We’ve put a vegan spin on blondies, using coconut sugar for a caramelised flavour, coconut milk for a creamy texture and blueberries for a fruity zing.
1. Heat the oven to 180C/fan 160C/gas 4. Oil and line a 20cm x 20cm cake tin with baking paper, leaving some overhang.
2. Using an electric whisk, whisk the aquafaba until very foamy. Gradually beat the sugar into the foam, whisking well after each addition, until thickened and shiny. Stir in the coconut milk.
3. Sift together the flour, cornflour, baking powder and bicarb in a bowl. Fold into the wet ingredients with the lime zest until no pockets of flour remain. Pour the batter into the prepared cake tin. Scatter over the blueberries and coconut flakes.
4. Bake for 25 minutes or until set around the edges and a little shiny on the surface in the centre. Transfer the tin to a wire rack and leave the blondies to cool completely before carefully lifting out using the baking paper. Cut with a sharp knife into 16 squares.