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5.0 from 63 votes

Oil Free Vegan Cornbread

Incredibly simple and delicious oil-free vegan cornbread!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 16
Calories: 92 kcal
Course: Breakfast , Appetizer
Cuisine: American , Canadian

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

    Cup of Yum
  1. Preheat your oven to 400℉/204℃ and line a 9"x9" square baking pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from the oven and let cool for 5-10 minutes before slicing.

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

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

% 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.