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BLANK » Recipe Index » Appetisers

Vegan Sweet Potato Cornbread

September 1, 2023 by Charla 10 Comments

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Learn how to make this amazing sweet potato cornbread. A super moist, soft and tender cornbread with the right balance of sweet potato, a hint of sweetness and warmth from the spices. This cornbread is vegan friendly and completely gluten free and incredibly addictive.

Sliced up cornbread

I love cornbread, whether it is the northern or southern style cornbread I adore them both.

If you haven't already please do check out my Sweet Dairy Free Cornbread Recipe, this is another readers holiday favourite recipe.

I know when the holiday season is about to approach, cornbread always tops the list of things to make.

It's my job to be your personal guinea pig by trying and testing the recipes and also making them readily available for the holiday season.

Sweet potato cornbread is on it's own level, that deep golden hue, the taste and texture is so on point.

The great thing about cornbread is that you can use it to mop up anything. Whether it's a stew, soup or otherwise, go for it!

The recipe preparation

This recipe is very straightforward, I really wanted to make it vegan friendly too which is why this recipe calls for aquafaba (pseudo egg whites made from chickpea brine)

You will need to whip up the chickpea brine into "pseudo egg whites". I highly recommend using a stand mixer or an electric hand mixer to do so.

It's better to prepare it right before you're about to use it so you can fold it in immediately.

All of the listed dry ingredients should be added to a bowl,  you just need to mix it together so it is evenly combined.

Then place the almond milk and lemon juice in a measuring jug and set aside to make buttermilk.

Once the buttermilk is ready, add the melted vegan butter, sweet potato and vanilla to the jug and whisk everything together.

Now is the time to pour the wet ingredients into the dry bowl, add this slowly and in increments.

I like to use my electric hand mixer for this to make things easier.

The aquafaba is added last, you will need to fold it into the batter. The batter should be on the thick side and pourable.

You will need a greased and lined square baking tray that is around 8x8'' or 9x9''.

The cornbread is going to take around 30-40 minutes to bake, the baking time is going to vary so as a general rule of thumb, use a tooth pick to determine the readiness (it should come out clean).

Cornbread pieces on a black plate

Reasons to make this cornbread

  • It's vegan friendly and contains no diary
  • A great way to use up some leftover sweet potatoes
  • Sweet potato cornbread tastes just as nice as regular cornbread
  • It's incredibly tasty and straight forward to make
  • Contains no gluten and is wheat free
  • Cornbread is the perfect side dish
  • Great recipe for thanksgiving and the holidays

The steps

Steps 1-4 mixing the dry ingredients
  • Preheat an oven to 180C/356F.
  • Grease and line a square baking (around 8x8 or 9x9 inches) and set aside.
  • In a medium sized bowl, add the cornbread, gluten free flour, raw cane sugar, baking powder, baking soda, cinnamon and nutmeg.
Steps 5-8 mixing the wet ingredients
  • Whisk the dry ingredients together to combine and set aside.
  • In a measuring jug, add the almond milk along with the lime juice, whisk and leave for a few minutes to form buttermilk.
  • Stir in the melted vegan butter, vanilla and sweet potato into the buttermilk.
Steps 9-12 adding the sweet potato puree
  • Slowly pour the wet ingredients into the dry bowl using an electric whisk to mix and combine.
  • In another medium sized bowl, add the chickpea brine along with the cream of tartar and begin whipping until peaks form (they should be white and semi firm). Then set aside.
Steps 13-16 whipping up the chickpea brine
  • Use a spoon to gently fold in the aquafaba. The batter should be thick but pourable.
  • Pour the batter into the baking pan, use a spatula to smooth out the batter if needed.
  • Bake for roughly 25-30 minutes or until lightly golden brown and/or a tooth pick inserted comes out clean.
Steps 17-20 folding in the aquafaba
  • Once baked, leave to cool down (still in the pan).
  • Once cool, use a serrated knife to slice into squares and serve immediately.
  • Serve with a drizzle of maple syrup of a slice of vegan butter (optional)

Notes and tips

  • This recipe should work with any gluten free flour blend, you can use my homemade version or if you have a preferred one then use that instead.
  • Use a square baking pan for best results.
  • Store any leftovers in an air tight container for up to 3 days.
  • The baking time may vary, my cornbread took exactly 30 minutes, yours may differ.
  • Use a serrated knife to carefully slice the cornbread (slice it when cool in the pan, so it doesn't fall apart.
  • If you are using canned chickpea brine make sure it is in water and NOT SALTED.
  • You don't have to use a coarse grain of cornmeal, although I do find it yields a nice gritty textured cornbread.
  • The amount of sweetness that you use will be subjective to if you want a subtle hint of sweetness use coconut sugar or a bold type of sweetness use raw cane sugar.
  • Omit the use of sugar, if you don't want any taste of sweetness.
Dripping maple syrup over the cornbread

More thanksgiving recipes to try

  • Turkey Gravy without The Drippings
  • Air Fryer Chestnuts
  • Air Fried French Fried Onions
  • Turkey Neck Soup
  • Sweet Potato Casserole Without Marshmallows
  • Dairy Free Mac and Cheese
  • Caribbean Turkey Steaks
  • Trinidad Macaroni Pie
  • Mashed Potato Stuffing
  • Jamaican Turkey Patties
  • Stove Top Candied Yams
  • Vegan Green Bean Casserole

**Please comment below and star rate if you have tried my recipes. Support my website by leaving a donation through Buying Me a Coffee. A site to show your appreciation of my hardwork over the years.  Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Cornbread slices on a black plate

Vegan Sweet Potato Cornbread

Learn how to make this amazing sweet potato cornbread. A super moist and tender cornbread with the right balance of sweet potato, a hint of sweetness and warmth from the spices. This cornbread is vegan friendly and completely gluten free.
5 from 5 votes
Print Pin Rate
Course: Baked goods
Cuisine: American
Servings: 4 people
Calories: 450kcal
Author: Charla

Ingredients

  • 1¼ cup yellow cornmeal (200g) coarse
  • ¾ cup gluten free flour (102g)
  • ¼ cup raw cane sugar (50g)
  • 2 teaspoon baking powder (8g)
  • 1 teaspoon baking soda (4g)
  • ½ teaspoon cinnamon (1g)
  • ½ teaspoon nutmeg (1g)
  • 1½ cups almond milk (355ml)
  • 1 tablespoon lime juice (15g)
  • 6 tablespoon vegan butter (48g) melted
  • 1 teaspoon vanilla (4g)
  • 1 cup mashed sweet potato (133g)
  • ¼ cup chickpea brine/aquafaba (60ml) (to make aquafaba) + ½ teaspoon of cream of tartar
US Customary - Metric

Instructions

  • Preheat an oven to 180C/356F.
  • Grease and line a square baking (around 8x8 or 9x9 inches) and set aside.
  • In a medium sized bowl, add the cornbread, gluten free flour, raw cane sugar, baking powder, baking soda, cinnamon and nutmeg.
  • Whisk the dry ingredients together to combine and set aside.
  • In a measuring jug, add the almond milk along with the lime juice, whisk and leave for a few minutes to form buttermilk.
  • Stir in the melted vegan butter, vanilla and sweet potato into the buttermilk.
  • Slowly pour the wet ingredients into the dry bowl using an electric whisk to mix and combine.
  • In another medium sized bowl, add the chickpea brine along with the cream of tartar and begin whipping until peaks form (they should be white and semi firm). Then set aside.
  • Use a spoon to gently fold in the aquafaba (The batter should be thick but pourable)
  • Pour the batter into the baking pan, use a spatula to smooth out the batter if needed.
  • Bake for roughly 25-30 minutes or until lightly golden brown and/or a tooth pick inserted comes out clean.
  • Once baked, leave to cool down (still in the pan).
  • Once cool, use a serrated knife to slice into squares and serve immediately.
  • Serve with a drizzle of maple syrup of a slice of vegan butter (optional)

Notes

  • This recipe should work with any gluten free flour blend, you can use my homemade version or if you have a preferred one then use that instead.
  • Use a square baking pan for best results.
  • Store any leftovers in an air tight container for up to 3 days.
  • The baking time may vary, my cornbread took exactly 30 minutes, yours may differ.
  • Use a serrated knife to carefully slice the cornbread (slice it when cool in the pan, so it doesn't fall apart.
  • If you are using canned chickpea brine make sure it is in water and NOT SALTED.
  • You don't have to use a coarse grain of cornmeal, although I do find it yields a nice gritty textured cornbread.
  • The amount of sweetness that you use will be subjective to if you want a subtle hint of sweetness use coconut sugar or a bold type of sweetness use raw cane sugar.
  • Omit the use of sugar, if you don't want any taste of sweetness.

Nutrition

Calories: 450kcal | Carbohydrates: 67g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Sodium: 745mg | Potassium: 178mg | Fiber: 7g | Sugar: 14g | Vitamin A: 805IU | Vitamin C: 1mg | Calcium: 252mg | Iron: 3mg
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About Charla

I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

Comments

  1. Carolyn Coleman says

    January 02, 2025 at 1:21 pm

    5 stars
    These sweet potatoe corn bread muffins are so delicious. This recipe is easy to follow and I appreciate that . I made these as part of my New Year traditional meal with black eyed peas, collard greens and corn bread but, since I follow a WFPB diet I figured know was the time to try these and what a success know I am going to try making your Jamaican Sweet Potato Pudding. I forgot the aqua fava and the other ingredient that we t with it and these were still moist and really yummy. Thanks for sharing my new corn bread recipe.

    Reply
    • Charla says

      January 03, 2025 at 12:04 am

      Thanks for the positive feedback Carolyn, glad it worked out for you.

      Reply
  2. Mairead says

    October 12, 2023 at 2:43 pm

    5 stars
    I love the idea of adding sweet potato to cornbread. This recipe was a hit in my house and will definitely be made again and again.

    Reply
    • Charla says

      October 12, 2023 at 7:18 pm

      Thanks for the positive feedback Mairead

      Reply
  3. Amanda Wren-Grimwood says

    October 12, 2023 at 2:12 pm

    5 stars
    Great idea for getting extra vegetables into a dish. Perfect texture and delicious too.

    Reply
    • Charla says

      October 12, 2023 at 2:38 pm

      Yes, I completely agree Amanda.

      Reply
  4. Anjali says

    October 12, 2023 at 9:38 am

    5 stars
    Adding sweet potato into cornbread was a brilliant idea!! I feel like it actually made the cornbread even more moist and had great flavor too. I may never go back to making "regular" cornbread again!

    Reply
    • Charla says

      October 12, 2023 at 11:38 am

      Yay! That's what I like to hear Anjali.

      Reply
  5. Dannii says

    October 12, 2023 at 8:56 am

    5 stars
    I was looking for a vegan version and this was perfect. A really lovely texture.

    Reply
    • Charla says

      October 12, 2023 at 11:38 am

      Thanks Dannii

      Reply
5 from 5 votes

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Hey, I'm Charla!

I'm an avid Caribbean foodie. Welcome to the haven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

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