Description
Fluffy vegan cloud bread made without eggs or dairy! Light, easy, and naturally gluten-free, this dreamy plant-based bread is perfect for sandwiches or snacks.
Ingredients
½ cup aquafaba (liquid from canned chickpeas)
¼ tsp cream of tartar
¼ cup unsweetened vegan yogurt (coconut or almond)
2 tbsp almond flour
½ tsp baking powder
¼ tsp sea salt
Optional: 1 tsp nutritional yeast, ½ tsp garlic powder, 1 tsp maple syrup
Instructions
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. Whip aquafaba and cream of tartar with a mixer until stiff, glossy peaks form (6–8 mins).
3. In a separate bowl, mix yogurt, almond flour, baking powder, salt, and optional add-ins.
4. Gently fold whipped aquafaba into the yogurt mixture.
5. Scoop mixture into 3–4 fluffy rounds on prepared sheet.
6. Bake 25–30 mins, until golden and firm.
7. Cool slightly, then enjoy fresh or store in fridge.
Notes
For savory, add garlic powder and herbs.
For sweet, try cinnamon and maple syrup.
Store up to 3 days in the fridge or freeze up to 1 month.
Reheat in toaster oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baked
- Cuisine: Vegan
Nutrition
- Serving Size: 1 piece
- Calories: 48
- Sugar: 1
- Sodium: 135
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0.5
- Protein: 1
- Cholesterol: 0