Vegan Cloud Bread

Vegan cloud bread is a light, pillowy bread made without yeast, eggs, or dairy. It relies on aquafaba (the liquid from canned chickpeas) whipped into stiff peaks to trap air and create a tender crumb. The result is closer to a cross between a cloud-like cake and a sandwich bread, with a soft interior and a delicate crust.

Ingredients for Vegan Cloud Bread

Aquafaba whipped to stiff peaks creates the airy structure that gives this bread its name and texture. All-purpose flour provides structure without making it dense. Cornstarch keeps the crumb tender and prevents toughness. Sugar helps the aquafaba whip and adds a touch of sweetness. Baking powder adds lift so the bread rises fully in the oven. Salt balances the sweetness and brings out the wheat flavor. Vanilla extract adds a subtle warmth. Apple cider vinegar reacts with the baking powder to create extra rise and helps activate the leavening.

Why This Vegan Cloud Bread Works

Aquafaba behaves almost exactly like egg whites when whipped: it traps air into millions of tiny bubbles that expand in the oven’s heat. The longer you whip it, the more stable and voluminous it becomes. This is what gives the bread its cloud-like structure and keeps it light instead of dense or gummy.

Cornstarch mixed with flour prevents the gluten from becoming too tight, which would make the bread tough and chewy. The baking powder and vinegar react together to create carbon dioxide gas that further expands those air bubbles. The result is a bread that bakes up tall, stays moist, and has an open, airy crumb.

The bread needs to cool completely before slicing, because the structure is still setting as it cools. Cut too early and it falls apart; cut after it has firmed up and you get clean, beautiful slices.

Mistakes To Avoid

Under-whipping the aquafaba is the most common mistake. If it looks like thin foam instead of stiff, glossy peaks, the bread will be dense and heavy. Whip it for the full time until it holds its shape and doesn’t collapse when you tilt the bowl.

Scooping flour straight from the bag without leveling packs too much flour into the cup. This makes the bread dry and tight. Spoon flour into the cup and level it off with a knife, or weigh it instead.

Stirring instead of folding the flour into the aquafaba deflates the air bubbles and ruins the texture. Use a spatula and cut down through the middle, sweep across the bottom, and turn the bowl as you fold, keeping the motion slow and deliberate.

Slicing the bread while it is still warm causes it to crumble and fall apart. Let it cool to room temperature on a rack, which takes about 1 hour. The structure needs this time to set.

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Ingredients

• 1 cup aquafaba, from 1 can chickpeas
• 1/4 teaspoon cream of tartar
• 1 cup all-purpose flour (125 grams)
• 1/4 cup cornstarch (32 grams)
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon apple cider vinegar

Step-by-step Instructions

1. Preheat the oven to 325°F (163°C). Line a 9×5 inch loaf pan with parchment paper, letting it overhang the sides.
2. Pour the aquafaba into a clean, dry bowl. Add the cream of tartar and beat on high speed for 3 to 4 minutes until stiff, glossy peaks form that hold their shape when you lift the beaters.
3. In another bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt.
4. Add the vanilla extract and apple cider vinegar to the aquafaba and fold gently to combine.
5. Fold the flour mixture into the aquafaba in two additions, using a spatula and folding gently until just combined. Do not overmix.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake at 325°F (163°C) for 28 to 32 minutes, until the top is golden brown and a thermometer inserted in the center reads 190°F (88°C).
8. Cool the bread in the pan for 10 minutes, then turn it out onto a wire rack and let it cool completely to room temperature, about 1 hour, before slicing.