This cornbread idea all started when I saw the last signs of Jersey Fresh Corn at a farmer’s market.

Funny how a little farmer’s market can turn my brain into a recipe wizard.

Raw cacao

In a cornbread recipe?


Why not?

I mean. A girl’s gotta love her cornbread, right?

And what’s cornbread without a little added natural sweetness from agave and raw cacao.

It’s a perfect dessert.

A decadent breakfast, toasted with nut butter.

A lovely lunch enjoyed toasted as croutons atop a salad.

Or just simply eaten alone.

It’s that good.

Yes, it’s just that good.

The raw cacao takes the cake on this one…

No pun intended.

She’s a winner.

Whether you’re looking for a cornbread for a main dish, a side dish, an appetizer or dessert… She’s the beauty you’ve been longing to bake.

Trust me; it’s the simple combination of sweet n’ savory that makes each moist bite Perfection.

This baby’s got your name on it.

Go ahead, have a slice.

It’s on me.

Raw Cacao Cornbread
Serves: 8
Gluten-Free and Vegan
Author: Amie
Recipe type: Entree


  • 2 Tbsp. tapioca flour
  • 1 1/4 cups ground yellow cornmeal
  • 2/3 cup brown rice flour
  • 1/4 cup cornstarch
  • 2 Tbsp. sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 6 Tbsp. Earth Balance Vegan Butter sticks, melted
  • 1/2 cup unsweetened almond milk
  • 1/4 cup agave nectar
  • Egg substitute for 4 eggs
  • 1/3 cup raw cacao nibs
  • Pinch chili powder
  • Pinch cinnamon


  1. Preheat oven to 375° F. Prepare a 9 x 9 loaf pan with nonstick baking spray.

  2. In large bowl, combine tapioca flour, cornmeal, brown rice flour, cornstarch, sugar, baking powder, baking soda, and sea salt. Whisk well to combine.

  3. In a separate bowl, combine Earth Balance melted butter, almond milk, agave nectar and egg substitute; whisk well to combine.
  4. Add wet ingredients to dry ingredients; mix well. Add raw cacao nibs, chili powder and cinnamon.
  5. Transfer mixture into prepared loaf pan. Bake for 35-40 minutes or until golden brown. Enjoy.

Nutrition Facts
Raw Cacao Cornbread
Amount Per Serving
Calories 349 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Cholesterol 82mg27%
Sodium 418mg18%
Potassium 273mg8%
Carbohydrates 46g15%
Fiber 4g17%
Sugar 9g10%
Protein 7g14%
Vitamin A 164IU3%
Calcium 87mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

A special tribute to all those who lost loved ones in 9/11. I have joined my fellow blogging pal, Marla Meredith to support A Decade Has Passed- We Bake to Remember.


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    1. Thank you, Sherilyn; so great to hear from you! So happy you like this combo; hope you enjoy the recipe too! Sad to think it’s been 10 years, isn’t it? xo Love ya.

  1. That looks just like one of my favorites – Marble Cake! Love the swirl. Did you really bake that? Looks so moist.

    Wish I were in Manhattan!

  2. Oh wow, Amie. I never would have thought to put cacao and cornbread together…you’re a genius! I might give this recipe a non-vegan try (just because I don’t keep egg or butter substitutes on hand). I want this in my belly, now.