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Maple syrup being drizzled onto a plate of vegan cornbread.

Oil Free Vegan Cornbread (Gluten-Free)

Print Recipe
This oil-free vegan cornbread is quick and easy to make. With a delicious sweet flavor, this gluten-free cornbread will be a hit at Thanksgiving dinner.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16
Calories 104
Author Elizabeth

Ingredients

  • 2 Tablespoons Ground Flaxseed
  • 1 ¼ Cup Almond Milk divided
  • 2 Tablespoons Lemon Juice
  • ½ Cup Maple Syrup
  • 1 Cup Cornmeal
  • 1 Cup Oat Flour
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt

Instructions

  • Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
  • In a small bowl make the flax egg by mixing the ground flax with ¼ cup of the almond milk.
  • In a small bowl or measuring cup mix the remaining 1 cup of almond milk with the lemon juice to make a buttermilk.
  • In a large bowl whisk the flax egg, vegan buttermilk, and maple syrup.
  • Add the cornmeal, oat flour, baking powder, baking soda, and salt. Whisk thoroughly.
  • Pour the mixture into the prepared pan.
  • Bake for 30 minutes, or until a toothpick comes out clean. Let cool at least 10 minutes before slicing.

Nutrition

Calories: 104kcal | Carbohydrates: 20g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 295mg | Potassium: 92mg | Fiber: 2g | Sugar: 6g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg