Preheat the oven to 375 degrees F.
Grease a 8x8 inch pan with nonstick cooking spray or vegan butter.
Prepare flax egg in a small bowl and let set for a few minutes to gel up.
Whisk almond milk and apple cider vinegar in a medium bowl and let curdle for 5-10 minutes. Set aside.
In a large bowl combine flour, cornmeal, baking soda, baking powder and salt together.
In the same container as the milk mixture, add flax egg, coconut sugar and vegan butter (or oil) and mix to combine.
Pour the wet ingredients into the dry and mix until fully combined & smooth.
Pour the batter into the pan and using a spatula, smooth down the top into an even layer.
Bake for 28-30 minutes, until a toothpick comes out clean.
Let cool for at least 10-15 minutes, preferably until cool otherwise cornbread might be crumbly.
Slice into 9 slices, serve with vegan butter or maple syrup (or both) and enjoy!