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Easy Vegan No-Corn Cornbread {Grain-Free}

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!

Yield: 12 servings

Vegan No-Corn Bread {Grain-free}

Vegan No-Corn Bread {Grain-free}

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

Prep Time 5 minutes
Cook Time 33 minutes
Total Time 38 minutes

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?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

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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!

Danielle W

Tuesday 18th of October 2022

I went through an entire 2 lb bag of chickpea flour trying and trying to get this to turn out :( . I followed the recipe exactly but each time my batter came out like a thick paste

Camilla

Friday 21st of October 2022

Hi Danielle, I am so sorry that the recipe did not work out and that you wasted your ingredients. I am trying to figure out how you could have come out with a thick paste; the recipe mixes up into a loose batter, not even a dough. The proportions of wet to dry are not far off from the batter for soccer (chickpea flour pancakes), where it is a 1:1 ratio of chickpea flour to water (the batter is like heavy cream). In this recipe, the wet ingredients (1 and 1/4 cups milk + 1/4 cup oil + 1/2 cup pumpkin + 1 tablespoon maple syrup) is 2 cups (plus a tablespoon) are mixed with 1 and 2/3 cups chickpea flour, resulting in batter. It could be as simple as misreading the recipe, or adding more flour or less liquid without realizing it. I hope you give it another try!

Rachel

Sunday 2nd of January 2022

Hey there! I am making this later in the week to go along with some chili - but the only thing I have on hand is unsweetened vanilla almond milk...I don't go through milk that often so I don't want to buy another container...would this suffice?

Susan

Sunday 2nd of January 2022

I made this for our New Years meal Delicious!!

julia

Tuesday 26th of October 2021

Hi! This turned out great, but I have a few questions. I subbed the oil with applesauce and used oat milk, but the bottom of mine was still dense, even though I cooked it for 40 minutes… any reason why? Do you think I could sub the garbanzo flour with millet flour also? Thanks!

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