While cornbread may strike many of you as a fall fixin’, I am here to convince you that it tastes just as incredible in the summer. Paired with some saucy bbq beans or sunny weather soup, cornbread is here to stay this time of year!
This particular recipe is special because it is vegan, gluten-free, and oil-free. I know what all of you are thinking: what’s left? Plenty of incredible cornbread flavor I assure you. Lately I have been trying to accommodate more eaters with my recipes. While all of my recipes have always been vegan, not very many have been free of gluten or oil. I am going to try and do this every once in a while going forward.
I have been working on this recipe for a while as gluten-free baking is not always the most feasible. That said, cornbread is particularly forgiving as it is dryer and denser by nature making is easier to forgo oil and gluten altogether.
The result of all of my hard work were these perfectly corny and crumbly slices of heaven that when paired with the recommended swatch of vegan butter and drizzle of maple syrup simply melt in your mouth. You’re welcome by the way.
Anyways, put these babies to use at your next summer cookout (or wait until your various fall feasts if you must). They pair well with just about anything and are a safe choice for people with just about any specific dietary need in the book. No one will be disappointed.Print
Vegan Gluten-Free Cornbread
Vegan and gluten-free cornbread suitable for all eaters and perfect for every occasion from your summer bbq to your fall feast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 9 slices 1x
- Category: sides, baking
- Cuisine: vegan, gluten-free
1 c unsweetened plant milk
1 tsp apple cider vinegar
1 c cornmeal (fine or medium grind)
1 tsp baking powder
1/2 tsp salt
1/4 tsp turmeric
1/3 c aquafaba
2 tbsp maple syrup
1. Preheat oven to 350 F (175 C) and line an 8×8 inch pan with parchment paper. In a small measuring cup, combine plant milk and apple cider vinegar and set aside to curdle for about 10 minutes.
2. In a large bowl, whisk together cornmeal, gluten-free flour, baking powder, salt, and turmeric. Add aquafaba and maple syrup to milk and vinegar mixture. Stir together and then add the wet mixture to the dry. Whisk until smooth but do not over mix.
3. Smooth cornbread batter into prepared pan using a rubber spatula. Bake cornbread for 20-22 minutes or until toothpick inserted into the center of the pan comes out clean. Allow cornbread to cool for 15 minutes before serving with vegan butter and additional maple syrup. Cornbread can keep for 2-3 days in covered pan at room temperature or be frozen for up to a month.
*Nutrition information does not include any additional toppings you may desire.
- Serving Size: 1 piece
- Calories: 120
- Sugar: 2.8g
- Sodium: 156mg
- Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 25g
- Fiber: 1.5g
- Protein: 3.1g
- Cholesterol: 0mg
Keywords: cornbread, vegan, gluten-free