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.

Course Baked goods

Cuisine American

Servings 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