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Vegan Soda Bread

Megan Calipari
Prep Time 10 mins
Cook Time 45 mins
Course Dinner, Side Dish
Cuisine Irish
Servings 12 Slices


  • Mixing Bowl
  • Wooden Spoon
  • Measuring Cups and Spoons
  • Baking Tray1


  • 3 ¾ Cups All Purpose Flour
  • 1 tablespoon Granulated Sugar
  • 2 teaspoon Baking Powder
  • ½ tsp Baking Soda
  • 1 ¼ teaspoon Kosher Salt ¾ teaspoon if using finer grain salt
  • 1 ⅓ Cups Plain Unsweetened Plant Milk I used So Delicious Coconut Milk
  • 4 teaspoon Lemon Juice or White Vinegar
  • 3 tablespoon Extra Virgin Olive Oil


  • Preheat oven to 400° F. Line a baking tray with parchment.
  • In a small bowl or in a pint sized liquid measuring cup, combine plant milk and lemon juice. Set aside.
  • In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Stir.
  • Add olive oil into the milk and lemon juice mixture and then add the liquids into the dry ingredients.
  • Stir until mostly combined (see picture for reference) then lightly flour your work surface and turn the shaggy dough out onto it. Fold the dough a few times just until it comes together. It will be sticky, so flour your hands if you need to!
  • Then pat the dough into a ball with a 6" diameter. Place on a parchment lined baking sheet.
  • Using a sharp knife, score an X onto the top of the loaf so it has somewhere to rise.
  • Place in a 400° F oven for 45 minutes or until the loaf is golden brown and a toothpick inserted into the center comes out clean.
  • Transfer to a wire rack and allow to cool slightly before slicing and serving.
  • To store, slice the loaf, place in an airtight container and freeze for up to 1 month.
Keyword Vegan Irish Soda Bread, Vegan Soda Bread