Ingredients
Scale
- 1 cup yellow cornmeal
- 1 1/4 cup of whole wheat flour or organic unbleached flour
- 1 Tbsp baking powder
- 1/2 teaspoon salt
- 1/4 cup maple syrup or agave
- 1 1/4 cups unsweetened almond milk
- 1 Tbsp apple cider vinegar
- 1/3 cup aquafaba
Instructions
- Preheat oven to 400 F˚ and line an 8 x 8 baking pan with parchment paper. You could also use a nonstick or silicone baking pan.
- Combine the cornmeal, flour, baking powder, and salt in a large mixing bowl and whisk everything together.
- Add the maple syrup, almond milk, apple cider vinegar, and aqufaba to the dry mix. Whisk until everything is combined but do not overmix.
- Pour the batter into the baking pan and bake for 25-30 minutes. The cornbread is done once you insert a toothpick into the middle and it comes out clean.
- Remove from the oven, let the cornbread cool for a few minutes, then serve.
Notes
Aqufaba is the juice from a can of chickpeas. It takes the place of oil in this recipe. If you don’t have aquafaba you can use unsweetened apple sauce.
- Prep Time: 10 mins.
- Cook Time: 25 mins.
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1
- Calories: 107
- Sugar: 4.1 g
- Sodium: 73.5 mg
- Fat: 0.8 g
- Carbohydrates: 22.9 g
- Fiber: 1.1 g
- Protein: 2.3 g
- Cholesterol: 0 mg
Keywords: Fall, holidays, winter, side dish, cornbread, vegan cornbread, no oil, oil-free