Light and airy, sweet and spongy is how I describe my vegan madeleines. It is a taste profile so typical in French baking. Madeleines are in fact delicate little cakes, although many people call them cookies. Do as the Parisians do and serve them with afternoon tea or coffee. You will need a 16-mould non-stick madeleine pan for creating these pretty shell-shaped cookies. You can find madeleine pans in most kitchenware stores or online.
Madeleines [Vegan]
What Ingredients Do You Need To Make Madeleines [Vegan]
- 1/4 cup (35 g) coconut sugar
- 3 tablespoons (40 g) vegan butter, melted
- 1/2 cup unsweetened almond milk
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 teaspoon pure vanilla extract
- 1/3 cup (43 g) all-purpose flour
- 2/3 cup (70 g) almond flour
- 1/4 cup (30 g) arrowroot powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- Avocado oil, for brushing the pan
- 1 tablespoon organic icing sugar, for dusting (optional)
How To Make Madeleines [Vegan]
- In a small bowl, combine the coconut sugar, melted vegan butter, almond milk, lemon zest and juice, and vanilla. Whisk to combine.
- Sift the all-purpose flour into a large bowl. Add the almond flour, arrowroot powder, baking powder, and salt. Mix together.
- Pour the wet ingredients into the dry ingredients and stir to combine. Cover the bowl with a kitchen towel and chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350°F (180°C). Lightly brush the shell-shaped moulds of a madeleine pan with the avocado oil.
- Spoon about 2 teaspoons of batter into each mould; the moulds should be almost full. Lightly tap the pan on the counter a few times to release any air bubbles.
- Bake until the madeleines are golden around the edges and a small hump forms in the middle, 12 to 14 minutes. Remove from the oven and let the madeleines cool in the pan for 5 minutes. Turn the madeleines out onto a wire rack or kitchen towel to cool completely.
- If desired, dust the shell side of the cooled madeleines with icing sugar. The madeleines are best enjoyed on the day they are made.
About The Author
Hannah Sunderani
See My Recipes While living in France, Hannah pursued her passion for vegan cooking. Inspired by the food, culture, and burgeoning plant-based scene, her blog, Two Spoons, was born. In her debut cookbook, Hannah shares over 100 vegan dishes inspired by her time in France and nearby cultures. A stunning collection of recipes made simple for every day and any occasion including:
Breakfast and Brunch: Classic Flaky Croissants, Buttery Brioche, Buckwheat Crepes with Cashew Cream Cheese and Greens
Milks and other Drinks: Golden Turmeric Latte, Chocolat Chaud, Wally’s Chocolate Coffee Freakshake
Sweet Treats, Cakes, and Bites: Sweet Sablés, Cannelés, Chocolate Almond Torte
Appetizers and Nibbles: Herb and Garlic Cheese, Luxurious Baked Brie, Crispy Baked Frites, Super-Seedy Crackers
Soups and Salads: Hearty Moroccan Lentil Soup, Chickpea Salad Niçoise, French Lentil and Walnut Soup
Entrées: Mushroom Bourguignon with Buttery Mashed Potatoes, Summer Rainbow Ratatouille, Balsamic Mushroom Risotto
Darling Desserts: Pear Tarte Tatin, Sweet Cherry Frangipane Tart, Kryptonite Chocolate Lava Cakes
The Two Spoons Cookbook is a show-stopping blend of traditional recipes and trendy plant-based creations that reflect Hannah’s journey as a plant-based foodie in France, including everyday recipes that have made her blog so widely followed. The book also features menu ideas to create brunches, sweet assortments for an afternoon tea party, memorable dinners, and unforgettable charcuterie boards with colourful dips, spreads, finger foods, and fauxmages that all eaters will adore. Whether you are vegan or simply trying to incorporate more plants into your diet, this is a must-have cookbook from a rising food star in the plant-based community.
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