vegan cornbread in a stair pile

One Bowl Vegan Cornbread

The easiest, thickest, and most cakey vegan cornbread ever! Made in one bowl, this oil free vegan cornbread recipe makes the perfect pair with a warm bowl of chili or soup on a crispy fall day!
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Yields1 Serving
Prep Time5 mins
Cook Time25 mins
Total Time30 mins


 1 ¼ cups Flour
 1 cup Cornmeal
 ¾ cup Sugar
 1 tbsp Baking Powder
 1 tsp Salt
  cup Applesauce*
 1 ⅓ cups Almond Milk



Preheat oven to 375. Grease a 9x9 casserole dish, or cake pan.


In a large mixing bowl, combine flour, cornmeal, baking powder, salt, and sugar.


Mix in applesauce and almond milk.


Pour cornbread batter into the casserole dish, bake at 375 for 20-25 minutes, or until a toothpick comes out clean.


Let cool for about 5 minutes, cut into 9 squares and serve with Thanksgiving dinner, chili, soup, or on its own with butter!



*You can sub applesauce for oil if you want a more decadent cornbread! I use applesauce to make it lower in fat (I have gall bladder issues, so I need to be mindful of fat content).


This is just a base flavor for cornbread! This would be awesome with something added in for flavor, like jalapeno and cheddar, or even something sweet like blueberries!


You can also add real corn niblets to this recipe to make it fancier!


Recipes That Pair Well With Cornbread:


I also feel like vegan chili would go well with it! If you have any good recipes that you think go well with cornbread, comment below, or message me on Instagram @chickpeaexpress!


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