Vegan Cranberry Cornbread

This super moist, sweet, savory, and tangy cranberry cornbread will make you fall in love with this instantly. You can serve it as a side dish this Thanksgiving, and it will be an absolute hit!

5 from 7 votes

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Course: Appetizer, Breakfast, Side Dish

Cuisine: American

Keyword: Cranberry Cornbread

Prep Time: 10

Cook Time: 40

Servings: servings

Calories: 351kcal

Ingredients

1 1/4 cups almond milk
1/2 cup agave or maple syrup
1/3 cup coconut oil or melted vegan butter
2 tablespoons ground golden flaxseeds
1 cup cornmeal
1 cup oat flour
1/2 cup almond flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup dried cranberries
1 orange zest

Instructions

Preheat oven 375℉. Line an 8x8 inch baking pan with parchment paper or spray with cooking spray and set aside.
In a medium bowl, mix almond milk, agave, coconut oil, ground flaxseeds, and orange zest.
Combine cornmeal, oat flour, almond flour, baking powder, and salt in a larger bowl. Add almond milk to the mixture and stir until fully combined and the batter is smooth. Fold in the dried cranberries.
Scoop the cornbread batter into a prepared pan, bake in the oven for 45-60 minutes or until a toothpick inserted in the center comes out clean.

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