Have you heard of this new trendy “bread” that has been gaining popularity on TikTok? Although perhaps not thought to be super new, it was actually thought to come into existence when the Atkins diet was all the rave, but it’s definitely new to me. Traditionally it’s made with eggs and herbs and used in place of high-carb sandwich bread for those on a low carb diet. It’s pretty magical actually, and today I’m sharing a vegan version of this cloud bread, adding one of my favorite summer fruits, and sprinkling with some powdered sugar to call this Cherry Cloud Bread a delicious low-carb, gluten-free, grain-free, vegan dessert ☺
It took me a couple tries to get this recipe right, making cloud bread vegan was pretty challenging- BUT I figured out the perfect method and ingredients to make this recipe a success! The star in this cloud bread recipe is of course the delicious cherries, but this recipe would not be possible without the key ingredient aquafaba.
Aquafaba is the liquid that is found in a can of chickpeas, and when whipped on high speed it foams up just like egg whites creating a meringue. I know- mind blowing. I wish I could give a big ol’ hug to the French chef who discovered that one! It’s used as an egg white replacement in things like pavlovas, macarons, and you guessed it- cloud bread!
To make this Cherry Cloud Bread recipe, you’ll whip the aquafaba on high in either your stand mixer or with a hand mixer until it becomes a fluffy meringue. This will take about 10 minutes. You want to make sure that the meringue in this recipe is pretty sturdy and “stiff” or otherwise it will just melt to puddles when baking. When in doubt, just keep whipping- the stiffer the meringue, the better. You’ll also want to make sure you let the batter sit at room temperature after portioning out each serving. This allows the aquafaba to set up before baking. This keeps it from turning into to puddles in the oven.
We will also be adding some almond flour, vegan cream cheese, and vanilla to take this cloud bread from lunch to dessert. The recipe isn’t overly sweet, and you can certainly skip the powdered sugar if you’d like. It’s so light and airy and is the perfect easy sweet treat to include fresh cherries!
I really hope you enjoy this healthy bread that can be enjoyed any time of the day and don’t forget to tag us on Instagram or Facebook if you make it!
Ingredients
- 2/3 cup unsalted aquafaba
- 1 teaspoon cream of tartar
- 1/4 cup vegan cream cheese
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 2 cups almond flour
- 1 cup Stemilt Cherries, pitted and diced
- Powdered sugar
This Cherry Cloud Bread so light and airy! It's the perfect sweet treat that includes fresh cherries!
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Instructions
- Wash, pit, and dice the cherries, set aside.
- In your stand mixer or using a hand mixer add the aquafaba and mix on high speed for a few minutes and then add the cream of tartar. Continue to mix for about 10 minutes until the meringue is very fluffy and “stiff”.
- Scoop the meringue into a separate bowl, and clean the bowl of your stand mixer, dry well. Alternatively, if you’re using a hand mixer you can just get another bowl for the next step.
- Mix together the vegan cream cheese, baking powder, and vanilla until well combined. Fold in the meringue with the cream cheese mixture.
- Next, gently fold in the almond flour to the meringue, then fold in the cherries.
- Scoop ¼ cup batter per cloud bread onto a parchment-lined baking sheet and let it sit at room temperature for 1 hour, then bake at 300 degrees F for 30 minutes.
- Let them cool completely before sprinkling with powdered sugar. Keep them stored in an airtight container in your fridge for up to a few days.
Nutritional Information
Per Serving
(5 votes, average: 4.60 out of 5)
