Vegan Sweet Potato Cornbread

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.

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

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

• 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 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.

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

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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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