Easy Sweet Vegan Cornbread with Applesauce Recipe
This easy sweet vegan cornbread recipe uses wholesome ingredients like cornmeal, oat flour, and applesauce to create a moist and flavorful treat without any animal products. Naturally sweetened with agave and cane sugar, this gluten-free-friendly cornbread is perfect for a cozy snack or a delicious side dish.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Total Time: 37 minutes
- Yield: 9 servings (about 9 squares) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal (162 grams, gluten-free if needed)
- 1/2 cup non-GMO cornstarch (71 grams)
- 1/2 cup raw organic cane sugar
- 6 tablespoons oat flour (42 grams, gluten-free if needed)
- 2 tablespoons white rice flour (18 grams)
- 2 teaspoons baking powder
- 1 1/4 teaspoons salt
- 1 teaspoon xanthan gum (vegan-friendly)
- 1/2 teaspoon baking soda
Wet Ingredients
- 1/2 cup unsweetened applesauce
- 1/3 cup vegan butter (melted)
- 3 tablespoons agave
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line the bottom of an 8×8-inch baking pan with parchment paper. Lightly grease the sides of the pan with oil to prevent sticking.
- Whisk dry ingredients: In a large bowl, thoroughly whisk together the cornmeal, cornstarch, cane sugar, oat flour, white rice flour, baking powder, salt, xanthan gum, and baking soda until well combined.
- Mix wet ingredients: In a separate medium bowl, combine the unsweetened applesauce, melted vegan butter, and agave syrup. Whisk these wet ingredients together until fully blended and smooth.
- Combine wet and dry: Pour the wet mixture over the dry ingredients and stir until just combined. The batter will be thick but should form a cohesive mixture without dry pockets.
- Bake: Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for about 25 to 27 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and slice: Allow the cornbread to cool completely in the pan on a wire rack. Once cooled, remove from the pan using the parchment paper edges and slice into servings. Enjoy your sweet vegan cornbread!
Notes
- Ensure your gluten-free flours are certified gluten-free if needed.
- You can substitute the vegan butter with coconut oil if preferred.
- For a nuttier flavor, sprinkle chopped nuts on top before baking.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cornbread also freezes well—wrap tightly and freeze up to 2 months.
Keywords: vegan cornbread, gluten-free cornbread, sweet cornbread recipe, applesauce cornbread, easy vegan baking
