Gluten Free, Vegan Herb Cornbread

Recipe adapted from Minimalist Baker.

This is a sweet, flavorful gluten-free cornbread. Pairs perfectly with a warm bowl of chili or side of green beans. Serve with vegan butter or maple syrup. Pair with our Bean and Lentil Chili recipe.

Prep Time

15 minutes

Cook Time

30 minutes


10 Servings


1⁄3 cup aquafaba (chickpea brine (liquid from the can) whipped until fluffy)
1⁄2 cup sugar, cane (organic)
3⁄4 cup almond milk (unsweetened)
1 teaspoon lemon juice
1⁄4 cup grapeseed oil (or canola oil)
1 cup flour, all-purpose (gluten-free*)
1 cup cornmeal (fine)
1 teaspoon rosemary, fresh (finely chopped)
1 teaspoon thyme, fresh (finely chopped)
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt


Preheat oven to 350 degrees F and lightly grease a standard 9-inch round cake pan or 8x8-inch baking dish and dust with gluten-free flour. Shake out excess and set aside.

In a liquid measuring cup, measure out almond milk and add lemon juice. Set aside.

Add chickpea brine to a medium mixing bowl and begin whipping until loose peaks form. Then add sugar in a little at a time and beat until semi-firm peaks form.

In a separate mixing bowl, add dry ingredients to a large mixing bowl and whisk to combine. Then add almond milk mixture and oil and combine. Lastly, gently fold in the whipped chickpea mixture until a thick batter is formed.

Add more cornmeal or gluten-free flour if too wet or almond milk if too thick.

Add chopped rosemary and thyme and combine.

Add batter to prepared cake pan and bake on a center rack for 25-35 minutes, or until the edges are light golden brown.

Let cool completely in the pan. To remove, run a dull knife around the edge of the cake pan to loosen, then slice and serve.

Serve with vegan butter and maple syrup (optional).

Store covered at room temperature for 2-3 days, or in the refrigerator for 3-4 days. Freeze up to 1 month.


*For the gluten-free flour, we recommend Bob’s Red Mill 1 to 1 Baking Flour available in our Grocery Department.