Easy Vegan Cornbread
 
 
Serves 8.
Author:
Ingredients
  • 1 cup unbleached all purpose flour
  • 1 cup fine ground corn flour
  • 1 cup unsweetened almond milk
  • ½ cup organic sugar
  • ⅓ cup unrefined coconut oil, melted (plus additional oil for coating pan)
  • 2 tablespoons ground flaxseed
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
Instructions
  1. Combine flaxseed with 6 tablespoons water and set aside (this is your flax egg). Add 1 teaspoon apple cider vinegar to almond milk and set aside. Allow both to sit for at least 20 minutes to allow flaxseed to thicken up and almond milk to curdle.
  2. Preheat oven to 350 F. Combine flour, corn flour, baking powder, baking soda and sea salt in a bowl. Whisk until just incorporated. In a separate bowl combine sugar, flax egg, almond milk and coconut oil. Add wet mixture to dry ingredients and mix.
  3. Pour batter into an 8x8 pan lined with parchment paper or coated with coconut oil. Bake for 30 minutes until a toothpick inserted in the center come out clean.*
  4. Remove from the oven and allow to cool completely before cutting.
Notes
*If using a ceramic or stoneware pan like the one pictured, allow an additional 10 minutes of baking time. For metal pans, follow suggested baking time.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/easy-vegan-cornbread/