Vegan Pistachio Financiers with Olive Oil
Equipment
- 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.
Ingredients
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
Instructions
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.