• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Rhian's Recipes

  • About
    • Contact
    • Work With Me
  • Recipes
  • Subscribe
  • Meal Plan
  • Cookbook
  • Blogging Tips
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Subscribe
  • Healthy Meal Plan
  • Cookbook
  • Blogging Tips
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Recipes » Recipes » Baking & Desserts

    Gluten-Free Vegan Cornbread

    Last updated - July 14, 2021; Published - March 22, 2018 By Rhian Williams 110 Comments

    Jump to Recipe Jump to Video Print Recipe
    A collage of two gluten-free vegan cornbread photos

    This Gluten-Free Vegan Cornbread is sweet and "buttery", moist and fluffy and has a nutty flavour! It's made in one bowl using simple ingredients and is yeast-free and refined sugar free too.

    A square of gluten-free vegan cornbread with a bite taken out of it drizzled with maple syrup on a plate with a fork
    Can you make cornbread without corn?


    Yes, you can make this cornbread corn-free by replacing the cornmeal with chickpea flour!

    How to make this recipe

    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!

    Raw gluten-free vegan cornbread batter in a glass mixing bowl with a wooden spoon
    • Transfer the mixture to a square baking tin.

    Tip: Line the baking tin with greased baking paper to make it easier to remove the cornbread afterwards.

    Raw gluten-free vegan cornbread batter in a baking tin
    • Bake in the oven for around 30 minutes, until an inserted skewer comes out clean.
    Gluten-free vegan cornbread in a baking tin
    • Leave to cool slightly before cutting.
    A square baking tin with gluten-free vegan cornbread cut into nine pieces with one piece taken out

    Substitutions you can make

    • 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 replace the cornmeal with chickpea flour.

    Ingredients you can add to the batter

    You can customise this recipe by adding any of the following sweet or savoury ingredients:

    • Nutritional yeast.
    • Grated vegan cheese.
    • Chopped jalapeños.
    • Sweetcorn.
    • Dried cranberries.
    • Chopped apple pieces.
    • Fresh or frozen blueberries.

    How long does this 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.

    Serving suggestions

    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!

    Four squares of gluten-free vegan cornbread stacked on top of each other

    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.

    Watch how to make this recipe

    A square of gluten-free vegan cornbread with a bite taken out of it drizzled with maple syrup on a plate with a fork

    Gluten-Free Vegan Cornbread

    This Gluten-Free Vegan Cornbread is super easy to make, sweet and buttery and moist and fluffy!
    4.24 from 84 votes
    Print Pin Rate
    Course: Dessert, Side Dish, Snack
    Cuisine: American
    Keyword: gluten-free cornbread, gluten-free vegan bread, vegan cornbread
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 16
    Calories: 188kcal
    Author: Rhian Williams

    Ingredients

    • 600 ml (2 ½ cups) unsweetened almond milk (or any other plant-based milk)
    • 2 tablespoons apple cider vinegar (ensure gluten-free if necessary)
    • 100 g (½ cup) coconut oil (or sub olive or vegetable oil)
    • 8 tablespoons maple syrup *(or sub any other sweetener)
    • ¼ teaspoon salt
    • 280 g (1 ¾ cup) fine cornmeal **
    • 180 g (1 ½ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
    • 6 teaspoons baking powder (ensure gluten-free if necessary)
    • ½ 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.

    Video

    Notes

    *You can omit the maple syrup entirely.
    **To make it corn-free, you can replace the cornmeal with chickpea flour.
    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!
    Nutrition Facts
    Gluten-Free Vegan Cornbread
    Amount Per Serving
    Calories 188 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 5g25%
    Sodium 85mg4%
    Potassium 230mg7%
    Carbohydrates 27g9%
    Fiber 2g8%
    Sugar 6g7%
    Protein 2g4%
    Calcium 129mg13%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these 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.

    « Gluten-Free Vegan Strawberry Cake
    Gluten-Free Vegan Apple Bread »
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Misty Whitehead

      November 23, 2021 at 9:48 pm

      This was wonderful! I used one egg yolk, 1 TB of flaxmeal, and 3 tsp baking powder for the rise ^_^. It worked just fine and the texture was perfect!

      Reply
      • Rhian Williams

        November 24, 2021 at 6:23 pm

        Thank you so much, so happy to hear that!

    2. Carol Springer

      February 06, 2022 at 10:27 pm

      5 stars
      Hi Rhian, Thanks so much for this recipe. I needed a vegan, g.f. recipe for a solar oven demonstration and this is perfect. It takes 2 hours in a 13" roasting pan, so next time I'll divide it between two pans to hasten the baking time. Just as you predicted, it's lighter than any I've made in the past. I also changed flour to Pamela's bread/ multipurpose g.f. flour. Thanks again. carol

      Reply
      • Rhian Williams

        February 07, 2022 at 3:01 pm

        Thank you so much, so happy to hear that!

    3. Mary

      March 02, 2022 at 10:43 pm

      5 stars
      I was not sure how this was going to come out because Like the directions say it is a little more liquidy than a regular cornbread, but my batter was also lumpy I didn’t use a mixer or anything the entire time I only used a fork to mix everything so I wasn’t sure how it was going to come out. But, this is the most delicious moist cornbread I’ve ever had. I poured mine in a cast iron pan and baked it for 40 minutes. I’m making this the rest of my life!!

      Reply
      • Rhian Williams

        March 03, 2022 at 12:35 pm

        Thank you so much, so so happy to hear that!!

    4. Sapna

      March 03, 2022 at 4:02 pm

      Can I use Vegan Butter instead of coconut oil/Olive Oil?

      Reply
      • Rhian Williams

        March 04, 2022 at 10:16 am

        Yes you can!

    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

    Learn more.

    Popular Recipes

    Three vegan blueberry muffins with a bite taken out of one with a bowl of fresh blueberries in the background

    Vegan Blueberry Muffins (Gluten-Free)

    A loaf of gluten-free vegan bread with three slices next to it

    Gluten-Free Vegan Bread

    A stack of oat flour pancakes topped with desiccated coconut and syrup on a blue plate

    Oat Flour Pancakes (Vegan + GF)

    A loaf of gluten-free rice bread topped with mixed seeds with two slices next to it against a sheet of brown baking paper

    Gluten-Free Rice Bread (Vegan)

    A loaf of gluten-free vegan oat bread topped with oats with two slices on the side

    Gluten-Free Vegan Oat Bread

    Five vegan coconut flour pancakes stacked in a pile decorated with fresh raspberries and coconut flakes on a green plate against a grey background

    Vegan Coconut Flour Pancakes (Gluten-Free)

    A loaf of oat flour bread with two slices

    Oat Flour Bread (Vegan + Gluten-Free)

    A stack of gluten-free vegan protein pancakes covered in chocolate sauce with a fork sticking into it

    Gluten-Free Vegan Protein Pancakes

    Footer

    • E-mail
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy & Disclosure
    • Copyright Notice

    Newsletter

    • Subscribe for free updates

    Contact

    • Contact
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 · Foodie Pro Theme On Genesis Framework ·