Vegan Cloud Bread is a fluffy, light-as-air delight that's taking the plant-based world by storm. This unique bread is perfect for those looking to indulge in something sweet yet healthy and offers an ideal canvas for culinary creativity.
Aquafaba, the magical liquid from canned chickpeas, acts as a vegan egg white substitute, providing structure and volume. Almond flour adds a subtle nutty flavor while keeping the bread gluten-free. Cream of tartar helps stabilize the aquafaba, ensuring those peaks stay firm. Maple syrup lends a gentle sweetness that perfectly complements the vanilla. Vanilla extract enhances the overall flavor profile, and a pinch of salt balances the sweetness. Finally, natural colorants like beet powder or spirulina can be added for a fun, visual twist.
Vegan Cloud Bread is delightful on its own, but it also pairs beautifully with fresh berries and a dollop of coconut whipped cream. For a savory twist, try spreading some avocado or hummus on top. This bread is also a fantastic base for vegan cream cheese and chives.
Start by preheating your oven to 300°F and preparing a baking sheet with parchment paper. This will prevent the cloud bread from sticking and make cleanup a breeze. In a large bowl, pour in the aquafaba and sprinkle the cream of tartar over it. Grab your electric mixer and whip until you see stiff peaks form. This should take about 10 minutes, so be patient; it's worth it.
Now, gently fold in the almond flour, maple syrup, vanilla extract, and salt. Use a spatula and work slowly to avoid deflating the aquafaba. If you're feeling adventurous and want to add some color, divide the mixture into separate bowls and gently fold in your choice of natural colorants.
Spoon the mixture onto the prepared baking sheet, creating small, round mounds. Space them out well to give each piece room to rise. Pop the tray in the oven and bake for 25-30 minutes. You'll know they're done when they're slightly golden and firm to the touch. Let them cool on a wire rack before serving.
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