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Vegan Irish Soda Bread

Vegan Irish Soda Bread

Yields 1 large loaf: 5 cups soft sticky batter
Author Fran Costigan

Ingredients

  • 2 cups soy or almond milk (I used soy)
  • 2 tablespoons apple cider vinegar
  • Egg replacer for 1 egg (I used Bob’s Red Mill egg replacer)
  • 3 1/2 cups to 3 3/4 cups whole-wheat pastry flour
  • 2 tablespoons organic cane sugar, optional
  • 1 cup raisins
  • 1/4 cup caraway seeds, optional
  • 2 tablespoons maple syrup, Grade A dark (this replaced Wini’s honey)
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon fine sea salt

Instructions

  1. Position a rack in the middle of the oven and preheat to 375°F.

  2. Grease a 7x2” cake pan and set aside. Use 8inch if that's all you have

  3. (Wini’s recipe said bake in bowl. I have no idea what bowl, so I used a cake pan.)
  4. Make the buttermilk: Mix the soymilk and apple cider vinegar in a small bowl and allow the milk to sour for about 10 minutes. If you are using soymilk, it will become very thick.

  5. Sift 3 1/2 cups of the flour, the baking powder, baking soda,and salt into a large bowl. Add the raisins, and caraway and sugar if using and stir to mix.

  6. Combine the buttermilk, egg replacer, and maple syrup in a separate bowl and mix well. (Wini mixed the buttermilk, egg, baking soda but I added the soda to the dry ingredients.)

  7. Pour the liquid ingredients into dry ingredients and stir to mix until you have a soft dough. If it is very sticky, add 2 tablespoons of flour, mix, and decide if you need another 2 tablespoons. (Mine took 2 tablespoons. It will still be soft when it is right.)

  8. Fill cake pan with the batter, mounding it a bit higher in the center if possible, and bake in the oven. At 35 minutes, remove the cake from the oven and using scissors, quickly cut a deep X in the center of the loaf.
  9. Return the bread to the oven and bake another 30 to 40 minutes or until the top is golden brown and skewer inserted deeply into the center in a few spots is clean.

  10. Cool the pan on a cooling rack for 15 minutes, and then turn the loaf out onto the rack to cool completely. You should end up with a bread that is smooth and a bit dense.

  11. Slice using a serrated knife and serve with some good vegan butter and /or jam or a good slab or a vegan cheddar. Or, eat it plain, or make toast and sandwiches.