The Best Vegan Gluten-Free Cornbread: Easy, Fluffy & Irresistible
A fuss-free method that yields a moist, tender crumb and irresistible flavor.
The Best Vegan Gluten-Free Cornbread
This easy vegan gluten-free cornbread recipe brings together all the classic flavors and textures you love—fluffy, tender, a touch crumbly, and perfectly sweet—without any dairy, eggs, or gluten. Made in a single bowl with 10 straightforward ingredients, it’s quick to prepare yet yields impressive results every time. Whether you’re serving it alongside a bowl of chili, savoring it with vegan butter and maple syrup, or pairing it with a hearty soup, this cornbread will be the highlight of your meal.
Why This Vegan Gluten-Free Cornbread is Special
- One-bowl simplicity: Minimal cleanup means you spend less time in the kitchen and more time enjoying delicious food.
- Light and tender crumb: Thanks to aquafaba (chickpea brine) as an egg alternative and the right balance of gluten-free flour and cornmeal.
- Perfectly sweet flavor: Organic cane sugar delivers classic cornbread sweetness without overpowering the flavor.
- 100% vegan and gluten-free: Ideal for nearly every dietary need without compromising on taste or texture.
- Quick & reliable: Mix, bake, and enjoy within an hour. Foolproof even for baking beginners.
Ingredients & Alternatives
Each ingredient is selected for its essential role in flavor, texture, or structure. Scope out the pantry before baking, as substitutions may impact the finished bread’s classic crumb.
| Ingredient | Purpose | Suggested Substitutions* |
|---|---|---|
| Chickpea brine (aquafaba), whipped | Binds, gives lift, replaces eggs | See notes: flax egg or commercial egg replacer, but texture may change |
| Organic cane sugar | Sweetness, tenderness | Up to 1/4 cup swapped for stevia extract; avoid coconut or maple syrup for best texture |
| Unsweetened almond milk | Moisture, mild flavor | Any other unsweetened plant milk |
| Apple cider vinegar | Creates ‘buttermilk’ tang, activates leavening | Lemon juice |
| Grape seed or canola oil | Moisture and richness | Any mild-tasting vegetable oil |
| All-purpose gluten-free flour blend | Structure, fluffiness | Tested blends: Fork and Bean’s Light Blend; Bob’s Red Mill 1:1 GF Blend; DIY blend |
| Fine cornmeal | Classic crumb, corn flavor | Medium-grind works, but texture changes |
| Baking powder & baking soda | Leavening for lift and airiness | – |
| Salt | Enhances flavor | – |
*The recipe is tested for optimal results as written. Any substitutions may impact texture or flavor, especially the use of sweeteners or different flour blends.
Step-by-Step Instructions
- Prepare your aquafaba:
Pour 1/3 cup chickpea brine (aquafaba) into a mixing bowl. Using an electric mixer, whip until fluffy and soft peaks form. (This helps replicate the binding and leavening of eggs.)
- Mix wet ingredients:
Add 1/2 cup organic cane sugar, 3/4 cup unsweetened almond milk, 1 tsp apple cider vinegar, and 1/4 cup grape seed or canola oil to the bowl. Mix until well combined.
- Fold in dry ingredients:
Add 1 cup gluten-free all-purpose flour, 1 cup fine cornmeal, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Gently fold everything together with a spatula. Do not overmix—some lumps are fine, which keeps the bread tender.
- Transfer to a baking pan:
Line an 8×8-inch (20×20 cm) baking pan with parchment for easy removal. Pour in the batter, smoothing the top.
- Bake:
Bake at 350°F (175°C) for 28–32 minutes. It should be golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let cool:
Cool for at least 10–15 minutes before slicing. This helps the crumb set up and prevents crumbling.
Serving Suggestions
This vegan gluten-free cornbread is versatile and suits a variety of dishes and occasions:
- Serve warm with a pat of vegan butter and a drizzle of maple syrup for a classic experience.
- Pair it as a side with soups, stews, vegan chili, or hearty salads.
- Cube leftovers and toast into croutons for stuffing or salad toppings.
- Top with vegan cheese and jalapeños for a Southwestern twist.
- Enjoy with honey (if not strictly vegan) or apple butter for breakfast.
Expert Tips & Troubleshooting
- Type of cornmeal: Opt for fine grind for a tender crumb. Medium grind will work but results in a coarser texture.
- Choosing flour blends: Stick with a quality gluten-free blend designed for 1:1 substitution. Home-blended flours may yield variable results.
- Do not overmix: For the softest crumb, stop folding in the dry ingredients as soon as they’re combined; lumps are preferable to over-developed batter.
- Sweetener alternatives: Substituting liquid sweeteners like maple syrup or coconut sugar changes moisture, crumb, and flavor; stevia may work as a partial swap only.
- Testing for doneness: Ovens vary, so start checking doneness at 28 minutes. Cornbread should just spring back when gently pressed and not seem wet in the center.
Nutrition Information
Nutrition is estimated based on standard ingredients and without toppings:
- Calories: Approx. 180 per serving
- Fat: 5g
- Carbohydrates: 32g
- Sugar: 7g
- Fiber: 1g
- Protein: 2g
Values are a rough estimate and may vary based on ingredient brands and serving size.
Frequently Asked Questions (FAQs)
Q: Can I use medium-grind cornmeal instead of fine cornmeal?
A: Yes, but the crumb will be more rustic and coarse. For the most tender result, use fine-grind cornmeal.
Q: What is aquafaba and why use it?
A: Aquafaba is the liquid from a can of chickpeas. When whipped, it mimics the binding and leavening powers of egg whites, making it perfect for vegan baking.
What others are reading
Q: Can I substitute another sweetener for the cane sugar?
A: Most liquid sweeteners (like maple syrup or coconut sugar) result in a denser, less fluffy crumb. Only partially substitute with stevia (for up to 1/4 cup of sugar) if needed; full swaps are not recommended.
Q: Is this recipe suitable for making muffins?
A: Yes! Divide the batter into lined muffin tins and bake at the same temperature; start checking for doneness at the 18-minute mark.
Q: How should I store leftovers?
A: Store cooled cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm briefly in the oven or microwave to soften before serving.
Q: Can I freeze vegan gluten-free cornbread?
A: Yes. Slice, wrap tightly, and freeze for up to one month. Thaw overnight in the fridge and reheat in the oven to refresh texture.
Q: Which gluten-free flour blend works best?
A: Blends like Fork and Bean’s Light Gluten-Free Blend, Bob’s Red Mill 1:1, or a trusted homemade mix have been tested with excellent results. Be wary of swapping with single flours or blends with bean flours, as they may affect taste and structure.
Recipe Notes
- Ensure all baking ingredients are at room temperature for best mixing and lift.
- Do not omit the vinegar or lemon juice—it’s key to creating the classic tang and activating the baking soda for a fluffy crumb.
- If enjoying with chili, try crumbling cornbread over the top or toasting leftovers for soup croutons.
- For a savory spin, add 1/4 cup chopped scallions or jalapeños to the batter.
Variations to Try
- Sweet jalapeño cornbread: Add 2 tablespoons chopped pickled jalapeños and 1/4 cup corn kernels for a zesty, juicy bite.
- Herbed cornbread: Mix in 2 tablespoons each of fresh chopped rosemary and parsley for aromatic flair.
- Cornbread muffins: Scoop the batter into a muffin tin for individual portions and quicker baking time.
- Cranberry cornbread: Gently fold in 1/2 cup fresh or dried cranberries for a festive twist, great during the holidays.
Join the Conversation!
Did you try this vegan gluten-free cornbread? We’d love to hear what you paired it with, and how your family and friends enjoyed it. Share your tips, tweaks, and favorite toppings in the comments!
More Vegan Cornbread Recipes to Explore
- Vegan Cornbread for Two: Perfect for smaller batches and portion control.
- Perfect Vegan Cornbread: Classic style with regular all-purpose flour for those not avoiding gluten.
- Easy Gluten-Free Cornbread (1 Bowl!): Sweetened with honey and suitable for dairy- or egg-free diets.
This recipe brings warmth and comfort to any table—whether for a holiday gathering, weeknight meal, or as the base for a new tradition. Celebrate the unbeatable combination of simplicity, nutrition, and nostalgic flavor in every bite!
References
- https://minimalistbaker.com/perfect-vegan-cornbread/comment-page-2/
- https://minimalistbaker.com/easy-gluten-free-cornbread-1-bowl/
- https://minimalistbaker.com/the-best-vegan-gluten-free-cornbread/
- https://minimalistbaker.com/vegan-cornbread-for-two/
- https://minimalistbaker.com/perfect-vegan-cornbread/
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