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Vegan Egg Free Aquafaba Homemade Marzipan Recipe

For this vegan, egg-free homemade marzipan recipe, I drew inspiration from Delia Smith's recipe and simply replaced the egg with 3 tablespoons of aquafaba, the liquid found in a can of chickpeas. Use this recipe to ice a traditional Christmas cake along with egg-free Royal icing.

Customer Rating:
5.0 (4 votes)
2 Customer Review(s)

Posted by: michael




15 - 30 mins

Skill Level




Courses etc.

Baking Sweet
Christmas Recipes

You will need

100g organic caster sugar More products
100g organic icing sugar, plus a little extra for dusting while kneading and rolling More products
3 Tbsp Aquafaba, that is the liquid in a can of chickpeas More products
4 drops almond extract, optional More products
1 tsp orange flower or orange blossom water, optional OR More products
1 tsp brandy, optional
200g organic ground almonds More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • To start, sift the icing sugar and the caster sugar into a large bowl, then add the aquafaba. Place the bowl over a pan of simmering water and whisk the aquafaba and sugar mixture for about 10 minutes, until the mixture thickens.
  • Remove the bowl from the heat and sit it in about 5cm of cold water. Whisk in the almond extract and orange blossom water or brandy, if using, and continue to whisk until the mixture cools down.
  • Now stir in the ground almonds, mix, and then tip onto a surface dusted with a little icing sugar and knead into a firm paste.
  • Roll the marzipan to about 3mm thickness. Cut a circle the size of the top of your cake, glaze your cake with a little warmed apricot jam, and gently lift the marzipan over the top of the cake. Apricot jam is a good choice as it has a very mild flavour, but any jam will do.
  • If you want to cover the sides of your cake as well, roll the remaining marzipan into a long strip to cover the sides of the cake. Or you can use the leftover marzipan to make home-made marzipan chocolate truffles.

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Customer comments

Added ByComment
stephanieburton50@gmail.comThank you so much for sharing this recipe! I've just made a batch, rolled it into logs, and cut them into bitesize sweets for my OH's birthday gift. Half then rolled in cocoa powder for contrasting colours. The marzipan is a perfect texture - I used all icing sugar - and has such a delicious flavour. I'll be amazed if any lasts until the Big Day on Wednesday!
jayne@aviewfrommykitchen.comI haven't tried this yet with aquafaba, but I've made Delia's marzipan recipe several times using a normal egg. The recipe is so much nicer if you replace the caster sugar with more icing sugar - lovely and smooth - I found her recipe a bit gritty using caster. Anyway, that's my hot tip for today. Thanks for posting the recipe - I had been wondering if aquafaba would do the job.

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