Easy Vegan Irish Soda Bread Recipe

/Easy Vegan Irish Soda Bread Recipe

Easy Vegan Irish Soda Bread Recipe

This is a super quick and easy recipe for vegan irish soda breadΒ – no dairy and no oil πŸ™‚

It tastes great and goes well with a soup or stew. Perfect for those St Patrick’s day celebrations!

Easy Vegan Irish Soda Bread Recipe
Servings Prep Time
1Loaf 5Minutes
Cook Time
Votes: 30
Rating: 4.03
Rate this recipe!
Print Recipe
vegan irish soda bread
Servings Prep Time
1Loaf 5Minutes
Cook Time
Votes: 30
Rating: 4.03
Rate this recipe!
Print Recipe
vegan irish soda bread
Servings: Loaf Units:
  1. Mix the soy milk and lemon juice in a jug and let sit for 5 minutes. This will curdle and thicken the soy milk as a vegan buttermilk substitute.
  2. Preheat your oven to 180C/360F.
  3. Mix all of the dry ingredients until well combined.
  4. Add the soy milk mixture and stir through until well combined. Slightly wet your hands and work the dough lightly with your hands to make sure it all combines.
  5. Place the dough onto a baking tray lines with non-stick parchment paper.
  6. Bake for 45 minutes in the centre of the oven.
Recipe Notes

Tap the loaf on the underside of the bread to make sure that it is cooked. It will sounds hollow when you knock on it.

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By |2016-03-22T09:27:10+10:00March 9th, 2016|Recipe, Videos|33 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!


  1. Araceli March 9, 2016 at 12:37 pm - Reply

    Can i use brown rice flour instead of whole wheat? Or any o the GF flour?

    • Anja March 15, 2016 at 11:36 am - Reply

      I haven’t tried… it should work. Let me know how you go if you do experiment with it πŸ™‚

  2. Deborah March 9, 2016 at 3:58 pm - Reply

    I must have done something wrong. My bread is hard as a rock. πŸ™

    • Anja March 15, 2016 at 11:36 am - Reply

      Did you use the metric or imperial measurements?

      • Deborah March 15, 2016 at 9:51 pm - Reply

        I used Imperial.

        • Anja March 17, 2016 at 12:33 pm - Reply

          It sounds like something went wrong in the conversions. The teaspoons I use are 5ml and tablespoons are 20ml. My cup size is 250ml.

  3. Cara O'Sullivan March 11, 2016 at 2:09 am - Reply

    Thank you for this! My husband grew up in Ireland and I know he’ll be wanting this.

    • Anja March 15, 2016 at 11:40 am - Reply


  4. Denise March 17, 2016 at 1:56 am - Reply

    What is the instant oats measurement?
    I see the 4 Tablespoons but I’m not clear on the 17/75.

    • Anja March 17, 2016 at 12:39 pm - Reply

      I’m not sure why it converts it like that. I will get out tech guy to look at it. Just put 4 1/2 tablespoons.

  5. Kathleen March 18, 2016 at 9:35 am - Reply

    How many cups of flour? The conversions are unclear to me.

    • Anja March 22, 2016 at 4:32 pm - Reply

      Go by weight, volume is too inconsistent. It is 17.6oz

  6. Susan March 19, 2016 at 12:15 am - Reply

    I made this bread for supper along with a vegetable soup for St Patty’s Day last night. Wow, it was delicious. We dipped the bread in the soup. Sorry, I didn’t take a picture. I was just too hungry by suppertime. It was such a treat since I don’t eat bread that often. Thanks again, Anja, for another great recipe. Next time I’ll take a picture.

    • Anja March 22, 2016 at 4:34 pm - Reply

      So glad you liked it Susan πŸ™‚

  7. Pat March 19, 2016 at 9:44 am - Reply

    I made this for St Paddy’s Day dinner with a beef less stew, colcannon and broccoli. I made it at lunch time so we had it cold. It was quite dense and heavy but still went well with the stew. It had an earthy flavour. I tried it again the next day but had gave it a quick burst in the microwave.

    • Anja March 22, 2016 at 4:45 pm - Reply

      So glad you like it πŸ™‚

  8. Carol November 5, 2016 at 10:51 pm - Reply

    Lovely bread, I have made it 3 times now. I use organic flour and the first time the mixture was too dry. I added another 50ml of milk the 2nd time and this last loaf an extra 100ml of fluid. Not sure how that relates to cups but the last loaf is perfect.

  9. Robyn February 19, 2017 at 11:53 pm - Reply

    How many cups is 500 grams? Thanks

    • Anja May 18, 2017 at 8:28 pm - Reply

      Approx. 4 cups… but I prefer to weigh it when it comes to baking.

  10. Mante August 24, 2017 at 4:46 pm - Reply

    I made exactly as per recipie but the bread is hard as the rock, don’t understand why..

    • Anja August 28, 2017 at 5:04 pm - Reply

      It sounds like you needed more liquid or it cooked too long/hot.

  11. Carol October 2, 2017 at 3:08 am - Reply

    Can I use almond milk as I can no have soya ? Thankyou

    • Anja October 3, 2017 at 11:27 am - Reply

      Yes that’s fine.

  12. Scott_usa January 1, 2018 at 4:04 am - Reply

    I really love your videos! I tried this and mine also was hard like a rock. I used gluten free 1 to 1 flour and weighed out exactly 500 grams but quickly discovered that 250 ml of plant based milk was not nearly enough to turn the dry ingredients into a dough. At that point I had no other choice but to add more milk. Is it possible that the gluten free flour weighs less than regular flour? Just looking at your video, there was a lot more flour in my bowl than there was in yours. I would love to find a simple easy gluten free plant based bread that is easy to make.

  13. Gill January 17, 2018 at 5:06 am - Reply

    I just made this and it is amazing! Thank you πŸ™‚

    • Anja January 27, 2018 at 12:17 pm - Reply

      I’m so glad you like it as much as I do πŸ™‚

  14. Isabel February 21, 2018 at 1:48 pm - Reply

    Made this this morning and had some for lunch. It’s delicious. I used far-free soy. Anyone added anything else like herbs, spices, garlic, etc?

    Thanks for the recipe, Anja.

  15. Isabel February 21, 2018 at 1:49 pm - Reply

    Oops. that’s fat-free

  16. Sandi March 18, 2018 at 9:56 am - Reply

    I used unbleached flour (4 cups plus 2 tbsp )and almond milk (350mL). It baked for 40 minutes. It turned out perfectly : golden brown and hollow sounding.

  17. Tina April 27, 2018 at 2:47 pm - Reply

    Hi Anja, this sounds great!Could you please check, though, there are cups in the metric units, eg for the soy milk, what’s that in ml? Thanks!

    • Anja May 29, 2018 at 6:40 am - Reply


  18. Anneliese July 13, 2018 at 9:39 am - Reply

    Hi Anja, would this recipe work with rye flour? I know it can be a bit denser than wheat, but I just did a food allergy test and found out I’m allergic to wheat and yeast. Desperately trying to locate a new bread recipe! Thanks in advance x

    • Anja July 18, 2018 at 12:04 pm - Reply

      Maybe mix it with some rice or sirghum flour to lighten it up.

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