You wouldn’t believe that these financiers are plant based! They are so moist and delicate with such a balanced fruity and nutty flavor. Making this one of my favorite recipes. 

This recipe is also so versatile and super easy to prepare. You can change the flavor with seasonal fruit and berries or even leave them out completely if you want and you would still have a super moist cake. 

The base of the cakes is made with marzipan which gives it extra moistness as well as that intense almond flavor. The fresh strawberries of course also add a lot of moistness to the cake.  This recipe also comes together super quickly especially using my trusty KitchenAid (amazon) that I’ve had for almost a decade now and that I couldn’t live without KitchenAid (amazon)

The strawberry season is slowly coming to end, so I‘m trying to enjoy them as long as I can. Although I have to say I‘m also looking forward to the fall. A roasted plum version of this would be insane! 🤩 I think I know which recipe I will be testing soon ;) 

This recipe was adapted from Ilse R. Pinners book called „Vegalicious Pastry 2“ which I can highly recommend. It has great basic recipes which you can adapt to you own needs or make them as written and they are amazing. 

100g plant based butter, melted (I used Flora)
150g plant based whipping cream (I used Alpro)
150g apple sauce
15g lemon juice
150g sugar
1/2 tsp vanilla powder (for ex. Vanilla Dream)
220g all purpose flour
35g almond flour
50g marzipan ( for example Lübecker)
1g salt

12g baking powder
200g fresh strawberries (chopped into 1/4 or 1/6th pieces)
40-50g almond slivers, unroasted 

1/4 vanilla pod or 1/2 tsp vanilla powder (for ex. Vanilla Dream)
15g powdered sugar
250g Alpro whipping cream 

Melt the margarine/vegan butter in a small saucepan and set aside.

In the bowl of your standing mixer or a tall measuring jug. Mix together the apple sauce, cooking cream, sugar, salt, vanilla, lemon juice, marzipan and the warm melted margarine/butter. Mix everything with a handheld mixer until smooth and clump free. 

Place the mixture into the bowl of your standing mixture (if mixed it in a jug). With the whisk attachment add the dry ingredients little by little until well incorporated and there are no more clumps. Make sure to scrape down the sides after each addition. 

Once you have a smooth batter fold in the chopped strawberries and mix until evenly incorporated. Fill it into your piping bag (amazon)and fill it into your prepared silicone molds (amazon) almost 3/4 full. Sprinkle with the almond slivers.

Bake at 175°C in your pre-heated oven until nicely golden brown and slightly soft to the touch. About 25-30 minutes (Make sure not to bake them too long otherwise they will become too dry)

Let it cool down completely before garnishing with powdered sugar and the whipped vanilla chantilly. 

For the Chantilly whip the Flora whipping cream until almost firm peaks and add the sifted powdered sugar and the scraped vanilla seeds. Continue whipping until firm enough to make quenelles. 

Happy Baking!