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Gluten-Free Vegan Cornbread

Cornmeal and almond flour make the base of this cornbread with coconut sugar for sweetness. If you like your cornbread on the sweeter side, this recipe is for you! Pairs perfectly with the beanless chili, or any winter soup or stew. It can also be served as an appetizer for any southern-style meal. Eat plain or with a pat of vegan butter.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Side Dish
Servings 9 squares

Equipment

  • 8x8 baking dish
  • small bowl
  • medium bowl
  • large bowl

Ingredients
  

  • 2 flax eggs 2 tablespoons ground flax plus 4 tablespoons of water
  • 3/4 cup dairy-free milk of choice
  • 1 teaspoon apple cider vinegar
  • 1 cup cornmeal
  • 1 cup almond flour
  • 1/3 cup coconut sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 tablespoons coconut nectar or maple syrup

Instructions
 

  • Preheat the oven to 350°F. Line an 8-by-8-inch baking dish with parchment paper.
  • In a small bowl, prepare the flax eggs by whisking together the ground flax and water. Set aside for at least 10 minutes.
  • In a separate medium bowl, combine the coconut milk and vinegar. Whisk and set aside.
  • In a large bowl or stand mixer, mix the cornmeal, almond flour, coconut sugar, baking powder, baking soda, and salt. Stir to combine.
  • To the bowl with the coconut milk and vinegar, add the flax eggs, and coconut nectar or maple syrup. Whisk until creamy.
  • Pour the wet ingredients into the bowl with the flour mixture and beat until a batter is formed. Transfer the batter to the baking dish.
  • Bake for 27 to 30 minutes or until golden brown and toothpick inserted in its center comes out clean. Allow the cornbread to completely cool in the baking dish for at least 1 hour.

Notes

Storage: Cover with aluminum foil and store at room temperature for up to 3 days or in the refrigerator for 5 days.
Keyword Dairy-free, Egg-free, Gluten-free, Soy-free