Easy Gluten-Free Vegan Cornbread Recipe
This gluten-free vegan cornbread is perfection. It is easy to make, with an amazing texture and rich flavor based on only 7 simple whole food ingredients!
Servings 8
Calories 145kcal
Ingredients
- 10 tablespoons fine grain cornmeal , see note
- 10 tablespoons fine grain almond flour
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 6 tablespoons maple syrup
- 5 tablespoons lite coconut milk , from the can
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 350 F/ 175 C
- Mix the cornmeal, flour, baking powder and salt together in a bowl and whisk to combine.
- Make a little well in the middle and add the maple syrup, milk and vinegar. Mix until everything is just mixed.
- Pour into a prepared loaf pan.
- Bake for 25-30 minutes. Start checking at 25, a toothpick should come out clean with a few crumbs on it. If you overbake, it will get too dry.
- Allow to cool completely, as it sets more while it cools. If you cut too soon it will fall apart.
Notes
- You can use medium grain cornmeal but you will need to reduce the milk by 1 tablespoon. Medium grain cornmeal gives a moister result.
- I also tried this with a tablespoon of oat flour and it gave a lighter result. You can try this but you will need to up the milk to 6 tablespoons.
- You can use cashew or almond milk but the end result won’t be as rich and moist.
- To make this in a square pan, double the recipe. The cook time will be about 5 minutes more.
- To make muffins, drop into prepared or lined muffin tins. Start checking at 20 minutes to see if they are done.
Nutrition
Calories: 145kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 134mg | Potassium: 226mg | Fiber: 2g | Sugar: 9g | Calcium: 100mg | Iron: 1mg