This low fat vegan cornbread is golden, tender, and just slightly sweet with only 2.5 grams of fat per slice and zero animal products. It’s a plant-based twist on classic cornbread that’s completely oil-free and dairy-free, yet moist and satisfying thanks to applesauce and almond milk. Whether you’re vegan, cutting back on fat, or just love a cleaner side dish, this cornbread is the perfect companion to your soups, stews, or chili nights.
About This Recipe
You’ll get a slightly crisp top, a soft and crumbly inside, and the comforting flavor of traditional cornbread with a healthier, lighter finish. It’s not overly sweet, so it pairs just as well with savory dishes as it does with a drizzle of maple syrup for breakfast.
This recipe is pantry-friendly, one-bowl, and bakes in just 25 minutes—ideal for weeknight dinners, meal prep, or holiday spreads.
Why This Recipe Belongs in Your Diet
By using unsweetened applesauce instead of oil and choosing almond milk over dairy, this cornbread is not only vegan but also extremely low in saturated fat. Cornmeal provides fiber and complex carbs, keeping it satisfying without being heavy.
What You’ll Need (Ingredients)
This recipe uses a few smart, plant-based swaps to keep the flavor high and the fat low.
- 1 cup yellow cornmeal: Delivers that classic cornbread texture and mild sweetness.
- 1 cup all-purpose flour: Helps balance the crumb and create a soft, tender bite.
- 1 tablespoon baking powder: Gives the bread its lift and fluff.
- ½ teaspoon salt: Brings out the natural corn flavor.
- 2 tablespoons maple syrup or sugar: Adds a hint of sweetness—use maple for deeper flavor.
- 1 cup unsweetened almond milk: Keeps it dairy-free and light.
- 1 tablespoon apple cider vinegar: Reacts with baking powder to help it rise.
- ¼ cup unsweetened applesauce: Replaces oil for moisture without fat.
How to Make Low Fat Vegan Cornbread
- Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch pan or line it with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar (or maple syrup).
- Prepare the vegan buttermilk: Combine almond milk and vinegar in a small bowl and let sit for 2 minutes.
- Add wet ingredients: Stir the almond milk mixture and applesauce into the dry ingredients. Mix just until combined—don’t overmix.
- Pour and bake: Pour the batter into the prepared pan and smooth the top. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool in the pan for 10 minutes before slicing.
Recipe Tips and Variations
- Add chopped jalapeños or corn kernels for extra flavor and texture.
- Use oat milk or soy milk if you don’t have almond milk on hand.
- For a hint of spice, stir in ¼ teaspoon ground cumin or smoked paprika.
How to Store Leftovers
Store cooled cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5. Freeze individual slices tightly wrapped for up to 2 months. Reheat gently in the oven or microwave.
Nutrition Facts
- Serving Size: 1 slice (1/9 of pan)
- Calories: 120 kcal
- Fat: 2.5 g
- Carbohydrates: 21 g
- Protein: 2 g
- Sodium: 200 mg
Low-Fat Vegan Cornbread Recipe
Description
Soft, golden, and dairy-free, this easy cornbread has just 2.5g fat per slice and zero animal products—perfect for clean, plant-based eating.
Ingredients
Instructions
- Preheat oven to 375°F. Lightly grease or line 8×8-inch pan.
- Mix dry ingredients in a large bowl.
- Stir vinegar into almond milk, let sit 2 minutes.
- Add almond milk mixture and applesauce to dry ingredients and mix.
- Pour into pan, smooth top, and bake 22–25 minutes.
- Cool 10 minutes before slicing.