Golden-crusted and rustic, this soda bread gets its tang from oat milk soured with apple cider vinegar, standing in for classic buttermilk with the same pleasant lift. Cold vegan butter gets worked into the flour until it turns into coarse, craggy crumbs, which is exactly what gives the finished loaf its tender, slightly flaky interior. There's no yeast and no fussy proofing here — just a quick stir, a deep cross scored into the top, and a hot oven doing all the work. The result is a deep-golden crust with a hearty, slightly sweet crumb underneath, especially good with a scattering of rolled oats baked right into the top. It slices beautifully warm with a smear of butter, or the next day toasted alongside soup. Since there's no egg in this dough to begin with, it comes together as a naturally straightforward, fuss-free loaf that fits neatly into an egg free kitchen.
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Learn more →8 servings
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Stir the apple cider vinegar into the oat milk and set aside for 5 minutes until slightly curdled — this is your vegan buttermilk.
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