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Close up of baked vegan soda bread loaf.
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4.60 from 5 votes

Vegan Soda Bread (No Buttermilk)

This delicious vegan soda bread is made with no yeast, no buttermilk or yogurt substitute and is completely dairy-free. All you need is handful of store cupboard ingredients and your favourite plant/nut milk. If you're after quick and easy loaf of bread that is ready in 40 minutes, this is it!
Course Bread, Breakfast, Light Lunch
Cuisine British
Keyword no buttermilk, vegan soda bread, yeast free bread
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 slices (1 loaf)
Calories 182kcal
Author Jo Allison


  • 250 g plain (all-purpose) flour see notes
  • 250 g wholemeal/spelt flour see notes
  • 1 teaspoon fine salt see notes
  • 1 teaspoon baking soda
  • 4 tablespoon mixed seeds (sunflower, pumpkin, linseed) optional
  • 350 ml oat/soya milk see notes
  • 1.5 tablespoon apple cider vinegar or lemon juice
  • extra flour for dusting, baking sheet and sprinkling over unbaked loaf


  • Preheat the oven to 200C/400F/Gas Mark 6.
  • Put all your dry ingredients in a large bowl (including the seeds if using) and give them a good mix with a spoon or a whisk.
  • Make a small well in the centre and pour in your plant milk quickly followed by apple cider vinegar.
  • Give it all a quick mix with a spoon and once dough starts coming together get in and mix it gently with your hand before you turn it out onto lightly floured surface. There is no need for heavy kneading, you just want to make sure that all your ingredients are well incorporated. Add a touch more flour or milk if required.
  • Once on the counter bring the dough together to form a neat round and transfer it onto baking sheet lined with baking paper and sprinkled with some flour.
  • Using a dough scraper or a knife cut a large cross in the middle of the loaf ( about two thirds down through the loaf). Make sure you are careful not to cut your loaf into 4 pieces.
  • Sprinkle over some extra seeds if desired and bake in pre-heated oven for 30 minutes until golden and sounds hollow when tapped underneath.
  • Transfer your soda bread to cooling rack to cool slightly before you cut into it.
  • Enjoy!



  • Nutritional information is approximate, per slice and should be treated as a rough guideline only. 
  • Fell free to use mixture of flours as I have or go full plain (all-purpose) or full wholegrain. You might need to adjust the amount of liquid you'll need depending on the flour(s) you use (details in the post above).
  • Feel free to adjust the amount of salt to your liking. Some might find 1 teaspoon of salt per 500g flour not enough. Feel free to go up to 2 teaspoon if you want.
  • Oat milk is my preferred plant milk but any neutral tasting one will be fine here. 
  1. Always pre-heat the oven first! 
  2. Use simple oven thermometer to ensure the correct temperature of your oven. 
  3. Make sure you only add your milk and vinegar to the dry ingredients once your oven is nicely pre-heated and ready to go (see 1). Once shaped and ready, soda bread doesn’t like to sit around.
  4. Don't knead the loaf too much! Simply bring it all together to form round shaped loaf.
  5. You might need to adjust the amount of liquid depending on the flour you use.
  6. Make sure not to skip the cross in the middle of the loaf. It isn’t just for decoration but also ensures even baking.


Calories: 182kcal | Carbohydrates: 34g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 134mg | Fiber: 3g | Sugar: 3g | Vitamin A: 61IU | Calcium: 55mg | Iron: 2mg