Vegan cornbread recipe

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This vegan cornbread is flavoured with coffee and perfect as an afternoon treat...

vegan cornbread
Serves6–8

This vegan cornbread from Heather Saffer is flavoured with coffee making it the perfect afternoon treat or an easy vegan dessert. Vegan cornbread can be just as sweet and moist as traditional cornbread and this recipe really hits the spot.

Explaining how she developed the recipe, Heather reveals: ‘Three weeks after moving to L.A., I decided to get my car detailed (a dog + a month-long cross country road trip = one messy car). That same day, I had the idea of making a cornbread-based coffeecake.

'So, I searched Yelp for a car detailing place that was close to a grocery store. Can you believe I found one inside a parking garage beneath a Trader Joe’s? Los Angeles rocks! I spent three hours wandering around Trader Joe’s, waiting for my car and craving this moist, cinnamon sweet coffeecake cornbread, but boy I’ll tell you, it was well worth the wait.’

Ingredients

For the crumble

  • ⅓ cup packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 4 tablespoons palm shortening, melted (Flora White, Trex or Cookeen)
  • ½ cup gluten-free flour

For the cake

  • ¾ cup unsweetened almond milk
  • ½ cup sunflower oil
  • ⅓ cup unsweetened applesauce
  • 1 (15-ounce) box gluten-free cornbread mix

WEIGHT CONVERTER

to

Method

  1. Preheat the oven to 375°F. Spray an 8-inch square cake pan with nonstick cooking spray.
  2. To make the crumble, mix together the brown sugar, cinnamon, and salt in a small bowl. Stir in the melted shortening. Add the flour and mix until a crumbly mixture forms. Refrigerate while you make the cake mixture.
  3. To make the cake, mix together the almond milk, oil, and applesauce in a medium bowl. Slowly add the cornbread mix and continue mixing for 2 to 3 minutes. Spread the mixture in the prepared pan. Sprinkle the crumble mixture on top. Let sit for 10 minutes before placing in the oven.
  4. Bake until a toothpick inserted in the centre comes out with moist crumbs attached, 20 to 25 minutes. Let cool before serving. Crazy Easy Vegan Desserts by Heather Saffer, published by Sterling (£17.99, available from www.thegmcgroup.com)
Jessica Ransom
Senior Food Writer

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.