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Vegan Irish Soda Bread in Cast Iron Pan

Irish Soda Bread

A vegan twist on an old favourite. Moist and tender, and quick to pull together, you'll want it more than just on Saint Patrick's Day!

Course Breakfast, Brunch
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Cheryl (Eat What You Sow) .


  • 4 cups flour (I use one cup whole wheat and 3 cups unbleached)
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tbsp caraway seeds (or less, or omit)
  • 1 tsp salt
  • 1 cup raisins, currants, or craisins (or a combination)
  • 1 cup full fat canned coconut milk
  • 2 tbsp apple cider vinegar
  • 1 cup minus 2 tbsp non-dairy milk (I prefer soy)


  1. Preheat oven to 400 degrees. Cut a square of parchment to line a cast iron frying pan (10 inch or more), or baking sheet.

  2. Mix first seven (dry) ingredients together in a large bowl. Stir well to combine, and break up and clumps of dried fruit.

  3. In a large measuring cup or small bowl, measure coconut milk and stir well to remove as many lumps as possible. 

  4. Put apple cider vinegar into measuring cup and fill to the one cup mark with non-dairy milk. 

  5. Add wet ingredients to dry, and stir to combine. (I like to use the handle of a wooden spoon to do this, as it's easier to clean than the bowl of the spoon).

  6. When liquid is mostly incorporated, dump everything onto the counter and knead briefly to combine (no more than 12 turns). Form into a ball.

  7. Place ball of dough on parchment and brush with a small amount of milk. Sprinkle the crust with a tablespoon or so of sugar (coarse, if you have it). Cut an X in the top of your loaf, about 1/2 an inch deep. 

  8. Bake in the center of the oven for about 45 minutes, or until tester comes out clean. 

  9. Serve warm with butter (and jam, if desired).