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Easy Vegan No-Corn Cornbread (Grain-Free, Oil-Free Option)

My favorite cornbread has no corn–or any other grains–at all! It is my easy vegan no-corn cornbread, made from chickpea flour! It is easy to make in one bowl and is also gluten-free and grain-free.

Cornbread, Without Corn

Hey everyone, I hope you are off to a great start on this late October day! It is a grey and chilly one here, and I am writing while listening to a cacophony of clatter on my roof. It’s not Santa, but close: roofers are here to fix a leak before the rain returns later this week. Here’s to repair crews that show up as scheduled!

It’s the final countdown until the Marine Corps Marathon this coming Sunday and I am ready! Sort of. I always get the jitters the week before the big day. So I am soothing my nerves with lots of carbs and congratulating myself for planning a marathon just before Halloween (why yes, I will have another helping of jellybeans 🙂)

I’m also baking up some portable options to take on my travels, including this No-Corn Cornbread. I am happy to eat it year round to fuel up, but it is fantastic for the holidays ahead!

Recipe Benefits

  • Vegan (egg-free, dairy-free)
  • Grain-free
  • Gluten-free
  • Oil-free option
  • High in fiber
  • Made in 1 bowl (in minutes)
  • Packed with nutrition

Ingredients for Easy Vegan No Corn Cornbread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

  • chickpea flour
  • baking powder
  • ground cumin
  • salt (always optional/adjustable)
  • nondairy milk
  • canned pumpkin puree
  • neutral vegetable oil (I have an oil-free option in the recipe notes)
  • maple syrup (I have options in the notes)

The key ingredients in this cornbread are chickpea flour and pumpkin. Both ingredients combine to create a remarkable bread that, honest to goodness, tastes like cornbread.

Savory, chickpea flour-based breads have an earthy flavor akin to cornmeal baked goods to begin with, but its’s the vegetal sweetness of the pumpkin that adds the extra something-something to bring the bread home.

Both ingredients do more than create flavor for the bread. Chickpea flour plays the roles of all-purpose flour, cornmeal, and eggs, while pumpkin contributes to the sunny color and moist, tender texture of the bread.

Step by Step Directions

Note that the complete directions are also in the recipe card below.

To make the batter, you need little moe than three minutes of active time.

Step One: Preheat Oven & Prepare Baking Pan

Preheat the oven to 375F (190C). Line an 8-inch square baking pan with parchment paper. Spray the exposed sides with nonstick cooking spray.

Alternatively, simply spray the pan with nonstick cooking spray. I like the parchment paper for easier removal of the bread.

Step Two: Make the Batter

Add all of the ingredients to a large bowl and whisk until smooth.

Pour the batter into the prepared pan, smoothing the top.

Step Three: Bake

Bake in the preheated oven for 28 to 33 minutes until the surface appears dry and a toothpick inserted near the center of the bread comes out with only a few moist crumbs attached.

Behold this gorgeous, golden bread!

You will swear this is made with corn, eggs and all-purpose flour, or, you might utter “Hot Damn!” as you dig in. It is that good.

This is a great bread for chili, soup, stews, Thanksgiving and more, but don’t forget breakfast. You can also use it to make my Vegan No Corn Cornbread Stuffing. Delicious!

vegan no corn cornbread stuffing in a metal pie tin

Happy baking!

FAQ

How Should I Store this Chickpea Flour No-Corn Cornbread?

Store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.

What Can I Use in Place of Maple Syrup?

An equal amount of the sweetener of your choice (liquid or granulated) can be used in place of the maple syrup.

Can I Leave the Salt Out of the Recipe

Yes! The salt is for flavor, so leaving it out will not affect the bread recipe from working. You can eliminate the salt entirely, or simply adjust the amount of salt to suit your personal dietary needs.

Can I Make the No-Corn Cornbread Oil-Free?

Yes! To make the bread oil-free, increase the pumpkin puree from 1/2 cup to 2/3 cup and the nondairy milk from 1 and 1/2 cups to 1 and 1/3 cups.

Vegan No-Corn Bread (Grain-Free, Oil-Free Option)

Vegan No-Corn Bread (Grain-Free, Oil-Free Option)

Yield: 12 servings
Prep Time: 5 minutes
Cook Time: 33 minutes
Total Time: 38 minutes

Perfect cornbread, made without corn or any other grains! It is my easy vegan no-corn cornbread, made from chickpea flour!

Ingredients

  • 1 and 2/3 cups (200 g) chickpea flour (sifted if especially lumpy)
  • 2 and 1/2 teaspoons baking powder (certified GF, as needed)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 and 1/4 cups (296 mL) nondairy milk
  • 1/2 cup (118 mL) canned pumpkin puree
  • 1/4 cup (60 mL) vegetable oil (I used olive oil)
  • 1 tablespoon pure maple syrup

Instructions

  1. Preheat oven to 350F (180C). Lightly spray or grease an 8-inch (20 cm) square baking pan and line with a piece of parchment paper (leaving an overhang on opposite sides).
  2. In a large bowl, whisk the chickpea flour, baking powder, cumin, and salt. Add the milk, pumpkin, oil and maple syrup, whisking until completely blended and smooth. Pour into prepared pan.
  3. Bake in the preheated oven for 28 to 33 minutes until golden and a toothpick inserted near the center of the bread comes out with only moist crumbs attached.
  4. Cool bread at least 10 minutes in pan. Use parchment overhand to remove bread. Cut into pieces and serve warm, or cool completely.

Notes

Storage: Store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.

Sweetener & Salt: An equal amount of the sweetener of your choice (liquid or granulated) can be used in place of the maple syrup. Also, feel free to adjust the amount of salt to suit your personal dietary needs.

Make it Oil-Free: You can leave out the oil if you wish. Increase the pumpkin puree from 1/2 cup to 2/3 cup and the nondairy milk from 1 and 1/2 cups to 1 and 1/3 cups.

Nutrition Information
Yield 12 Serving Size 1 piece (1/12th)
Amount Per Serving Calories 97Total Fat 5.6gSaturated Fat 0.7gCholesterol 0mgSodium 224mgCarbohydrates 8.9gFiber 1.5gSugar 2.4gProtein 3g

Did you make this recipe?

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Claire

Friday 31st of March 2023

I was so happy when I found this recipe b/c I had found another good recipe but you had to be a subscribed member.

Camilla

Friday 31st of March 2023

I am so glad that you found the recipe, too, Claire!

Claire

Friday 31st of March 2023

OMG!!!!!, thank you so much for the recipe! I love it and it's a family fave over here.

Camilla

Friday 31st of March 2023

Yay!!! I am always extra excited when I hear a recipe is enjoyed by the whole family. So glad you like it, Claire ❤️

Carmen

Saturday 25th of February 2023

Hi! Do you think I could substitute cooked zucchini squash for the pumpkin? I don't like using canned goods; I seem to react to the metals. Thanks!

Camilla

Sunday 26th of February 2023

Hi Carmen,

Yes, I think that would work :)

Kay

Saturday 19th of November 2022

Do you know what would happen if I used almost flour instead of the chick pea flour?

Camilla

Wednesday 30th of November 2022

Hi Kay, unfortunately, almond flour will not work as a sub for chickpea flour in this particular recipe. A better alternative: try my almond flour soda bread, but add in some pumpkin in place of the water (and bake in a square pan). https://www.powerhungry.com/2019/12/almond-flour-soda-bread-grain-free-oil-free-vegan-paleo/ I think I may have to try that, myself!

Deb

Wednesday 26th of October 2022

This recipe is just !Brilliant! We have egg, gluten, corn and dairy allergies with our kiddos. We try to be low/ no salt and no sugar.so, we subbed four small dates for the maple syrup, no salt, and used the no oil addition to pumpkin and water and poured this over chili a baked a chili pie. Cooked up moist and delicious.

Due to allergies we make our own almond milk. But I try to keep the pulp with it when possible. So I soaked about 1/4 cup of raw almonds for about an hour and put those in a high speed blender with water 1.5 c, the pumpkin puree (2/3c) and dates. Then whisked this in with the dry ingredients.

This is magic! Thank you so much for sharing this recipe with the world.

Camilla

Thursday 27th of October 2022

Deb, that is so fabulous I can hardly stand it (especially the part about pouring this over chili = chili pie!!! I am definitely going to do that!). Your subs sounds so intriguing and delicious, too Yum! So happy this was such a success for your family!

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