Gluten-Free Vegan Cacao Cornbread Recipe

If you watch “Top Chef,” you’ll know that it’s grown increasingly hip to create avant-garde, health-oriented interpretations of traditional foods. I remember, for example, a recent encounter with an organic restaurant’s complex-carb- and fiber-centric spin on blueberry pancakes, and an array of watermelon slices accented with onion at a relative’s bridal shower (not quite as successful an attempt). If you’re in search of your next opportunity for culinary invention (and don’t mind using a five-word title to describe it), here’s an antioxidant-rich, allergy-friendly–and, of course, scrumptious–recipe for a hearty southern delight.

Gluten-Free Vegan Cacao Cornbread


  • 2 tablespoons tapioca flour
  • 1 1/4 cups ground yellow cornmeal
  • 2/3 cup brown rice flour
  • 1/4 cup cornstarch
  • 2 Tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp. sea salt
  • 6 Tbsp. Earth Balance Vegan Butter sticks, melted
  • 1/2 cup almond milk
  • 1/4 cup agave nectar
  • Egg substitute for 4 eggs
  • 1/3 cup raw cacao nibs
  • Pinch of chili powder
  • Pinch of cinnamon


  1. Preheat oven to 375° F. Prepare a 9 x 9 loaf pan with nonstick baking spray.
  2. In large bowl, combine tapioca flour, cornmeal, brown rice flour, cornstarch, sugar, baking powder, baking soda, and sea salt.  Whisk well to combine.
  3. In a separate bowl, combine Earth Balance melted butter, almond milk, agave nectar and egg substitute; whisk well to combine.
  4. Add wet ingredients to dry ingredients; mix well. Add raw cacao nibs, chili powder and cinnamon.
  5. Transfer mixture into prepared loaf pan.  Bake for 35-40 minutes or until golden brown.
  6. Enjoy!

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