Oil Free Vegan Cornbread
User Reviews
5.0
63 reviews
Excellent
Oil Free Vegan Cornbread
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Incredibly simple and delicious oil-free vegan cornbread!
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Ingredients
Wet Ingredients
- 1 cup soy milk or plant milk of choice
- 1 tablespoon apple cider vinegar
- ⅓ cup unsweetened applesauce
- ¼ cup maple syrup
Dry Ingredients
- 160 grams corn meal fine or medium ground (approx. 1 cup)
- 150 grams whole wheat pastry flour approx. 1 ¼ cup
- 1 tablespoon baking powder
- 1 teaspoon sea salt
Instructions
- Preheat your oven to 400℉/204℃ and line a 9"x9" square baking pan with parchment paper.
- Place the soy milk and the apple cider vinegar in a small bowl and set it aside for a few minutes until thickened and curdled.
- Meanwhile, add all the dry ingredients to a mixing bowl and whisk to combine. Then add the curdled milk with the remaining wet ingredients to the same bowl and stir until combined without over mixing.
- Pour your batter into your prepared baking pan, and bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for 5-10 minutes before slicing.
Equipments used:
Notes
- Tastes best when freshly made or within 1-2 days. Leftovers keep at room temperature for 3-4 days, covered with a clean dry towel, or in a sealed container. OR freeze airtight for up to 3 months.
- If using another size pan, bake time will vary. For example: an 8"x8" pan will require a few additional minutes. Always check with a toothpick to ensure doneness.
- Use cornmeal NOT cornstarch! They are not the same. Corn starch is JUST the starch with everything else removed. You can find cornmeal in the flour section of your supermarket.
- For optimal texture, use fine or medium ground corn meal, not course, unless you enjoy a gritty texture.
- Use ACTIVE baking powder for best results. Baking powder that has been open in the pantry for 6+ months may start to lose its effectiveness.
- Line the baking pan with parchment paper for easier transferring once baked. Grab both sides of the paper and lift the bread out and onto a cutting board or cooling rack, so it cools quicker.
- Do not overmix the batter. It might feel tempting to keep mixing until your batter is perfectly smooth. But a few lumps are perfectly fine. Overmixing may result in a dry and/or gummy texture.
Nutrition Information
Show Details
Calories
92cal
(5%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
1g
(2%)
Sodium
232mg
(10%)
Potassium
100mg
(3%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
34IU
(1%)
Vitamin C
0.1mg
(0%)
Calcium
73mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92cal | 5% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Sodium | 232mg | 10% |
| Potassium | 100mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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