Easy Vegan Cornbread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 23 reviews

Whether you have it with Chili or top it with Jam or Butter, this Gluten Free & Vegan Cornbread is a wonderful healthy treat.


  • 2 tbsp Ground Flax + 6 tbsp Water
  • 1 cup Unsweetened Soy Milk*
  • 1 cup White Beans + 2 tbsp Water
  • 2 tbsp Maple Syrup (see notes)
  • 1 tbsp Apple Cider Vinegar
  • 1 cup Cornmeal (Medium Grind or Fine)
  • 1 cup Gluten-Free Flour Blend
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/4 tsp Turmeric (optional, for color)
  • 1 tsp Salt


  1. First, preheat your oven to 375F. Mix 2 tbsp of Ground Flax with 6 tbsp of Water in a small bowl, then set aside to let thicken. Add the Apple Cider Vinegar to the Soy Milk in a separate bowl, then set aside to let “curdle.”
  2. Rinse and drain the canned White Beans, then add 1 cup of them to a blender with 2 tbsp of Water. Pour in the curdled Soy Milk, thickened Flax “egg”, and Maple Syrup. Blend for 30-60 seconds, until smooth.
  3. Add the Cornmeal, Flour Blend, Baking Powder, Baking Soda, Salt, and Turmeric to the blender; process until smooth.
  4. Use a spatula to evenly spread the batter around a greased or lined 9×9″ baking pan, and place in the oven for 27 – 30 minutes. Let cool at least 10 minutes before slicing, and store any leftovers in an airtight container at room temperature for up to 7 days.


  • Ground Flax can be substituted with Ground Chia.
  • I suggest using Soy Milk for this recipe, as it’s higher protein content allows for the milk to curdle and form a “buttermilk.” You can substitute with another Non-Dairy milk of your choosing, but the final bread will not be as fluffy.
  • I used this Gluten Free Flour Blend for this recipe, and would only suggest the use of a GF blend. If you are not GF, you can substitute with All-Purpose Flour or Spelt Flour instead.
  • This Cornbread recipe is more savory than sweet; if you would like it to be sweeter, add an additional 2-4 tbsp of Maple Syrup to the wet ingredients.
  • You may use any soft, white bean for this recipe. You could also use Pinto Beans or Black Beans, but I would not advise this as the final color of the Cornbread will look strange.