This Gluten-Free Vegan Cornbread is super easy to make, sweet and buttery and moist and fluffy!
Ever since making this Gluten-Free Vegan Bread, I’ve been keen to experiment with different vegan and gluten-free quick breads.
And a Gluten-Free Vegan Cornbread was one of the first things that came to mind – ever since changing my diet cornbread is one of those things I haven’t been able to eat (kinda like Tiramisu). After all, it it even possible to make an egg-free, dairy-free, gluten-free and refined sugar free cornbread?
Especially if you want to eat one that’s not dry, hard or crumbly, but moist and fluffy with a sweet, buttery flavour.
Why you’ll love this Gluten-Free Vegan Cornbread:
- it’s super moist
- it’s fluffy
- it has a nutty flavour
- it’s perfectly sweet
- it tastes buttery
- it’s made in one bowl
- it’s made using simple ingredients
- it’s gluten-free
- it’s refined sugar free
- it’s yeast-free
- it’s easy to make!
How to make this Gluten-Free Vegan Cornbread
Scroll down to the bottom of the post for the full recipe.
- Measure out the plant-based milk in a
measuring jug and stir in the vinegar – set aside for at least 5 minutes to leave it to curdle (this creates a vegan “buttermilk”).
- Mix together with all the other ingredients in a
glass mixing bowl.
Note: The batter is much runnier than traditional cornbread batter, so don’t worry if your batter looks runnier than expected, it will be fine when baked!
-
Transfer the mixture to a
square baking tin.
Tip: Line the baking tin with greased 
- Bake in the oven for around 30 minutes, until an inserted skewer comes out clean.
- Leave to cool slightly before cutting.
Substitutions you can make to this Gluten-Free Vegan Cornbread recipe:
- you can use any type of oil: coconut oil, vegetable oil, olive oil etc
- you can use any type of plant-based milk: almond milk, cashew milk, oat milk, soy milk, rice milk etc
- you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
- you can omit the maple syrup entirely
- to make it corn-free, you can substitute the cornmeal with chickpea flour.
How long does this Gluten-Free Vegan Cornbread keep for?
Not only does this cornbread taste amazing fresh out of the oven, but it also keeps well in the fridge for up to a few days, and freezes well too. It reheats especially well in the toaster.
How to eat this Cornbread
This cornbread tastes delicious drizzled with a little maple syrup, but also works as a great side dish, satisfying snack or healthy dessert. It’s also delicious for breakfast, and tastes amazing topped with some fruity jam!
More gluten-free vegan quick-bread recipes:
- Gluten-Free Vegan Bread
- Gluten-Free Vegan Blueberry Banana Bread
- Gluten-Free Vegan Seeded Buckwheat Bread
- Gluten-Free Vegan Irish Soda Bread
- Gluten-Free Vegan Chocolate Banana Bread
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Cornbread
Ingredients
- 600 ml unsweetened almond milk (or any other plant-based milk)
- 2 tablespoons apple cider vinegar (ensure gluten-free if necessary)
- 100 g coconut oil (or sub olive or vegetable oil)
- 8 tablespoons maple syrup *(or sub any other sweetener)
- Pinch of salt
- 280 g fine cornmeal **
- 180 g gluten-free flour blend (or sub plain flour if not gluten-free)
- 6 teaspoons baking powder (ensure gluten-free if necessary)
- 1/2 teaspoon bicarbonate of soda (baking soda)
Instructions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Measure out the milk and stir in the vinegar - set aside for at least 5 minutes to leave it to curdle
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
- Add the maple syrup, salt and cornmeal
- Sift in the flour, baking powder and bicarbonate of soda
- Add the milk and vinegar mixture and mix well, adding some extra milk or water if too dry - the batter is much runnier than traditional cornbread batter, so don't worry if your batter looks runnier than expected, it will be fine when baked!
- Transfer the mixture to a square baking tin (I used a 23cm/9inch square baking tin) lined with greased baking paper and bake in the oven for around 30 minutes, until an inserted skewer comes out clean
- Leave to cool slightly before cutting
- Keeps well covered in the fridge for up to a few days, and freezes well too - delicious reheated in the toaster
Notes
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.
Natalie
Oooooo how lovely can’t wait to try these 🙂
Rhian Williams
Thank you so much!
Anonymous
These are great photos, Rhian.
Rhian Williams
Thank you so much!
Seb
Fab recipe cheers
Rhian Williams
Thank you!
Anonymous
Wonderful
Rhian Williams
Thank you so much!
Sherylle
Hi! Can i use wheat flour? If yes, how long would be the baking time?
Rhian Williams
Yes absolutely! And baking time should be about the same!
Anonymous
Been looking everywhere for a refined sugar free cornbread recipe, thank you!
Rhian Williams
Thank you!
Melissa Cole
I know this is going to sound ridiculous but’s do you know of a flour that’s I can use in place of the corn? Something with a similar consistency. I can’t have corn but would love to have “corn” bread. Thank you!!!!
Rhian Williams
Haha no not at all! I have trouble with eating too much cornbread myself. You can substitute the cornmeal directly with chickpea flour and it should yield very similar results. Would love to hear how you get on!
Melissa Cole
Thanks for your help!!! Sorry about my first post, lots of typos. I finally had time to try this without corn;) II replaced the corn with almond flour and ground flaxseed. It’s pretty close. Next time though, I’m going to use almond meal and ground flaxseed. I think the almond meal will give it a closer consistency to the corn. I used half of each to equal the amount of corn.
Rhian Williams
Thank you so much for sharing, that’s really helpful to know!
NML
Made it! And it was delicious! Now wondering if there is a substitute or omit the maple syrup – using this recipe to make gluten free vegan stuffing!
Rhian Williams
Aw great, thank you so much! Yes you can just omit the maple syrup entirely, or substitute it with any other sweetener. Stuffing sounds delicious!
Amanda
Oh my thank you!!! My kids can’t have eggs or gluten, nuts. its SO hard finding a GOOD recipe that omits all! this is SOOO too good!! you are so awesome! I used rice milk and part honey and part maple since I ran out of maple. I used grassed oil and Red Bob Mills 1to 1 gluten free flour.
Thanks again!
Rhian Williams
Aw great, thank you so much so glad you liked it! Thank you for sharing your substitutions too that’s so helpful to know!
Ebony
I made it tonight and it was very tasty..thanx!
Rhian Williams
Amazing, thank you so much!
Kasia
I just made it last night! Was worried because the dough was very runny and didn’t taste too good raw. But it turned out DELICIOUS! Used my own flour blend of rice and oat flour. Trust the process, if you use the exact quantities of everything it will turn out great 🙂 Thanks for the great recipe!!
Rhian Williams
Yay thank you so much, so happy to hear you liked it! That’s really helpful to know about your substitutions too!
Nicole
I’ve made this recipe for two holiday get togethers now and haven’t managed to get a photo yet because it gets eaten up almost immediately! One thing I am curious about though- the batter is the runniest batter I have ever worked with. It’s baked up fine, but am I doing something wrong? If not I feel like you might want to address that in your recipe so nervous home cooks don’t lose their minds wondering if they forgot a half cup of flour or something
Rhian Williams
Thank you so much for the feedback, that’s helpful to know! I’ll add a note in the recipe! Thanks again!
Naureen Stone
Really delicious, moist cornbread.
I only had 158 grams of cornmeal so made up the difference with corn flower. Had to add a bit more soy milk and baked for 50 minutes.
Rhian Williams
Thank you so much, so glad you liked it! Thank you for sharing your substitutions too, that’s really helpful to know!
Claire
Awesome recipe… I’m giving it a try this week… will it still hold together and cook properly if I add in sweet corn? I’ve always enjoyed chewing into pieces of sweet corn when eating corn bread!
Rhian Williams
Thank you so much! Yes it should be fine to add pieces of sweetcorn!
MJ
Is it possible to eliminate or substitute or in any way to cut down on the oil?
Rhian Williams
You can halve it no problem, or substitute it with 3-4 tablespoons applesauce. Hope that helps!
Sarah LaChance
I just made this recipe and I love it!! I missed the note about how it would be runnier than normal batter (I did look for notes but didn’t go far enough down) so I ended up adding a little extra cornmeal and oat flour to get the consistency where I felt comfortable… It came out super moist anyway! Honestly baking used to confound me, but I find that gluten free/egg free/dairy free baking can be so much simpler and easy! Thank you for all your recipes. I always look forward to your emails. 😀
Rhian Williams
Hi Sarah! Thank you so much for your feedback, so glad you liked it! And yes I completely agree, sometimes gluten-free and vegan baking can, weirdly, be much simpler and easier than traditional baking! Thank you for your kind words!
Aura
Does this stay without going bad for a few hours. Plan to take this on a long haul flight as my dinner since most gluten free / vegan free on my flight is not available
Rhian Williams
Yes that’s fine! Hope you enjoy your flight!
Jess
Any advice on using almond and/or oat flour in place of the 1:1 gluten free option? Thanks!
Rhian Williams
I think you could probably use half each almond flour and oat flour in place of the gluten-free flour. Would love to hear how you get on! Thank you!