ball of dough to your baking pan of choice. Score an X on the top of the ball using a sharp knife.
Step 7: Bake in preheated oven for about 45 minutes. Halfway through the cooking time at about 22 minutes, place an aluminum foil tent on top to avoid the top from burning. Allow bread to cool for 10 minutes in the baking pan. Transfer to a wire rack to cool completely.
Expert Tips for Making Vegan Irish Soda Bread
- Don’t knead the dough too much. It will make the bread rather tough. The dough does not need to look perfect.
- Scoring an X over the top not only looks cute, and creates an authentic look, but it also helps the bread bake evenly throughout the center.
- The traditional vessel used to bake soda bread is a cast iron skillet. However, if you don’t have a cast iron skillet, you may use a baking sheet, cake pan, or even a pie pan. Be sure to either grease the pan, or line with parchment paper.
How to Serve
Warm: I love enjoying this bread slightly cooled, but still warm on the inside. It tastes perfect with a pat of vegan butter!
Toasted: Place a slice of bread in the toaster to warm it up! Serve with fresh preserves.
Room Temperature: Slice and serve at room temperature. This bread is delicious with your morning coffee, a mid-day snack, or even served alongside your dinner! Serve with my favorite Vegan Shamrock Shake for a special treat, or a hearty vegan soup!
How to Store and Keep
Store: You can store this bread at room temperature or in the refrigerator. If you don’t plan to eat the bread in the next couple of days, I recommend storing it in the refrigerator. When stored at room temperature place the bread in a paper bag, or zip-top bag. If stored in the refrigerator, place in an airtight container or zip-top bag.
Keep: This bread will keep at room temperature for 2-3 days. It will keep in the refrigerator for up to one week.
Freeze: You can also freeze this bread! Place in an airtight freezer-safe bag. Label with the date and contents. This bread will keep in the freezer for up to 3 months. When ready to serve, transfer the bread to the refrigerator to defrost. I recommend warming the bread in the oven before serving.
More vegan Irish recipes!
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Vegan Soda Bread
Equipment
- Cast Iron Skillet cake pan, or baking sheet
Ingredients
- 4 cups white whole wheat flour
- 2 tbsp coconut sugar
- 1 tsp baking soda
- ½ tsp salt
- 2 cups unsweetened soy milk
- 2 tbsp apple cider vinegar
- 1 cup raisins
Instructions
- Preheat oven to 400 F. Prepare baking dish. You can use a cast iron skillet (traditional), a baking sheet lined with parchment paper, a cake pan (9 inch). Line your pan of choice with parchment paper.
- Combine 2 cups of soy milk with 2 tablespoons of apple cider vinegar. Whisk together. Set to the side, and allow to sit for 10 minutes until milk curdles and turns to buttermilk.
- In a large bowl, whisk together the white whole wheat flour, baking soda, salt, and coconut sugar. Add the raisins to the dry ingredients. Stir together to combine evenly.
- Pour the buttermilk into the bowl with the dry ingredients. Gently fold the ingredients together until combined. Dough will be crumbly.
- Transfer the dough to a floured surface. Lightly flour your hands and work the dough into a ball. Knead the dough for about 30 seconds or until the flour is fully worked into the dough.
- Transfer the ball of a dough to your baking pan of choice. Score an X on the top of the ball using a sharp knife.
- Bake in preheated oven for about 45 minutes. Halfway through the cooking time at about 22 minutes, place an aluminum foil tent on top to avoid the top from burning. Allow bread to cool for 10 minutes in the baking pan. Transfer to a wire rack to cool completely.
Video
Notes
- Serve warm or at room temperature.
- Tastes delicious with preserves.
- The bread will last at room temperature for 2-3 days, or up to 7 days if kept in the refrigerator.
- If storing at room temperature, place in a paper bag, and seal.
- If storing in the refrigerator, place in a zip-top bag, with all air pushed out.
Hi! Just wondering if you can substitute other non-dairy milk in this recipe? I usually only have almond milk.
Hi Mariah!! So good to hear from you! Yes, you can use almond milk in this recipe. Any dairy-free milk will work!
I love how healthy this vegan bread while at the same time being loaded with great flavor! Thank you for sharing!
Love this vegan version of soda Bread. Looks so perfect. Thanks for sharing
Yum! Such a delicious quick bread. That texture looks perfect and I love how you made it vegan with the soy milk.
This will be perfect with some butter and jam! I love homemade bread, especially with raisins in it!
I love soda bread and I always buy it from the store multiple times a year. The vegan version sounds healthy and it looks very easy to make.