Discover a delicious vegan cassava flour bread recipe, 100% plant-based, egg-free, and gluten-free! Soft, flavorful, and easy to make, it’s the perfect healthy alternative for every bread lover.
Looking for a vegan cassava flour bread recipe that’s 100% plant-based, gluten-free, and egg-free?
This delicious, wholesome bread is perfect for those avoiding animal products while still craving a soft, satisfying loaf.
Cassava flour, derived from the nutrient-rich cassava root, provides a naturally gluten-free base, while plant-based binders ensure a perfect texture without eggs.
Whether you’re on a vegan diet or simply exploring alternative flours, this recipe offers a flavorful and healthy option.
With the right ingredients and techniques, you can create a moist, airy, and delicious cassava flour bread that’s perfect for sandwiches, toast, or as a side.
Table of Contents
Ingredients You Need for Reliable Vegan Cassava Bread Baking
Getting good results with cassava bread starts with precise ingredients and measurements.
Each item controls texture, rise, flavor, and structure, giving a soft, sliceable loaf without collapse or gumminess.
Cassava Flour – 2 cups (240 g)
Finely milled, sifted cassava flour forms the base of the dough. Fresh flour gives a smooth crumb and prevents heaviness.
Avoid packed or old flour, which can create dense, dry bread.
Psyllium Husk – 2 tablespoons (12 g)
Psyllium husk absorbs moisture and creates elasticity, replacing gluten.
Mix with water or plant milk before adding to flour. Hydrated psyllium gives structure, prevents crumbling, and helps slices hold together.
Ground Flaxseed – 2 tablespoons (14 g)
Optional but recommended with psyllium. When mixed with water, it forms a gel that strengthens the dough, adds fiber, and keeps moisture inside the loaf. Helps improve crumb and sliceability.
Yeast – 2 teaspoons (7 g) or Baking Powder – 2 teaspoons (8 g)
Important: Yeast and baking powder are not usually used together.
Yeast produces slow fermentation, flavor depth, and a tender, airy crumb.
Baking powder reacts immediately with moisture and heat, giving a quick rise but less flavor.
Using both can cause over-expansion, irregular holes, and collapse because one reacts faster than the other. Choose:
- Yeast: for sandwich-style or traditional loaf.
- Baking powder: for quick bread or flatbreads.
Plant Milk – 1 cup (240 ml)
Any unsweetened plant milk works (soy, oat, almond). Softens the dough and helps bind flour and binders.
Warm milk (about 105–110°F / 40–43°C) activates yeast, if using.
Oil – 2 tablespoons (30 ml)
Neutral oil (coconut, sunflower, or canola) improves tenderness, keeps bread moist longer, and aids browning. Helps prevent overly dry crumb.
Salt – 1 teaspoon (6 g)
Balances flavor, enhances crust color, and regulates yeast activity. Too much salt can slow the rise; too little leaves the bread bland.
Optional Sweeteners – 1–2 tablespoons (15–30 g)
Coconut sugar, maple syrup, or agave lightly sweetens and supports yeast activity. Small amounts improve crust color, add flavor depth, and balance cassava’s naturally earthy taste. Omit for savory loaves.
Tools and Equipment for Smooth Cassava Baking
Having the right tools makes cassava baking easier, keeps dough manageable, and ensures even baking, texture, and a well-shaped final loaf every time.
Mixing Bowl
A sturdy mixing bowl holds cassava flour, liquids, and binders together without spilling.
Space allows thorough mixing, proper hydration, and easy scraping of sticky dough, keeping your hands and counters cleaner.
Loaf Pan
A well-greased or lined loaf pan shapes the dough while supporting rise.
It ensures even baking, a golden crust, and slices that hold their form without collapsing or sticking.
Oven or Alternative Baking Method
Consistent heat transforms cassava dough into a light, cooked loaf.
Conventional ovens, toaster ovens, or steam-based methods all provide steady temperature for crust, crumb, and moisture control.
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Step-by-Step Vegan Cassava Bread Recipe
Following clear steps makes cassava bread simple and reliable. Each stage builds structure, texture, and flavor, turning sticky dough into soft, sliceable bread.
Mixing Dry Ingredients
Measure 2 cups (240 g) cassava flour, 2 tablespoons (12 g) psyllium husk, 2 tablespoons (14 g) ground flaxseed, and 1 teaspoon (6 g) salt into a large mixing bowl.
If using baking powder instead of yeast, add 2 teaspoons (8 g) now.
Whisk or sift the dry ingredients together to remove lumps and ensure even distribution.
Activating Yeast or Leavening
If using yeast, warm 1 cup (240 ml) plant milk to 105–110°F (40–43°C).
Add 2 teaspoons (7 g) active dry yeast and 1 tablespoon (15 g) sweetener, stir gently, and let sit for 5–10 minutes until foamy and bubbly.
For baking powder, skip this step; it reacts immediately once liquid is added, giving instant rise.
Hydration and Dough Texture
Gradually pour the milk-yeast mixture (or plain plant milk if using baking powder) and 2 tablespoons (30 ml) oil into the dry ingredients while stirring.
Mix with a spatula or wooden spoon until fully combined.
The dough should be sticky but hold together when pressed.
Add small splashes of milk if too dry, or a teaspoon of flour if too wet. Proper texture prevents crumbling and supports even baking.
Proofing if Using Yeast
Cover the dough with a clean towel or plastic wrap and let it rest in a warm spot for 45–60 minutes, or until it roughly doubles in size.
Skip proofing if using baking powder.
This resting stage develops flavor, strengthens structure, and creates air pockets for a tender, airy crumb.
Shaping and Preparing the Pan
Grease a 9×5-inch (23×13 cm) loaf pan lightly with oil or line it with parchment paper.
Transfer the dough into the pan and gently smooth the top. For a rustic loaf, use a spatula to create a few small slashes on top to control expansion during baking.
Baking Instructions
Preheat your oven to 350°F (175°C). Bake the loaf on the middle rack for 35–45 minutes if using yeast, or 25–35 minutes for baking powder.
The bread is done when the crust is golden brown and a skewer inserted into the center comes out clean.
Let the loaf cool in the pan for 10–15 minutes, then remove and cool completely on a wire rack before slicing.
This prevents the bread from turning gummy.
Texture, Taste, and Crumb Tips
Small adjustments in moisture, mixing, and baking transform cassava bread.
These tips help avoid common issues and create a soft, flavorful, well-structured loaf.
Managing Moisture
Add liquids gradually and observe dough consistency. Proper hydration keeps cassava tender without being soggy, balancing binders and flour to maintain shape while supporting a soft, even crumb.
Preventing Dense or Gummy Bread
Avoid overmixing and measure binders carefully. Excess liquid or heavy stirring compresses the dough, slowing rise and producing a chewy, gummy texture instead of light, airy slices.
Getting a Soft Interior
Use a combination of plant milk and oil, and allow enough proofing time if using yeast.
Gentle baking and cooling preserve moisture, resulting in soft, tender bread that slices cleanly.
Common Mistakes to Avoid in Vegan Cassava Bread
Even small errors can turn cassava bread dense, crumbly, or gummy.
Spotting and correcting these common issues ensures soft, sliceable loaves every time.
Overhydration
Adding too much liquid makes cassava dough sticky and unmanageable. It can spread too much in the pan, collapse, or remain gummy inside.
Measure plant milk carefully, pour gradually, and rely on psyllium or flaxseed to absorb moisture.
Adjust by adding small spoonfuls of flour if the dough feels too wet.
Wrong Baking Temperature
Oven heat that’s too high can brown the crust before the inside cooks, while too low results in pale, dense bread. Preheat to 350°F (175°C) for yeast loaves or 350–360°F (175–182°C) for quick breads. Bake on the middle rack for even heat distribution, and use a skewer to check doneness.
Skipping Binders
Psyllium husk or flaxseed gel provides structure and elasticity.
Without binders, cassava dough crumbles, falls apart, and produces dense, dry slices.
Always include at least 2 tablespoons of psyllium or flaxseed per 2 cups of cassava flour and hydrate them properly before baking.
Conclusion
Vegan cassava flour bread is a gluten-free alternative perfect for any meal. Whether toasted, plain or topped with spreads, it offers a wholesome, plant-based option without eggs.
Its adaptable texture allows for customization, soft, dense, savory, or slightly sweet. Ideal for those with celiac disease or gluten sensitivity, this bread is both nutritious and delicious.
Experiment with herbs, spices, or sweeteners to suit your taste. Serve it with hummus, avocado, or olive oil for a delightful experience.
More than just a substitute, cassava flour bread is a flavorful and inclusive choice for all dietary preferences.
Chimeremeze Emeh is a writer and researcher passionate about Africa’s most transformative root crop—cassava. Through his work at cassavavaluechain.com, he explores the entire cassava industry, from cultivation and processing to its diverse applications in food, health, and industrial use.
He also writes for palmoilpalm.com, where he shares his extensive experience and deep-rooted knowledge of palm oil, covering red palm oil, palm kernel oil, and refined products. His work there reflects his lifelong connection to agriculture and his commitment to promoting sustainable value chains in Africa.
Driven by curiosity and purpose, Chimeremeze aims to shed light on how cassava continues to empower communities, strengthen food systems, and link traditional farming wisdom with modern innovation.