Sweet Vegan Spelt Cornbread

This hearty vegan spelt cornbread is sweet, moist, and made with nutritious spelt flour. Perfect to serve with winter soup or chili!

Course Bread, Sides

Cuisine Vegan

Keyword spelt cornbread, Spelt Vegan Cornbread Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 259kcal

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.

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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.