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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?

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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!

Amy S.

Saturday 16th of October 2021

Wow! This is incredible! I substituted coconut oil for olive oil and omitted the cumin. It turned out so much better than I expected. I did bake it a little bit longer as it was pretty dense when the timer went off. The extra bake time fluffed it right up. Thank you!

Camilla

Thursday 11th of November 2021

Yay, so glad you enjoyed it, Amy!

Don H

Tuesday 13th of April 2021

Sorry to say, this was a waste of time and ingredients. The bread didn’t rise and was a doughy mess after 40 minutes. Even if it had risen, the flavor was very iffy, bitter, and honestly kind of nasty.

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