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–+ servings
vegan soda bread loaf on wood serving tray with two slices
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5 from 7 votes

Vegan Soda Bread

This Irish vegan soda bread is here 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!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: bread
Cuisine: Irish
Diet: Vegan
Servings: 12
Calories: 190kcal
Author: Alison Corey

Equipment

Ingredients

  • 4 cups white whole wheat flour
  • 2 tablespoon coconut sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups unsweetened soy milk
  • 2 tablespoon 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

Tips for Making Vegan Soda Bread
  • Serve warm or at room temperature.
  • It 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 it in a zip-top bag with all air pushed out.
  • It can also be frozen for up to 3 months. Defrost overnight, and warm in the oven for 5-8 minutes at 325°F.

Nutrition

Calories: 190kcal | Carbohydrates: 40g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 211mg | Potassium: 194mg | Fiber: 5g | Sugar: 2g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg