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4.59
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12
votes
One Bowl Vegan Pumpkin Cornbread
This vegan pumpkin cornbread is moist, tender, and full of flavor. Plus it's gluten-free, and only dirties one bowl!
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
bread
Cuisine:
American
Keyword:
dairy free cornbread, pumpkin cornbread, vegan cornbread, vegan cornbread recipe, vegan gluten free cornbread
Servings:
9
squares
Calories:
197
kcal
Author:
Alyssa
Ingredients
1
flax egg
1 tablespoon flaxseed meal + 3 tablespoons water
1 1/4
cups
coarse cornmeal
1/2
cup
quinoa flour
1/2
cup
almond flour
1
tablespoon
baking powder
1/2
teaspoon
sea salt
1
cup
almond milk
1/4
cup
pumpkin puree
2
tablespoons
maple syrup
2
tablespoons
olive oil
Instructions
Preheat the oven to 425ºF and line an 8x8 baking pan with parchment paper.
Beat together the flaxseed meal and water and set aside for 5 minutes to gel.
In a large mixing bowl, whisk together the dry ingredients. Add the milk, flax egg, pumpkin, syrup and olive oil and stir to combine.
Transfer batter to the prepared baking pan. Bake for 23 - 25 minutes until golden brown and a cake tester inserted into the center comes out clean.
Remove from the oven and let cool in the pan for 5 minutes. Transfer to a wire rack and cool completely before slicing into squares.
Notes
Store the cornbread in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months.
Nutrition
Calories:
197
kcal
|
Carbohydrates:
25
g
|
Protein:
4
g
|
Fat:
8
g
|
Sodium:
170
mg
|
Potassium:
238
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
1060
IU
|
Vitamin C:
0.2
mg
|
Calcium:
117
mg
|
Iron:
1.4
mg