Perfectly light and fluffy vegan madeleines that are easy to make and taste just like the classic French ones! They are crispy on the edges, moist inside, with a delicate vanilla flavor and that recognizable hump on the middle. It’s the perfect recipe to serve for dessert or as snack with coffee or tea.
What are Madeleines?
Madeleines are delicious popular small French cake with a sponge-like texture, crispy edges and moist inside. They are characterized by their distinct shell-like shape, and recognizable hump in the middle, acquired using a special baking pan. Madeleines are a must of classic French pastry, usually served with a cup of tea or coffee. They are soft, airy, sophisticated and delicious, and everyone, kids and adults, love them!
Traditionally, madeleines are made with butter, eggs, flour, sugar, and baking powder. But they are easy to make vegan changing a few ingredients. As always, I tried to to keep the recipe as simple as possible, avoiding very specific ingredients, and focusing on natural products. Trust me, the taste, flavor and look are just the same!
Vegan Madeleines ingredients
These vegan madeleines are very easy to make, without any eggs or dairy. You only need these few staple ingredients :
- All-Purpose Flour – I really recommend to use wheat flour for good results. But you can also use a baking gluten-free flour blend, but make sure it contains added gum for the best result.
- Baking Powder – This will help create the dome shape of our vegan Madeleines.
- Sugar – I used light cane sugar. I recommend to use a white or caster sugar for this recipe if you want to achieve the real texture and color of French madeleines. Otherwise, you can use any type of sugar but it will affect the result.
- Non-dairy milk – any varieties of plant based milk like almond, soy, rice, or oat milk work.
- Vegetable Oil – Use a neutral flavor vegetable oil like grape seed, sunflower or canola oil. Otherwise you can use olive oil but it will give some flavor. Don’t use coconut oil.
- Vanilla Extract – For a classic madeleine flavor.
- Optional flavorings – You can flavor the madeleines with lemon zest, orange blossom, almond extract or rum.
Tips to make perfect Vegan Madeleines
- Properly grease the pan. Use a brush to spread the oil or vegan butter on the surface and corners of each cavity to make sure the Madeleines won’t stick and will be easy to remove after baking without breaking down.
- Rest the batter. It’s even not a tip as it is the most important step and the main reason why madeleines don’t raise and get the hump shape. The batter will thicken as it rests, helping the madeleines to raise perfectly. So don’t skip!
- Do not over-mix the batter for soft and fluffy madeleines. Just stir together the dry and wet ingredients until they’re combined and stop when you get a runny batter without lumps. Sifting the flour helps to avoid the formation of lumps.
- Follow the baking instructions. I made a lot of testings on this recipe to get the perfect baking scheme that ensures Madeleines that are fluffy but with crispy golden edges. So try to follow the 3 baking steps with different temperatures and oven modes.
- Check that the madeleines are down by inserting a toothpick in the middle. If it comes out clean, then they’re done baking.
Can I use vegan butter?
I didn’t try it, but you can try to replace the vegetable oil with melted vegan butter. However this may affect the texture, color and taste of the Madeleine.
What kind of sugar can I use?
I used light cane sugar to make this recipe, but you can use regular white sugar as well. Darker sugars like brown cane or coconut should work as well but the madeleines will be darker in color and this can affect their texture as well.
Can I make madeleines gluten-free?
You can probably use an all-purpose gluten-free flour blend to achieve similar results. Make sure to use a blend special for baking and properly follow the recipe for the rest of the ingredients. Again, I didn’t try this option so I can guarantee the results.
What if I don’t have a Madeleine pan?
Using a proper Madeleine tin pan is very important to make the original French Madeleine. It has this special shell shape that is necessary to develop a large hump, and ensures that the madeleines are well crispy on the outside and moist and fluffy inside.
Alternatively, you can use a muffin pan, preferably in a small muffin shape, but you won’t be able to achieve the same Madeleine texture and result. But you’ll end with more like a good vanilla muffin.
These Vegan Madeleines are intentionally plain, to provide you a good and very simple recipe that you can then twist with your favorite flavorings. The first option is to add flavors into the batter. Classic Madeleines flavors are vanilla, lemon zest, orange blossom, almond extract or rum. But you can also try something different, like rose water, coffee, or chaï spices? Whatever you choose, make sure to add and mix the flavorings in the wet preparation (and not in the dry ingredients).
An other way to make original madeleines is to decorate them the way you like it. You can dip the madeleines in melted chocolate, then garnish with sprinkles, coconut flakes, chopped nuts, or whatever you want. The possibilities are endless.
Vegan Madeleines are best served and eaten quickly after they cool down from baking, preferably the same day. However, they keep pretty well, which is very helpful when you want to make a big batch the day before a party for instance. Once completely cool, store the madeleines in an airtight container in a dark and dry place at room temperature for up to 4 days.
You can also freeze them if you want to keep them longer! Place the madeleines in zip lock bags and freeze for up to a month. Then remove and thaw them at room temperature before to enjoy.
More vegan cakes and dessert you will love
- Vegan Lamingtons
- Gazelle Horns almond crescent
- Coconut Matcha Macaroons (GF)
- Peanut butter Banana Muffins
- Easy Mini Chocolate Loafs (GF)
I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.Print
These Vegan Madeleines are crispy on the edges, fluffy, with a delicate vanilla flavor and the recognizable hump on the middle. They’re easy to make and perfect to serve with coffee or tea.
- 1 1/4 cup (150 g) all-purpose flour
- 1/4 cup (60 g) sugar
- 1 tsp (5 g) baking powder
- 1/4 tsp salt
- 1/2 cup (120 ml) almond milk
- 1/3 cup (80 g) grape seed or sunflower oil
- 1 tsp vanilla extract
- Optional flavorings: lemon zest, orange blossom, almond extract, rum, …
- Sift the flour into a large bowl. Add sugar, baking powder and salt, and whisk together.
- In a separate bowl whisk together the milk, oil and vanilla. Add the flavoring of your choice at this step.
- Pour the preparation into the bowl of dry ingredients, and stir gently with a spatula until just combined and the batter is smooth and runny. Don’t over-mix the batter.
- Cover and place the batter into the fridge to rest for at least 4 hours, or overnight. This will help the madeleines raise and get the bump, while enhancing the flavors, so don’t skip.
- Preheat the oven to 450°F (230°C). Brush the cavities of a madeleine pan with vegan butter or oil, then place the pan in the freezer 10 minutes before filling.
- Remove the batter from the fridge and the pan from the freezer. Spoon about 1 tablespoon of batter into the center of each madeleine mold to completely fill the cavities. The recipe makes about 16 madeleines so you will probably have enough batter to bake in a second batch. Keep the leftover batter in the fridge.
- Bake for 4 minutes at 450°F (230°C) fan off, then decrease the heat to 375°F (190°C) and keep baking for 6 minutes fan off, then turn on the fan and bake for 3-4 minutes, until the madeleines are golden-brown on the sides and the bump has formed.
- Remove from the oven and cool for 5 minutes in the pan. Then carefully remove from the pan and flip the madeleines onto a cooling rack to cool completely.
- Store the madeleines in an airtight container at room temperature for 3-4 days, or freeze them for up to 1 month in zip lock bags and thaw them at room temperature the day before.
Keywords: Madeleines, cakes, pastries, desserts, French cuisine, French pastry
Recette en FrançaisPrint
Ces madeleines vegan sans beurre et sans oeufs sont tout aussi moelleuses et délicieuses que leur version classique. Elles sont très faciles à réaliser avec peu d’ingrédients. Parfait accompagné d’un café ou d’un thé!
- 150 g de farine T55
- 60 g de sucre de canne blong
- 5 g de levure chimique
- 1/4 cuillère à c. de sel
- 120 ml de lait d’amande
- 80 g d’huile de pépin de raisin ou tournesol
- 1 cuillère à c. d’extrait de vanille
- Arôme au choix: zest de citron, fleur d’oranger, extrait d’amande amère, rhum, …
- Tamiser la farine, la levure chimique et le sel dans un grand saladier.
- Dans un saladier à part, mélanger le lait, l’huile et la vanille. Ajouter également l’arôme choisi à ce moment.
- Verser la préparation dans le saladier d’ingrédients secs. Mélanger délicatement avec une spatule pour juste incorporer les ingrédients et obtenir une pâte lisse sans grumeaux. Ne pas trop mélanger la pâte.
- Filmer et placer le saladier de pâte au réfrigérateur pour au moins 4 heures, idéalement toute une nuit. Cette étape permet à la pâte de se raffermir pour aider à la formation de la bosse à la cuisson.
- Préchauffer le four à 230°C. Graisser ou huiler les cavités du moule à madeleine, et placer le moule au congélateur 10 minutes avant de le garnir.
- Sortir la pâte et le moule. Prélever une bonne cuillère de pâte et remplir chaque cavité du moule à madeleine jusqu’à niveau. Garder la restant de pâte au frais pour une seconde fournée.
- Enfourner et cuire pendant 4 min à 230°C sans ventilation, puis diminuer la température du four à 190°C et prolonger la cuisson de 6 minutes toujours sans ventilation, puis terminer avec 3-4 minutes à 190°C avec ventilation (four soufflé). Les madeleines sont cuites quand elles sont gonflées et bien dorées sur les bords.
- Retirer du four et laisser refroidir quelques minutes dans le moule avant de démouler les madeleines et de les laisser refroidir complètement sur une grille de refroidissement.
- Conserver les madeleines refroidies dans une boite hermétique à température ambiante jusqu’à 4 jours, ou 1 à 2 mois au congélateur.
Keywords: madeleines, gâteaux, goûter, patisserie, cuisine française