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Vegan Irish Soda Bread

This rustic Vegan Irish Soda Bread is so crusty and delicious. Made in one bowl with just 5 simple ingredients, it’s so easy to make and ready in less than 30 minutes.

  • Total Time: 35 minutes
  • Yield: 15-20 slices 1x




  • Rolled oats or extra flour to sprinkle on top of the bread before baking


  1. Preheat your oven to 430˚F and line a baking sheet with parchment paper.
  2. Make the Vegan Buttermilk and set aside. Simply add the milk and vinegar to a bowl, whisk, and let it sit for a few minutes. This will give the milk time to curdle.
  3. To a large mixing bowl add the flour, baking, soda, and salt and whisk together. Create a well in the center and pour in the vegan buttermilk.
  4. Begin to mix the dough with a wooden spoon or spatula at first then use your hands to knead the dough when it becomes more difficult to mix. Knead the dough inside the mixing bowl for a couple of minutes until you can form a ball. If the dough is wet and sticky add a little more flour. Be careful not to add too much. If the dough is too dry your bread will turn out dry and dense. You want the dough to be a little sticky so you get a more moist bread.
  5. Transfer the dough to the baking sheet with parchment paper, flatten the dough into a disc until it’s about 1/2” – 1” thick. Then use a serrated knife to cut an “X” on top of the dough and sprinkle a little extra flour on top.
  6. Place in the oven on the center rack and bake for 25-30 minutes until it’s golden, crusty, and cooked all the way through.
  7. Remove the Irish Soda Bread from the oven, transfer to a cooling rack, and let the bread cool for at least 1 hour before slicing.
  8. You can store this Irish soda bread at room temperature for up to 5 days. To help it stay moist simply wrap it in a clean towel or store it in an airtight conatiner.
  9. Enjoy this bread plain as a side with soups, salads, or toast it and add your favorite spread. I love having this with my Vegan Cream Cheese. Amazing!


Use oat milk! I made this bread four times using almond milk and oat milk. And, both worked great. But, the oat milk is just excellent for baking.

Score it! Be sure and make the “X” on top. This is not just for decorative purposes…at least that’s what the internet says. Because this bread is denser than regular bread, the “X” allows the bread to cook evenly all the way through.

Don’t over-knead. You only want to knead the dough until you can form a ball. Too much mixing will cause the bread to be extremely dense once it’s baked.

Shaping your dough! It is imperative to form the dough into a disc shape about 1/2″ to no more than 1″ thick. Because there is no yeast in this bread, if it’s too flat it won’t rise. If it’s too thick, it won’t rise as well either.

Storing your bread. This bread doesn’t keep like regular bread so you can’t freeze it. I would suggest making only what you know you’ll eat. That being said, you can store for up to a week on the counter underneath a clean towel or in an airtight container.

  • Author: Shane Martin
  • Prep Time: 10 mins
  • Cook Time: 25 mins.
  • Category: Vegan Side Dish Recipes
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan


  • Serving Size:
  • Calories: 94
  • Sugar: 0.8 g
  • Sodium: 194.5 mg
  • Fat: 1.1 g
  • Carbohydrates: 18.9 g
  • Fiber: 2.8 g
  • Protein: 3.5 g
  • Cholesterol: 0 mg

Keywords: vegan irish soda bread, soad bread without buttermilk, vegan oil-free soda bread, plant-based irish soda bread