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A loaf of sweetened vegan Irish soda bread with raisins with two slices cut from it.

Vegan Spotted Dog Bread (Irish Soda Bread with Raisins)

Vegan Irish soda bread with raisins isn’t necessarily traditional, but it is delicious!  More accurately called spotted dog bread, this builds on the basic Irish soda bread recipe but adds a little sugar, fat, and raisins.

Course Side Dish
Cuisine American, Irish
Keyword vegan irish soda bread with raisins, vegan spotted dog bread
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 slices
Calories 262 kcal
Author Dairy Free for Baby


  • 1 ½ tbsp lemon juice
  • 1 ½ cups plain oat milk (see instructions)
  • 4 cups all-purpose flour (plus extra for shaping the dough)
  • 3 tbsp granulated sugar
  • 1 tsp salt
  • 1 ½ tsp baking soda
  • 1 tsp baking powder
  • cup dairy-free butter, cut into cubes
  • 1 cup golden raisins (or regular raisins)


  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Add the lemon juice to a measuring cup. Fill the rest of the measuring cup up to the 1 ½ cup mark with oat milk. Let sit for about 5 minutes.
  3. In a large mixing bowl, combine the flour, sugar, salt, baking soda, and baking powder. Stir well.
  4. Cut in the dairy free butter using a pastry cutter, butter knife, or simply working it in by hand, until the mixture resembles coarse crumbs.
  5. Stir in the raisins.
  6. Add the oat milk mixture, stirring and forming a dough until just combined. Sprinkle a little flour over the top of the dough in the bowl, then flip the dough and sprinkle a little more flour on that side. The goal is to get just enough flour on the dough to make it workable, and then shape it somewhere between a disc and boule (slightly rounded ball). It should look like a circle with a slightly domed top.

  7. Place the dough on the parchment-lined baking sheet. With a sharp knife, score the center of the dough with an X about ½-inch thick.

  8. Bake at 400 degrees F for about 35-45 minutes, or until the bread is cooked through. When cooked through, it should have a hollow sound when tapped and a toothpick will pull out clean.

  9. Let cool on a cooling rack for at least an hour, then slice and enjoy.

Recipe Notes

  • If you try to slice this immediately out of the oven, it will crumble a bit. Let it cool fully before slicing if you’re hoping for nice-looking slices.
  • This recipe makes one loaf, which yields around 10-12 slices. For the nutrition analysis, we assume 12 slices.


Nutrition analysis (approximate per serving):  262 calories, 5.5 g fat, 2 g saturated fat, 460 mg sodium, 48 g carbohydrate, 2 g fiber, 11.5 g sugar, 5.5 g protein, Vitamin D: 2%, Calcium: 6%, Iron: 13%, Potassium: 3%