Recipe for Almond Cake/Financier with White Bean Juice (Aquafaba), Vegan

In a mixing bowl, pour the liquid (aquafaba) from a can of white beans (about 245 grams). Add the sugar and mix. Add the almond flour and mix. Add the flour and baking powder and mix vigorously, making sure there are no lumps. Add neutral oil (sunflower, canola... I used canola for this recipe) and mix. Finally, add bitter almond extract to enhance the almond flavor of the mixture; I added a tablespoon (if you're concerned it might be too strong, taste the batter as you go to avoid adding too much, or you can replace it with another flavor you like, such as vanilla or pistachio extract, for example).

Butter and flour (or line with parchment paper) a cake pan (or individual molds according to your preferences) before adding the batter. Pour the mixture into your molds.

Bake your preparation for a varying amount of time depending on your mold (about 20 to 45 minutes). Keep an eye on the cooking. To check if your batter is cooked, use the tip of a knife or a toothpick; there should be no batter on it, it should come out dry. If it’s not, extend the baking time. The top of the preparation should be golden. I personally baked my preparation for 40 minutes at 180°C in a tart pan lined with parchment paper.

Remove your preparation from the oven and let it cool for a few minutes. Enjoy it hot or cold according to your preferences.

To finish, if you eat it warm, the top will be slightly meringued and the inside ultra soft. Once cooled, the meringue effect will eventually fade away. Enjoy your meal!