Vegan Soda Bread

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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.

Prep Time10

Cook Time55

Total Time1 5

Course: Breads

Cuisine: Irish

Keyword: dairy free irish soda bread, dairy free soda bread, soda bread recipe, vegan irish soda bread, vegan soda bread

Servings:

Calories: 171kcal

Author: Melissa Belanger

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.
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.

Nutrition