Vegan Madeleines

Don’t let the fancy name and appearance fool you into thinking that this delicate French pastry is challenging to make!
These buttery teacakes require only a handful of kitchen-staple ingredients and the easiest of baking method. They’re flavour profile can easily be customised – you can add in a bit of lemon zest or coat the madeleines with melted chocolate, vanilla glaze or coconut shavings.
Madeleines are characterised by their distinctive shell-like shape, for which a madeleine mould would be required. If you don’t have the mould, you can simply line the baking tray with cupcake liners and using a teaspoon sized scooper or a pipping bag, fill 3/4th of the cups with batter. Rest assured, these little cakes will still turn out light and airy.

INGREDIENTS: –

• 1 cup all-purpose flour
• 1/2 cup sugar or maple syrup
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup plant-based milk
• 1/2 cup vegan butter or vegetable oil
• 1 tsp vanilla extract

INSTRUCTIONS : –

1. Preheat the oven to 350 degrees F.
2. To a mixing bowl, sift the dry ingredients.
3. Add the milk, oil and vanilla extract. Whisk to form a smooth batter.
4. Fill the batter into a greased madeleine baking mould. Bake for 10-15 minutes or until it passes the toothpick test and it turns lightly golden brown.
5. Remove from oven and allow to cool before removing them from the mould.
6. Dust the madeleines with powdered sugar or dip in melted chocolate if desired.