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Vegan Soda Bread

Name: Vegan Soda Bread
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Cuisine: Vegan
Ingredients: 3 cups whole wheat flour (You can also use spelt flour for a nuttier flavor.); 1 teaspoon baking soda (This is our leavening agent.); 1 teaspoon salt (I prefer sea salt for a cleaner taste.); 1 cup unsweetened plant-based almond milk (Almond or oat almond milk works wonderfully.); 1 tablespoon apple cider vinegar (This helps to curdle the almond milk slightly, mimicking soy milk mixed with lemon juice or vinegar.); 2 tablespoons maple syrup (Adds a hint of sweetness.); 2 tablespoons olive oil (You can use melted coconut oil if you prefer.); optional add-ins (Consider adding 1/2 cup of raisins or chopped nuts for extra flavor.)

This Vegan Soda Bread is rustic, hearty, and bursting with flavor. I love how simple it is, yet each bite feels like a warm hug on a chilly day.

Prep Time: 15 min

Cook Time: 45 min

Total Time: 60 min

Servings: 8

Difficulty: easy

I have such fond memories of baking soda bread with my grandmother, who would always say that a good loaf is a warm loaf.

This vegan version captures that warmth with simple, wholesome ingredients.

Whenever I whip this up, I feel like I’m connecting with those cherished moments, and the aroma that fills my kitchen is enough to make anyone smile.

Plus, it’s so easy to make – no yeast required, just pure love and a bit of baking soda!

What Makes This Recipe Special

✓Made with simple, plant-based ingredients that are easy to find
✓No animal products - completely vegan and cruelty-free
✓Perfect for beginners and experienced cooks alike
✓Delicious results that everyone will love, vegan or not

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Ingredients & Substitutions

I love using whole wheat flour for its nutty flavor and added fiber, but feel free to mix it up with other flours. The apple cider vinegar is key here; it reacts with the baking soda to give the bread that lovely rise. And don’t skip on the add-ins; they really elevate the loaf!

Tips & Notes

•I love to enjoy this bread with a smear of avocado or some homemade hummus.
•If you want a crustier loaf, place a small dish of water in the oven while it bakes.

Recipe Variations

•Sometimes I’ll add herbs like rosemary or thyme to the dough for an aromatic twist.
•If I’m feeling adventurous, I’ll mix in some sun-dried tomatoes and olives for a Mediterranean flavor.

Storage & Freezing

Once cooled, I wrap the bread in a kitchen towel and keep it at room temperature for a couple of days. If you want it to last longer, slice it and pop it in the freezer. Just toast the slices when you’re ready to enjoy again!

Frequently Asked Questions

Can I use gluten-free flour?

Absolutely! Just make sure to use a gluten-free baking blend that includes xanthan gum for the best results.

How do I store leftover bread?

I usually wrap it in a clean kitchen towel and store it at room temperature for a couple of days. If I have leftovers longer than that, I slice it and freeze it.

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3 cups whole wheat flour (You can also use spelt flour for a nuttier flavor.)
1 teaspoon baking soda (This is our leavening agent.)
1 teaspoon salt (I prefer sea salt for a cleaner taste.)
1 cup unsweetened plant-based almond milk (Almond or oat almond milk works wonderfully.)
1 tablespoon apple cider vinegar (This helps to curdle the almond milk slightly, mimicking soy milk mixed with lemon juice or vinegar.)
2 tablespoons maple syrup (Adds a hint of sweetness.)
2 tablespoons olive oil (You can use melted coconut oil if you prefer.)
optional add-ins (Consider adding 1/2 cup of raisins or chopped nuts for extra flavor.)

Instructions

1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2
In a large mixing bowl, whisk together the whole wheat flour, baking soda, and salt.
3
In a separate bowl, combine the plant-based almond milk, apple cider vinegar, maple syrup, and olive oil. Let it sit for about 5 minutes; it will curdle slightly.
4
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined. If you’re using any add-ins like raisins or nuts, fold them in gently.
5
Turn the dough out onto a lightly floured surface and knead it gently a few times until it comes together. Don’t over-knead; we want it soft and tender.
6
Shape the dough into a round loaf and place it on the prepared baking sheet. Cut a deep cross on top of the loaf with a sharp knife.
7
Bake in the preheated oven for about 30-45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
8
Remove from the oven and let it cool on a wire rack for at least 10 minutes before slicing.

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