Vegan Gluten-Free Cornbread

cut pieces of vegan cornbread on board

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The best Vegan Cornbread recipe that’s soft, tender, sweet, and gluten-free. Serve it with chili, BBQ or as a side dish for the holidays.


  • 1/4 cup melted/cooled coconut oil, plus 1 TBS for greasing the pan
  • 1 ¼ cups non-dairy milk – cashew, oat or almond milk
  • 2 teaspoons apple cider vinegar
  • 1 1/4 cups  medium-grind cornmeal (or fine grind)
  • 1/2 cup 1:1 all-purpose gluten-free flour blend, such as Bob’s Red Mill*
  • 1/2 cup oat flour*
  • 1/3 cup organic granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • ¾ teaspoon fine sea salt
  • 2 tablespoons unsweetened applesauce


  1. Preheat the oven to 400ºF. Grease an 8 x 8 inch baking pan with 1 TBS oil; set aside.
  2. In a glass measuring cup, add milk and apple cider vinegar. Let sit for 3-5 minutes.
  3. Meanwhile, in a large bowl whisk together cornmeal, GF flour, oat flour, sugar, baking powder, baking soda and salt.
  4. Add applesauce, milk-vinegar mix and oil into the large bowl of dry ingredients, using a large whisk to gently combine. Batter should be somewhat thick and wet, but pourable.
  5. Pour batter into the prepared baking dish. Bake for 20-25 minutes, or until edges are golden and an inserted toothpick comes out with little to no batter.
  6. Allow cornbread to cool for at least 20 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!


FLOUR – Can sub whole wheat white pastry flour, or all-purpose flour if not gluten-free.

STORING – Store it in an airtight container in the fridge for up to 4 days. Just pop it in the microwave for a few seconds to warm through.