The Best Vegan Gluten-Free Cornbread

Step 1

Preheat oven to 350 degrees F (176 C) and lightly grease a standard 9-inch round cake pan or 8x8-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).

Step 2

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

Step 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.

Step 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.

Step 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).

Step 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.

Step 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.

Step 8

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

Step 9

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