Vegan Soda Bread

Inspired by Ina Garten’s Irish soda bread, this simple vegan soda bread recipe features raisins and caraway seeds for a flavorful take on a traditional St. Patrick’s Day favorite.

What I love about this vegan soda bread

It’s almost St. Patrick’s Day again, and I’m excited to celebrate with some of my favorite traditional Irish recipes, like my Irish beef stew and shepherd’s pie with lamb. Soda bread is on the top of that list. It’s a classic Irish recipe and this vegan version can be enjoyed by everyone.

I based this recipe on Ina Garten’s Irish soda bread recipe, but obviously took out the dairy. I replaced the butter with Earth Balance sticks and used my favorite unsweetened coconut yogurt instead of buttermilk. I didn’t make a batch of vegan buttermilk either, I just used the yogurt straight from the container.

I also added caraway seeds, which I know are controversial, but I love the savory flavor they add. You can definitely skip them if you want. It won’t affect the baking either way.

Close up of a loaf of irish soda bread.

Here’s what you’ll need to make it

Plates of vegan soda bread, some with pads of butter spread on them.

How to make vegan soda bread

Freeze your butter. Similar to vegan pie crust, it’s best to use frozen fat for this recipe. Since vegan butter acts a little differently than regular, I like to put mine into the freezer to get it nice and cold first. You can also use shortening if you don’t have vegan butter.

Heat and prep. Preheat your oven to 375˚F and line a baking sheet with parchment paper. Then, measure out all your ingredients before starting.

Mix the dry ingredients. In a large mixing bowl, whisk the flour, sugar, baking soda and salt together until combined. If you’re using caraway seeds, they would also get mixed in now.

Cut in the butter. Use a pastry cutter or a fork to cut the butter into the flour mixture. Keep working the flour until the butter seems mostly mixed in and the mixture looks like little peas.

Add the remaining ingredients. Stir in the yogurt, orange zest, cranberries and raisins using a rubber spatula or wooden spoon. Mix until combined and you have a wet dough.

Shape the dough. Flour your work surface and roll the dough out of the bowl onto it. Gently roll the dough into a ball and dust the outside with flour. Score a cross into the top of the dough and transfer to your baking sheet.

Bake the bread. Put the loaf into the oven and bake for 45 – 55 minutes, or until an inserted toothpick comes out clean. Remove the loaf from the oven and let it cool completely before slicing.

Close up of a loaf of soda bread with raisins throughout, sliced up.

FAQs and tips on making vegan soda bread

What is the difference between American and Irish soda bread?

Irish soda bread will typically be a plain bread, while Irish American versions have added in raisins and caraway seeds.

What is the difference between sour bread and soda bread?

The main difference in these two breads is how they rise. Sourdough breads rely on the process of gasses released from naturally occurring yeast while soda bread uses baking soda to help it rise.

Is bread soda the same as baking powder?

No, bread soda is just another term for baking soda. Baking soda needs and acid and a liquid to activate its leavening power. Baking soda is an ingredient in baking powder however, it has an acid in it as well, allowing it to be activated by liquid alone.

Overhead shot of a loaf of irish soda bread with raisins.

More easy, dairy free bread recipes you should try

Other Irish inspired recipes you will love

A profile photo of a soda bread loaf sliced to see the center.

Vegan Soda Bread

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 16
Inspired by Ina Garten’s Irish soda bread, this simple vegan soda bread recipe features raisins and caraway seeds for a flavorful take on a traditional St. Patrick’s Day favorite.

Ingredients

  • 4 cups all-purpose flour plus more for kneading
  • 1/4 cup sugar
  • 1 1/2 teaspoon baking soda
  • 1 1/4 teaspoons coarse salt
  • 1 tablespoons caraway seeds
  • 1/2 stick vegan butter cubed and frozen (4 tablespoons)
  • 1 1/2 cups unsweetened plain coconut yogurt
  • 1 tablespoon orange zest
  • 1 cup dried currants or raisins or mixture of the two
  •  

Instructions

  • Preheat oven to 375˚F and line baking sheet with parchment paper.
  • Measure all ingredients, making sure your butter is frozen.
  • In a large mixing bowl, whisk the flour, sugar, baking soda and salt together until combined. If you’re using caraway seeds, they would also get mixed in now.
  • Use a pastry cutter or a fork to cut the butter into the flour mixture, until the butter seems mostly mixed in and the mixture looks like little peas.
  • Stir in the yogurt, orange zest, cranberries and raisins using a rubber spatula or wooden spoon. Mix until combined and you have a wet dough.
  • Flour your work surface and roll the dough out of the bowl onto it. Gently roll the dough into a ball and dust the outside with flour. Score a cross into the top of the dough and transfer to your baking sheet.
  • Put the loaf into the oven and bake for 45 – 55 minutes, or until an inserted toothpick comes out clean. Remove the loaf from the oven and let it cool completely before slicing.

Nutrition

Calories: 171kcal Carbohydrates: 36g Protein: 4g Fat: 2g Trans Fat: 0.004g Sodium: 291mg Fiber: 2g Sugar: 9g Vitamin C: 1mg

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