Vegan Soda Bread
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.
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
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.
Rate this Recipe
Loading votes...
You May Also Like
Vegan Jambalaya
This Vegan Jambalaya is a hearty, flavorful dish that really brings the warmth of New Orleans to your kitchen. I love how the spices blend together with fresh vegetables and rice for a comforting meal that’s also nourishing.
Vegan Ceviche (Hearts of Palm)
This hearts of palm ceviche is a bright, zesty dish that brings a taste of the ocean without any fish. I love how refreshing it is, especially on a warm day!
Sweet Potato Pie
This rich and creamy Sweet Potato Pie is a delightful vegan twist on a classic dessert, perfect for any occasion.
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.
Ingredients
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.
Comments
Loading comments...