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!
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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.
- 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 (2 1/2 cups) unsweetened almond milk (or any other plant-based milk)
- 2 tablespoons apple cider vinegar (ensure gluten-free if necessary)
- 100 g (1/2 cup) coconut oil (or sub olive or vegetable oil)
- 8 tablespoons maple syrup *(or sub any other sweetener)
- 1/4 teaspoon salt
- 280 g (1 3/4 cup) fine cornmeal **
- 180 g (1 1/2 cup) 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.
Teresa Q
Best cornbread ever! Thank you so much! *I used homemade cashew milk, and canola oil because it’s what I had on hand. Came out great! Perfect combo of moist, fluffy, sweet caky cornbread! Can’t wait to make it to go with chili next time!
Rhian Williams
Thank you so much, so glad you liked it!!