Vegan Madeleines
Learn how to make French-inspired vegan madeleines that are buttery, tender, and simply irresistible! These madeleines are baked to a perfect golden brown and can be dipped in dark chocolate to make them even more decadent. Just 8 ingredients and 1 bowl are required!
Equipment
Ingredients
- 150 g all-purpose flour
- 80 g granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp finely chopped lemon zest
- 90 ml unsweetened almond milk
- 70 g vegan butter
- 1 tsp vanilla extract
Instructions
- Whisk together the dry ingredients. Add the flour, sugar, baking powder, salt, and lemon zest to a mixing bowl and whisk until fully combined.
- Melt the butter. Melt the vegan butter over low heat. Once melted, remove it from the heat and let it cool for a few minutes. Note: the butter should not be hot when you incorporate it into the batter. Otherwise, it will activate the baking powder, and your madeleines won’t rise well during baking.
- Add the wet ingredients to the dry ones. Pour the almond milk, melted vegan butter, and vanilla extract into the mixing bowl.
- Mix until combined. Using a wooden spoon, mix until the batter is smooth and no lumps remain.
- Let it rest. Cover the mixing bowl with plastic wrap and transfer to the refrigerator. Let the batter rest overnight or for at least 8 hours.
- Grease a madeleine pan. Start by greasing a madeleine pan using a cube of vegan butter. Greasing with butter is much more effective than greasing with oil in my opinion. Madeleines never stick!
- Fill the pan. Next, fill each cavity to 4/5 with the batter. The batter will be quite firm. This is completely normal.
- Chill the pan. Once you have filled all of the cavities, transfer the pan to the freezer and freeze for about 15 minutes. In the meantime, preheat your oven to
400 °F (200°C). - Bake. Finally, transfer the madeleine pan to the oven and bake for 6 minutes. Then, turn down the heat to350 °F (175°C) and bake for another 6-8 minutes or until the madeleines are golden brown. Let them cool completely before removing them from the pan.
- The madeleines can be stored in an airtight container at room temperature for up to 5 days.
Notes
- Use the gram measurements. This recipe is given in grams for more accurate results (we are still using teaspoons for baking powder, salt, and lemon zest though). We do not recommend trying to convert the flour, sugar, and butter to cup measurements.
- Do not omit the chilling step. Baking the warm batter would result in madeleines with little to no hump. Chilling and freezing it right before baking is essential, do not skip this step.
- Adjust the temperature and baking time. Depending on the pan used and the type of oven, you might have to adjust the baking time as well as the temperature of your oven. I recommend doing a test with 2-3 madeleines before baking the whole batch.
- Make them richer. If you prefer softer madeleines, replace 1 tablespoon of the almond milk with 1 tablespoon of oil. It will give your madeleines a more tender crumb and help them stay soft longer.
Nutrition
Serving: 1 madeleine | Calories: 91 kcal | Carbohydrates: 14.1 g | Protein: 1.1 g | Fat: 3.4 g | Saturated Fat: 0.9 g | Sodium: 80 mg | Potassium: 35 mg | Fiber: 0.3 g | Sugar: 5.8 g | Calcium: 17 mg | Iron: 1 mg