Vegan Lemon Madeleines
Light, fluffy and tender vegan lemon madeleines that are so easy and simple to make!
Ingredients
- 90 g all-purpose flour, plus more for dusting the pan
- 30 g cornstarch
- 1 tsp baking powder
- ¼ tsp baking soda
- pinch of salt
- 65 g white granulated sugar, make sure it’s vegan
- 10 g agave syrup
- 90 g unsweetened plant based milk
- 45 g neutral oil, (grapeseed, canola, vegetable...)
- 1 tbsp lemon zest
- 1½ tsp lemon juice
- ½ tsp vanilla extract or paste
- softened refined coconut oil, to grease the pan
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt.
- In a smaller bowl, whisk together the sugar, agave, milk, oil, lemon zest, lemon juice and vanilla.
- Pour over the dry ingredients and whisk everything together until smooth. Cover the batter and let it chill in the fridge for minimum 2 hours or overnight.
- When you’re ready to bake, preheat your oven to 220°C/425°F.
- Lightly but evenly grease the pan with the softened refined coconut oil, then dust evenly with flour. Make sure to remove the excess by giving it a few taps on your countertop.
- Using a piping bad or a spoon, fill each cavity with 25-28 g of batter straight from the fridge.
- Bake for 6-8 minutes until the edges are golden and they’ve risen, then reduce the temperature to 160°C/320°F and continue baking for 2-4 minutes.
- Let them cool about a minute before turning each one on their side in the pan to prevent the hump from falling slightly and letting them cool completely.
Notes
- *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
- I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
- The madeleines will keep about 2 days in a sealed container but they are best enjoyed the same day as they tend to dry out with time.