Vegan Gluten-Free Cornbread
This fluffy and crumbly vegan cornbread is made in just one bowl using simple ingredients. Elevated by whipped aquafaba for a perfect rise, this gluten-free side dish is tender, perfectly sweet, and an ideal companion for hearty winter chilis and stews.
Instructions
- 1
Preheat your oven to 350 degrees F (176 C) and lightly grease a inch (9) round cake pan or baking dish, dusting it with a little gluten-free flour.
- 2
Combine almond milk (0.75 cup) and apple cider vinegar (1 tsp) in a measuring cup and set aside to curdle.
- 3
In a medium bowl, whip aquafaba (0.33 cup) with a hand mixer until loose peaks form. Gradually add cane sugar (0.5 cup) and continue beating until the mixture is glossy white with semi-firm peaks.
- 4
In a large mixing bowl, whisk together gluten free all-purpose flour (1 cup), cornmeal (1 cup), baking powder (1.5 tsp), baking soda (0.5 tsp), and salt (0.25 tsp).
- 5
Add the milk mixture and grapeseed oil (0.25 cup) to the dry ingredients and whisk well. Gently fold in the whipped sugar-aquafaba mixture until a thick but pourable batter forms.
- 6
Transfer the batter to the prepared pan and bake for 25-35 minutes until the edges are golden and a toothpick comes out clean.
- 7
Allow to cool completely in the pan on a wire rack. Slice and serve with [plant based butter] and [maple syrup].
Nutrition Facts
Per portion