Ingredients
Method
- Preheat the oven to 350°F (176°C). Lightly grease a 9-inch round cake pan or 8x8-inch baking dish with oil, then dust with gluten-free flour. Tap out any extra flour and set aside.
- In a measuring cup, combine almond milk and apple cider vinegar. Stir and let sit for 5–10 minutes to create vegan buttermilk.
- Pour chickpea brine into a mixing bowl. Whip with a hand mixer until soft peaks form. Gradually add sweetener while mixing until glossy with semi-firm peaks.
- In a large bowl, whisk together gluten-free flour, cornmeal, baking powder, baking soda, and salt.
- Add almond milk mixture and oil to dry ingredients. Whisk until just combined. Gently fold in whipped aquafaba.
- Adjust batter if needed—add cornmeal or flour if too wet, or almond milk if too thick.
- Pour batter into prepared pan. Bake for 25–35 minutes, until edges are golden and a toothpick inserted comes out clean.
- Cool completely in pan on a wire rack. Run a knife around the edges before slicing.
- Serve warm with vegan butter, sugar-free maple syrup, or vegan chili.
- Store covered at room temperature for up to 3 days, in the fridge for 4 days, or freeze for up to 1 month.
Notes
For a savory variation, add jalapeños or vegan cheddar. For a fragrant twist, fold in rosemary or chives. To make muffins, bake in a lined tin for 15–20 minutes.