With more and more plant based ingredients becoming available, it’s easier than ever to create vegan versions of iconic treats. In this post, our friend Jess (@4cake_sake) does just that! Here she is sharing how to make delicious vegan madeleines, with a recipe and instructions to get you started!
A traditional French cake, a madeleine is a delicate sponge with a light texture, shaped like a shell. So if this unmistakable bake is one of your favourites, you don’t have to give it up when following a vegan diet. Let’s dive into the recipe!
Ingredients – what you need for vegan madeleines
For the madeleines themselves:
- 120 g all purpose flour
- 1 tsp baking powder
- 75 g coconut sugar
- pinch salt
- 120 ml hemp milk, or any non dairy milk
- 45 ml vegetable oil, or non flavoured oil
- 1 tbsp lemon juice plus zest
- 1 tsp vanilla bean extract
- handful of freeze dried blueberries
For the vegan donut glaze:
- 113 grams hemp milk, or other vegan milk
- 1 1/2 tsp light corn syrup or golden syrup
- 1 tsp vanilla bean extract
- pinch salt
- about 400 g powdered sugar (icing sugar)
Instructions
Before you begin, turn oven on to preheat to 175 and spray a pan with non stick spray.
- Start by mixing together all of the dry ingredients.
- Then, separately, do the same with all wet ingredients.
- Next, create a well in the centre of the dry ingredients and gently stir in the wet ingredients. Be careful not to overmix!
- Use a tablespoon to pour the batter into a Madeleines mould.
- Bake for 12-13 minutes (until a toothpick comes out clean). Let them cool.
- While they are cooling, it’s time to make your vegan donut glaze! Begin by placing all of your wet glaze ingredients into a saucepan. Add gel food colouring at this stage if you would like your glaze to have a specific colour.
- Heat on low until warm and then gradually add in the powdered sugar until smooth and well combined.
- Fill a separate bowl with hot water.
- Place the saucepan over the bowl of hot water to keep your donut glaze warm. Dip the madeleines into the glaze and place on a wire cooling rack. Please note that this glaze sets hard!
- I dusted mine with blueberry powder. You could also use a lustre dust as well. If you want to add sprinkles, you will need to add them immediately after you pull the madeleine out of the dip as the glaze sets quite quickly.
Don’t mind us, we’re just daydreaming about making these ourselves. It’s the perfect intro into the plant based baking world! Thank you so much to Jess for sharing this recipe with us.
As always, please share your bakes with us by tagging us on Instagram and using #CakeDecFamous!
Looking for more inspo?!
How to Make a Vegan Birthday Cake
An Intro to Vegan Baking Ingredients – Plant Based Made Easy!
