Delight in this whimsical, airy Vegan Cloud Bread, made with aquafaba and almond flour. Naturally colored with beet or spirulina, this bread is perfect for a light snack or a colorful brunch.
Inspired by the viral cloud bread trend, this vegan version swaps egg whites for aquafaba, providing a plant-based twist on a fluffy favorite.
1 cup aquafaba
1/2 cup almond flour
1/4 tsp cream of tartar
1 tbsp maple syrup
1 tsp vanilla extract
1/4 tsp salt
Natural colorants such as beet powder or spirulina (optional)
1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. In a large bowl, whip the aquafaba with the cream of tartar using an electric mixer until stiff peaks form.
3. Gently fold in the almond flour, maple syrup, vanilla extract, and salt until just combined. Be careful not to deflate the aquafaba.
4. If using natural colorants, divide the mixture into separate bowls and fold in your chosen colors.
5. Spoon the mixture onto the prepared baking sheet, forming small, round mounds.
6. Bake for 25-30 minutes or until the bread is slightly golden and firm to the touch.
7. Allow the bread to cool on a wire rack before serving.
Store in an airtight container at room temperature for up to 2 days.
For best results, enjoy at room temperature. Reheating is not recommended as it may affect the texture.
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