Vegan Classic French Madeleines
Delight in the elegance of traditional French baking with these Vegan Classic French Madeleines, a plant-based twist on the iconic shell-shaped treats. Made with simple ingredients like almond milk, flaxseeds, and vegan butter, these delicate cakes are infused with bright hints of lemon zest and vanilla for a perfectly balanced flavor. The recipe uses a clever flaxseed mixture to replace eggs and a vegan 'buttermilk' created by curdling almond milk with lemon juice for a tender texture. Golden-brown and lightly dusted with powdered sugar, these madeleines are ideal for an afternoon tea or a sophisticated dessert. With just a 15-minute prep time, they bring Parisian charm straight to your kitchen—entirely cruelty-free! Perfect for vegan baking enthusiasts, these melt-in-your-mouth treats are sure to impress.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon fine sea salt
- 0.5 cup unsweetened almond milk
- 1 tablespoon lemon juice
- 1 tablespoon ground flaxseeds
- 3 tablespoons water
- 0.25 cup vegan butter, melted
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 tablespoons powdered sugar (for dusting)
Instructions
Preheat your oven to 375°F (190°C) and grease a madeleine pan with a bit of vegan butter.
In a small bowl, combine the almond milk and lemon juice. Let it sit for 5 minutes to curdle and create a vegan 'buttermilk'.
In another small bowl, mix the ground flaxseeds with water. Set aside for a few minutes until it thickens.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a larger mixing bowl, combine the melted vegan butter and granulated sugar. Beat well with a whisk or mixer until slightly fluffy.
Add the thickened flaxseed mixture, vanilla extract, and lemon zest to the butter mixture. Mix well.
Alternate adding the dry flour mixture and the vegan 'buttermilk' to the wet ingredients in the large bowl. Start and end with the dry mixture, gently folding in each addition until well combined.
Spoon the batter evenly into the prepared madeleine pan, filling each shell about 3/4 full.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let the madeleines cool in the pan for 1-2 minutes, then carefully transfer them to a wire rack to cool completely.
Once cooled, dust the madeleines with powdered sugar before serving.
Nutrition Facts
Calories |
1377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1393 mg | 61% | |
| Total Carbohydrate | 213.5 g | 78% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 116.3 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 254 mg | 20% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 258 mg | 5% | |
*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.
