There’s something about biting into a freshly baked financier—golden, nutty, and delicately crisp on the outside, with a tender, moist crumb within—that just feels indulgent. This vegan pistachio financiers with olive oil recipe brings all that charm to your kitchen, without a hint of dairy or eggs. Traditional financiers are made with browned butter and egg whites, but in this version, we lean on high-quality olive oil for richness and moisture, and plant-based magic to recreate that signature texture. Whether you’re a seasoned baker looking for your next obsession, or someone exploring vegan pastries and curious about classic French treats turned patisserie vegan, this recipe delivers on both flavor and finesse.
Vegan Pistachio Financiers with Olive Oil
Prep Time 15 minutes mins
Cook Time 18 minutes mins
Total Time 33 minutes mins
Course Dessert
Cuisine French
Servings 12 mini financiers
Financier molds or mini muffin pan Traditional financier molds are rectangular and shallow, which encourages even browning. If you don’t have these, a mini muffin tin works beautifully. You can even use a silicone tartlet mold if you’re aiming for a cross between vegan tarts and classic financiers.
Mixing bowls One for dry, one for wet ingredients.
Whisk To combine everything thoroughly—no electric mixer needed.
Food processor To grind the pistachios finely if you don’t buy them pre-ground.
Measuring cups and spoons Accuracy matters for baking.
Rubber spatula For folding and scraping every bit of batter.
Cooling rack Essential for cooling these tender little cakes evenly.
Dry Ingredients
- ½ cup almond flour blanched, finely ground
- ½ cup shelled pistachios unsalted, finely ground
- ⅓ cup all-purpose gluten-free flour blend ensure it contains xanthan gum
- ¾ cup powdered sugar organic to ensure it's vegan
- ½ tsp baking powder
- ¼ tsp fine sea salt
Wet Ingredients
- ½ cup extra virgin olive oil a mild one works best
- ⅓ cup unsweetened almond milk or other plant milk
- 1 tbsp lemon juice for a slight tang and to help activate the baking powder
- 1 tsp pure vanilla extract
- ¼ tsp almond extract optional but adds complexity
Toppings (optional but recommended)
- Crushed pistachios
- A light dusting of powdered sugar after baking
- Thinly sliced strawberries or raspberries for serving
Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C). Lightly grease your financier mold or mini muffin tin with olive oil or a neutral non-stick spray. If you prefer, line with mini parchment paper cups.
Grind Your Pistachios
In a food processor, pulse your shelled pistachios until they resemble coarse sand. Be careful not to over-process into a paste. Combine with the almond flour and set aside.
Mix Dry Ingredients
In a large mixing bowl, whisk together the almond flour, ground pistachios, gluten-free flour, powdered sugar, baking powder, and salt. This dry blend is the foundation for the fluffy yet rich texture you expect in a well-made financier cake.
Combine Wet Ingredients
In a separate bowl or measuring jug, whisk the olive oil, almond milk, lemon juice, vanilla, and almond extract. The lemon juice activates the baking powder for lift and offers a hint of brightness to balance the nutty richness.
Bring It All Together
Pour the wet mixture into the dry and stir gently with a rubber spatula until just combined. Don’t overmix—treat it like a muffin batter. It should be thick but scoopable.
Portion and Bake
Divide the batter evenly among the molds, filling each about ¾ full. Top each with a sprinkle of crushed pistachios if using. Bake for 16–18 minutes or until the edges are golden brown and the centers spring back lightly when pressed.
Cool and Serve
Let them cool in the pan for 5 minutes, then transfer to a wire rack. Once cooled, dust lightly with powdered sugar or serve with a few fresh berries on the side. These can be enjoyed warm or at room temperature.
Pairings
These eggless financiers shine on their own, but they’re also incredibly versatile when it comes to pairing:
- Beverages: A lightly brewed jasmine tea or iced matcha latte complements the nutty tones of pistachio and almond. For coffee lovers, a creamy oat milk cappuccino is heavenly alongside these treats.
- Fruit Compote: A spoonful of orange or apricot compote adds a citrusy contrast that works wonders with olive oil and pistachio.
- Vegan Ice Cream: Serve your financiers with a scoop of cardamom coconut or vanilla bean tofu dessert recipe to turn this into a plated dessert worthy of a dinner party.
- After-Dinner Liqueur: For adults, a small glass of amaretto or limoncello pairs nicely with the richness of the financiers.
FAQs
1. Can I use raw pistachios or should they be roasted?
You can use either, but roasted unsalted pistachios bring a deeper flavor. If using raw, a quick 5-minute toast in a 325°F oven enhances their nuttiness.
2. Are these financiers gluten-free?
Yes—when you use a gluten-free flour blend. Make sure it includes a binder like xanthan gum to help mimic the texture of wheat flour. That makes these a great vegan gf dessert option.
3. What can I substitute for almond flour?
If you have a nut allergy or just want a change, sunflower seed flour can work, but note that it may turn green due to a reaction with baking powder. It’s harmless, just a little Halloween-esque.
4. Do these taste like olive oil?
A good, mild olive oil will add richness but shouldn’t overpower the flavor. For a neutral taste, you could use avocado oil, but olive oil gives that Mediterranean patisserie touch.
5. Can I make a larger batch or freeze them?
Absolutely. These freeze beautifully—store in an airtight container for up to 1 month. Thaw at room temperature or reheat gently in the oven for 5 minutes at 300°F.
