The best Vegan Gluten-free Cornbread for all occasions! Serve it with chili, as a BBQ side dish, and of course great for the holidays. A simple and quick recipe!
I feel like I’ve eaten my weight in cornbread these past two days… When you test two batches in the same week I guess that will happen.
I had intended to share a gluten-free cornbread with you last year but never got around to testing the recipe more than once. Fast forward a year later and it is time to revisit said cornbread recipe.
ALSO. When I was out in the PNW with my Pal the other week I was telling her how I was working on a cornbread recipe for the blog. Then while we were at Whole Foods later, we caught someone in the bulk bin aisle shopping for ingredients for… You guessed it! A vegan gluten-free cornbread.
We struck up a conversation with the woman, hence we why knew what she was shopping for, so obviously a sign I needed to follow through with a vegan gluten-free cornbread.
So here we are! I feel like people get pretty particular about cornbread (or maybe just me?) so I hope you like my version.
I like my cornbread with a bit of texture so I used the medium grind cornmeal, but you could probably sub the fine grind if you prefer. I also feel like cornbread should have a little bit of a crumb to it, which this one has.
Ingredients needed for Vegan Gluten-Free Cornbread
- flaxseed meal + water
- non-dairy milk
- unsweetened non-dairy creamer
- apple cider vinegar
- medium-grit cornmeal
- all-purpose gluten-free flour blend (or whole wheat white)
- cashew or almond meal
- baking powder
- baking soda
- granulated sugar
- unsweetened applesauce
How to Make Vegan Cornbread
The recipe itself is super easy too. You’re simply just mixing together the wet ingredients in one bowl and the dry ingredients in another bowl.
Then everything gets combined together in one bowl. The batter will be thick and wet, but you should still be able to pour it into your prepared pan.
The first time I made this recipe I tested it in a 9×9 square pan. The second time (this version picture here) I used my cast iron skillet. I believe the skillet took just a touch more time than the aluminum baking pan, so just watch your baking time after 18 minutes or so.
The cornbread will be ready when the edges have just barely cracked. You can check the center by inserting a toothpick and making sure wet batter doesn’t come out with the toothpick.
After letting the cornbread cool, it’s time to dig in!
This gluten-free cornbread is even great the next day as well. I didn’t have any chili on hand when I made this but man would that have been delish. You just can’t beat cornbread and chili!
And if you haven’t tried my Vegan Sweet Potato Black Bean Pumpkin Chili, you should probably add that to the list while this cornbread is in the oven.
- 2 TBS flaxseed meal + 6 TBS water
- 3/4 cup non-dairy milk
- 1/4 cup unsweetend non-dairy creamer*
- 2 tsp apple cider vinegar
- 1 cup medium-grind cornmeal (or fine grind)
- 1 cup 1:1 all-purpose gluten-free flour blend**
- 1/4 cup cashew or almond meal***
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup unsweetened applesauce
- 1/3 cup + 1 TBS oil (avocado, grapeseed, melted/cooled coconut oil)
- Preheat oven to 350ºF. Grease a 10″ skillet or 10″ round baking pan or 9×9 square baking pan; set aside.
- In a small bowl combine flaxseed with water and let sit for 5 minutes.
- In a glass measuring cup add milk, creamer (if using) and apple cider vinegar. Let sit for 3-5 minutes.
- Meanwhile, in a large bowl combine cornmeal, flour, cashew meal, baking powder, baking soda and salt.
- In a medium bowl whisk together sugar, applesauce and oil until smooth. Stir in flaxseed mixture. Then gently pour in milk-vinegar mixture; whisk until smooth.
- Pour wet ingredients into large bowl of dry ingredients, using large spatula to gently combine. Batter should be somewhat thick and wet, but you should be able to pour it still.
- Pour batter into prepared baking dish. Bake for 20-25 minutes, or until edges are lightly golden and inserted toothpick comes out with little to no batter.
- Allow cornbread to rest for 15 minutes before cutting into. Cornbread should be slightly moist, with a little bit of crumble. Cornbread is delicious with chili, and makes a great holiday side dish!
*Can use all non-dairy milk of choice, but adding a non-dairy half & half or unsweetened plain coffee creamer adds a richer texture **Can sub whole wheat white pastry flour, or all-purpose flour if not gluten-free ***Could probably leave out with no other adjustments if you need a nut-free version Check out my chili recipes here
- Serving Size: 1/8th
- Calories: 248
- Sugar: 15g
- Sodium: 346mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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