Easy Vegan Pumpkin Cornbread

Easy Vegan Pumpkin Cornbread
Course bread
Cuisine Vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 wedges
Author Veg Life Staff


  • 1-1/2 c Flour (All Purpose)
  • 3/4 c Finely ground Cornmeal
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 tsp Pumpkin Pie Spice
  • 1/2 c Sugar
  • 3/4 c Pumpkin Puree
  • 1/4 c Vegan Margarine melted
  • 1 tsp Vanilla Extract
  • 2/3 c Almond Milk PLUS 2 Tbl Vinegar allow to sit 10 minutes
  • 1 Tbl Ground Flax PLUS 3 Tbl Water allow to sit 10 minutes


  • Preheat oven to 400 degrees.
  • Combine the ground flax and water to create a flax "egg".  Allow to sit for 10 minutes.
  • To almond milk add vinegar and allow to sit for 10 minutes.
  • Whisk together the dry ingredients and set aside.
  • Combine the sugar, pumpkin puree, butter, and vanilla in the bowl of an electric mixer, adding the flax "egg" and mix just until incorporated.  
  • Lastly, alternately mix in flour mixture and buttermilk mixture until just combined. Do not over beat.
  • Spray or line a cake pan with parchment and bake for 30 minutes.  A toothpick inserted should come out clean.