Vegan Corn Bread

Adapted from


  • 2 cups organic cornmeal (non-GMO)
  • 1 cup organic spelt or gram flour (or all purpose wheat flower if you’re not avoiding it)
  • 2 teaspoons baking powder (aluminum-free)
  • 1/3 cup organic coconut oil (melted)
  • 2 tablespoons organic maple syrup
  • 2 cups rice /almond milk
  • 2 teaspoons organic apple cider vinegar (or fresh squeezed lemon juice)
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon pink himalayan salt


  1. Combine the non-dairy milk and apple cider vinegar (or lemon juice) in a medium-sized bowl and wisk together. Set aside.
  2. Combine all dry ingredients together (cornmeal, flour, baking powder and salt) in a medium-sized bowl and stir until well combined.
  3. Add the melted coconut oil and maple syrup to the non-dairy milk mixture and wisk until foamy and bubbly.
  4. Mix the wet ingredients with the dry ingredients and stir until well combined. (The batter will be somewhat thick).
  5. Use a spoon or spatula to transfer the batter into a 9 inch round non stick cake pan.
  6. Bake at 350 F or 180 C for approximately 30 minutes.