This almond flour cornbread is fluffy, moist, and tender with a perfect crumbly texture. Vegan, gluten-free, lightly sweetened, and so tasty!

Why We Love This Almond Flour Cornbread

Vegan and Gluten-Free: This almond flour cornbread doesn’t contain any eggs, milk, butter, or wheat flour!
Easy to Make: Just whisk everything together, pour into a pan, and bake. You don’t have to worry about over-mixing the batter either since there’s no gluten!
Lightly Sweetened: Almond flour and applesauce add natural sweetness, so there’s only 3 tablespoons of added sugar in the whole bread.
Super Moist and Tender: This cornbread is so moist and tender with a buttery texture that almost melts in your mouth, but the cornmeal adds just enough grit so the bread is still perfectly crumbly.

vegan almond flour cornbread ingredients

Key Ingredients

Cornmeal ⟶ I prefer medium grind for a perfectly crumbly texture, or fine grind for a more tender, cake-like texture. While cornmeal is technically gluten-free, it can become contaminated with gluten during manufacturing, so be sure to use a certified gluten-free cornmeal if necessary.
Almond Flour ⟶ Instead of all purpose flour, this recipe uses almond flour for a moist, tender, buttery texture.
- For an almond-free recipe, check out my Blueberry Cornbread recipe using chickpea flour!
Yogurt ⟶ Plain, unsweetened dairy-free yogurt makes this almond flour cornbread extra moist and rich. I use Trader Joe’s Unsweetened Cashew Yogurt.
Applesauce ⟶ Adds moisture and natural sweetness without making the cornbread too heavy.
Ground Flax ⟶ This is essential to help bind the cornbread so it’s not excessively crumbly.

Tips for Success

Sift almond flour, baking powder, and baking soda ⟶ I store my almond flour in the fridge to prolong its shelf life, but it does cause the almond flour to clump. So be sure to sift your almond flour or rub with your fingers to remove any clumps. Baking powder and baking soda can also tend to clump together over time (especially if stored in the fridge).

Store in fridge after the first day ⟶ This cornbread is very moist and doesn’t contain a lot of sugar or salt (which act as natural preservatives), so I recommend storing leftovers in an airtight container in the fridge for up to 5 days. You can also slice and freeze them for up to 2 months.

slice of almond flour cornbread with a bite taken out of it

Almond Flour Cornbread FAQ

I usually use fine grind cornmeal for a smoother texture, cake-like texture, or medium grind cornmeal for a bit more bite. Coarse cornmeal will be much more gritty, but some people like it in cornbread, so it really depends on your preference.

I strongly recommend superfine almond flour which is made from blanched almonds. Almond meal has the skins still in it which will change the texture of the cornbread to be more dense and gritty.

The yogurt version is more rich and moist, but if you can’t find plain vegan yogurt, you can use 1 cup of non-dairy milk (I prefer soy) in place of the yogurt and water. If using milk instead of yogurt, omit the baking soda and use 2 tsp of baking powder instead.

stack of vegan almond flour cornbread slices

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If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!

Prep Time:15

Cook Time:30

Servings: 9

Ingredients

1 cup (140g) cornmeal¹
1 cup (112g) almond flour* sifted
½ tsp baking soda sifted
½ tsp baking powder sifted
pinch of salt
3 tbsp (36g) sugar
½ cup (120g) plain unsweetened vegan yogurt
½ cup water or non-dairy milk
½ cup (120g) unsweetened applesauce
1 tbsp ground flax

Instructions

Preheat oven to 350°F. Line an 8×8-inch baking dish with parchment paper.
In a large mixing bowl, whisk together cornmeal, almond flour, baking soda, baking powder, and salt.
Tip: Sift the almond flour, baking soda, and baking powder to remove lumps.
In a separate bowl, whisk together sugar, yogurt, water/milk, applesauce, and ground flax.
Add wet ingredients to dry and whisk to combine. Pour batter into lined baking dish.
Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
Place the baking dish on a wire rack to cool completely before slicing.

Notes

1) Cornmeal can come into contact with gluten during manufacturing, so be sure to buy a cornmeal labeled gluten-free if this is an issue for you.

Nutrition Facts

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