Vegan Gluten-Free Cornbread
Ingredients
The cornbread
-
⅓
cup
chickpea brine (aquafaba)
-
½
cup
organic cane sugar
-
¾
cup
unsweetened almond milk
-
1
tsp
apple cider vinegar
-
¼
cup
grape seed or canola oil
-
1
cup
all-purpose gluten-free flour
-
1
cup
fine cornmeal
-
1 ½
tsp
baking powder
-
½
tsp
baking soda
-
¼
tsp
salt
For serving (optional)
-
to taste
vegan butter
-
to taste
maple syrup
-
to taste
chili
Instructions
- Preheat the oven to 350°F (176°C) and grease a cake pan or baking dish.
- Mix almond milk with apple cider vinegar and set aside.
- Whip chickpea brine until soft peaks form, then gradually add sugar and continue whipping until glossy.
- Combine dry ingredients in a large bowl and mix well.
- Add the almond milk mixture and oil to the dry ingredients, then fold in the whipped chickpea brine until a thick batter forms.
- Pour the batter into the prepared pan and bake for 25-35 minutes until golden and a toothpick comes out clean.
- Let cool in the pan, then slice and serve with optional toppings.
Nutrition Facts (estimated)
Servings
10 slices
Calories
201
Total fat
6.7g
Total carbohydrates
33.9g
Total protein
2.5g
Sodium
78mg
Cholesterol
0mg
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