Strawberry and Coconut Friands

Friands are a familiar fixture at high teas and special events, as a more elegant and refined muffin or cupcake. They are delicate, soft and sweet, usually made with egg whites, almond meal and icing sugar. Fortunately, aquafaba - the brine found in tinned chickpeas - makes a perfect substitute for the fluffy egg whites required to make a standard friand, and this recipe provides a fantastic base for any flavoured friands you like, such as raspberry, pistachio or white chocolate. Your vegan and non-vegan guests will love these, I promise!


  • 80ml aquafaba (the brine found in tinned chickpeas)
  • 150g icing sugar
  • 125g self-raising flour
  • 20g desiccated coconut
  • 50g almond meal
  • 1-2 tsp lemon zest
  • 50ml butter, melted
  • 100g strawberries, quartered 
  • Icing sugar, to dust

Vegan Friands

Strawberry and Coconut Friands



Strawberry Friands










  • Preheat oven to approximately 185 degrees Celsius and generously grease a friand tin with vegan butter (if you don't have one a muffin tin will work fine, too). 
  • In a stand mixer, beat aquafaba until soft to stiff peaks form. 
  • Add sugar, flour coconut, almond meal and zest and fold until just combined. 
  • Add butter and mix again until ingredients have just come together.
  • Spoon mixture evenly into prepared tin and place a few pieces of strawberry into each one. Do not fill the tin moulds to the top as the strawberries will cause it to spill over. 
  • Bake in the oven for approximately 30 minutes, or until friands have started to brown and spring back when touched.
  • Leave to cool, dust with icing sugar and store in an airtight container until ready to serve. 

1 comment

  • This is the only recipe I found for egg free friands so thanks heaps I used lentil flour to make them gluten free.


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