Vegan Madeleines

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These vegan madeleines bake up to a delicately crisp, golden shell and a soft, fluffy crumb. Made with wholemeal spelt flour, they’re a wholesome plant-based version of the traditional French sponge cakes, delivering the classic shell shapes and those all-important humps.

Prep Time10

Cook Time12

Resting Time20

Course: Afternoon Tea, Snack

Cuisine: French

Keyword: madeleines, mini cakes, vegan

Servings: pieces

Calories: 111kcal

Author: Choclette @ Tin and Thyme

Ingredients

125 g wholemeal spelt flour
½ tsp baking powder
¼ tsp bicarbonate of soda (baking soda)
1 pinch fine sea or rock salt
70 g golden caster sugar
110 ml soy milk
1 tsp apple cider vinegar or lemon juice
70 ml sunflower oil or other neutral tasting oil
1 tsp vanilla extract

Metric - US Customary

Instructions

Whisk the dry ingredients together in a large bowl.
125 g wholemeal spelt flour, ½ tsp baking powder, ¼ tsp bicarbonate of soda (baking soda), 1 pinch fine sea or rock salt, 70 g golden caster sugar
Pour the soy milk into a measuring jug and stir in the cider vinegar. Leave for a couple of minutes for it to curdle the milk.
110 ml soy milk, 1 tsp apple cider vinegar
Add the oil and vanilla extract, then whisk or stir it all together.
70 ml sunflower oil, 1 tsp vanilla extract
Make a well in the middle of the flour, then pour the milk mix into it. Stir from the inside out until everything is just about mixed. For a nice spongy texture, it's important not to over stir.
Cover the bowl and leave in a cool place to rest for at least twenty minutes. You can make ahead and keep it in the fridge for up to twelve hours, if that's more convenient.
When you're ready to bake, preheat the oven to 200℃ (180℃ fan, 400℉, Gas 6).
Lightly grease your madeleine moulds. I use silicone ones, which are great for non-stick, but you do need to rest them on a baking tray.
Divide the batter between the twelve madeleine moulds, about one heaped tablespoon per shell.
Bake on the oven's middle shelf for 12 to 15 minutes or until the madeleines are well risen, golden and firm to the touch.
Transfer the tin to a cooling rack and leave for five minutes. Then turn the madeleines out onto the rack to cool completely. Alternatively, eat whilst still warm from the oven.

Notes

Dust the cooled madeleines with a little icing sugar, if liked.

Best eaten as soon as possible after baking, but will keep in an airtight container for 3 days.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition