I've got to be honest, I don't know much about my Irish heritage. I actually don't really know for sure if I even am Irish. I've always just assumed because of my natural red hair. But here's the thing about being a food blogger, it doesn't matter if I know anything as long as I have a recipe up that sort of fits into whatever holiday is coming up next. For instance when St. Patrick's Day comes around, the entire food blogging community loses their collective minds and starts pumping out recipes full of green food dye and drowned in whiskey. It's glorious, and the it's the reason I'm able to present this vegan chocolate chip Irish soda bread to you.
It's not so traditional, at least I don't think it is. I've never actually had Irish soda bread before, but here's what I know:
- It's dense, almost like cornbread
- it's slightly sweet, and can be eaten as a savory or sweet addition to you meal
- there's no yeast, so it relies on baking soda reactions to help it rise
So it's basically a quick bread, and that's definitely up my alley. I used a aquafaba to bind everything together and vegan substitutions for most of the other ingredients. Super easy, takes like 90 minutes total, and it can be made completely in your stand mixer using the dough hook if you're fancy.
I chose to go the sweet route with this one, adding chocolate chips instead of raisins or whatever. But it's not too sweet, more of like a second dessert. You know, to follow the giant piece of cake you ate for first dessert. Don't pretend you don't do that.
I made this chocolate chip soda bread as part of a collaboration with @plant.based.kristy for our St. Patrick's Day food party. Kristy is a hilarious comedy writer, actress and fellow vegan who I've been getting to know over instagram the last few weeks. She also publishes a monthly newsletter called "Snack Time" that features her comedic musings and delicious vegan recipes. I'm talking real recipes too, she makes being vegan look fun and delicious. Her stuff is way prettier than the bowls of steamed broccoli I eat every night because my only skill is baking, not cooking.
Kristy is making a vegan shepherd's pie that she'll be sharing this week, and I can't wait to see it / make it for myself. Make sure you subscribe to her newsletter to get the recipe! Ideally, you could create the perfect meal for yourself (or a leprechaun) by making her shepherd's pie and finishing it off with a slice of my soda bread.
Anyways, I hope everyone has a superb St. Patricks Day. I'll be bringing this vegan chocolate chip soda bread to work to share with my coworkers, because I think that's much more polite than pinching people because they aren't wearing green.
Chocolate Chip Soda Bread
Makes 8-10 servings
- 4 cups flour + 1 teaspoon for the chocolate chips
- 1 teaspoon baking soda
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 3 Tablespoons granulated sugar
- 1 1/4 cup plant based milk
- 1 1/4 Tablespoons apple cider vinegar
- 1/2 cup vegan butter, room temperature
- 1 1/2 Tablespoons aquafaba *
- 1/4 cup dark chocolate chips (or raisins or currants or literally whatever you want)
In a small bowl, combine the plant based milk and apple cider vinegar. Set aside and allow to curdle into a vegan buttermilk for about 5 minutes. You should also preheat your oven to 350 degrees F at this time, and grease a 9 in cake pan or flat baking tray.
In another small bowl, toss the vegan chocolate chips in 1 teaspoon of flour until coated. Doing this will prevent the chocolate from sinking to the bottom of your bread loaf.
In a large mixing bowl, combine the remaining flour, baking soda, salt and sugar. Then add in the vegan butter and combine until fully incorporated. Dig a little well into the mix and pour in 1 cup of the vegan buttermilk and aquafaba, stirring or using your hands to combine into a sticky dough. Use a dough hook or your hands to knead the dough slightly, while also adding in the chocolate chips. Don't work too hard here, just work the dough into a round ball. It's okay if it's slightly sticky.
Place the dough ball in the prepared cake tin or baking sheet, and flatten it out a little with your hands. Use a sharp knife (or pizza cutter) to mark an "x" into the dough. Brush the top with the remaining vegan buttermilk, then bake for 45-50 minutes until golden brown. Check the bread after 30 minutes and re-brush with vegan buttermilk if you feel like it.
This chocolate chip soda bread will stay fresh in an airtight container for about 3 days, but tastes best the day of baking.
*- Aquafaba = Chickpea Brine!
- This recipe is chill AF, so don't worry about kneading it perfectly or measuring the ingredients too perfectly. Just do what feels right.
- Feel free to top with granulated sugar if you're really down with sweet things.
- If you like a crunchier crust, crank the heat up to 375 degrees F during the last ten minutes.
Recipe adapted from All Recipes
Plant Based Kristy
Newsletter: Snack Time