This classic cornbread recipe made vegan is easy, delicious, and healthy! Made oil-free and refined-sugar free, yet incredibly tasty.
I love cornbread but it is traditionally loaded up with lots of butter, eggs and oil. It always made me feel sluggish afterwards so I wanted to make something just as tasty, but lighter.
Introducing: My healthy vegan cornbread! The best vegan cornbread recipe in my humble opinion.
Traditional cornbread recipes use eggs but in this recipe we'll be using applesauce. This doubles as a sweetener too, making this recipe simpler and easy! Win-win!
Don't worry, it doesn't end up tasting like apples. In fact, it has a subtle sweet taste with the authentic cornbread flavor.
A lot of vegan versions also use oil but we prefer to eat mostly oil-free. See this article for the health implications of oil. Oil really isn't needed for this dish as it's mostly a binder and egg replacer. The applesauce takes care of that and really is key to this recipe!
We promise you won't be able to taste the difference when omitting oil. Although this recipe is fat free, it's still moist and delicious!
- apple cider vinegar
- unsweetened non-dairy milk
- cornmeal - we used yellow but white cornmeal works too
- oat flour - you can use store-bought or make your own by blending up rolled oats
- baking powder
- applesauce - used as an egg/oil/sugar replacer—a key ingredient in this recipe!
- maple syrup - for additional sweetness—can also use coconut sugar
What kind of cornmeal is used in cornbread?
Either white or yellow cornmeal will work. White cornmeal is most often used in Southern cornbreads. Cornmeal should not be confused with corn flour. Cornmeal is more coarsely ground than corn flour and has a more distinct corn taste.
How to make homemade vegan cornbread
Start by making a buttermilk mixture by combining the dairy-free milk and apple cider vinegar in a small bowl. Stir and let sit to allow the milk to curdle.
Meanwhile, in a medium bowl add all of the dry ingredients (cornmeal, oat flour, baking powder and salt) and mix well to combine.
Pour the buttermilk mixture into the dry mixture and add the applesauce and maple syrup. Stir well until everything is evenly incorporated.
Pour the batter into an 8×8 inch pan lined with parchment paper (or lightly greased), and place in the preheated oven for 20 minutes. Poke it with a toothpick to determine if it needs longer. If the toothpick comes out clean it's ready.
Once done, let cool for 10 minutes before slicing. Serve warm and enjoy!
Storing and freezing
Leftover cornbread can be stored in an airtight container on the counter for a few days or in the refrigerator for up to 5 days.
You can also freeze it for up to 3 months. Allow it to cool completely before freezing. To thaw, place it in the refrigerator overnight, then reheat in the microwave or oven for about 8-10 minutes at 325°F.
What to serve with
This cornbread goes great served along side my popular Lentil Loaf recipe along with these Healthy Mashed Potatoes, Easy Vegan Gravy and Dairy Free Green Bean Casserole.
Or serve it with this easy and tasty Three-Bean Chili.
More vegan bread recipes
Try my delicious Strawberry Banana Bread!
If you enjoyed this recipe please leave a comment below and give it 5 stars! Or on Pinterest (don’t forget to follow me!) you can now add pictures into reviews, too, and be sure to help me share on facebook!
Healthy Vegan Cornbread (Gluten Free + Oil Free)
- 1 tablespoon apple cider vinegar
- 1 cup unsweetened non-dairy milk
- 1 cup cornmeal
- 1 cup oat flour, can also use whole wheat flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup applesauce
- 2 tablespoons maple syrup
- Preheat the oven to 400 °F (205° C).
- In a small bowl, add the milk and apple cider vinegar. Stir and let sit to allow the milk to curdle.
- In a medium bowl, add all of the dry ingredients (cornmeal, oat flour, baking powder and salt) and mix well to combine.
- Pour the milk and vinegar mixture into the dry mixture and add the applesauce and maple syrup. Stir well until everything is evenly incorporated.
- Pour the batter into an 8x8 inch pan lined with parchment paper, and place in the preheated oven for 20 minutes. Poke it with a toothpick to determine if it needs longer.
- Once done, let cool for 10 minutes before slicing. Serve warm!
Nutrition Per Serving
Recipe adapted from Nutriciously
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I thoroughly enjoyed this cornbread, which will now become my staple. I can no longer properly digest most animal products due to a pancreas issue, and I've been searching for a new cornbread recipe. I made it with a whole wheat flour in my current location in Croatia called crna brasno, or black flour. I was born in the south, so I had it with beans and red onions. As delicious as your pancake recipe! You've really made a difference in my life! Thank you so much!
I am glad it turned out great with whole wheat flour 🙂 Thank you for sharing!
Thank you SO much for this awesome cornbread recipe!! My husband is a huge cornbread fan, but I haven't tried to make it since we've gone WFPB/vegan/SOS-free and gluten-free. Couldn't imagine vegan, oil- and refined sugar-free being at all satisfying, but I can honestly say, I found it more delicious than the "old-fashioned way"! I made mine in the iron skillet, and it didn't even stick. The only thing my husband suggested to change is to make a double-batch next time...! 😉
Thank you so much, Nancy, for this kind review! I'm so happy to hear you both enjoyed it!!