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Gluten-Free Vegan Cornbread

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This Gluten-Free Vegan Cornbread is super easy to make, sweet and buttery and moist and fluffy!

Photo of a square of cornbread drizzled with maple syrup on a white plate with pink flowers and a gold fork against a marble background

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!

Photo of a square of cornbread against a white plate with pink flowers with a jug of maple syrup being drizzled over it

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.

Photo of raw cornbread batter in a glass mixing bowl with a wooden spoon in it against a marble background

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

Photo of raw cornbread batter in a baking tin against a marble background

  • Bake in the oven for around 30 minutes, until an inserted skewer comes out clean.

Photo of cornbread in a baking tin

  • Leave to cool slightly before cutting.

Photo of a square baking tin with cornbread cut into nine pieces with one piece taken out

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.

Photo of three large squares of cornbread and four smaller squares on a marble background

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!

Photo of four squares of cornbread stacked on top of each other on a marble slab against a grey background

More gluten-free vegan quick-bread recipes:

Photo of a square of cornbread with a bite taken out of it drizzled with maple syrup on a white plate with pink flowers and a gold fork

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.

Photo of a square of cornbread with a bite taken out of it drizzled with maple syrup on a white plate with pink flowers and a gold fork

Gluten-Free Vegan Cornbread

This Gluten-Free Vegan Cornbread is super easy to make, sweet and buttery and moist and fluffy!
4.8 from 15 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

Metric - US Customary
  • 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
  • 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

*You can omit the maple syrup entirely.
**To make it corn-free, you can substitute 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*
Total Fat 8g 12%
Saturated Fat 5g 25%
Sodium 85mg 4%
Potassium 230mg 7%
Total Carbohydrates 27g 9%
Dietary Fiber 2g 8%
Sugars 6g
Protein 2g 4%
Calcium 12.9%
Iron 5.6%
* 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 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.

This Gluten-Free Vegan Cornbread is super easy to make, sweet and buttery and moist and fluffy! Egg-free, dairy-free and refined sugar free. Makes a great side dish, snack, dessert or breakfast! #rhiansrecipes #vegan #glutenfree #dairyfree #refinedsugarfree #cornbread #side #dessert #breakfast
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Reader Interactions

Comments

  7. 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!!!!

    Reply

    • 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!

    • 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.

  8. 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!

    Reply

  9. 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!

    Reply

  11. 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!!

    Reply

  12. 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

    Reply

  13. 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.

    Reply

  14. 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!

    Reply

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