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 asquare 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.
Johnny
Anybody ever try making this as cornbread muffins? Any input on how the bake temp/time needs to be adjusted, did they turn out well, etc?
Rhian Williams
I haven’t personally tried these as muffins but I think it would work. Would suggest baking for around 15-20 minutes, until an inserted skewer comes out clean!
Peggy thompson
This is a wonderful recipe that checks all of the boxes!
Rhian Williams
Thank you so much!
Sheila
I just made this… it smelled wonderful but I think the recipe has the wrong amount of milk. The batter was very soupy. Thinner than cake batter… I ended up baking for more than two hours… I will try again but I will reduce milk from 600ml to 300 ml. Please let me know if your recipe was a typo.
Rhian Williams
Hi – thank you so much for your feedback. I’m so sorry to hear that, 600ml was the right amount. The mixture is much runnier than a traditional cornbread batter but it shouldn’t be the way you mentioned. What type of gluten-free flour did you use?