Light, airy, and fluffy vegan madeleines come together with 10 ingredients in under 30 minutes. They have a moist and tender center with perfectly golden crisp edges. Perfect for afternoon tea or dessert!
Madeleines look impressive and taste delicious, but are incredibly simple to make. They're perfect for Valentine's Day, Mother's Day, Christmas, or any holiday or celebration.
What are madeleines?
Madeleines are French mini cakes, similar to a small sponge cake. They are baked in shell-shaped pans that give them their classic appearance.
Why you'll love this recipe
- Vegan madeleines melt-in-your-mouth! One bite and you'll fall in love.
- They're surprisingly quick and easy to make. Seriously, just mix the ingredients together, pipe the batter in baking pans, and bake for 15 minutes!
- No dairy or eggs needed. Yep you read that right! These vegan madeleines are allergy friendly and can be easily adapted.
Equipment
This delicate dessert bakes in a nonstick metal pan. It's essential for its classic shell shape.
Ingredients
- All-purpose flour: Substitute with a gluten free flour blend if needed, to make vegan gluten free madeleines.
- Granulated sugar: Granulated sugar is necessary for this sweet treat!
- Baking powder: Traditionally, madeleines contain eggs. Since we're making eggless madeleines, baking powder acts as the leavening agent that contributes to the rise and classic shape.
- Baking soda: The addition of baking soda helps the madeleine cookies rise perfectly.
- Salt: A pinch of salt helps round out and enhance all the flavors.
- Dairy free milk: Any unflavored and unsweetened plant based milk will work. I typically use coconut milk, almond milk, soy milk, or oat milk.
- Oil: I recommend using canola oil, olive oil, or melted refined coconut oil.
- Lemon juice and zest: For a burst of citrus flavor, use fresh lemon juice. Lemon zest is optional but delicious for lemon madeleines.
- Vanilla extract: For that traditional madeleine taste.
- Powdered sugar: For dusting!
How to make vegan madeleines
- Preheat the oven to 350F and grease the madeleine baking pans.
- Whisk the dry ingredients together in a large mixing bowl.
- Add the wet ingredients to the mixing bowl and stir until just combined.
- Spoon a heaping tablespoon of madeleine batter into each mold of the greased baking pans.
- Bake for about 15 minutes, until they turn golden brown, and a toothpick inserted into the center comes out clean.
- Once cooked, remove from the oven, and turn out onto a cooling rack.
- If you only have 1 madeleine pan, repeat with the leftover batter, and bake for about 10 minutes.
- To serve, dust with powdered sugar and enjoy immediately!
How to store leftovers
French madeleines are best served right after they cool from baking. Store leftovers in an airtight container for up to 5 days in the refrigerator or for up to 2 months in the freezer.
Baking tips
- Grease the madeleine pan: Vegan butter, oil, or cooking spray all work great.
- Don't over-mix the batter: Similar to pancakes and waffles, we don't want to over-mix the batter or the end result will be tough and dense.
- Toothpick test: To ensure the madeleines are cooked through, insert a clean toothpick into the center of the cake. If it comes out clean, remove them from the oven. If not, return to the oven for a couple extra minutes.
- Decorate the madeleines: I keep it classic with a dusting of powdered sugar, however you can garnish your little madeleine cookies however you please. You can dip them in dark chocolate and decorate them with sprinkles, chopped nuts, or fresh lemon zest.
Related recipes
Try these other dairy free and egg free desserts next:
- Dairy free and egg free cupcakes
- Vegan vanilla cake with chocolate frosting
- Easy vegan bundt cake
- Vegan chocolate glazed donuts
Vegan Madeleines Recipe
Light, airy, and fluffy vegan madeleines come together with 10 ingredients in under 30 minutes. They have a moist and tender center with perfectly golden crisp edges. Perfect for afternoon tea or dessert!
Equipment
Ingredients
- 1 cup all-purpose flour sub with gluten free flour, if needed
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup dairy-free milk coconut milk, oat milk, soy milk, or almond milk
- ¼ cup oil canola oil, olive oil, or refined coconut oil
- 2 tablespoon lemon juice
- 1 tablespoon lemon zest optional
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350F and grease the madeleine baking pans with cooking spray.
- Whisk the dry ingredients together in a large mixing bowl. Add the wet ingredients and stir until just combined.
- Spoon a heaping tablespoon of madeleine batter into each mold of the greased baking pans.
- Bake for about 15 minutes, until madeleines turn golden brown, and a toothpick inserted into the center comes out clean.
- Once cooked, remove from the oven, and turn out onto a cooling rack.
- If you only have 1 madeleine pan, repeat with the leftover batter, and bake for about 10 minutes.
- To serve, dust with powdered sugar and enjoy immediately!
Notes
Madeleines are best served immediately after cooling. Store leftovers in an airtight container for up to 5 days in the refrigerator or for up to 2 months in the freezer.
Did you make this recipe?Leave a comment below and tag @theurbenlife on social!
Nisha says
This turned out really well! I used King Arthur Measure for Measure flour, soy milk and avocado oil. I was making "sea shell" themed madeleines so I took a little bit of the final batter and mixed it with 1/4 tsp of cocoa powder and piped thin stripes on the bottom of the pan and put the spoon of plain batter on top and it made a nice "striped scallop" type of look after it was baked. It turned out light and fluffy but I am going to try refrigerating the batter overnight next time to see if I can get more pronounced humps. Thanks for the recipe!
Jenna Urben says
Hi Nisha, I'm so happy to hear that! Your "sea shell" madeleines sound so cute.