Easy Sweet Vegan Cornbread with Applesauce Recipe
This Easy Sweet Vegan Cornbread with Applesauce is a moist, fluffy, and naturally sweetened gluten-free treat. Made without eggs or dairy, it combines cornmeal with wholesome flours and uses applesauce and agave as natural sweeteners, perfect for those following vegan or gluten-free diets.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 servings (one 8x8-inch pan) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Dry 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
Wet Ingredients
- 1/2 cup unsweetened applesauce
- 1/3 cup vegan butter (melted)
- 3 tablespoons agave syrup
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line the bottom of an 8×8-inch pan with parchment paper. Rub the sides of the pan with a little oil to prevent sticking.
- Whisk Dry Ingredients: 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 well combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk the unsweetened applesauce, melted vegan butter, and agave syrup together until well mixed.
- Combine Batter: Pour the wet ingredients over the dry ingredients and stir until just combined. The batter will be quite thick, which is normal for this recipe.
- Bake: Spread the batter evenly into the prepared 8×8-inch pan. Bake in the preheated oven for 25 to 27 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Slice: Allow the cornbread to cool completely in the pan before slicing. Once cooled, cut into squares and serve.
Notes
- Ensure all flours and cornmeal are gluten-free if you require a gluten-free cornbread.
- You can substitute agave with maple syrup or another liquid sweetener of your choice.
- Xanthan gum helps bind the ingredients and create a better texture in this vegan recipe.
- Using applesauce adds moisture and natural sweetness, making it an excellent egg substitute.
- Store leftover cornbread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: vegan cornbread, gluten-free cornbread, sweet cornbread, applesauce cornbread, healthy vegan bread
