Almond Flour Cornbread (Vegan, Gluten-Free)
This almond flour cornbread is fluffy, moist, and tender with a perfect crumbly texture. Vegan, gluten-free, lightly sweetened, and so tasty!
PRINT
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 8x8-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.