Baked Vegan Corn Dogs
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.These soft and delicious Baked Vegan Corn Dogs have become my favorite finger food for every party! They’re baked for a healthier result, made with veggie hot dogs, cornmeal, and almond flour, and the best part is they’re ready in just under an hour.
I’ve been looking to add another finger food recipe to my cookbook to go alongside my vegan pigs in blankets and vegan chicken nuggets. I wanted something fun, easy to make, and perfect for little hands, so here I am showing you how to make these vegan corn dogs!
My kids always ask for vegan carrot dogs or veggie dogs whenever we have a cookout, so I decided to create a finger food version, making a gluten-free cornbread batter to cover bite-sized pieces of veggie hot dogs and bake them for a healthier touch! The result? Soft, delicious corn dogs, perfect for kids’ parties.
👩🏽🍳 Why I Love This Recipe
I remember the first time I baked these delicious vegan corn dogs for my kids after a school playdate, and seeing the adults in the corner waiting for their chance to eat one. It was hilarious! That’s when I knew this recipe was a total winner for kids and adults alike. They’re perfect for game night, a fun party appetizer, and so much more! Plus, I make and bake them with wholesome ingredients without the greasy mess you get from frying, which results in a healthier, lighter crumb exterior.
The recipe takes around 50 minutes from scratch, but honestly, it’s a super simple process! The trick is to slowly introduce the wet and dry ingredients, like shy teenagers on a first date, to create that perfect airy batter. The touch of cider vinegar and baking powder team up, keeping them puffy while they bake, and the generous splash of maple syrup adds that authentic sweetness every corndog needs.
Honestly, that perfectly sweet breading around the miniature veggie dogs is just pure satisfaction and beats any corn dog recipe hands down! Forget those fried corndogs with tons of stabilizers and artificial flavorings from the frozen aisle. This easy, healthy corn dog recipe is a must-try for any parent looking for wholesome party food. I’ve had so many rave reviews from parents at every gathering we go to, and most of them literally beg me for the recipe. Ha!
🥘 Ingredients
By using simple whole food ingredients, I can make vegan and gluten free corn dogs that still have all the classic flavors we know and love.
Fine grain cornmeal and almond flour: I use these as the main base for the batter. Together they make the coating hearty but still light.
Tapioca flour and baking powder: I add these to help with the texture. They keep the batter soft with just a little lift.
Maple syrup, sea salt, and apple cider vinegar: These are my simple flavor boosters. They add a touch of sweetness, seasoning, and balance.
Lite coconut milk: I pour this in to bring the batter together. It makes everything smooth and easy to work with.
Veggie hot dogs: I cut these into 4 bite sized pieces before coating. You can use either store bought or my homemade carrot dogs.
🔪 How To Make
My homemade vegan corn dog recipe comes together easily with just a few simple steps.
Whisk the dry ingredients: I add the cornmeal, almond flour, tapioca flour, baking powder, and salt to a large bowl. Then, I whisk them together until everything is well combined.
Mix the wet ingredients: I pour in the maple syrup, coconut milk, and apple cider vinegar. Then, I stir gently until the batter is just combined.
Assemble the corn dogs: I scoop some batter onto a parchment lined baking sheet and press it into a small oval. Then, I place a hot dog piece on top and cover it with another scoop of batter.
Bake: I place the tray in the oven and bake until the tops are golden, about 28 to 30 minutes. Then, I let them cool slightly before serving warm.
💭 Expert Tips
My #1 Secret Tip and something I figured out after a few messy tries, is to keep a little bowl of water next to me while I’m shaping the corn dogs. I dip my fingers in the water before touching the batter, and it stops everything from sticking to my hands. It makes the whole process so much easier and a lot less frustrating. This way I can shape and cover each hot dog quickly without wasting time wiping my fingers over and over.
Other Tips To Keep In Mind:
- Use the right hot dogs: I like to choose firm veggie hot dogs because they hold up better while baking. Softer ones can break apart more easily.
- Cut them evenly: I slice the hot dogs into even pieces so they bake at the same rate. It also helps each corn dog look neat and consistent.
- Do not overmix the batter: I stir the batter just until it comes together. If I overmix, the coating can turn dense instead of light.
- Check for doneness: I bake until the tops are golden and firm to the touch. If the bottoms still look pale, I give them another few minutes.
- Serve them warm: These taste best fresh out of the oven. I usually serve them with ketchup or mustard on the side for dipping, which my kids always love.
📖 Variations
I’ve tried many variations since I have three picky eaters in my house ha! Here are the ones I suggest you give a try.
Cheesy Surprise: I sometimes tuck a little square of dairy free cheese inside with the hot dog before covering it with batter. My boys love when they bite in and find that melty surprise in the middle.
Party Minis: I cut the hot dogs into even smaller pieces so they bake up into bite sized treats. These disappear fast at kids’ parties because little hands love the smaller size.
Herby Twist: I add a teaspoon of dried oregano or parsley into the batter for a fresh twist. My friends noticed right away when I served these at a cookout and asked what I did differently.
🍽 Serving Suggestions
My new gluten-free vegan corn dogs pair with everything! From sauces to fries and other tasty finger food recipes, my family simply can’t get enough of them!
Fries: A finger food party without fries would be wrong, says my youngest son, so I often give him the choice of eggplant fries, a crispy, healthier upgrade on standard starchy fries, or my secret McDonald’s hash brown recipe to pair with these miniature corn dogs.
Sauces/dips: When it comes to yummy dips for parties, I have tons of healthy vegan recipes to choose from, and after serving these party favorites a few times, I realized that this butter bean hummus with its creaminess and versatility was the perfect match, along with a simple, smoky 5-minute mustard BBQ sauce.
🧊 Storage Directions
Refrigeration: I keep the baked corn dogs in an airtight container in the fridge for up to four days. They’re easy to grab for quick snacks or school lunches.
Freezing: I freeze them in a single layer on a baking sheet first, then move them into a freezer safe bag. This way they don’t stick together and can last up to two months.
Reheating: I warm them in the oven at 350 F until heated through so the coating stays crisp. If I’m in a rush, I pop them into the microwave for a quick reheat.
❓Recipe FAQs
Can I make the batter ahead of time?
Yes, and I do it often when I know we’ll be busy the next day. I like to mix the dry ingredients the night before and leave them in a covered bowl on the counter. When it’s time to cook, all I have to do is stir in the wet ingredients and I have the batter ready in minutes. It saves me from rushing, especially if I’m making these for a party or after school snack.
Can I make these gluten free?
Yes, this recipe already works as gluten free since it uses cornmeal, almond flour, and tapioca flour instead of wheat. I was so happy the first time I tested it because the texture still turned out soft and fluffy. My friends who avoid gluten have tried them too and couldn’t believe they were baked instead of fried. It’s nice to have an option that everyone can enjoy without extra adjustments.
Do these taste like fried corn dogs?
They aren’t exactly the same as the ones you’d get at a fair, but the flavor is still really close. The baked version is lighter, and I like that they don’t feel heavy when we’re eating them for lunch or at a party. My kids love them just as much as the fried version, and honestly, I prefer them baked because they’re healthier and easier to make.
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📋 Recipe Card
Baked Vegan Corn Dogs
These soft and delicious Baked Vegan Corn Dogs have become my favorite finger food for every party! They’re baked for a healthier result, made with veggie hot dogs, cornmeal, and almond flour, and the best part is they’re ready in just under an hour.
Servings: 12
Calories: 116kcal
Ingredients
- ¾ cup fine grain cornmeal , see note
- ¾ cup fine grain almond flour
- 2 tablespoons tapioca flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon sea salt , add more if preferred
- ¼ cup maple syrup
- 3 tablespoons lite coconut milk , from the can
- 2 teaspoons apple cider vinegar
- 3 veggie hot dogs
Instructions
- Preheat the oven to 350 F/ 175 C
- Mix the cornmeal, almond flour, tapioca, baking powder and salt together in a bowl and whisk to combine.
- Make a little well in the middle and add the maple syrup, milk and vinegar. Mix until everything is just mixed.
- Prepare the hot dogs by cutting each into 4 pieces. Get a small bowl of water for your fingers while you work.
- Place 12 small scoops of batter across a parchment lined baking sheet, evenly spaced around the sheet.
- Using your fingers, pat down the scoop so it’s even and shape into an oval. Dip your fingers in water to avoid the batter sticking to them.
- Put one piece of hot dog on top of each scoop. Then top with another scoop of batter.
- Using your fingers, dipped in water to prevent sticking, form the batter around the hot dog covering it up. You can smooth out the sides for esthetics, but it isn’t necessary. See photos in post for examples. There is just enough batter for the 12 pieces so do not overdo it or you won’t have enough. If this happens just taking some from a piece that has too much and resmooth that piece out.
- Bake for 28-30 Minutes, until browning on top.
- Allow to cool and enjoy!
Notes
- My #1 Secret Tip and something I figured out after a few messy tries, is to keep a little bowl of water next to me while I’m shaping the corn dogs. I dip my fingers in the water before touching the batter, and it stops everything from sticking to my hands. It makes the whole process so much easier and a lot less frustrating. This way I can shape and cover each hot dog quickly without wasting time wiping my fingers over and over.
- Use the right hot dogs: I like to choose firm veggie hot dogs because they hold up better while baking. Softer ones can break apart more easily.
- Cut them evenly: I slice the hot dogs into even pieces so they bake at the same rate. It also helps each corn dog look neat and consistent.
- Do not overmix the batter: I stir the batter just until it comes together. If I overmix, the coating can turn dense instead of light.
- Check for doneness: I bake until the tops are golden and firm to the touch. If the bottoms still look pale, I give them another few minutes.
- Serve them warm: These taste best fresh out of the oven. I usually serve them with ketchup or mustard on the side for dipping, which my kids always love.
Nutrition
Calories: 116kcal | Carbohydrates: 16g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 153mg | Potassium: 98mg | Fiber: 2g | Sugar: 5g | Calcium: 44mg | Iron: 1mg
