Vegan Classic Financier
Indulge in the refined elegance of a **Vegan Classic Financier**, a plant-based twist on the traditional French almond cake. This recipe combines nutrient-rich almond flour with browned vegan butter to create a delicate, nutty flavor that's irresistibly rich yet subtly sweet. With a golden exterior and tender crumb, these financiers are elevated by the addition of sliced almonds for a delightful crunch. Perfectly portioned and oven-ready in just 15 minutes, these dairy-free and egg-free treats are ideal for tea parties, elegant desserts, or everyday indulgence. Whether you're following a vegan lifestyle or simply seeking a unique, wholesome bake, these buttery delights are sure to impress.
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Recipe Information
Ingredients
- 120 grams almond flour
- 20 grams all-purpose flour
- 0.5 teaspoons baking powder
- 100 grams brown sugar
- 1 teaspoon vanilla extract
- 100 milliliters almond milk
- 85 grams vegan butter
- 0.25 teaspoon salt
- 30 grams sliced almonds
Instructions
Preheat the oven to 180°C (350°F) and grease a financier mold or a muffin tin with a bit of vegan butter.
In a medium bowl, mix the almond flour, all-purpose flour, baking powder, and salt until well combined.
In a small saucepan over medium heat, melt the vegan butter until it becomes a light brown color, creating a nutty aroma. This will take about 8 minutes. Remove from heat and strain through a fine sieve to remove any dark bits. Let it cool slightly.
In a large mixing bowl, whisk together the melted vegan butter, brown sugar, vanilla extract, and almond milk until the mixture is smooth and the sugar has dissolved.
Gently fold the dry ingredients into the wet ingredients in three parts, stirring until just combined after each addition. Be careful not to overmix.
Divide the batter evenly into the prepared mold or muffin tin, filling each cavity about 3/4 full.
Sprinkle the top of each financier with sliced almonds for added texture and flavor.
Bake in the preheated oven for 20-25 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool in the mold for 5 minutes before transferring to a wire rack to cool completely.
Serve once fully cooled or store in an airtight container for up to 3 days to maintain freshness.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.2 g | 184% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1447 mg | 63% | |
| Total Carbohydrate | 154.2 g | 56% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 110.0 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 600 mg | 46% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 428 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
