Go Back
Print
Recipe Image
–
+
servings
Print
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!
Course
Side Dish
Cuisine
American
Diet
Gluten Free, Vegan, Vegetarian
Prep Time
5
minutes
Cook Time
25
minutes
Total Time
30
minutes
Servings
8
Calories
145
kcal
Author
Sophia DeSantis
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
US Customary
-
Metric
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:
145
kcal
|
Carbohydrates:
22
g
|
Protein:
3
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
134
mg
|
Potassium:
226
mg
|
Fiber:
2
g
|
Sugar:
9
g
|
Calcium:
100
mg
|
Iron:
1
mg