Heat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
Combine and sift all dry ingredients, stirring to mix well.
In a large mixing bowl, beat together soy milk, canola oil, rice syrup, agave nectar, apple juice, and vanilla extract until they are dissolved.
Add the wet mixture gradually into the dry one. Use a whisk first to lightly mix the batter, never beat it. Then switch to a silicon spatula and use a folding method to mix well.
Pour the batter into the greased baking pan. Bake for 30 minutes or until a toothpick inserted into the center of the bread comes out clean.
Allow corn bread to cool completely, then cut into squares.
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