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Vegan Blueberry Cornbread (Gluten-Free)

Fluffy, perfectly sweet vegan & gluten-free cornbread studded with juicy blueberries. Perfect for breakfast, brunch, or an anytime snack.
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Prep Time:15 minutes
Cook Time:25 minutes
Servings: 9 slices

Ingredients

  • 1 cup (140g) cornmeal
  • ¾ cup (90g) chickpea flour*
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 cup (240 ml) soy milk
  • 1 tbsp apple cider vinegar
  • 3 tbsp neutral oil or melted vegan butter
  • ¼ cup (60 ml) maple syrup** see notes for sweeter cornbread
  • ½ cup (120 ml) applesauce**
  • ½ cup blueberries

Instructions

  • Preheat oven to 375°F (190°C). Line an 8"x8" baking pan with parchment paper, or grease the pan with vegan butter.
  • In a large bowl, sift cornmeal, chickpea flour, baking powder, and salt. Stir to combine.
  • Form a well in the center of the dry ingredients, then pour in soy milk, vinegar, oil, maple syrup, and applesauce. Stir well to form a cohesive batter.
  • Gently fold blueberries into batter - try not to break them!
    Note: Because the batter is very thin, the blueberries tend to sink to the bottom. You can opt to sprinkle the blueberries over the batter after you pour the batter into the baking pan.
  • Pour the batter into the prepared baking pan and smooth out the top.
  • Transfer to oven and bake 23-30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the bread cool in the pan for 10 minutes, then carefully remove from pan and transfer to a wire rack to cool at least 20 minutes before slicing.

Notes

Applesauce: Can replace with 2 flax eggs: 2 tbsp ground flaxseed + 5 tbsp water, mix together and set aside for a few minutes to gel.
Sweet Cornbread: The recipe as written produces a subtly sweet cornbread. If you prefer a sweeter, more cake-like cornbread, add 2-3 tbsp of sugar.