Vegan Irish Soda Bread

In Desserts, Recipes by the dirty hippie and the bohemian girl1 Comment

It’s time for the wearing of the green ~ St. Paddy’s Day is almost here! Get a good start that morning, before you have any green beer with some warm Irish Soda Bread.

Irish Soda Bread is a traditional quick bread made without yeast. In Europe, soda breads began to appear in the mid-19th century when bicarbonate of soda (i.e., baking soda) first became available for use as a raising agent. Soda breads  meant that people who didn’t have an oven—and virtually nobody had an oven then—could make bread. They cooked the bread in  big cast-iron pot with a lid on it that would have been put right onto the fire. The great thing about baking soda is that it wasn’t as perishable as yeast, and it would have been relatively inexpensive.

The addition of caraway seeds and raisins to what we know as Irish Soda Bread is kind of a mystery. Many food historians believe this was an American add, and has nothing to do with Irish customs. Today, most true Irish Soda Breads are made with soft brown wheat, buttermilk and salt. This version sticks with American St. Paddy’s style and includes the seeds and fruit, but uses vegan buttermilk.

Vegan Irish Soda Bread
Irish Soda Bread is a traditional quick bread made without yeast. This version is vegan.
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3547 calories
450 g
0 g
162 g
103 g
13 g
810 g
2694 g
74 g
0 g
141 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 3547
Calories from Fat 1363
% Daily Value *
Total Fat 162g
Saturated Fat 13g
Trans Fat 0g
Polyunsaturated Fat 42g
Monounsaturated Fat 99g
Cholesterol 0mg
Sodium 2694mg
Total Carbohydrates 450g
Dietary Fiber 45g
Sugars 74g
Protein 103g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 cups plain, unsweetened almond or soy milk
  2. 2 Tbl. apple cider vinegar
  3. 1 cup all-purpose flour
  4. 2 cups whole wheat flour
  5. 1 tsp. baking powder
  6. 2 tsp. baking soda
  7. pinch salt
  8. 1 Tbl. sugar
  9. 1 Tbl. caraway seeds
  10. 2/3 cup raisins
  11. extra flour for dusting
  12. canola oil to brush on top, optional
  1. Preheat oven to 350.
  2. In a small bowl combine almond or soy milk and vinegar. Stir, then set aside to curdle. This is homemade vegan "buttermilk."
  3. In a large bowl, combine all purpose flour, whole wheat flour, baking powder, baking soda, sugar, salt and caraway seeds. Stir to combine. Pour in vegan "buttermilk" and gently fold until just combined. Add in raisins, again folding in until just combined. Do not overwork or your bread will get tough. Don't knead this bread.
  4. On a large baking sheet, dust flour so that the loaf will not stick. Turn out dough and roughly shape into a circle. Dust gently with more flour and brush top with canola oil for added gloss, if desired. Using a sharp knife, cut a cross in the top of the bread, to allow steam to vent.
  5. Bake 20 to 25 minutes at 350 until loaf is crusty and hard to the touch. Use a toothpick to check the middle for doneness.
  6. Allow to rest on baking sheet for 10 minutes before slicing. Best served warm and fresh. We like ours smeared with a little vegan margarine, like Earth Balance or Melt.
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the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl are working artists based in Baltimore. They write an eco-aware, flower power, neo-hippie, vegan blog that features travel profiles, original recipes and candid book & product reviews. They are excited to join forces with Sister Eden!

To visit the dirty hippie and the bohemian girl's website, click their byline. To read the rest of their posts on Sister Eden, click their tag at the top of the post.
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