This rustic, easy-to-make Vegan Irish Soda Bread takes less than 15 minutes to prepare. All-purpose flour, baking soda, and homemade non-dairy buttermilk are the main ingredients in this delicious Irish soda bread, which goes perfectly with vegan butter and your favorite jam or marmalade.
Whether you're a seasoned baker or new to bread-making, this Irish soda bread recipe will bring warmth, joy, and a bit of Irish charm into your kitchen! Every slice is a warm, comforting hug that pairs perfectly with a slather of Rhubarb Compote or or Blueberry Compote and a cup of tea or as a hearty companion to your favorite soup.
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This classic recipe is a staple in Irish households, known for its simplicity and comforting flavor.
This quick-to-make vegan Irish soda bread is great for breakfast, tea time, or a snack! It's unbelievably easy to make with basic kitchen supplies. The result is a beautifully golden, slightly sweet loaf dotted with raisins and caraway seeds.
We love this bread without raisins with my Pumpkin Veggie Stew and Black-Eyed Pea Stew. Another Irish classic recipe you'll enjoy is this vegan colcannon recipe.
If you like oats and raisins, try these delicious Vegan Oatmeal Raisin Cookies made with coconut oil!
History of Irish Soda Bread
This humble, rustic, and round loaf dates back to the 19th century, when baking soda became a widely used leavening agent in Ireland out of necessity. Baking soda, also known as sodium bicarbonate, reacts with buttermilk, creating the leavening for soda bread.
You may be wondering if Irish Soda Bread is vegan. Traditionally, it is not vegan since it contains buttermilk, and some recipes add butter and eggs. An everyday Irish soda bread contains flour, salt, baking soda, and buttermilk; I'm making this recipe with vegan buttermilk by combining soy milk with apple cider vinegar.
Traditional Irish soda bread does not necessarily contain raisins, caraway seeds, or sugar; however, many recipes include it, depending on the family recipe and the region.
I don't claim my recipe to be an authentic Irish soda bread. It's more of an American-Irish soda bread. With the addition of raisins, this bread is called "spotted dog" in Ireland. I hope you enjoy this variation!
Why You'll Love This Recipe
- The magic of traditional Irish soda bread lies in its simplicity. It uses flour, baking soda, salt, and buttermilk to prepare tender bread with a tight crumb and a crusty exterior, and it can be enjoyed daily and on any occasion. I've added raisins, caraway seeds, and some sugar for extra flavor.
- You'll have a warm, crusty Irish soda loaf ready to devour quickly with just a handful of pantry staples and simple steps.
- No kneading is needed! This vegan Irish soda bread recipe is perfect for beginners because it's so easy to make. This size is great for couples and small families.
- You can double the recipe to make two small loaves.
- And let's not forget about the taste - this Irish soda bread is a true comfort food, with a tender, tight crumb and subtle sweetness that pairs perfectly with a slather of dairy-free butter and a dollop of jam or your favorite spread.
- Who can resist the warm, inviting aroma of freshly baked homemade bread?
Ingredients
Here are the simple ingredients you need to make this easy vegan Irish soda bread:
- All-purpose flour - I use organic, unbleached plain flour; have extra flour available.
- Soy milk - mix with apple cider vinegar to create vegan buttermilk
- Baking soda - to leaven the bread. Check the expiry date to ensure that it is fresh. Otherwise, your bread, when cut, will look more like biscotti! It'll still taste great, though.
- Caraway seed - for a distinctive anise flavor (optional). The flavor's hard to describe; it's a mix of licorice and citrus notes.
- Organic cane sugar-This is optional, but it adds a touch of sweetness. I don't find the bread too sweet; feel free to adjust it to your preference.
- Raisins - to add natural sweetness, a delicious flavor, and moisture to the bread (optional). I used jumbo-size raisins, but regular size works just as well. When we were grocery shopping and noticed it said jumbo size on the box, we weren't sure if this referred to the size of the box or the size of the raisins! If your raisins are dry, soak them in water for 10-15 minutes and drain them.
- Salt - this is essential to enhance the flavor and texture.
- Rolled oats are optional for sprinkling on the dough before baking for added texture.
A complete ingredient list with exact amounts can be found in the recipe card below.
I was so intimidated to make this but it was actually super straightforward and not to mention came out delicious! Thank you!
- Mindy
Substitutions
- Raisins - Use golden raisins, currants, or dried cranberries instead of dark raisins.
- Caraway seed - Use fennel seeds instead or add walnuts or pecans.
- All-purpose flour - Substitute with bread flour. Use whole wheat flour to make dense brown bread or mix all-purpose flour and whole wheat flour. I don't recommend using almond or coconut flour.
- Organic cane sugar - Try coconut sugar instead. Or omit the sugar.
- Soy milk - Feel free to use oat milk instead. Almond milk may work but it's likely too thin for this bread.
- Apple cider vinegar - Use lemon juice instead.
Variations
Here are a few variations you can try when making this vegan Irish soda bread to make it your own:
- Deluxe - For a deluxe version, soak the raisins in Irish whisky.
- Flavor - To customize the taste of your bread, add lemon or orange zest or experiment with different herbs and spices, such as cinnamon and nutmeg. Rosemary would be a lovely addition.
- Gluten-free - Use a 1:1 gluten-free all-purpose baking flour like Bob's Red Mill in the blue bag.
How to Make Vegan Irish Soda Bread
It's easy to make the vegan version of this traditional Irish soda bread recipe, even if it is your first time. Here are the steps:
Note: If you use a cast-iron pan or Dutch oven, you do not need to preheat it.
- Step 1: Preheat the oven to 425°F. Line a cast-iron skillet, baking sheet, or Dutch oven with parchment paper. Combine non-dairy milk and apple cider vinegar to make vegan buttermilk. Set aside for 10-15 minutes.
- Step 2: Whisk the dry ingredients in a large mixing bowl. Save the raisins for later.
- Step 3: Pour in ¾ cup of the wet ingredients. Mix in the flour from the sides of the bowl with a spatula, wooden spoon, or your hands; the dough might look crumbly. Add the raisins and gently incorporate them without overmixing the dough.
- Step 4: Use your hands to squeeze the dough and fold it until it holds together. You can do this in the bowl or move the dough to a lightly floured work surface. If the dough is too wet or difficult to handle, add a couple of tablespoons of flour and fold the dough over itself a few turns. If it is too dry and crumbly, add a tablespoon of vegan buttermilk and incorporate it into the dough.
Tip: You want to add enough flour so the dough is not completely wet and difficult to work with. Be cautious not to add too much flour or to overmix the dough, otherwise the bread will be dry and dense. This dough will look rustic and not be perfectly smooth like a yeast dough.
- Step 5: Shape the dough into a round and place it on the parchment paper on a 9-inch cast-iron skillet or baking sheet. Gently press it down with your hands to flatten it slightly; it should not touch the sides of the skillet. Remember that the further you press the dough down, the less it will rise. The dough round should be around 5 inches.
- Step 6: Using the tip of a sharp chef's knife, cut a cross shape in the center of the dough, reaching out a few inches. You can also cut four slits in each quarter of the bread "to let the fairies out." Sprinkle a bit of flour on the dough, then brush it with the remaining vegan buttermilk. For additional texture, sprinkle rolled oats on top.
Note: The finished dough round will be around 5 to 5 ½ inches wide and 1 ½ tall. Cutting a cross shape on top of the dough helps the bread bake all the way through.
- Step 7: Bake for 15 minutes, then reduce the temperature to 350°F. Remove the bread from the oven and brush it with any leftover buttermilk mixed with a tablespoon of melted vegan butter. Pop the bread back in the oven and continue baking for another 20-25 minutes, or until the top is golden brown and a toothpick comes out clean, or the interior temperature reaches 200°F. When you tap the bottom of the baked loaf, it should sound hollow. After you take the loaf out of the oven, you can rub a knob of butter on the outside for additional flavor.
Cover the bread with foil if it is over-browning while it bakes.
Note: This is a yeast-free bread, so bake it right away. Unlike yeast dough, you can't store this dough in the fridge to bake later. The leavening agents will lose their ability to make the dough rise.
- Step 8: Remove the bread from the skillet or baking sheet and place it on a cooling rack for 30 minutes. If you want a softer crust, wrap the hot bread in a tea towel or clean kitchen towel so the crust doesn't harden.
Expert Tip
The key to perfect soda bread is not to over-knead or over-mix the dough, as you want to avoid developing too much gluten. A gentle touch maintains its wonderfully tender and tight crumb.
How to Serve This Vegan Irish Soda Bread
- After it has cooled slightly, slice the vegan Irish soda bread with a serrated knife and serve warm with vegan butter and your favorite jam or preserves. You can also pair it with soup or stew, pour vegan gravy on it, or make sandwiches.
- After slicing the leftover bread with a serrated knife, reheat the slices in the oven or toaster. The bread will get a bit chewier with each passing day.
- Make vegan JUST Egg French Toast with Grand Marnier with thick slices of leftover vegan Irish soda bread.
Storage
This vegan Irish soda bread is best eaten on the day it is baked since it doesn't keep as well as bread made with yeast.
Once cooled completely, wrap the leftovers in the parchment paper you baked the bread in or plastic wrap; store any leftover bread in a plastic bag or an airtight container at room temperature for up to 3 days.
Freeze for up to 3 months. Wrap the sliced bread in plastic wrap followed by foil before placing it in a freezer-safe plastic bag. Place on the counter to thaw for one hour.
Recipe FAQs
Traditionally, it has four ingredients: flour, baking soda, salt, and buttermilk. It is prepared without yeast. The baking soda and buttermilk react and act as leavening to make the dough rise. Traditional Irish soda bread is usually made from stone-ground whole-wheat flour, although white flour versions are available.
This bread's taste is mild with a slightly sour taste, and its texture is similar to that of a biscuit.
You may have mixed it too much, producing additional gluten, and overbaking it can make it dense and hard.
Check the expiry date on the baking soda. You likely need to replace the baking soda. It needs to be fresh so it will react with the vegan buttermilk to leaven the bread.
Related Vegan Recipes
If you try this recipe or any other recipe on my website, please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Vegan Irish Soda Bread
EQUIPMENT
- 1 9-inch cast-iron skillet or cookie sheet or Dutch oven (leave the top off)
INGREDIENTS
- 1 cup soy milk
- 1 tablespoon apple cider vinegar or fresh lemon juice or white distilled vinegar
- 2 cups organic unbleached all-purpose flour plus extra, or use bread flour
- 2 tablespoons organic cane sugar optional
- ½ teaspoon baking soda
- ½ teaspoon caraway seeds optional
- ½ teaspoon fine sea salt
- ¼ cup raisins optional
- 1 teaspoon rolled oats optional, for sprinkling before baking
- 1 tablespoon melted vegan butter to mix with any remaining vegan buttermilk
INSTRUCTIONS
- Preheat oven to 425℉. Line a cast iron skillet, baking sheet, or Dutch oven with parchment paper. Combine soy milk and apple cider vinegar to make vegan buttermilk. Let sit for 10 to 15 minutes.
- In a large bowl, combine the all-purpose flour, organic cane sugar, baking soda, caraway seeds, and salt.
- Add ¾ cup vegan buttermilk to the dry ingredients. Mix in the flour from the sides of the bowl with a spatula, wooden spoon, or your hands; the dough might look crumbly. If the dough is too crumbly add another 2 tablespoons of vegan buttermilk. Add the raisins and gently incorporate them without overmixing the dough.
- Use your hands to squeeze the dough and fold it until it holds together. You can do this in the bowl or move the dough to a lightly floured work surface. If the dough is too wet or difficult to handle, add a couple of tablespoons of flour. If it is too crumbly and won't hold together, add a tablespoon of buttermilk.
- Shape the dough into a round and place it on the parchment paper on a 9-inch cast iron skillet or baking sheet. Gently press it down with your hands to flatten it only slightly; it should not touch the sides of the skillet. The dough round will be around 5 to 5 ½ inches wide and 1 ½ tall.
- Using a sharp knife, cut a cross in the center of the dough, reaching out a few inches. You can also cut four slits in each quarter of the bread. Mix the leftover buttermilk with melted butter. Sprinkle a bit of flour on top of the dough and brush it with any remaining vegan buttermilk. Sprinkle rolled oats on top.
- Bake for 15 minutes and reduce the temperature to 350℉. Continue to bake for 25-30 minutes or until the top is golden brown and a toothpick comes out clean, or the interior temperature is 200℉. When you tap the bottom, it should sound hollow. Place the bread on a wire rack to cool for 30 minutes. Wrap bread with a towel if you don't want it to crusty.
- Serve warm with vegan butter and jam, or with vegan gravy, or at room temperature to make sandwiches.
NOTES
- The calorie count includes the optional ingredients.
- The key to perfect soda bread is not to over-knead or over-mix the dough, as you want to avoid developing too much gluten. A gentle touch maintains its wonderfully tender and tight crumb.
- Storage: Once cooled, store at room temperature for 3 days in a plastic bag or airtight container. Freeze well-wrapped for up to 3 months.
- If you double the recipe, make 2 small loaves and bake for a total of 45-60 minutes, depending on your oven. Cover the bread with foil if it is over-browning while it bakes.
- There is no need to preheat your cast-iron skillet or Dutch oven. If you use a Dutch oven, don't put the cover on.
NUTRITION
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.
Tayler says
I made this soda bread for St Patrick’s Day and it was incredible! My new go to recipe!
Emily Miller says
Thank you for your feedback, Tayler, I am happy to hear you enjoyed this easy homemade bread!
Shashi says
Such an easy loaf to make - and the taste and texture was so much better than the store bought bread I usually eat. Thanks for this.
Emily Miller says
Thank you so much, Shashi, I'm glad you enjoyed it! There's nothing like homemade bread.
Gianne says
The texture was perfect, and the flavor was spot on. It was so simple to make and the whole family loved it. Definitely adding this recipe to my regular rotation.
Emily Miller says
I'm so happy to hear this, Gianne! Thank you for trying this vegan Irish soda bread recipe.
MacKenzie says
My family loved this vegan soda bread. It went perfect with tonight’s dinner, and I cannot wait to make it again.
Emily Miller says
Thank you so much, I am glad your family enjoyed this vegan Irish soda bread!
Mindy says
I was so intimidated to make this but it was actually super straightforward and not to mention came out delicious! Thank you thank you!
Emily Miller says
Thank you for giving this recipe a try, I am glad it worked well for you!