Vegan Irish Soda Bread

Preparation info

  • Difficulty


  • Makes 1 loaf, serves about


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

My niece Carolyn keeps a vegan diet. She has always loved Irish soda bread, which challenged me to make this one for her, our other vegan friends, and everyone else who enjoys a good Irish soda bread.


  • cups plain organic soy milk
  • 1 tablespoon organic apple cider vinegar
  • ¼ teaspoon sea salt
  • 4 cups organic all-purpose flour
  • ½ cup organic granulated sugar
  • 1 teaspoon baking soda
  • teaspoons caraway seeds
  • cup raisins
  • ¼ cup organic non-dairy buttery spread (I like to use Earth Balance® brand), melted
  • 1 teaspoon organic plain soy milk
  • 1 teaspoon organic granulated sugar


  1. Center the oven rack. Preheat the oven to 375°F. Measure the soy milk, cider vinegar, and salt into a bowl. Whisk to combine. Set aside for 10 minutes. (It will begin to look like it has separated a bit.)
  2. Into a big bowl, measure the flour, sugar, baking soda, and caraway seeds. Whisk to combine. Stir in the raisins. Add the melted buttery spread to the soy milk and vinegar mix, and whisk to combine. Pour the liquids all at once over the flour mixture, and use a rubber spatula to scrape the bowl of liquids. Stir the mixture several times to mix the liquid and dry ingredients. Right in the bowl, start kneading the dough, pushing the dough into the dry ingredients to collect any dry bits of flour and mix them into the dough. Knead for about a minute, until the dough is smooth.
  3. Spray a 9-inch-round and 2-inch-deep pan with organic canola spray. Transfer the dough to the prepared pan and gently pat it to fit into the pan. Using a sharp knife, cut an X about halfway down into the dough. Bake in the preheated oven for about 50 minutes or until the bread is golden brown. To test for doneness, remove the bread from the oven and turn onto a plate (or right onto your hand if you’re wearing an oven mitt). Using your fist, tap on the underside of the bread; if it makes a hollow sound, it’s done.
  4. Turn the cooked bread back into the pan, then brush the top with the remaining teaspoon of soy milk, and sprinkle it with the remaining teaspoon of sugar. Bake for a minute just to give the top a shine. Remove from the oven. Turn onto a plate, right side up. Cool slightly before serving. Store any leftovers tightly wrapped in foil on the counter for up to 2 days. Serve plain or with a little buttery spread on top.