The Best Vegan Gluten-Free Cornbread

The Best Vegan Gluten-Free Cornbread

from minimalistbaker.com
45 min
10 servings

Ingredients

  • 1/3 cup chickpea brine (whipped until fluffy and soft peaks form // aka aquafaba)
  • 1/2 cup organic cane sugar* (as original recipe is written, you can sub up to 1/4 cup with 1 packet or tsp of stevia extract)
  • 3/4 cup unsweetened almond milk
  • 1 tsp apple cider vinegar
  • 1/4 cup grape seed or canola oil
  • 1 cup all-purpose gluten-free flour*
  • 1 cup fine cornmeal
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Vegan butter
  • Maple syrup
  • Chili

Directions

  1. 1

    Preheat oven to 350 degrees F (176 C) and lightly grease a standard 9-inch round cake pan or 8×8-inch baking dish and dust with gluten-free flour. Shake out excess and set aside. (I also think you could use an 9-inch cast iron skillet, but it wouldn’t come out as easily and will likely have to be served directly from the pan).

  2. 2

    In a liquid measuring cup, measure out non-dairy milk and add vinegar or lemon juice. Set aside.

  3. 3

    Add chickpea brine to a medium mixing bowl and begin whipping until loose peaks form. Then add sugar in a little at a time and beat until the texture is glossy and white and semi-firm peaks form.

  4. 4

    Add dry ingredients to a large mixing bowl and whisk to combine. Then add almond milk mixture and oil and whisk once more. Lastly, add the whipped chickpea brine (with sugar) and gently whisk/fold in until a thick but pourable batter is formed.

  5. 5

    The batter should be thick but pourable. Add more cornmeal or gluten-free flour if too wet or almond milk if too thick. I added 1 Tbsp more cornmeal and 2 Tbsp more light gluten-free flour blend (amounts as original recipe is written // adjust if altering batch size).

  6. 6

    Add batter to prepared cake pan and bake on a center rack for 25-35 minutes, or until the edges are light golden brown and a toothpick inserted into the center comes out completely clean.

  7. 7

    Let cool completely in the pan – set on a wire rack to speed cooling process. To remove, run a dull knife around the edge of the cake pan to loosen, then slice and serve. Alternatively, place a plate on top and quickly invert. It will be upside down so flip onto another serving platter to get it right side up.

  8. 8

    Serve with vegan butter and maple syrup. Pairs extremely well with hearty dishes like Vegan Lentil Chili.

  9. 9

    Store covered at room temperature for 2-3 days, or in the refrigerator for 3-4 days. Freeze up to 1 month.