Carrot Cornbread Vegan
Discover the perfect blend of comfort and nutrition with this Vegan Carrot Cornbread recipe! This moist and flavorful cornbread combines the hearty texture of fine cornmeal with the natural sweetness of grated carrots, creating a delightful plant-based twist on a classic favorite. Infused with warm hints of cinnamon and lightly sweetened with maple syrup, this recipe is completely dairy-free and egg-free, thanks to a clever flaxseed "egg" and vegan buttermilk made from almond milk and apple cider vinegar. Ideal as a side dish or a standalone snack, this easy-to-make cornbread comes together in just 15 minutes of prep time and bakes to golden perfection in under half an hour. Serve it warm with your favorite vegan spread or pair it with soups and salads for a wholesome, all-season treat!
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Recipe Information
Ingredients
- 1 cup Fine cornmeal
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 1 cup Unsweetened almond milk (or any plant-based milk)
- 1 tablespoon Apple cider vinegar
- 0.25 cup Maple syrup
- 0.25 cup Neutral oil (such as vegetable or coconut oil)
- 1 cup Grated carrots
- 1 tablespoon Ground flaxseed
- 2.5 tablespoons Water
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch round or square baking dish with oil or line it with parchment paper.
In a small bowl, mix the ground flaxseed with water to create a flax egg. Let it sit for 5-10 minutes until thickened.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
In a separate medium-sized bowl, whisk together the almond milk and apple cider vinegar. Let it sit for 2-3 minutes to curdle and create vegan buttermilk.
To the bowl with the vegan buttermilk, add the maple syrup, oil, and prepared flax egg. Mix until well combined.
Pour the wet ingredients into the dry ingredients. Stir just until combined, being careful not to overmix. Fold in the grated carrots gently.
Transfer the batter into the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cornbread to cool in the pan for 10 minutes before slicing and serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3428 mg | 149% | |
| Total Carbohydrate | 259.4 g | 94% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 59.2 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 546 mg | 42% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 790 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
