Homemade vegan no yeast bread

We’re all getting scrappy and making the most of the resources available to us. That means on-the-fly baking substitutions, cooking experiments, and some interesting taste tests. We’re all for it here on Closed Loop Cooking. Learning how to improvise in the kitchen will keep you and the family fed on a regular basis. Our latest quandary, what to do with flour on hand and no yeast in sight? Can we still make a palatable plant-based loaf? Yes! A different, biscuit-y, delicious, homemade yeast free bread loaf that will carry us through until our baby sourdough starter is ready to prove. Or proof. Or both.

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no yeast vegan bread loaf
no yeast vegan bread loaf

The majority of us are cooking in quarantine with limited ingredients. I’m proud of y’all for pulling out your pots, pans, crocks, and mixers to try a plethora of pantry friendly recipes. One of our favorites is the cast iron skillet bread and in these times our vegan, no yeast bread is a welcome alternative. This bread is wonderfully dense, light in flavor, and you can whip ‘er up in less than 45 minutes! That’s a quick loaf if I’ve ever heard of one. (I have, it’s this one.) Instead of traditional yeast, baking powder is the leavener here, creating a breakfast-y, biscuit flavor that is absolutely delightful with jam, sunflower seed butter, or anything you can think to spread on.

This is a smaller loaf that bakes up easily on a regular baking sheet or in your crockpot. We’re using non-dairy milk (almond) and apple cider vinegar to create a faux buttermilk that helps the baking powder do its thing. Better rise and a lovely flavor. (Totally ok to use unsweetened vanilla almond milk, that’s what we had on hand!) This bread has a much lighter color than traditional loaves (think biscuit bread) so be mindful to check for doneness after 30-40 minutes, depending on your oven. You’ll be surprised with how simple this bake is and how quickly you eat it. Enjoy!

Homemade vegan no yeast bread   by

This delicious homemade vegan no yeast bread is a great option when ingredients are limited. No extra rise time and quick to whip up!

makes: 1 loaf | prep time: 5 min | cook time: 35 min | total time: 40 min

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no yeast vegan bread loaf


  • 3 cups all purpose flour (you can try a combination of wheat or spelt if you have something else on hand with varied results)
  • 1.5 tsp baking powder
  • 2 tsp kosher salt
  • 1 cup unsweetened non-dairy milk ((we used almond))
  • 1 tsp apple cider vinegar
  • 1 tbsp olive oil or vegetable oil


  1. Preheat oven to 375°. (If using a crockpot to bake dough, place crockpot in oven to preheat.)
  2. Combine all dry ingredients in a large bowl and whisk together. In a separate small bowl, combine non-dairy milk and apple cider vinegar. Let sit for 2 – 3 minutes. This mixture acts like buttermilk to help the baking powder rise.
  3. Add oil and milk mixture and use a fork to slowly stir until thoroughly combined. The dough will look dry but continue folding it over on itself to gather all loose pieces. You may want to use your hands to finish mixing.
  4. Once the dough is ready, shape into a rough sphere and place on counter or flat surface. Flatten dough into a disk shape, approx 2 inches high. Place disk on ungreased baking sheet. (If using crockpot remove from oven carefully.) Score an X across the top of the bread. Bake 35 – 40 minutes, until top has a few spots of golden brown. Loaf will look pretty light in color.
  5. Remove from oven and let cool completely. Slice and enjoy! This bread is best when fresh and lasts about 3 – 4 days in an airtight container on the counter.
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