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!
Servings 20 madeleines
Calories 71kcal
Equipment
- Madeleine pan
- Wire cooling rack
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.
