Best Vegan Gluten-Free Cornbread Recipe
This vegan cornbread recipe is the best ever! It's easy to make, gluten-free and perfectly moist and delicious.
Servings 8
Calories 316kcal
Ingredients
- 1 ½ cup fine grain cornmeal , see note
- 1 ½ cups fine grain almond flour
- ¼ cup tapioca flour
- 1 tablespoon baking powder
- ¾ teaspoon sea salt
- ½ cup maple syrup , reduce to 6 T for less sweet maple flavor
- ¾ cup lite coconut milk , from the can (see note)
- 4 teaspoons apple cider vinegar
Optional toppings (see post for more):
- maple or honey butter
- sriracha butter
- jalapenos , can mix these in as well
Instructions
- Preheat the oven to 350 F/ 175 C
- Mix the cornmeal, almond flour, tapioca, 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 28-30 minutes. Start checking at 25, a toothpick should come out clean with a few crumbs on it and the edges should be lightly brown and pulling away from the pan.
- Allow to cool completely, as it sets more while it cools. If you cut too soon it will fall apart and mush in the middle.
Notes
- You can use medium grain cornmeal but you will need to reduce the milk (start with ½ cup and add 1 tablespoon at a time until it’s a thick batter). Medium grain cornmeal gives a moister result. I tried it but it was much better with fine grain.
- 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.
Nutrition
Calories: 316kcal | Carbohydrates: 44g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 201mg | Potassium: 295mg | Fiber: 5g | Sugar: 13g | Calcium: 133mg | Iron: 2mg