Dairy Free Irish Soda Bread

Crusty on the outside and dense yet tender on the inside, this dairy free irish soda bread is completely irresistible! And the best part? It’s super easy to make with no yeast or proofing required. Soy free.

Slices of Dairy Free Irish Soda Bread on white plates.

Love the smell of freshly baked bread but don’t want to be bothered with yeast, kneading or proofing?

This easy dairy free irish soda bread is for you.

An Americanized version of the Irish classic, it features a slightly sweet and tender crumb with a crusty exterior. 

Making it fantastic for the whole family.

Serve warm slathered with your favorite dairy free butter or jam. Dunk into a bowl of cozy soup. Enjoy with a big green salad. Or try toasted with some eggs for breakfast.

The possibilities are endless.

Ingredients for irish soda bread in small bowls.

Tips & Tricks

  1. When measuring out your flour – fluff it in the bag then scoop into your measuring cup with a spoon and level off. If you dunk the cup directly into the bag, you’ll likely use too much (resulting in a dry loaf).
  2. As with biscuits and scones, the key here is not to overwork the dough. Add just enough milk to get it to come together (it should be a bit shaggy), then form into a loose ball as best you can with your hands and knead gently only a few times. 
  3. Don’t skip scoring the dough before baking – this helps ensure that the center of the loaf bakes through.

Bread dough in a mixing bowl and then shaped on a baking sheet.


  • I think the bread should work using a different dairy free milk of choice. With that said, I haven’t tested it with anything other than the almond milk so it’s hard to say exactly how it will turn out. If you go with a different kind of milk, please make sure that it is well chilled before using in the recipe.
  • Now, I have tested the soda bread with solid state coconut oil in place of the dairy free butter. It works just fine, however I find that the added flavor from the butter really adds something to the finished product. 
  • Finally, dried currants or even dried cranberries can be substituted for the raisins.

A loaf of Non Dairy Irish Soda Bread wrapped with a kitchen towel.

How To Store

Counter: The soda bread will keep for up to 2 days at room temperature, either in an airtight container or wrapped tightly with foil. 

With that said, it’s best enjoyed on the day that it’s baked. If you do have leftovers, I highly suggest gently reheating slices in the oven or a toaster oven for best texture and flavor.

Freezer: You can also freeze the soda bread for up to 3 months in an airtight container (I prefer to slice before storing). When ready to enjoy, thaw overnight in the fridge then rewarm gently before serving.

Slices of Dairy Free Soda Bread slathered with butter on a plate.

Additional Dairy Free Bread Recipes:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Slices of Dairy Free Irish Soda Bread on white plates.

Dairy Free Irish Soda Bread

Yield: 1 large loaf
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Crusty on the outside and dense yet tender on the inside, this dairy free irish soda bread is completely irresistible! And the best part? It’s super easy to make with no yeast or proofing required.


  • 1 ⅓ cups cold unsweetened almond milk
  • 4 teaspoons white distilled vinegar
  • 1 large egg
  • 3 ½ cups all-purpose flour
  • 3 tablespoons pure cane sugar (or granulated sugar)
  • 1 teaspoon baking soda
  • ¾ teaspoon fine sea salt
  • ¼ cup cold dairy free butter, cut into small chunks*
  • 1 cup raisins


  1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
  2. In a liquid measuring cup, combine the almond milk and vinegar. Let the mixture sit for 5 to 10 minutes, then whisk in the egg until combined. Set aside.
  3. In a large bowl, whisk together the flour, sugar, baking soda and salt until well combined. Add in the dairy free butter and use a pastry cutter to cut into the flour, continuing until it is evenly distributed and there are no large chunks. 
  4. Add the almond milk mixture and raisins to the bowl, then mix until just combined and the dough comes together - it should be a little shaggy and a little bit sticky. If the dough is too stiff or crumbly, add extra almond milk, 1 teaspoon or so at a time. If the dough is too wet, you can add extra flour a tablespoon or so at a time. 
  5. Transfer the dough to a well floured surface. With well floured hands, knead the dough a few times, then shape into a round loaf about 8-inches in diameter. Place on the prepared baking sheet. Using a serrated knife, cut a ½ inch deep cross into the top of the loaf.
  6. Bake for about 45 to 50 minutes, until golden brown and a cake tester inserted into the middle comes out clean.
  7. Transfer the loaf to a wire rack to cool. Slice with a serrated knife (you can do this once it’s warm or at room temperature). Serve as desired.


*To keep this soy free - be sure to use a soy free dairy free butter.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 171Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 222mgCarbohydrates: 31gFiber: 1gSugar: 8gProtein: 4g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.