If you’ve been exploring the world of vegan baking, you’ve probably come across the delightful phenomenon known as cloud bread. This fluffy, airy bread alternative has taken the internet by storm due to its unique texture and minimal ingredients.
But did you know you can make a perfectly vegan version that’s just as light and pillowy? Whether you’re gluten-free, keto, or simply looking to add a fun recipe to your vegan repertoire, this cloud bread recipe vegan is a game-changer.
In this post, we’ll walk you through a simple, step-by-step guide to creating your own vegan cloud bread at home. No eggs, no dairy, just a few plant-based ingredients that come together to create a beautiful, melt-in-your-mouth bread substitute.
Plus, we’ll share tips, variations, and serving ideas to inspire your creativity in the kitchen.
Why You’ll Love This Recipe
Vegan cloud bread stands out because of its lightness and versatility. Unlike traditional bread, it’s low in carbs and free from gluten and animal products, which makes it suitable for a wide range of dietary needs.
The texture is soft and spongy, almost like a cloud, making it perfect for sandwiches, toast, or even as a base for sweet toppings.
This recipe uses aquafaba – the magical liquid from canned chickpeas – as an egg white substitute, which means you can achieve that iconic fluffy shape and texture without any animal ingredients. It’s quick to mix up, requires minimal equipment, and cooks in under 30 minutes.
Whether you’re a seasoned vegan baker or a newbie, cloud bread is fun to make and even more fun to eat!
Ingredients
- 6 tablespoons aquafaba (liquid from canned chickpeas)
- 2 tablespoons maple syrup or agave syrup
- 1/4 teaspoon cream of tartar (helps stabilize the aquafaba)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons coconut flour (or an alternative gluten-free flour)
- 1 tablespoon vegetable oil (such as avocado or light olive oil)
Equipment
- Mixing bowls (preferably metal or glass)
- Electric hand mixer or stand mixer
- Measuring spoons and cups
- Silicone spatula
- Baking sheet lined with parchment paper
- Oven
Instructions
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper to prevent sticking.
- Prepare the aquafaba: Pour the chickpea liquid into a large mixing bowl. Add the cream of tartar and start whipping with your electric mixer on medium speed.
- Whip the aquafaba</strong until soft peaks form, about 5-7 minutes. You should be able to lift the beaters and see peaks that hold their shape but curl over slightly at the tips.
- Add the maple syrup</strong gradually while continuing to whip. This will help stabilize the foam and add a touch of sweetness.
- In a separate small bowl, sift together</strong the coconut flour, baking powder, and salt.
- Gently fold the dry ingredients</strong into the whipped aquafaba using a spatula. Be careful to keep the mixture airy and light; avoid overmixing.
- Fold in the vegetable oil</strong slowly to add richness and help the bread hold together.
- Use a spoon</strong to dollop the batter onto your prepared baking sheet. Shape each mound into a round, flat circle approximately 3-4 inches wide and 1 inch thick.
- Bake for 25-30 minutes</strong, or until the bread is golden brown on the edges and feels firm to the touch.
- Remove from oven and cool</strong completely on a wire rack before serving to allow the bread to set.
Tips & Variations
“Patience is key when whipping aquafaba – make sure to whip until soft peaks form before adding other ingredients.”
- Flavor variations: Add garlic powder, dried herbs, or nutritional yeast for a savory twist.
- Sweet version: Increase maple syrup to 3 tablespoons and add cinnamon or vanilla extract for breakfast cloud bread.
- Flour alternatives: Almond flour can be used in place of coconut flour, but reduce the quantity slightly as it absorbs less liquid.
- Storage: Store baked cloud bread in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Serving fresh: Cloud bread is best eaten the same day for maximum fluffiness.
Nutrition Facts
| Nutrient | Amount per serving (1 piece) |
|---|---|
| Calories | 45 |
| Fat | 3 g |
| Carbohydrates | 4 g |
| Fiber | 1.5 g |
| Protein | 1 g |
| Sugar | 1.5 g |
Serving Suggestions
Cloud bread’s light and fluffy texture makes it incredibly versatile. Here are some ways to enjoy it:
- Use as a sandwich base with your favorite vegan deli slices, lettuce, and tomato.
- Top with smashed avocado, cherry tomatoes, and a sprinkle of sea salt for a quick snack.
- Spread with nut butter and fresh berries for a delicious vegan breakfast option.
- Pair with soups or salads as a low-carb bread alternative.
- Try layering with vegan cream cheese and smoked carrots for a fun twist on a classic bagel sandwich.
Conclusion
Vegan cloud bread is a wonderful addition to any plant-based kitchen. Its unique texture and simple ingredients make it approachable for cooks of all skill levels.
By using aquafaba instead of eggs, this recipe opens up new possibilities for those avoiding animal products without sacrificing that signature fluffiness. Plus, it’s quick to prepare, low in carbs, and adaptable to many flavor profiles.
Don’t be afraid to experiment with different herbs, spices, and toppings to make this cloud bread your own. For more delicious recipes to complement your vegan cloud bread, check out our Thelma Sanders Squash Recipe, a hearty and flavorful vegetable dish, or try the Pickled Cherry Pepper Recipe for a tangy side.
For a comforting protein option, the Bariatric Meatloaf Recipe offers a tasty choice to round out your meal.
Happy baking!
📖 Recipe Card: Cloud Bread Recipe Vegan
Description: A light and fluffy vegan cloud bread made without eggs or dairy. Perfect as a low-carb, gluten-free bread alternative.
Prep Time: PT10M
Cook Time: PT25M
Total Time: PT35M
Servings: 6 servings
Ingredients
- 1 cup aquafaba (chickpea brine)
- 1/4 teaspoon cream of tartar
- 3 tablespoons powdered sugar
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Whip aquafaba and cream of tartar until stiff peaks form.
- Gradually add powdered sugar while continuing to whip.
- In a separate bowl, sift together flour, baking powder, and salt.
- Gently fold dry ingredients into whipped aquafaba.
- Add olive oil and apple cider vinegar, folding carefully.
- Spoon mixture onto baking sheet forming 6 rounds.
- Bake for 25 minutes until golden and firm.
- Cool completely before serving.
Nutrition: Calories: 90 | Protein: 2g | Fat: 4g | Carbs: 12g
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