Preheat the oven to 400°F (204°C). Make sure the oven is fully preheated before putting the cornbread in the oven or it won’t bake evenly.
Rub a layer of vegan butter over the sides and bottom of a 10-inch cast-iron skillet or a 9-inch baking pan.
In a large mixing bowl, whisk the 1 ¼ cup all-purpose flour, ¾ cup cornmeal, ¼ cup sugar, 2 teaspoon baking powder, and ½ teaspoon salt until completely combined.
Add the 1 cup almond milk, ¼ cup vegetable oil, 2 tablespoon maple syrup, and ¼ cup apple sauce and stir until completely combined.
Pour the batter into the pan and spread evenly throughout the pan.
Bake for 20-25 minutes or until golden brown and the sides are separating from the pan. Check for doneness by inserting a wooden toothpick into the center. If it comes out clean, it’s done.
Serve warm with vegan butter.