Dessert

Easy Sweet Vegan Cornbread with Applesauce Recipe

ByElena Hart October 8, 2026October 8, 2026

Introduction

This easy sweet vegan cornbread is a delightful treat perfect for breakfast or a snack. Made with wholesome ingredients like applesauce and vegan butter, it’s naturally sweetened and gluten-free adaptable. Enjoy a moist, tender crumb that’s simple to make and sure to please everyone.

A round skillet holds a golden brown baked cornbread, cut into six triangle slices with one slice removed and placed off to the side. The cornbread has a slightly crumbly texture on top, showing a warm, inviting crust. The black skillet sits on a white marbled surface, with a white cloth wrapped around the skillet handle. To the left of the skillet is a knife with a metal blade and a light wooden handle. The scene has a simple, clean look with soft lighting that highlights the warm tones of the cornbread. photo taken with an iphone --ar 4:5 --v 7

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

1/2 cup unsweetened applesauce
1/3 cup vegan butter (melted)
3 tablespoons agave

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit and line the bottom of an 8×8-inch pan with parchment paper, then rub the sides with oil to prevent sticking.
Step 2: In a large bowl, whisk together the cornmeal, cornstarch, cane sugar, oat flour, white rice flour, baking powder, salt, xanthan gum, and baking soda until evenly combined.
Step 3: In a separate medium bowl, whisk together the unsweetened applesauce, melted vegan butter, and agave syrup until smooth.

Step 4: Pour the wet ingredients over the dry ingredients and stir until just combined. The batter will be thick but uniform.
Step 5: Spread the batter evenly into the prepared pan and bake for 25 to 27 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Allow the cornbread to cool completely in the pan before slicing and serving.

Tips & Variations

For a nutty twist, add 1/4 cup chopped pecans or walnuts to the batter before baking.
Substitute maple syrup for agave for a different natural sweetness.
If you don’t have oat flour, you can make your own by finely grinding rolled oats in a food processor.

Swap apple sauce for mashed banana to add a different fruity flavor.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze wrapped tightly for up to 3 months. Reheat slices gently in the microwave or oven before serving.

How to Serve

This image shows five pieces of golden yellow cornbread in a black cast iron pan, cut into triangular slices. One slice is being lifted with a knife that has a white handle, revealing its soft and crumbly texture inside. The top layer is slightly rough with a baked crust, and the thickness looks even throughout. A white cloth is partially visible at the bottom of the pan, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cornbread gluten-free?

Yes, by using certified gluten-free cornmeal, oat flour, and cornstarch, this recipe is naturally gluten-free. Be sure to check all your ingredients for gluten-free labeling to avoid cross-contamination.

Is it possible to make this cornbread without xanthan gum?

While xanthan gum helps provide structure and moisture retention in vegan gluten-free baking, you can omit it if needed. The texture may be slightly more crumbly, but the cornbread will still taste great.