Description
Light, sweet, and delicately crumbly, these Vegan Financiers are a delightful twist on the classic French almond tea cake. Perfect with a cup of tea, these little cakes are easy to make and totally delicious!
Ingredients
Scale
- ¼ cup/60ml neutral oil (canola, sunflower, vegetable)
- ¼ cup/60ml unsweetened applesauce
- 1/2 cup/100g granulated sugar
- 6 tbsp/90ml oat milk
- 1 tsp/5ml vanilla extract
- 1 cup +2 tbsp/108g almond flour
- 2 tbsp/17g potato starch
- ¼ cup/36g white rice flour (NOT glutinous rice flour)
- ¼ tsp/2g salt
- 1 tsp/4g baking powder
- ½ tsp/3g baking soda
Instructions
- Preheat oven to 375°F (190°C). Grease a 24-well mini muffin pan and lightly dust with rice flour.
- Whisk the oil and applesauce together in a large bowl until fully emulsified.
- Add sugar and whisk until dissolved. Stir in the oat milk and vanilla extract until fully combined.
- Add the almond flour, potato starch, rice flour, salt, baking powder, and baking soda. Stir until no lumps remain.
- Let the batter sit for 3-5 minutes to allow the starches to absorb the liquid.
- Fill the mini muffin wells ¾ full.If adding fruit, place fresh (not frozen) berries or thinly sliced fruit on top. Make sure they don’t cover more than half of the cake’s surface.
- Bake for 11-12 minutes until the edges are golden brown and a skewer inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before gently removing with a knife. Cool completely before serving.