Recipe Re-Do: Vegan Irish Soda Bread

Can you guess the most popular recipe on my blog lately? My vegan irish soda bread.

Vegan Irish Soda Bread- Not So Perfect Life

I’m not even going to link up to the old post. Bad grammar, bad photos and a poorly written recipe. Since I can firmly say that this is one of my best bread recipes (and I am really good at bread making) it was only a matter of time before I did a recipe re-do.

Rustic, buttery, no rise and flour to bread in 40 minutes…

Baking soda, baking power reacts with the almond buttermilk and voila, magic! To make vegan buttermilk add 1 tablespoon of lemon juice to each cup of almond milk and let sit for 5 minutes. You can see the curdling below.

Vegan Irish Soda Bread- Not So Perfect Life

You will see an immediate reaction to the buttermilk and the baking soda and powder.

Vegan Irish Soda Bread- Not So Perfect Life What you won’t find in this recipe is tons of sugar and butter. This is not the americanized version of Irish Soda Bread, this is a vegan version of the real deal. The kind  your irish great-grandmother made.

Recipe Re-Do: Vegan Irish Soda Bread


  • 4 Cups Flour
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 2 Tablespoons Sugar
  • 1/2 Teaspoon Table Salt
  • 2 Cups "Butter" Almond Milk (Almond milk plus 2 tablespoons lemon juice)
  • 3 Tablespoons Very Cold Cubbed Vegan Butter
  • Flour for Dusting.


  1. Turn oven to 450.
  2. Stir lemon juice in the almond milk, let sit on the counter for 5 minutes.
  3. Combine all dry ingredients, make sure to mix well. You want the baking soda and powder distributed evenly.
  4. Cut in the cubbed vegan butter. Make the cubes of butter as small as possible to maxamize the spread of the butter flavor. The dough will look a little crumbily.
  5. Pour the "butter" almond milk into the dry ingredients and mix until combined. Do not over mix the dough, just until it comes together.
  6. Lightly flour your cast iron skillet or baking pan. Pour the dough onto the pan and form a flat topped ball. With a very sharp knive cut an X about an inch deep on the top of the dough. This will help the bread rise.
  7. Bake in the oven for 15 minutes, then turn down the heat to 400 degrees. Cook for 20-30 more minutes until a toothpick comes out clean.
  8. Let cool and eat!

Vegan Irish Soda Bread- Not So Perfect Life Vegan Irish Soda Bread- Not So Perfect Life Vegan Irish Soda Bread- Not So Perfect Life Vegan Irish Soda Bread- Not So Perfect Life Vegan Irish Soda Bread- Not So Perfect Life

Are you doing anything to celebrate St. Patty’s Day? I honestly don’t even  know what the day is supposed to celebrate but any excuse to make this amazing bread!

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About rebacox

Pseudo athlete and vegan, learning to love all the imperfections in life. Follow me in my journey, training for races (a half marathon in all 50 states to be exact) and my adventures in the kitchen!
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8 Responses to Recipe Re-Do: Vegan Irish Soda Bread

  1. Oh my word, that bread looks unbelievable and all of your pictures are beautiful! YUM!
    Melanie @ Happy Being Healthy recently posted…Crazy Life, Fun Times with Kids and Scary Maternity ClothesMy Profile

  2. Yum – this looks amazing!! I haven’t baked bread in a while, but this makes me want to. Maybe I’ll bake on vacation. :)
    Heather @ Better With Veggies recently posted…Join Me at Blend Retreat 2014!My Profile

  3. GiGi Eats says:

    And who says Vegans can’t have delicious foods! :)
    GiGi Eats recently posted…Those Are Some Bad WordsMy Profile

  4. This looks super tasty! I’ve always been a little scared to try baking my own bread! Haha. I might give this a go though :)
    Louise@FitRadiance recently posted…Fitnessguru Products ReviewMy Profile

  5. Irish soda bread is one type I’ve never tried before. With the recipe being so simple, I’ll definitely be giving it a try sooner rather than later. Thanks for sharing.
    Jessie R Gipe recently posted…Lack of Sleep & 40 QuestionsMy Profile

  6. Looks delicious! Oh how I love bread! :)
    Em @ Love A Latte recently posted…Pregnancy Journey – 18 Weeks (and lots of vegan yums!)My Profile

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