Dairy-Free Classic French Madeleines
Discover the timeless elegance of **Dairy-Free Classic French Madeleines**, a delightful twist on the iconic French treat. These delicate shell-shaped cakes boast a tender crumb, light sweetness, and a subtle hint of citrus from fresh lemon zest. Made without butter or cream, this dairy-free version uses velvety coconut oil and unsweetened almond milk to achieve the same luscious texture and richness as the original. Perfectly golden and dusted with powdered sugar, these madeleines are ideal for pairing with a hot cup of tea or coffee. Whether you’re accommodating dietary restrictions or simply looking for a lighter option, this recipe is easy to follow and requires just 30 minutes of prep time. Impress guests at your next gathering, or enjoy the pleasure of baking these elegant, airy cakes in your own kitchen!
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Recipe Information
Ingredients
- 120 grams all-purpose flour
- 1 teaspoon baking powder
- 100 grams granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 40 milliliters unsweetened almond milk
- 85 grams coconut oil
- 1 pinch of salt
- 2 tablespoons powdered sugar for dusting
Instructions
In a small saucepan, melt the coconut oil over low heat, then set aside to cool to room temperature.
In a medium-sized mixing bowl, add the all-purpose flour, baking powder, and pinch of salt, then whisk together to combine.
In a separate large bowl, beat the eggs and granulated sugar together using an electric hand mixer on high speed, until the mixture becomes thick, pale, and ribbon-like.
Stir in the vanilla extract and lemon zest into the egg mixture.
Gently fold the dry ingredients into the wet ingredients in two batches, mixing just until combined.
Add the almond milk, followed by the cooled coconut oil, folding gently until the batter is smooth. Be careful not to overmix.
Cover the bowl and refrigerate the batter for at least 30 minutes to an hour to chill and solidify slightly.
Preheat the oven to 375°F (190°C) and lightly grease a madeleine pan with a non-stick oil spray or a little coconut oil.
Scoop a rounded tablespoon of the chilled batter into each madeleine mold. Don’t spread it; the heat will do that for you.
Bake for 10 minutes, or until the edges are golden brown and the centers spring back gently when pressed.
Remove the pan from the oven, and allow the madeleines to cool in the pan for a couple of minutes before transferring them onto a wire rack to cool completely.
Once cool, dust the madeleines with powdered sugar before serving.
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 756 mg | 33% | |
| Total Carbohydrate | 212.8 g | 77% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 115.8 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 150 mg | 12% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 296 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
