Gluten Free and Vegan Cacao Cornbread

October 14, 2011

Who said comfort food can't be healthy?

This dish will satisfy your comfort food cravings and touch your taste buds with a hint of sweetness.

Yes, you heard me correct.

Cornbread and chocolate?

It's amazing.

I kid you not.

Just one bite and you'll be ready to toast this for breakfast, crumble it atop your salad for lunch and enjoy it as a side dish with dinner.

It's just that good.



Gluten-Free and Vegan Cacao Cornbread
Serves 8

  • 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.