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Golden brown rustic Vegan Irish Soda Bread loaf sliced on a wooden board

Best Homemade Vegan Irish Soda Bread

This rustic, plant-based loaf captures the dense-yet-tender crumb of traditional Irish soda bread without using dairy. By utilizing a homemade vegan buttermilk and cold butter technique, this recipe yields a golden, crusty masterpiece in under an hour, perfect for serving warm with a thick smear of vegan butter.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 1
Course: Breakfast, Side Dish
Cuisine: Irish, Vegan
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups All-Purpose Flour plus extra for dusting
  • 1 tablespoon Granulated Sugar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Sea Salt
  • 4 tablespoons Vegan Butter, cold and cubed
  • 1 1/2 cups Soy Milk or Almond Milk high protein works best
  • 1 tablespoon Apple Cider Vinegar
  • 1 cup Raisins or Currants optional
  • 1 tablespoon Caraway Seeds optional

Equipment

  • Oven
  • Cast-iron skillet or baking sheet
  • Parchment paper (if using baking sheet)
  • Liquid measuring cup
  • Large mixing bowl
  • Whisk
  • Pastry cutter or fork
  • Sharp knife
  • Wire cooling rack

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a cast-iron skillet (preferred for a crispier bottom).
  2. In a measuring jug, combine the soy or almond milk with the apple cider vinegar. Stir once and let sit for 5 to 10 minutes until the mixture curdles and thickens into vegan buttermilk.
  3. In a large, wide mixing bowl, thoroughly whisk together the flour, sugar, baking soda, and sea salt. Ensure there are no lumps of baking soda.
  4. Add the cold, cubed vegan butter to the flour mixture. Use a pastry cutter or your fingertips to rub the butter into the flour until the texture resembles coarse crumbs with pea-sized pieces of butter remaining.
  5. Create a well in the center of the dry ingredients. Pour in the curdled milk mixture (add raisins and caraway seeds now if using).
  6. Using your hand in a claw shape or a wooden spoon, gently mix in a circular motion just until a shaggy, sticky dough forms. Do not overwork the dough.
  7. Turn the dough out onto a lightly floured surface. With floured hands, gently pat the dough together into a round disk, approximately 1.5 to 2 inches thick. Do not knead.
  8. Transfer the round to your prepared skillet or baking sheet. Using a sharp knife, cut a deep cross into the top of the loaf, extending almost to the edges to help the center cook evenly.
  9. Bake for 45 to 55 minutes. The bread is done when it is deep golden brown and sounds hollow when tapped on the bottom. If the top browns too quickly, tent loosely with aluminum foil for the last 15 minutes.
  10. Remove from the oven and let cool slightly on a wire rack before slicing. Serve warm.

Notes

For a 'Zesty Morning Loaf,' add the zest of one large orange to the sugar. For a 'Savory Herb Wheel,' omit the sugar and raisins, and add 2 tablespoons of chopped rosemary/thyme and vegan cheddar shreds. Best enjoyed fresh within a few hours of baking.