Vegan (Lemon) Madeleines

Delicate and light madeleines. This recipe is a vegan friendly take on the classic French little cakes. Add a bit of zing with lemon zest.

Just to Recipe

SHELL-SHAPE

You will need a madeleine baking tray to get that classic, well recognised shell-shape cake shape. Without the shape they are just not madeleines (in my opinion).

VEGAN-FRIENDLY

The traditional French recipe is made using eggs, milk and butter. To make these vegan friendly we simple removed the eggs and replaced the milk and butter with almond milk and a neutral tasting oil.

YOU WILL NEED

• All-purpose flour

• White or a light cane sugar

• Baking powder

• Unsweetened almond milk or milk of choice

• Fine sea salt

• Sunflower oil or a neutral tasting oil

• Vanilla extract

• Lemon zest

• Lemon juice (for the glaze)

• Icing Sugar (the the glaze or dusting)

• Fresh thyme leaves (optional)

LEMON (& THYME)

Lemon is always a great flavour for cakes and works just wonderful in this recipe. You also have the option of lemon and thyme which is a wonderful flavour combination. Both are optional flavours to add.

DIPPED OR DUSTED

I love finishing them by dipping half into a lemony icing glaze and a few thyme flowers. BUT I also love simply dusting them with a bit of icing sugar. Alternatively enjoy them as they are. If the latter is your preference I recommend enjoying them when they are still slightly warm... delicious!

OTHER FLAVOUR OPTIONS

Dip each cake in melted dark chocolate.

Replace the lemon flavour with almond extract or orange blossom.

I have taken inspiration for this recipe from Alice Page vegan madeleine recipe. She is a wonderful recipe developer and makes amazing things.

STORING LEFT-OVERS

Keep them in an air-tight container at room temperature or freeze them for up to 4 weeks.

OTHER RECIPES TO TRY

Healthier Sweet Potato Brownies

Baked Hazelnut Donuts

Lemon & Coconut Loaf Cake

VEGAN LEMON MADELEINES

Delicate and light madeleines. This recipe is a vegan friendly take on the classic French little cakes.

TIME: 30 minutes, plus chilling time ( at least 4 hours)

MAKES: About 12 - 14 Madeleines

INGREDIENTS

• 150g all-purpose flour

• 55g white sugar

• 1 tsp baking powder

• 120ml unsweetened almond or soy milk

• 1 tsp vanilla extract

• 80g sunflower oil (or a neutral tasting oil)

• 1/4 tsp fine sea salt

• zest from a small unwaxed lemon (optional)

• 1/2 tsp fresh thyme leaves, finely chopped (optional)

INSTRUCTIONS

In a large bowl sift the flour and baking powder. Add the sugar and salt. Whisk together.

In another bowl whisk the oil, almond milk, lemon zest (optional), thyme (optional) and vanilla extract. Pour it over the dry ingredients and gently mix together using a balloon whisk or spatula until well incorporated.

Cover the bowl and let it rest in the fridge overnight or for at least 4 hours.

Once ready, preheat the oven to 230C and prepare the madeleine baking pan with cook'n spray or with a little bit of oil.

Place the baking pan in the fridge for about 15 minutes to cool.

Once the oven has reached the heat, remove the batter and the pan from the fridge.

Spoon the chilled batter into the centre of each mould, about 3/4 full.

Place the tray in the preheated oven and bake for 4 minutes at 230C before decreasing the heat to 190C. Bake for another 9 - 10 minutes.

Remove the pan from the oven and let the cakes cool in the pan for 5 minutes before carefully removing them.

Once cooled you can either dip each cake in a lemony icing glaze or dust each with a bit of icing sugar or simply enjoy them as they are.