These little cakes were a big hit at our office bake sale fundraising for SAMH this week. They were so popular that I decided to jump them up to my writing queue and add them to the blog immediately! They are vegan but I doubt you can tell when eating them. Not to mention, they are also light, fluffy and zingy and I hope you’ll like them as much as I did. I spotted this easy to follow recipe from the most recent edition of Waitrose & Partners magazine and I’ve added the link at the bottom, as usual.

On a side note, this was the first time I’ve cooked with aquafaba (chickpea water) and I was amazed by its egg white-like qualities. I’m also incredibly fascinated… how did someone discover aquafaba as an egg-white replacement?!! Whisking the waters of my canned foods isn’t my usual cooking activity… But maybe it should be!

More in small bakes: Valentine Biscuits, Carrot Cupcakes, Salted Caramel Traybake.

Vegan coconut, pistachio & lime friands

Makes 12 | Prep 45 minutes | Cook 35 minutes
A little effort | Vegan | Dairy-Free


You’ll need:

  • 110g melted and cooled coconut oil, plus extra for greasing;
  • 165g plain flour, plus extra for dusting;
  • 11 tbsp aquafaba, from 1 can chickpeas;
  • 185g caster sugar, plus 3 tbsp;
  • 1 tsp baking powder;
  • ½ tsp salt;
  • 45g pistachios, very finely chopped, plus extra to serve;
  • 4 limes, zest and juice.

Preheat the oven to 180˚C, gas mark 4. If you are using a silicone muffin tin you can skip this step – just oil the muffin holes with a little melted coconut oil. Cut 12 circles of baking parchment ready to line the holes of a 12-hole muffin tin. Grease the holes with some melted coconut oil, dust over some flour then shake out any excess, ensuring the sides are well coated. Sit a parchment circle in each hole.

Whisk the aquafaba until it just forms soft peaks – about 3 minutes. Tip in the 185g sugar then whisk for another 30 seconds (be careful not to whisk too much, as it will cause the cakes to sink when they cook). Fold in the flour, baking powder, salt, pistachios and lime zest, then gently stir in the coconut oil. Carefully spoon the mixture into the prepared muffin tray.

Bake for 25-30 minutes, or until risen a little in the middle, light golden and springy to the touch. Scoop out of the tin and onto a wire rack to cool. In a small pan, mix 3 tbsp lime juice with the 3 tbsp sugar then simmer gently for 3-5 minutes until sticky and thickened. Brush the cakes with the syrup and sprinkle with the extra pistachios.

Original recipe by Waitrose and Partners Food magazine, issue May 2019, available online here.