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vegan gluten-free cornbread
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5 from 4 votes

Vegan Gluten-Free Cornbread

Crunchy on the outside, soft and fluffy on the inside, this vegan gluten-free cornbread uses whole food plant-based ingredients to create a healthy oil-free version. Serve alongside chili, soup, or top with a drizzle of maple syrup for breakfast!
Prep Time10 mins
Cook Time20 mins
Total Time25 mins
Course: bread, Side Dish
Cuisine: American
Servings: 16
Calories: 84kcal
Author: Alison Corey


  • 1 cup gluten-free flour 1:1 baking mix
  • 1 cup cornmeal fine groud
  • ½ cup coconut sugar
  • 1 tbsp baking powder
  • ½ teaspoon salt
  • 1 cup unsweetened almond milk
  • 1 tablespoon apple cider vinegar
  • cup unsweetened applesauce
  • cup aquafaba chickpea brine


  • Preheat oven to 400 F. Combine dry ingredients in a large bowl (flour, cornmeal, coconut sugar, baking powder, and salt). Set aside.
  • Measure and pour a ⅓ cup of unsweetened almond milk into glass measuring cup. Add 1 tablespoon of apple cider vinegar and set aside.
  • In a medium bowl whip aquafaba until small peaks form.
  • Add applesauce to almond milk and apple cider vinegar mixture. Whisking to combine.
  • Pour almond milk into bowl with dry ingredients. Gently stir until combined. Add aquafaba, carefully folding into batter. Don't
    over mix.
  • Line 8 x 8 inch pan with parchment paper. Pour batter into pan spreading evenly. Bake
    in 400 degree oven for 20-25 minutes or until golden brown and toothpick inserted comes out clean.
  • Allow to cool completely in pan. Gently pull edges of parchment paper to remove from pan. Cut into squares and serve!



  1. Use a gluten-free flour blend. This helps ensure the bread will rise.
  2. Use fine ground cornmeal to retain a light and fluffy texture.
  3. I used coconut sugar to keep this recipe whole food plant-based. It provides a subtle sweetness which I like. If you prefer a sweeter bread add ¼ cup of maple syrup. Whip the maple syrup with the almond milk and apple cider vinegar before adding to the dry ingredients.
  4. Use parchment paper to line your pan to eliminate the need to grease or oil the pan and for easy removal.
  5. If you're not gluten-free you can sub whole wheat flour or a mixture of ½ cup of whole wheat flour and ½ cup of white flour.
  6. Aquafaba or chickpea brine acts as an egg substitute in this recipe. When whipped it mimics egg whites. It also helps the cornbread rise which can be a challenge in vegan and gluten-free baking.
  7. The applesauce acts as a substitute for oil or butter in this recipe. Helping it to bind the ingredients together, and making this recipe virtually fat free.


Calories: 84kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 183mg | Potassium: 36mg | Fiber: 2g | Sugar: 4g | Calcium: 68mg | Iron: 1mg