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Healthy Vegan Cornbread

This delicious, sweet and moist cornbread is made without eggs, and is an easy, healthy alternative to store bought options containing a bunch of sugar!

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 45 minutes


- 2 cups yellow corn meal

- 1 cup spelt flour

- 2 cups unsweetened almond milk

- 2 tsp apple cider vinegar

- 2 tsp pure maple syrup or raw honey

- 1/3 cup melted coconut oil

- 1/2 tsp sea salt

- 2 tsp aluminum free baking powder


  1. Preheat oven to 350F. Lie a large (9x13) baking dish with parchment paper, or coat the bottom of a large cast iron pan with a small amount of coconut oil.

  2. In a bowl, whisk together almond milk and vinegar.

  3. Meanwhile, mix all the DRY ingredients in a large bowl.

  4. Add melted coconut oil and maple syrup (or honey) to almond milk mixture and stir rapidly for 2 minutes until foam and bubbles start to develop.

  5. Slowly combine the dry and wet ingredients together and mix into a large bowl.

  6. Pour batter into baking dish and bake for 30-35 minutes.

*Stays fresh in an air tight container for up to 2 days. Eat served warm right out of the oven or toasted again later. Enjoy!

With love,


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