The Best Vegan Gluten-Free Cornbread

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Cutting into a slice of the best vegan gluten-free cornbread

Growing up, cornbread was one of my favorite side dishes, especially alongside chili. My mom would serve it with butter and maple syrup and I would go nuts. It’s no wonder – I’ve always loved carbs.

Whipping non-dairy milk and chickpea brine for the best vegan gluten-free cornbread recipe

Origins of Cornbread

Cornbread is a hotly debated topic and we don’t claim to be experts on its origin! But based on our research, it seems that the concept may have originated from a Native American dish called cornpone that was made with simple ingredients like cornmeal, water, and salt (source).

During the colonial era, cornmeal was an important ingredient and source of sustenance for enslaved individuals. It likely grew in popularity during these times and recipes evolved based on personal preferences and ingredient availability. It’s now popular throughout the US, but is especially associated with Southern cuisine.

The following is our plant-based, gluten-free version resembling what we grew up knowing cornbread to taste like!

Vegan Gluten-Free Cornbread

In the past few years I’ve attempted vegan cornbread with success. However, I had yet to crack the code on vegan, gluten-free cornbread.

Without eggs, gluten-free baked goods tend not to rise and miss that crumbly texture necessary in cakes and quick breads.

However, recently I hopped on the aquafaba bandwagon and things have changed. Unless you’ve been napping for the last year, you’ve likely heard of aquafaba – the starchy brine left behind in a can of chickpeas (or other beans, such as white and kidney beans).

The brine has the protein and wizardry necessary to mock an egg and even whip up and bake into things like meringues and pavlova! It’s kind of amazing.

While I haven’t perfected my meringue or played around much with aquafaba as a stand-alone ingredient (yet), I have been loving it as an egg substitute in gluten-free baking.

Whisking wet ingredients into dry for crumbly gluten-free vegan cornbread

This recipe is easy, requiring just 10 basic ingredients. Plus, it’s extremely simple if you know how to turn on a hand mixer and whip up egg whites.

Aquafaba behaves the exact same as egg whites, creating a stable base and binding agent for this fluffy, perfect cornbread.

Whisking batter for gluten-free vegan cornbread for an easy fall recipe

I know some of you may be tempted to sub out the organic cane sugar for a more natural sweetener, but I would beg you not to do so.

The texture and flavor of the cornbread is compromised when things like coconut sugar or maple syrup are subbed in and I know this by experience. The only thing that might work is subbing stevia for 1/4 cup of the sugar. Otherwise, I hope you’ll try it and love it as is!

Wood cutting board with perfect gluten-free vegan cornbread ready for cutting

I hope you all LOVE this cornbread! It’s:

Perfectly sweet
Easy to make
& Ideal for fall + winter!

This is the perfect hearty comfort food to have on hand this fall and winter to pair alongside dishes like 1-Pot Vegan Chili, Vegan ‘Pulled Pork’ Sandwich, and Vegan Sloppy Joe’s! In my opinion, it’s almost undetectably vegan and gluten-free so everyone can enjoy (but no one will be able tell the difference). If not gluten free, try my Best Vegan Cornbread for 2!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram. Cheers, friends!

Squares of tender crumbly perfect cornbread for a gluten-free vegan fall dessert

The Best Vegan Gluten-Free Cornbread

The BEST vegan gluten-free cornbread made with 10 ingredients! Fluffy, crumbly, perfectly sweet, SO delicious! Pair with chili for the ultimate fall and winter treat.
Author Minimalist Baker
Using a fork to cut a corner off of a slice of Vegan Gluten-Free Cornbread
4.77 from 96 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 (slices)
Course Side
Cuisine Gluten-Free, Native American-Inspired, Southern-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days



  • 1/3 cup chickpea brine (whipped until fluffy and soft peaks form // aka aquafaba)
  • 1/2 cup organic cane sugar* (as original recipe is written, you can sub up to 1/4 cup with 1 packet or tsp of stevia extract)
  • 3/4 cup unsweetened almond milk
  • 1 tsp apple cider vinegar
  • 1/4 cup grape seed or canola oil
  • 1 cup all-purpose gluten-free flour*
  • 1 cup fine cornmeal
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

FOR SERVING optional

  • Vegan butter
  • Maple syrup
  • Chili


  • Preheat oven to 350 degrees F (176 C) and lightly grease a standard 9-inch round cake pan or 8×8-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).
  • In a liquid measuring cup, measure out non-dairy milk and add vinegar or lemon juice. Set aside.
  • 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.
  • 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.
  • 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).
  • 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.
  • 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.
  • Serve with vegan butter and maple syrup. Pairs extremely well with hearty dishes like Vegan Lentil Chili.
  • Store covered at room temperature for 2-3 days, or in the refrigerator for 3-4 days. Freeze up to 1 month.



*For the gluten-free flour, I tried Fork and Bean’s Light Gluten-Free Blend and loved it! However, I’m also pretty confident that the Bob’s Red Mill 1:1 GF Blend would work here, as well as my DIY Gluten-Free Blend!
*Some of you may be tempted to sub out the organic cane sugar for a more natural sweetener, but I would suggest not doing so. The texture and flavor of the cornbread are compromised when things like coconut sugar or maple syrup are subbed in and I know this by experience. The only thing that might work is subbing stevia for 1/4 cup of the sugar (as noted). Otherwise, I hope you’ll try it and love it as is!
*Nutrition information is a rough estimate calculated without toppings.

Nutrition (1 of 10 servings)

Serving: 1 slices Calories: 201 Carbohydrates: 33.9 g Protein: 2.5 g Fat: 6.7 g Saturated Fat: 0.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 78 mg Fiber: 1.9 g Sugar: 10.2 g

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My Rating:

  1. Kelsey says

    Made this for a party so I doubled it. The only mod I made was an additional heavy splash of almond milk to make sure it wasn’t dry since gf is notorious for that. Came out insanely good! Truly, as good as regular cornbread. (I’m not vegan or GF, on the contrary I am usually biased to wheat baked goods.) The aquafaba made it so springy and perfect. Will keep this one on hand for the future.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you loved the recipe, Kelsey. Thank you for sharing! xo

  2. Lynne says

    Very good! Went great with our lentil soup. I made the gluten free version, so it was a bit crumbly, but when it’s going in soup, who cares lol. It is quite sweet, so if you prefer your cornbread less sweet, maybe reduce the amount of sugar. I’ll def make again.

  3. Lesia says

    Could I cut out the sugar or at least lessen the amount without adding anything? I don’t really like sweet cornbread so just trying to figure out what will work! This recipe sounds great though and I’m excited to try! Thanks! 🥳

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lesia! The sugar does help with the structure of the cornbread, but we think you might be able to lessen it by half. Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jenny, Hmm, we’re not sure! The texture would be different. Fine cornmeal would be a better choice than medium grind if going that route. Cornmeal also isn’t as absorbent so you’d likely need more of it. Let us know if you try it!

  4. Denise says

    This cornbread is delicious. It was the first time I’ve used aquafava in a recipe and it turned out fabulously. I will definitely be making it again. Thank you for the wonderful, easy to follow recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you had success with the recipe, Denise. Thank you for your kind words and lovely review! xo

  5. Niki says

    This is SOOO good! My whole family loves it and since it doesn’t have eggs, dairy or gluten…everyone can enjoy it. Thank you!

  6. Elizabeth says

    The texture was perfect but the taste was much too sweet for my liking. I’m going to try it again tomorrow and use coconut sugar. I’m hoping that won’t impact the texture.

  7. MaryAnne says

    My cornbread came out gooey, not crumb like. I measured carefully and didn’t make substitutions except for using avocado oil. My flour was Cup4Cup white and Bob’s Red Mill Golden Corn Flour/masa harina. I added the oil first and then the almond milk mixture instead of together – could that be an issue? I mixed in the oil until the whole mixture was crumb like, then added the almond milk. The mixture never did get smooth and batter like, It was WAY too thick. I added the whipped aquafaba and it was still super thick like dough, not batter. I had to add almost a 1/2 cup more almond milk and it still wasn’t a batter, so I added about 1/4 cup of water. I was afraid to add more although it was still more a pourable dough not batter. The baked end result was heavy and super moist like a fudge brownie. I gave it a few extra minutes which didn’t work and then raised the temperature to 410 and gave it more time but it never did cook/dry out to normal texture. Maybe the Cup 4 Cup is the issue? I’ve used it successfully in other cornbread recipes. (Ingredients: Comstarch, White Rice Flour, Brown Rice Flour, rBST-Free Milk Powder, Tapioca Flour, Potato Starch, Xanthan Gum.) versus Bob’s 1-1 (Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, Xanthan Gum.)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So sorry it didn’t turn out right, MaryAnne! It sounds like it was a combination of factors. Masa harina is going to be more absorbent than cornmeal, which meant you needed more liquid which then threw off the ratios of other ingredients and made it gooey. Also the primary flours in Cup4Cup are refined starches vs. whole grain gluten-free flours. Those are more likely to create a gummy texture.

  8. VeganMama says

    This recipe is amazing. I used organic sunflower seed oil since I ran out of grapeseed and don’t use canola. It turned out great!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it! Thank you for the lovely review and for sharing your modifications! xo

  9. Stacy Leopold says

    Aquafaba upsets my stomach. Can I leave it out or do you have a substitute?
    Thanks! I love your recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stacy, we’re so glad you love our recipes! If not vegan, you could try subbing 2 eggs. Otherwise, the aquafaba is quite important here for the correct texture and we can’t guarantee that the recipe will work with substitutions. You could try it with 2 flax eggs instead (skip step 3), but it won’t be as fluffy.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy the recipe, Donna! Thank you for the lovely review! xo

  10. Anna Lai says

    I followed the recipe exactly, but unfortunately, my cornbread turned out so crumbly, it disintegrated when I tried to take it out of the pan. Not sure where I went wrong :(

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry that happened, Anna! Would you mind sharing what brand of gluten-free flour blend you used? We think it could be the issue.

  11. Paula says

    Thank you! Wonderful recipe! Its so hard to have celiac disease and also have to eat vegan. I’ve tried various tweaks to make cornbread both vegan and gluten free and never had a good result. This recipe is a keeper! The one thing I did different was — I put my cast iron pan in the oven to heat up as the oven was preheating. When my batter was ready, pulled the hot pan out, poured 2 T oil in the pan and swished it around, then poured the batter into the hot pan. It was done in 25 minutes. Gave me a nice crusty edge! FYI I used Bobs Red Mill Gluten Free 1-to-1, and did not add any extra flour or corn meal.

  12. Jasmin says

    I make this every year for thanksgiving however, I am not gluten-free, so I use regular flour and my family loves it. It is so good. I always add more sugar to the mix to make it sweeter.

  13. Megan says

    I’m hoping to make this today, but I’m wondering if I could use different type of beans to make the aquafaba? I’m planning to make chili, so I’d probably use pinto or black beans. Would they work for the aquafaba? Thanks. 🙂

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Megan! Unfortunately other beans do not produce the same results, at least not in our experience. Hope this helps!

  14. Tori says

    I tested this recipe in preparation for vegan yoga retreat I am cooking for. I was a little skeptical, but it was so good!! I had never baked with aquafaba before and was shocked at how it transforms into a beautiful meringue. I will say, when I folded in the meringue, the batter started bubbling and foaming and got really thin–I was certain it was ruined. But sure enough, it rose in the oven and was thick, moist and a little cakey. I will bake it a little longer next time. Such a great option for vegans–I can’t wait to bake this for my upcoming retreat!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren! We haven’t tried it ourselves, but other readers have had success using applesauce in place of oil. Hope this helps!

  15. Amanda says

    I’m hosting a friend soon who can’t eat gluten or dairy, and I’m really excited to try this recipe. One question: do you measure the aquafaba before or after whipping? I’m assuming before? Thanks so much!

  16. sadie says

    This looks great! It’s ticking all the boxes. I love that it’s freezer-friendly. Thank you for this. :D Quick question (as I am new to baking)–I’m interested in making muffins instead of in a cast iron skillet. Any suggestions for time or temperature modifications? Again, many thanks for all your hard work.

  17. Mara says

    I have made this cornbread many times – it’s easy and delicious! My 4 year old LOVES it and wants me to make it again “using all the same ingredients” hahaha

    Thank you!

  18. Kelly says

    I decided I wanted cornbread while at the grocery store on New Year’s Eve. As a gluten-free vegan the only option I could find was Bob’s corn flour. I followed the recipe exactly other than that. It turned out amazing but it’s more like a corn cake. My kids loved it as did I so I’ll definitely make it again.

  19. Tasie says

    Can you please tell me which brand of cornmeal you use or suggest? I am having a very difficult time finding a “Gluten Free” Fine Cornmeal. I’m in Canada.


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tasie, we used Bob’s Red Mill, but it looks like they might have discontinued the product. Other readers have reported success with medium grind cornmeal. Hope that helps!

    • Nicole Turner says

      I am begging for a modification to make it without sugar. Please please please. My family absolutely hates sweet cornbread with our southern meals like fried cabbage, stewed potatoes, and black eyed peas. I’ve successfully made everything they make vegan, and they’ve loved it. I’ve searched online through hundreds of recipes and can’t find one that is gluten free, vegan, and completely without sweetener. You could change a lot of lives with that modification 😂.

      • Bonnie says

        I agree. I hate, hate, hate sweet cornbread (as I grew up with the unsweetened kind.) Thanks for requesting this for the rest of us!

  20. Mia says

    Outstanding recipe! Seriously delicious. I didn’t have all the exact ingredients but subbed in buckwheat flour as the other flour, medium grind cornmeal instead of fine, Swerve granulated sugar, avocado oil and threw in a cup of corn niblets. I baked it in a cast-iron 10″ skillet (oiled then heated in the oven while the oven was preheating) for 25 minutes and it turned out AH-MAY-ZING! The texture was exactly as you describe; fluffy, tender, crumbly and perfectly sweet. This will become a staple in my house for sure. Everyone loved it! Thanks for an amazing recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! So glad to hear you enjoyed this, Mia. Thanks so much for the lovely review and for sharing your modifications!

  21. Cynthia says

    Thank you for this excellent recipe! I did not have chickpeas on hand and I ran out of flax seed (my other go-to egg replacer) so I subbed a duck egg for that ingredient. I am avoiding sugar so I did use 1/4 cup of maple syrup– I found that it was plenty sweet with that amount. I used the Bob’s Red Mill GF blend and kept everything else the same. The cornbread was delicious — just a tad dry, but that was probably all the substitutions. Still, my kids and husband liked it — which says a lot!

    Thank you for an excellent recipe.

  22. Jeanette says

    What can I substitute for Aquafaba? I don’t want to open a can of beans just for the aquafaba. I was just treated for allergy to corn by my naturopathic doctor and am craving cornbread. Thank you so much for this healthy recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jeanette! The aquafaba is quite important here for the correct texture and we cannot guarantee that the recipe will work with substitutions. You could try it with 2 flax eggs instead (skip step 3), but we don’t know if it will work!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cre! We haven’t tried it and we aren’t sure it would work, as the sugar is important for achieving the correct final texture. Other readers have had success reducing it to 1/4 cup, though! Let us know if you give it a try!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sandy! Those oils have a very neutral taste, which is ideal for this recipe. Avocado oil would also work!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tori! Rice milk should work great. We haven’t tried this recipe with the King Arthur GF blend, but we think it should work, too!

  23. Cynthia Pierce says

    I’ve made this before with amazing success, but this time I realized too late that I had run out of almond/soy milk. I had a can of coconut milk in my pantry, so I decided to give it go with that instead. The cornbread came out much more moist and fluffy, almost to the point of sponge cake! I ate it with your black bean pumpkin soup (delish), and then again for dessert with a spoonful of jam on top. SO GOOD. I’ll try the leftovers tonight with some honey and cinnamon. Happy accident, indeed–thanks for the wonderful recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum! This is so good to know! We might have to try it… thanks so much for the lovely review, Cynthia!

  24. Josephine says

    This was so delicious! My mind is officially blown by chickpea brine. My boyfriend and I made this together and followed the directions to the t. But instead of a cake tin we did 12 muffins. Those cooked perfectly at 350f for 20-25 min. Looking forward to trying this again!

  25. Kay says

    I cannot believe how good this was!! I was super nervous because of a gluten free/vegan cornbread disaster I had earlier, but now this is my go-to recipe! I’m thinking about adding a bob’s red mill egg sub as well as the chickpea brine next time to see if I could maybe make it more fluffy. I also accidentally used medium-ground cornmeal, but everyone in my house liked the extra texture! If there was a 6th star, then I’d give it to ya! Thank you so much for the recipe!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      This is so kind! Thanks so much for the lovely review, Kay, and we’re so glad everyone enjoyed! We appreciate you!

  26. Melanie Carr says

    I made this recipe as written, except I used olive oil and for organic cane sugar I figured sucanat would work well, and it did! I baked this in my Bundt pan that fits in my air fryer, so the kitchen stayed cool to boot. This bread is phenomenal. I could do without any other bread so long as we had this. THANK YOU!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Great! We’re so glad to hear it turned out well. Thank you for the lovely review and for sharing your modifications, Melanie! xo

  27. Cynthia says

    Perhaps the best cornbread I’ve ever made! I used homemade aquafaba–it got very airy/foamy and light-colored but I couldn’t get it to stiffen up into peaks. I also used all-purpose flour, 1/4 cup of brown sugar, and baked it in a hot cast iron. Despite the modifications, it came out beautifully! Crusty, chewy, moist, gone in a flash!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks for the lovely review and for sharing your modifications, Cynthia! We’re so glad you enjoyed! xo

    • Sherri Neil says

      Cynthia, I have found that adding a little cream of tartar to mu cold aguafaba helps a lot to stiffen it. I also make sure to blend in glass bowl. Hope that helps in the future

  28. Justyna says

    This was so good! I’m allergic to gluten, eggs and dairy so finding a cornbread recipe that I can have and that actually works has been challenging. I’ve never seen one quite like it and glad I gave it a go.

    I didn’t have chickpea liquid, but I was making the cornbread to go along with a very spicy chili so I used the liquid from a can of Great Northern beans. I don’t know if the chickpea melds faster, but the Great Northern took seven minutes to get close to soft peaks, but it worked beautifully as it was. (I didn’t get all the way there; my arms were tired! Next time I’m using the KitchenAid instead of the handheld.) Thank you for another great recipe!

    • Erica says

      Made this the other night and have some questions…. Probably best for an email but couldn’t find one listed.

      I’ve been eating gf baked goods for over 8 years and sometimes – but not all the time – when there is chickpea flour or aquafaba in it there is a really bad and overpowering after-taste. Over the years I think I have narrowed it down to that ingredient. But can’t figure out why- is it old flour? Not sure what it would be with the aquafaba. I have seen this in my own baking and some store bought. More often when baking at home and buying at less experienced gf shops.

      For the first time ever with a minimalist baker recipe, this happened with this cornbread (it’s not the first time I’ve used aquafaba- I baked the vegan choc chip cookies for a friendly competition once and won!). I have NEVER had a minimalist baker recipe not be top notch, so I’m assuming it was my fault and still gave it 5 stars. But would really like some help in figuring out what this is for my future baking….any ideas??

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Erica, chickpea flour contributes to a beany flavor, so we typically avoid it in baking. We’re thinking it’s possible you’re only tasting it when there’s a larger amount of it in a recipe. What GF flour blend were you using? Is it possible it had a bean flour in it?

        • Erica says

          Thank you! Yea I just looked at the gf flour blend I used (Bob’s Red Mill) and the first ingredient is garbanzo bean flour… that I think of it I also have used Cup 4 Cup and maybe that’s when things turn out better haha.

          Still not sure why the aquafaba tastes fine?

          But this is very helpful advice. I will steer clear of the flour in baking from now on. Thank you!

      • Marisa says

        Hi Erica,
        I get this with gluten free baked goods sometimes too. Is it possible there is xanthan gum in your flour blend? I find it gives quite a bitter/unpleasant aftertaste. If I use just a teensy bit, I can get away with it. But some pre-made gf flours use more than I can handle. Just wanted to throw this out there as a possibility!

  29. Nancy Steed says

    I made your RedLentil Chili lastnight for dinner. As always, your recipes are fantastic! This has quite a bit of kick but that’s what hubby and I like! IMPRESSIVE!!!

  30. Loretta Winters says

    Absolutely amazing flavor. Too sweet, so I only use 1/4 c sugar without comprising the outcome. That makes it perfect.!

  31. Chery says

    I’ve never baked w/ aquafafa before. Can’t wait to try it!

    And you can definitely make this in a cast iron skillet. Preheat the skillet in the oven first. That way when you pour in the batter, it will form a golden crust. Yum!!! (The crust will not be as crispy after refrigeration so it’s better to eat it hot) And it’s not that difficult to remove from the skillet, either.

  32. Mary Araneo says

    I was looking for a recipe that used whole wheat flour and aquafaba as an ingredient, not necessarily gluten free. Most non-GF cornmeal recipes use all-purpose flour. I used this recipe but used whole wheat flour in place of gluten-free flour. I used the metric measurements. Whipped up the aquafaba with a small hand mixer. That worked great! The cornmeal came out wonderful, soft and tender! Thank you for another great recipe!

  33. Nicole says

    My family loves this cornbread! I have made it multiple times and every time it comes out great! I took a chance and I did substitute the 1/2 cup of cane sugar for 1/2 cup of maple syrup and the texture still came out great. The second time I made it I went with 1/4 cup of maple syrup and it was still good. The first batch of course was sweeter, but the second batch was good and had a hint of sweetness. I also made one batch with masa because I was out of cornmeal…it was still good and works in a pinch, but using cornmeal is best. I also used a store bought one to one gf flour and it all worked out great. Thank you for another great recipe! We are new to a plant based life and you are helping us tremendously with your recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad our recipes are helpful, Nicole. Thanks so much for the lovely review! xo

  34. Robyn Brower says

    I loved the cornbread. The only thing I would do is cut down on the sugar. I have cut out quite a bit of sugar in my diet and I find that I naturally like things much less sweet. I used a bit less then 1/2 cup, next time I will only use 1/4 C sugar.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the feedback, Robyn! Other readers have reduced the sugar by half with success. Glad you enjoyed it otherwise!

  35. Becky Elmore says

    I made this tonight and was GREAT. It’s a little sweeter than I prefer, but from reading other reviews it sounds like you can cut the sugar in half for a more savory version. I used Bob’s Red Mill Paleo Flour and avocado oil. Just beware that it’s super crumbly! Perhaps this was because of the paleo flour? Other than that, it’s pretty perfect. Thanks, Minimalist Baker crew!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Becky! Thanks so much for sharing! It is crumbly as written (in a good way), but we could see the paleo flour making it extra crumbly.

  36. Jen says

    I’ve made this recipe multiple times, with all sorts of variations, and it never disappoints! It is definitely my favorite cornbread recipe. Tonight, I doubled the recipe and baked in a 9×13 cake pan. I used 1 cup of canned coconut milk + 1/2 cup of water instead of 1.5 cups of almond milk, and 4 small/medium eggs instead of 2/3 cup of aquafaba. I added the egg yolks to the milk/oil mixture, and whipped the whites (incorporating the sugar as instructed). I also used all purpose flour (not GF). It was delicious, and a little fluffier than when I’ve made it with aquafaba. It held together very well.

  37. Allergy Life Mom says

    Really good corn bread! I can eat it by itself. It is sweet, but I like it like that. Used Ripple plant based milk as opposed to almond milk due to a nut allergy in my family, but no other substitutes.

  38. Janice Quade says

    Is there something I can sub the aqua faba for? I cook my own dried beans, so don’t keep canned on hand. By the way, I finally ordered your cookbook and I am SO glad I did! I have been using your recipes from this site for a few years and they are all so solid! Thank you for sharing your passion! <3

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, so kind, Janice! For the aquafaba, you could try using the bean liquid from homemade. If not vegan, you could try chicken eggs. The aquafaba gives it a fluffiness and rise that other egg alternatives don’t.

  39. Stephanie says

    Hi — any vegan cornbread casserole recipes? (Maybe as a riff off of this one). Looking for a healthy alternative to the Jiffy style cornbread casserole dish?

    Thanks so much!

  40. L says

    Thank you for this great recipe! I used the DIY gluten-free flour blend, and despite the warning, I did end up using 1/2 cup of agave instead of organic cane sugar. I whipped it into the aquafaba, which meant it didn’t form any peaks. Next time, I’ll just mix the agave into the batter at the same time as the oil, then fold in the whipped aquafaba. The overall consistency once everything was mixed together was a little runny. I added some more flour and cornmeal as suggested to even it out. Once baked, it was a bit more dry and crumbly, but I still loved it. I might try keeping the batter runny next time and see how it bakes. The flavour was amazing. Served hot with vegan butter and a drizzle of agave, it’s a perfect breakfast or dessert!

  41. Jackie says

    Two questions-
    1- if I can’t find aquafaba can I use the liquid straight from a can of chickpeas?
    2- what about putting some kernels of corn in the mix too?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jackie, you’ll need to whip the chickpea brine to make it fluffy before adding. Corn kernels sound delicious though =) Just know that it might not hold together quite as well.

  42. Emma says

    I can confirm this recipie is amazing. Moist, crumbly, tender… not dense… considering is GF AND vegan- yum!!! One thing i need to ask though is it meant to be really sweet? I’m from Australia so its not a dish that I’m custom to… but it almost tastes like cake! albiet… increidbily delicious… is this normal? haha :) thanks for the awesome recipe!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emma, we’re so glad you enjoyed it! There’s a lot of debate over whether cornbread is supposed to be sweet =) We prefer it sweet!

  43. Sigfried says

    Minimalist Baker,

    This was incredibly delicious! I served this at a function with several non-vegan and non-gluten free guests who also raved about it! The cornbread had near-perfect moisture, a light and fluffy crumb, and really wonderful sweetness (not overly) and savory-ness. I can’t recommend this recipe enough!

    The ONLY negative thing I have to say is that my forearms were rather exhausted after the ~15mins of hand-whipping the aqaufaba. But I think that’s on me for not having an electric mixer. It IS possible with an appropriate amount of determination, though!

    I’ll certainly be checking out more of your recipes.


    I made this in a 9″-diameter cast iron pan with essentially no modifications to the recipe (the original measures work perfectly for that size). The cornbread came out of the pan rather nicely in 8 slices but would have been an absolute feat to take out whole. Maybe I’m just not clever enough? At any rate, here’s what I did different:
    > Before preparing the above ingredients, place the cast iron pan onto a stovetop burner set to low-to-medium-low heat with 1tbsp or 2tbps of oil (I used grapeseed, in line with the recipe) and maybe a sprinkling of salt grains.
    > After completing the batter preparation, pour it into the pan, enjoy the sizzle and smell for a few seconds, then put the whole cast iron pan into the oven at 350F (175C) for 25-35min (which is the same as described in the original recipe) or until a toothpick comes out clean. That happened exactly at 25min with my full-sized convection oven, so I definitely recommend testing promptly at that mark.
    > Badabing, badaboom. Slice and serve as you may!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Sigfried! We are so glad everyone enjoyed it! Way to stick with it on the aquafaba- a hand mixer will definitely be helpful for next time!

  44. Kelly says

    This recipe is way better than what’s on the back of the cornbread mix. I don’t even know why I didn’t make this one first! I made the lentil chili to go with it, such a great suggestion.

  45. Simone says

    Hi! Is the sugar essential? I’m planning to make this diabetic friendlyn and can’t include sugar. Will excluding the sugar alter the recipe (other than not being sweet?)


  46. Sara Zebovitz says

    Hi! I would like to make this tonight but am wondering if there is anything I can substitute for the oil, as I can’t have any oils. I have seen some recipes suggest soymilk instead of oil — would that work? Thanks!

  47. Marie says

    Instead of the egg replacement with chickpea water, could one not use grinded up linseed and water? Not just for the cornbread but eg for your avioli?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marie, it depends on the recipe, but for the aioli, we think that would result in an unpleasant texture. For this cornbread, the aquafaba gives it fluffiness and rise that flax doesn’t.

  48. Anna Skavronsky says

    I have made this time and time again…and I love this beyond words.. it is actually in the over right now. Thank you for sharing your wonderful recipes

  49. Jenny says

    Hi thanks for yet another amazing recipe! I made the one on the back of the cornmeal package and was like yikes I gotta go back to the Minimalist Baker one I saw! My first time working with aquafab. I LOVE it. I made this recipe with coconut oil and found it to be too dense and heavy in the consistency. So I will get grape seed oil for the next round. Other than that part of my cornbread experience, due to my own experimentation, this recipe is flawless and delicious! I would never know it is vegan AND gluten free. Thank you so much!

  50. Joyce says

    I followed the recipe exactly. Not knowing the consistency I needed, I didn’t add anything. If I were to try it again, I would add more liquid. It is a very heavy bread that did not rise at all. It tastes ok but it is too dense for my liking. I will try another recipe next time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Joyce, we’re so sorry to hear that was your experience! It should be light and fluffy. Is it possible your baking powder was old? What type of gluten-free flour did you use?

  51. Katie says

    I made a handful of modifications, and this still turned out so well! I subbed erythritol for the sugar and oatmilk yogurt for the oil. For the GF flour I used half brown rice flour and half millet flour. I also baked them as muffins instead of in a pan. Will definitely make this (modified) recipe again!

  52. Kaelyn says

    soooo good! I used regular flour and it worked like a dream. can’t wait to have another slice for breakfast tomorrow morning!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sandra, We haven’t tried it, but think 1 large or 2 small eggs would work. Let us know if you give it a try!

  53. Susan Watson says

    Best I’ve ever made. I sub ground flax because I can’t eat chickpeas. Delicious every time I make it.

  54. Carrie says

    This was my first time trying a recipe from this site. My vegan daughter swears by you and sent me here! I am a vegetarian and my husband is gluten-free, which makes it hard to cook for us both. This cornbread was delicious! Much better than some other gluten-free cornbread recipes I’ve tried.
    I did notice it was a bit dense. It was very thick before I poured (scooped) it into the pan, so maybe I need to add more liquid so it’s “pourable“ like the recipe said. Even so, it was the best gluten-free cornbread I’ve ever made. I will be making it again soon!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Carrie! Did it look thicker than the photo? If so, maybe add a little more liquid next time? But if the end result wasn’t try, just use caution so it doesn’t go too far the other way =)

  55. Faith says

    I prepared exactly as posted except I used unsweetened soy milk and baked a dozen muffins instead of one round pie. Excellent! My husband ate 4 with our chili. ? Thank you for this great recipe. So easy to make.

  56. Mallory says

    This will be my new go-to! I used 2 eggs in place of the aquafaba (as I tolerate them better), and the tast and texture turned out great!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michelle, Whisking it by hand takes quite a long time and does not produce as good of results.

  57. Lydia says

    This recipe came out very moist and tasty even though I forgot about it in the oven and let it cook longer than recommended. I added frozen corn and green chilies to the batter and served it with veggie jambalaya. I used the recommended gf flour and you would never know it’s gf.

  58. Karen Mawyer says

    Made this gluten free vegan cornbread for a church dinner this evening. It came out great! Light and fluffy. The aquafaba made all the difference.

  59. Fifi says

    Thank you for the recipe!
    It’s really good! My family love it!! I will make it again tomorrow for a friend.

    I substituted almond milk with coconut milk.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Fifi. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  60. Kristi says

    I made a big mistake when making this recipe with my husband. I forgot to tell him that we only needed to whip 1/3 cup of aquafaba, so he used an entire can’s worth. I’m not sure exactly how much that is, but it was more than 1/3 cup.

    Other modifications I made: I used avocado oil because I didn’t have the other two options on-hand, and I used Bob’s Red Mill 1:1 gluten-free flour. I also made them into muffins using a silicone muffin pan. The recipe made a perfect 12 muffins! I took them out after 25 minutes, and unfortunately they were still undercooked in the middle- I’m assuming the excess aquafaba affected the cooking time.

    Considering my aquafaba mistake, the cornbread still turned out pretty great! Thanks for the awesome gluten-free vegan recipe.

  61. Anna says

    Does omitting the sugar/Stevia negatively affect the outcome? I was raised with cornbread without sugar (aka The Great Debate)?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sheila. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Pat! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  62. Jenna says

    I’ve made these twice. They were gone in minutes both times! The first time I followed the recipe exactly and they were so good! The second time I used regular flour since I am out of gluten free. I also accidentally added the sugar before whipping the aquafaba, so I whipped it with the sugar in it and it worked out fine doing it that way. My family and I love these and will continue to bake them again and again! ?

  63. TE says

    Thanks for the recipe. I’m hoping to make this for friends tomorrow who are dairy/gluten/egg/nut free.

    So, I want to use coconut milk instead of almond milk. Do I buy the carton or the can type as they are very different. Also, how much chia or flax seeds do I use if I want to substitute that for the brine?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We would recommend canned for more flavor. We wouldn’t recommend subbing chia or flax in this recipe. The aquafaba gives it fluffiness and rise that the others won’t

  64. Jeanette says

    Any other ideas for the Aquafaba? My son is allergic to chickpeas so we can’t use that. Any other suggestions?

    I think someone said something about using the brine of another bean. He is also allergic to white beans (Navy bean) so maybe I could try another bean brine?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jeanette, We haven’t tried other options in this recipe. If not vegan, chicken eggs may be the best alternative. Let us know if you give it a try!

  65. Nicole says

    This was fabulous! I used it as the base to make a spicy cornbread stuffing for Thanksgiving. Everyone loved it. I quadrupled the recipe since I was cooking for a large crowd and it turned out great! Five stars!

  66. Vanessa says

    Very dry and crumbly, sadly. The flavor is wonderful! Not sure if maybe chia would be better for binding (instead/in addition to flax)? Usually MB recipes are perfect every time! So I made a double batch for a party and now I have two trays of very crumbly cornbread (sweet cornmeal!) – any suggestions of what to do with it??