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This vegan cornbread recipe is soft and fluffy like a cake! It is gluten free and has no white sugar or flour. It is easy to mix up in one bowl. Goes great with chili, soups and stews! I love to add a little bit of frozen corn to mine. Here’s what you need to make this vegan cornbread recipe:

Vegan Cornbread ingredients:

1 cup corn meal
1 cup almond flour
one tbsp baking powder
pinch salt
2 tbsp Bob’s Red Mill egg replacer
1 cup plain unsweetened soy milk or oat milk
3 tbsp maple syrup (or more if you want it extra sweet)
optional- 1/2 cup of frozen corn

INSTRUCTIONS:

In a small mixing bowl mix together the egg replacer, soy milk, and maple syrup. Set aside.
In a large mixing bowl mix together the corn meal, almond flour, salt, and baking powder.
Pour the liquid mixture into the dry ingredients and stir.
Grease a pie pan or an 8×8 pan. Pour the cornbread mixture into the pan. Bake for 20- 25 minutes at 400 degrees until golden brown.

vegan cornbread Recipe Notes:

You can use regular sugar or agave in place of maple syrup. You can add 1 or 2 tbsp more to make your cornbread sweeter!

I use blanched superfine almond flour. I get a huge bag of it at the Grocery Outlet for $9. They also sell blanched fine almond flour at Trader Joes.

I have not tried this recipe using any other type of flour so I’m not sure how it would come out.

You can find Bob’s Red Mill vegan egg replacer at most grocery stores or online. I will put a link to where you can buy it on Amazon. I buy mine at Ralph’s which is the same as Kroger. It works amazing in vegan baked goods. I would not recommend using flax egg in this recipe, you wont get the same result and it will be more chunky.

You can use any type of plain plant milk such as soy, almond, or oat.

Things you may need: