Gluten-Free Cornbread Bread Cake Recipe

This is a delicious gluten-free cornbread that kids of all ages love. Great served with Chili, or enjoy it for breakfast or dessert topped with Blueberry Sauce.


  • 2 Eggs
  • 1 cup Apple Juice (can be substituted with pear juice)
  • 1/4 cup + 1 tbsp Nutiva Organic Extra Virgin Coconut Oil
  • 1/4 cup Maple Syrup
  • 1 1/2 tsp Vanilla Extract
  • 1 cup Corn Flour (can be substituted with cornmeal or blue cornmeal)
  • 1 cup Brown Rice Flour
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Sea Salt


  1. Preheat the oven to 350°.
  2. Whisk the eggs in a large mixing bowl. Add and stir in juice, ¼ cup melted coconut oil, maple syrup, vanilla, the flours, baking powder and sea salt.
  3. Brush a standard sized loaf pan or 9-inch cake round with the 1 tablespoon of melted coconut oil.
  4. Pour in batter.
  5. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
  • Yield: 8 servings (8 Servings)
  • Prep: 5 mins
  • Cook: 30 mins
  • Ready In: 35 mins
Internationally recognized chef, educator, author, recipe developer, health coach, and farm to table caterer specializing in seasonal, organic, vegetarian, vegan, and gluten-free cooking for health, vitality and pleasure.