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This hearty vegan spelt cornbread is sweet, moist, and made with nutritious spelt flour. Perfect to serve with winter soup or chili!
Here at Vegan With Curves, we "thick like cornbread" and love to make it too! LOL
My buttermilk dairy free cornbread recipe is perfect for vegan cornbread dressing. But this recipe is for those that like their cornbread on the sweet side!
I love eating this cornbread with some red beans and quinoa or my healthy plant based soup recipe!
The Benefits of Using Spelt Flour
Spelt in general is often something highly used in the alkaline vegan community and a great food for healthy vegan alkaline weight gain as it is high protein.
Spelt flour is considered an ancient grain believe to have been first used over 7,000 years ago (Source: 8 Surprising Benefits of Spelt) It's my favorite grain to use for baking because of its nutty texture and earthy flavor.
It does contain gluten but in lower amounts making it easier to digest than modern day hybrid wheat flour or refined white flour. Still if you have a serious gluten intolerance or Celiac disease, it's best to avoid altogether.
How to Make Spelt Vegan Cornbread
*Please read detailed and printable recipe card below for full ingredients and instructions.
SUBSTITUTION, COOK, & STORAGE TIPS
- This recipe will store in your refrigerator in a air tight container for up to 5-7 days. You can store it in the freezer as well for up to 3 months.
- For maximum freezer storage, portion your cornbread into slices and vacuum seal it.
More Spelt Recipes You'll Love
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Sweet Vegan Spelt Cornbread
Ingredients
- 1 cup spelt flour
- 1 cup cornmeal flour
- ¼ cup organic cane sugar
- ½ teaspoon sea salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup sea moss milk note 2
- ⅓ cup canola oil
- ¼ cup melted vegan butter
- 1 teaspoon apple cider vinegar
Equipment
Instructions
- Preheat your oven to 350° F (175°C). In a large bowl, combined 1 cup of flour, 1 cup of cornmeal, ¼ cup of sugar, ½ teaspoon of salt, 1 teaspoon of baking powder, and ¼ teaspoon of baking soda. Stiff together lightly until combined.
- In a separate large bowl, mix together 1 cup of plant based milk of choice, ⅓ cup of canola oil, ¼ cup of melted vegan butter, and 1 teaspoon of apple cider vinegar. Mix together till combined
- Add your wet ingredients to your dry ingredients and mix until combined. DO NOT OVER MIX YOUR BATTER. Pour batter into a 9x9 inch baking pan or cast iron skillet and bake for 20-25 minutes. You know it is done once you stick a toothpick into it and it comes out clean. Allow to cool before cutting. Serve with your favorite soup and chili.
Video
Notes
- FOOD SCALE: I highly recommend when it comes to baking (and accurate macros) to weigh your ingredients. The measurements provided in grams are accurate measurements I personally weighed and it will ensure the most accurate results. You can get an inexpensive food scale on Amazon for about $7 bucks.
- SEA MOSS MILK: You can use any milk of your choice if you don't want to make your own.
Nutrition
Update Notes: This post was originally published on February 24, 2018, but was republished with new photos, new ingredients, step by step instructions, tips, and a video on September 27, 2022.
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Ab
Can you use polenta instead of cornmeal flour for this recipe?
Gina Marie
I have never tried that but you can test it out and let me know how it works for you!
Jodi Groberg-Hodorov
Are there any substitutes for the melted "vegan butter"? Thank you.
Gina Marie
yes you can use melted coconut oil
Lyss
Do you think I can substitute the butter for More oil?
Gina Marie
Yes you can do that ☺