Dairy-free Soda Bread

Soda bread is so easy to make and a delicious Irish classic. You’ve got to try a fresh, homemade loaf for St Patrick’s Day! Perfect for breakfast with sweet or savoury toppings or for lunch with a bowl of soup. We make versions of this loaf at least once a week, sometimes with a handful or two of dried fruit in the mix for a sweet version, and it’s the perfect loaf to make with kids as it’s so quick and simple.

Traditional Irish soda bread contains buttermilk so it’s easy to make a dairy free version with oat milk and a little apple cider vinegar to make it acidic. The baking soda needs something acidic to react with otherwise it will not rise, so don’t be tempted to skip the vinegar. I promise, you can’t taste it in the bread. We choose creamy, Irish oat milk and raw apple cider vinegar from Clashganny organic farm. Here’s our easy recipe.

Liz x


  • 300ml oat milk
  • 2 tbsp vegetable oil
  • 2 tbsp apple cider vinegar
  • 400g white flour
  • 100g wholemeal flour
  • a handful of porridge oats (optional)
  • 1 tsp salt
  • 2 tsp baking soda
  • a handful of optional seeds or dried fruit


  1. Turn your oven on to 200C and line a baking tray with baking parchment.
  2. In a mixing jug, mix the milk, vinegar and oil and let it sit for a few minutes while you prepare the dry ingredients. This is your vegan buttermilk.
  3. In a large mixing bowl, measure the flours, oats (if using), salt and baking soda and mix well with a wooden spoon. Make a well in the middle. You can also add dried fruit or seeds at this stage if you would like to.
  4. Then pour the ‘buttermilk’ into the well and stir with the wooden spoon until the ingredients come together into a rough, sticky dough.
  5. Now use one hand to turn and squash the dough together in the bowl. You may find it is too sticky to handle and needs an extra handful of flour. Careful not to add too much flour though, the dough should be slightly sticky otherwise the loaf will come out too dry and crumbly. Tip the dough out onto a floured surface and knead briefly, just for a minute or two at the most.
  6. Shape the dough into a disc that is around 3 cm high and place it on the lined baking tray. Using a large knife or bread knife, cut a deep X into the top of the dough, around 1 cm deep. Dust with a little flour or an optional sprinkle of seeds or porridge oats.
  7. Bake in the oven until risen and golden – around 30-40 minutes. The loaf should sound hollow when you tap it. Enjoy warm or cold slathered in butter (we stock a really good vegan butter here if you need).