Vegan Irish Soda Bread
Vegan Irish soda bread is a quick and easy yeast-free bread made with simple ingredients in under an hour. It’s delicious and has a super crisp crust and dense yet soft middle. Enjoy it on St. Patrick’s Day and year-round with vegan butter, soups, stews, & more!
Servings: 1 loaf
Calories: 3243kcal
Ingredients
- 1 cup of plain soymilk
- 1 tablespoon of apple cider vinegar
- 4 cups all-purpose flour
- 3 tablespoons of sugar
- 2 teaspoons of baking soda
- 1 tablespoon of baking powder
- ½ teaspoon salt
- ½ cup of vegan butter, room temperature
- ½ cup of plain applesauce
- ¼ cup of plain soy milk
- 1 teaspoon of apple cider vinegar
- ¼ cup vegan butter, melted
Instructions
- Preheat the oven to 375 degrees F. and line a large baking sheet with a silicone mat or parchment paper. Set aside.
- In a cup, mix together the soy milk and apple cider vinegar. Whisk until it thickens. Set aside for 5 minutes.
- In a large mixing bowl, mix the flour, sugar, baking soda, baking powder, and salt.
- Add the vegan butter and using a pastry cutter or a fork, work the vegan butter into the flour until a sandy texture is achieved.
- Add the applesauce to the cup with the vegan milk and apple cider vinegar mixture. Mix well and add it to the bowl with the flour mixture. Using a spatula, mix well. The dough will be sticky and somewhat broken apart.
- Lightly flour a clean surface and place the dough on it. Knead the dough until all the small particles are incorporated into the dough. Do not over knead. Form a ball by shaping it with your hands and gently lifting and dropping the dough on the counter. It will be sticky so it could be a bit messy. Just work quickly so the vegan butter does not melt with the heat of your hands. Place the dough ball on the baking sheet. And set aside.
- Mix the ¼ cup of soymilk and 1 teaspoon of apple cider vinegar. Mix well until it thickens. Set aside for 5 minutes. Put the ¼ cup of vegan butter in a microwave safe bowl and microwave for 35 seconds or until melted, but not boiling or overheated.
- Add the vegan butter to the soy milk apple cider vinegar mixture. Mix well and set aside.
- Brush the soy milk and vegan butter mixture on top of the dough.
- Using a very sharp knife or a pasty razor. Slice an X on top of the dough ball.
- Brush more of the sory milk and vegan butter mixture all around the dough.
- Place in the middle rack of the oven and bake for 30 minutes.
- Remove the bread from the oven and generously brush the remaining plant milk and vegan butter mixture on the bread.
- Put the baking sheet back in the oven and bake for 10 minutes.
- Remove from the oven and immediately remove the bread from the baking sheet and transfer the bread to a cooling rack. Allow it to cool for 30 minutes before slicing.
- Enjoy it warm and fresh or allow it to cool completely.
Notes
- Check your baking soda: Check it’s not only in date but definitely still active by combining a little with vinegar/lemon juice. It should bubble/fizz immediately.
- Don’t overwork the dough: It’s normal for it to be shaggy. It won’t be smooth, and neither should it be. The key is to avoid strengthening the gluten in the flour.
- Score the top: This helps heat reach the center to bake evenly. ½-1 inches deep is perfect.
- Leave it to cool: This ensures it properly ‘sets’ inside before slicing. Otherwise, it can be mushy and dense.
Nutrition
Calories: 3243kcal | Carbohydrates: 446g | Protein: 61g | Fat: 133g | Saturated Fat: 27g | Polyunsaturated Fat: 41g | Monounsaturated Fat: 58g | Trans Fat: 16g | Sodium: 5843mg | Potassium: 1094mg | Fiber: 16g | Sugar: 56g | Vitamin A: 3352IU | Vitamin C: 22mg | Calcium: 1204mg | Iron: 26mg
