These are light, delicate, and addictive. And that is all I require from my madeleines. The one thing to remember is that you want the batter to be quite runny -- not like a sauce, but the kind of runny that gives a little resistance when you stir the batter. A thick, lumpy batter will only give you dense, tough cakes.

Raspberry Madeleines [Vegan]




Cooking Time



  • 3/4 cup self-raising flour
  • 0.1 cup sugar
  • 1/2 tsp baking powder
  • 1/3 cup soy milk
  • juice of 1/2 lemon
  • zest of 1 lemon
  • 2 tbsp apple sauce
  • 1 tsp vanilla extract
  • 2 tbsp vegan butter, melted
  • 3 tbsp golden syrup of agave syrup
  • 2 tbsp soy yogurt
  • 1/4 cup water
  • 24 raspberries


  1. Pre-heat the oven to 374ºF/190ºC. Lightly spray some oil on the madeleines pan, from a distance about the length of your arm; you want only a light coating. Then, with a sieve, let a little bit of flour snow onto the pan.
  1. Combine the soy milk and lemon juice and set aside to curdle. This will ensure that the cakes rise properly.
  2. Sift the flour into a large mixing bowl. Add the lemon zest and baking powder.  Vigorously whisk together the apple sauce, vanilla extract, sugar and syrup.
  3. Pour in the melted vegan butter Fold this mixture, along with the soy yogurt and the warm water, into the flour.
  4. Drop about a tbsp of the batter into each shell shape, filling them to 3/4. Press a raspberry into each shell, cover with a little bit of a batter using the back of a spoon. Bake for 15 minutes. Switch off the oven, leaving the madeleines in for another 10 minutes before cooling on a wire rack.