This is the BEST Vegan Gluten-Free Irish Soda Bread! It is lightly sweet and characteristically similar to a breakfast scone. My grandmother's recipe straight from Ireland with the twist of being vegan and gluten-free.
In a medium bowl, whisk together the non-dairy milk and apple cider vinegar. Set aside.
Egg Replacer:
In a small bowl, whisk together ground flaxseed and water until combined. Set aside to let thicken.
Dried Fruit:
In a microwave-safe bowl, pour boiling water over dried fruit until fruit is covered. Let dried fruit plump up for approximately 5-10 minutes, then drain and set aside.
Putting it All Together:
Using a large bowl, add flour, baking powder, baking soda, salt, and shortening. Use your hands to mix the ingredients together. Make sure to break up the shortening as you mix.
Whisk together the sugar and the flaxseed "egg." Fold sugar and flaxseed mix into flour mixture.
To the flour mixture, slowly stir in buttermilk using your hands to mix. The batter will be sticky but not watery.
Fold in drained dried fruit.
Lightly grease a round pan. Gently place the batter into the pan making a dome shape. Cut cross-hatch across the top.
Bake for 1 hour or until center is no longer wet.
Video
Notes
If you prefer smaller loaves or muffins adjust cooking time accordingly. I usually bake regular size muffins for 45 minutes until the top is golden brown.Soda bread is similar to a scone - it falls apart easily, is not too sweet, and is on the drier side.My favorite way to eat Irish Soda Bread is to slice it warm, top with vegan butter, and savor the flavor of Ireland!