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