Vegan Irish Soda Bread

5 from 23 votes

This vegan Irish Soda Bread is the perfect plant-based treat for St. Patricks Day! Made with simple ingredients and ready in no time. It is a festive no-yeast bread recipe, with a dense, yet soft texture and the most incredible crust.

Prep Time15

Cook Time45

Total Time1

Course: Brunch, Dessert, Lunch

Cuisine: European, Irish, Vegan

Servings: servings

Calories: 295kcal

Author: Jacqui Wormington

Cost: $3.45 per loaf

Equipment

electric mixer with paddle attachment or
wooden spoon
mixing bowl
parchment paper
cast iron pan or
dutch oven or
other oven-safe pan

Ingredients

1 ¾ cup oat milk
2 teaspoon white vinegar
5 cups bread flour
3 tablespoons cane sugar (add more if you want the bread sweeter)
1 ½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon fine sea salt
4 tablespoons vegan butter unsalted and at room temperature

Garnish/Topping

brown sugar
sparkling sugar or
rock sugar

Optional add-ins

raisins
currants
dried cherries

US Customary - Metric

Instructions

Preheat the oven to 425°F / 220°C.
In a measuring cup, combine oat milk and white vinegar. Whisk them together and let the mixture sit for 5 to 10 minutes to curdle, creating vegan buttermilk.
In a mixing bowl, whisk together the dry ingredients. Add the butter and use your hands to work it into the flour until the mixture resembles a coarse meal. If using, add the raisins.
Create a well in the center and pour in the buttermilk. Mix the ingredients using a wooden spoon or the paddle attachment of your electric mixer until a shaggy dough ball forms. The dough should feel firm as you stir with the wooden spoon.
Transfer the dough to a lightly floured surface and shape it into a round loaf. Gently press down to form an oval shape. It won't be perfectly smooth, so feel free to flour your hands as needed.
Place the shaped loaf into a cast iron pan, dutch oven, or another oven-safe baking pan. You can grease the pan or line it with parchment paper. Use a knife to make a deep cross on the top of the bread and sprinkle some extra flour and sparkling sugar over it.
Bake the bread for 40-50 minutes, or until it's thoroughly baked. Once done, allow the bread to cool for at least 10 minutes before slicing.
Enjoy the freshly baked bread with some butter, jam, or savor it on its own.

Notes

Storage: Wrap the cooled Irish soda bread tightly in cling wrap or place it in a bread box or an airtight container. Store at room temperature for up to four days.

Freezing: Wrap the baked and cooled Irish soda bread and place it in a freezer-safe container or bag. It keeps well for up to 3 months. I like to pre-cut the bread into slices before freezing for easy single-serve access. Thaw it in the fridge, at room temperature, or even quickly by placing it in the oven at 325°F until thawed and lightly toasted (165°C).

Nutrition