This easy no yeast vegan bread recipe needs just 7 ingredients and comes together in minutes. It will become your new favorite bread recipe in a pinch.
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Quick breads are popular because you mix a few ingredients together, bake it for a bit and bam, delicious bread. This no yeast vegan bread does just that.
Less than 5 minutes of prep and you have vegan sandwich bread in the oven ready for you to eat in under 45 minutes.
This bread can be used just like you would use any sandwich bread.
One thing to note is that while it is insanely soft and fluffy on the inside, the top of it does get a bit crispy and makes it taste a bit like a biscuit. Nothing wrong with that, just wanted you to know.
We have used it for sandwiches, toast, dipping in soups and so much more.
What ingredients do I need to make no yeast vegan bread?
You only need 7 ingredients to make this delicious yeast free vegan bread.
Full amounts listed in the printable recipe card below
- flour
- baking powder
- sugar
- salt
- dairy free milk (warm)
- apple cider vinegar, optional
- neutral oil (vegetable, canola)
Why is apple cider vinegar optional?
Apple cider vinegar helps with the rise and the softness of the bread; however, not everyone likes a super soft sandwich bread and so if that’s you, we would recommend omitting it. Otherwise, add it!
What is the best flour to use for vegan everything dough?
We prefer using bread flour for this vegan bread recipe; however, all purpose or wheat flour would also work.
Even a mix of half all-purpose and half whole wheat will work with this recipe.
What is the best milk to use for this dairy free everything dough?
We prefer using oat milk in this recipe because of the consistency and taste.
You can use any non-dairy milk in this recipe. We do recommend that you stay away from strong flavors like coconut, banana, etc.
Can I make no yeast vegan bread Top 8 Allergen Free?
The only ingredient that we need to worry about is the flour as any dairy free milk can be used, so just use one safe for your allergies.
Using a gluten free flour would technically work for this; however it will be more dense and not rise as much.
We have not tested this recipe with gluten free flour, but based on other testing it should work, it would just again be more dense as gluten free flour has a tendency to be.
We have found that King Arthur’s Measure for Measure flour works best when switching out a gluten flour.
How long is no yeast vegan bread good for?
This bread will last 3-5 days if store in an air tight container. After that it has a risk of mold.
Can no yeast vegan bread be frozen?
Yes. This bread can be cooked and cooled, then frozen for up to 3 months.
What other no yeast vegan bread ideas could I make?
You should also try our no yeast vegan cinnamon rolls and no yeast vegan pizza dough. If you are really low on ingredients try our 2 ingredient no yeast vegan pizza dough.
What are topping ideas for toast?
In the photo we share:
- almond butter, strawberry jam and chia seeds
- almond butter, sliced bananas, and cinnamon
- vegan cream cheese, grapefruit and drizzled agave
- vegan cream cheese, sliced strawberries, and chopped pistachios
Other ideas we enjoy are:
- mashed avocado and Trader Joe’s 21 Seasoning Salute or red pepper flakes
- mashed avocado and sliced tomatoes
- hummus and sliced cucumbers
- pesto and sauted mushrooms
- open faced pizza with pizza sauce and your favorite pizza toppings
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🥳 Get the Full Recipe
No Yeast Vegan Bread
Ingredients
Dry Ingredients
- 4 cups flour
- ¼ cup sugar
- 2 tablespoon baking powder
- 1 tsp salt
Wet Ingredients
- 2 ½ cups dairy free milk, warmed
- 2 tablespoon apple cider vinegar, optional
- ¼ cup coconut oil, melted (can sub for vegetable or canola oil)
Instructions
- Preheat oven to 375 degrees F.
- Pour apple cider vinegar into warmed dairy free milk. Let sit for 5 minutes (this makes vegan buttermilk).
- In a large bowl, add all your dry ingredients. Stir together with a spatula.
- Pour the oil into the buttermilk mixture.
- Make a well in the middle of the bowl.
- Pour wet ingredients into the dry ingredients.
- Fold until well incorporated. Do not overmix.
- Pour in greased bread pan.
- Place in oven for 30-35 minutes or until toothpick inserted comes out clean.
Can you leave out the oil and just water to replace? Thank you!
Yes, it will be a little more dense, but it will work
FANTASTIC!!! I used 1/2 whole wheat flour and half AP flour. I used soy milk (makes the best vegan buttermilk!) and vegetable oil. It split in half when I tried getting it out of the pan but I think I should have let it cool longer before attempting to remove it. Still absolutely delicious though!
Glad you enjoyed. Cooling completely in the pan definitely helps!
I wanted to try this recipe, and I’m getting ready to buy a bread maker.. I’m wondering if this recipe can be used in a machine?
I wouldn’t suggest this one in a bread maker. That’s more for yeasted dough
I had to bake mine an additional 20mins. The only change I made was half oat flour and half all purpose flour.
Glad it still worked for you, oat flour is definitely not a 1:1 replacement
This is an amazing recipe! A staple for me now and I enjoy the simplicity of it. Thanks so much for posting this one!
So glad to hear you love it
Hi! 🙂 I wanted to know if the 232 calories are per slice, or for the whole recipe?
slice
Is this a one or two loaf recipe? I only have small loaf pans, so I’m trying to convert your recipe to my loaves.
one loaf in a 9×5 pan
Absolutely AMAZING!
I’m vegan for many reasons mainly the egg allergy, but I’m also losing gluten and soy so bread has been tough.
This recipe was absolutely perfect and allowed me to adjust to my needs, THANK YOU.
Gluten free subs:
GF All purpose flour, Flax instead of x gum (Gf flour requires extras, just google substitutes), original Oatly oat milk and a touch of maple syrup instead of sugar. Yes ma’am!!! P.s ALWAYS CHECK FOR GLUTEN, even with baking powder. Don’t forget:)
Thanks for your tips, so helpful for others!
Can I omit the sugar from this recipe?
Or can I sub the sugar with something else?
For this recipe, you are able to either remove entirely (may take longer to rise) or you can swap with another type (coconut sugar, date sugar/syrup, etc).
I made this bread about a week ago and it was amazing. I liked the fact that it made a pretty large loaf, and it was a little sweet. It warms/toasts perfectly and freezes great. I plan to make another one today!
So happy you enjoyed it!