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Easy Gluten-Free Vegan Cornbread

Cold weather calls for chili, and chili calls for cornbread. I’ve been craving warm cornbread like Mom used to make, but most of the pre-made stuff is loaded with sugar, salt, dairy. After several batches, I came up with a recipe that’s absolutely delicious, gluten free, vegan, super moist, and satisfying. Warm with honey for a sweet dessert muffin!


  • 1 cup organic unsweetened almond milk (or coconut milk)
  • 1 Tbs apple cider vinegar
  • 2 Tbs ground flax meal
  • 1 Tbs baking powder
  • 1 tsp baking soda
  • 2 cups ground cornmeal (choose fine or medium ground for best results)
  • 1 tsp sea salt (I use pink himalayan sea salt)
  • 2 Tbs maple syrup or 4 Tbs date syrup
  • 1/4 cup organic unsweetened plain apple sauce
  • 1/4 cup coconut oil


  1. Turn on oven to 375 degrees.
  2. Add vinegar and ground flax to almond milk, whisk, and set aside.
  3. Whisk or stir dry ingredients together: baking powder, baking soda, corn meal, sea salt
  4. Whisk or stir wet ingredients together: syrup, applesauce, coconut oil
  5. Add milk/vinegar slowly to wet ingredients
  6. Add wet to dry slowly, and stir to combine.
  7. Pour into prepared muffin tin. I prefer silicone baking cups. (Don’t use muffin liners, as they absorb the oil leaving you with a dry, crumbly muffin.)
  8. Place in oven for 20 minutes or until toothpick comes out of largest muffin cleanly.
  9. Cool for 10 minutes before popping out of molds.
  10. Enjoy warm!
    Yields 12 medium sized muffins

Recipe adapted from Natural Maker Mom

Easy Gluten-Free Vegan Cornbread

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