{
  "$type": "site.standard.document",
  "content": {
    "$type": "site.subgraph.content.markdown",
    "body": "\n**Yield:** one 9x13 inch sheet cake or tart base (serves 8–10)\n\n## Ingredients\n\n| Ingredient       | Amount / Weight | Note                             |\n| ---------------- | --------------- | -------------------------------- |\n| almond flour     | 1 1/2 cups       | finely ground                    |\n| coconut oil      | 1/2 cup          | melted                           |\n| coconut sugar    | 3/4 cup          | or granulated sweetener of choice |\n| egg whites       | 4 large          |                                  |\n| vanilla extract  | 1 tsp            | pure                             |\n| salt             | 1/4 tsp          | fine                             |\n| coconut flour    | 2 tbsp           | for binding, adjust if needed    |\n\n## Steps\n\n1. Preheat the oven to 350°F (175°C). Line a baking sheet or rectangular tart pan with parchment paper.\n2. In a large mixing bowl, whisk together the almond flour, coconut sugar, and salt.\n3. In a separate bowl, whisk the egg whites until frothy. Stir in the vanilla extract.\n4. Pour the egg white mixture into the dry ingredients, stirring until just combined.\n5. Fold in the melted coconut oil until the batter is smooth.\n6. If the batter appears too wet, mix in the coconut flour one tablespoon at a time until the texture thickens slightly.\n7. Spread the batter evenly into the prepared pan, smoothing the top.\n8. Bake for 20–25 minutes, or until the top is golden brown and the center is set.\n9. Let the financier cool completely in the pan before removing. Serve as-is or use as a base for tarts or layered desserts."
  },
  "description": "A gluten-free almond sheet cake made with coconut oil and sweetener, perfect as a dessert base or standalone treat that serves 8-10.",
  "publishedAt": "2025-12-23T00:09:46.654Z",
  "site": "at://did:plc:p5xem22ammiafn5kxonaksfa/site.standard.publication/3mlozj4xf6cjo",
  "tags": [
    "gluten-free",
    "dairy-free",
    "almond",
    "financier",
    "dessert",
    "coconut",
    "pastry"
  ],
  "textContent": "Yield: one 9x13 inch sheet cake or tart base (serves 8–10)\n\nIngredients\n\nIngredientAmount / WeightNotealmond flour1 1/2 cupsfinely groundcoconut oil1/2 cupmeltedcoconut sugar3/4 cupor granulated sweetener of choiceegg whites4 largevanilla extract1 tsppuresalt1/4 tspfinecoconut flour2 tbspfor binding, adjust if needed\n\nSteps\n\nPreheat 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.",
  "title": "Almond Financier Pastry Sheet Cake"
}