While the chili cooks, make the cornbread batter:
First, place the plant-based milk and apple cider vinegar into a small, non-plastic bowl. Do not stir. Set aside (this will form a "buttermilk").
In a medium bowl, whisk together the gluten-free flour, cornmeal, corn flour, baking powder, baking soda, xanthin gum and salt.
If your coconut oil is solid, place about ½ cup into a microwave-safe bowl and heat in 30-second increments until it’s melted but not hot. Re-measure ½ cup once the coconut oil is liquefied.
Add coconut oil, agave nectar, applesauce and vanilla to the dry ingredients and stir to combine.
Add the “buttermilk” and stir until it’s incorporated. The mixture will get a bit foamy and runny when you first add the buttermilk; continue to stir gently until it incorporates into the batter.
Add the shredded vegan cheese and gently stir until it’s distributed evenly throughout.
Cover the bowl with a lid or plastic wrap and place in the refrigerator until there is one hour left on the chili.