Preheat the oven to 400ºF and lightly grease an 8 x 10" pan (20 x 25 cm), 8 x 8" (20 x 20 cm), or a 9-inch (23 cm) round cake pan.
Make the buttermilk. Measure out soy milk and add lemon juice. Set aside.
1 ¼ cup unsweetened soy milk, 1 tablespoon lemon juice
Mix the dry ingredients.
1 ¼ cups gluten-free flour, 1 cup yellow cornmeal, ½ cup organic sugar cane, ½ teaspoon baking soda, 1 ½ teaspoon baking powder, ½ teaspoon salt
Add the wet ingredients. Stir until well combined.
1 ¼ cup unsweetened soy milk, 1 tablespoon lemon juice, ⅓ cup vegan butter
Pour in a pan. Pour the batter into the prepared pan.
Bake for 20-25 minutes, until the top, looks golden and a knife inserted into the center comes out clean.