Gluten-Free Cacao Cornbread Recipe
Prep Time:
Cook Time:
Servings:
Ingredients
  • cooking spray, for the loaf pan
  • 2 tablespoon tapioca flour
  • 1 1/4 cup ground yellow cornmeal
  • 2/3 cup brown rice flour
  • 1/4 cup cornstarch
  • 2 tablespoon sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 6 tablespoon vegan butter, melted
  • 1/2 cup almond milk
  • 1/4 cup agave nectar
  • 6 teaspoon vegan powdered egg substitute mixed with 8 tablespoons water*
  • 1/3 cup raw cacao nibs
  • pinch of chili powder
  • pinch of cinnamon
Directions
  1. Preheat the oven to 375 degrees.
  2. Coat a 9-by-9-inch loaf pan with cooking spray. In a large bowl, combine the tapioca flour, cornmeal, brown rice flour, cornstarch, sugar, baking powder, baking soda, and sea salt. Whisk well to combine. In a separate bowl, combine the butter, almond milk, agave nectar, and egg substitute and whisk well to combine.
  3. Add the wet ingredients to the dry ingredients and mix well. Add the raw cacao nibs, chili powder, and cinnamon. Transfer the mixture into the loaf pan. Bake until golden brown, about 35-40 minutes. Remove from the oven and serve.