Vegan Gluten-Free Cornbread
Ingredients
- 3/4 cup (177 ml) coconut milk (full fat)
- 3/4 cup (177 ml) oat milk (unsweetened)
- 1 1/2 tablespoons (23 ml) apple cider vinegar
- 1 teaspoon vanilla
- 1 cup (140 grams) yellow cornmeal (medium grind)
- 1 cup (125 grams) gluten-free flour or teff flour
- 1/4 cup (50 grams) beet sugar or granulated sugar
- 3/4 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Preparation
Preheat the oven to 375°F and grease a baking pan.
Mix the coconut milk, oat milk, apple cider vinegar, and vanilla in a bowl and let sit for a few minutes to curdle.
In another bowl, whisk together the cornmeal, gluten-free flour, sugar, salt, baking powder, and baking soda.
Combine the wet and dry ingredients, stirring until just mixed.
Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick comes out clean.
Cool the cornbread before cutting into squares.
Tips
This cornbread is moist and rich without oil or gluten.
It can be enjoyed as a snack, dessert, breakfast, or meal.
