Almond Financier Pastry Sheet Cake
2 min read
A gluten-free almond sheet cake made with coconut oil and sweetener, perfect as a dessert base or standalone treat that serves 8-10.
On this page
Yield: one 9x13 inch sheet cake or tart base (serves 8–10)
Ingredients
| Ingredient | Amount / Weight | Note |
|---|---|---|
| almond flour | 1 1/2 cups | finely ground |
| coconut oil | 1/2 cup | melted |
| coconut sugar | 3/4 cup | or granulated sweetener of choice |
| egg whites | 4 large | |
| vanilla extract | 1 tsp | pure |
| salt | 1/4 tsp | fine |
| coconut flour | 2 tbsp | for binding, adjust if needed |
Steps
- Preheat the oven to 350°F (175°C). Line a baking sheet or rectangular tart pan with parchment paper.
- In a large mixing bowl, whisk together the almond flour, coconut sugar, and salt.
- In a separate bowl, whisk the egg whites until frothy. Stir in the vanilla extract.
- Pour the egg white mixture into the dry ingredients, stirring until just combined.
- Fold in the melted coconut oil until the batter is smooth.
- If the batter appears too wet, mix in the coconut flour one tablespoon at a time until the texture thickens slightly.
- Spread the batter evenly into the prepared pan, smoothing the top.
- Bake for 20–25 minutes, or until the top is golden brown and the center is set.
- Let the financier cool completely in the pan before removing. Serve as-is or use as a base for tarts or layered desserts.