Vegan Madeleine Recipe
Read the notes for success section above the recipe
Ingredients
- ¾ cup Plant Milk (180ml)
- 1½ teaspoons Vinegar (7ml)
- 4 Tbs Melted Vegan Butter (56g)
- 4 Tbs Unsweetened Applesauce (62g)
- 1 teaspoon Vanilla Extract (5ml)
- 1 cup All Purpose Flour (125g)
- ½ cup Cake Flour ½ cup (60g)
- ½ teaspoon Salt ½ teaspoon
- 1 teaspoon Baking Soda (4g)
- ⅔ cup Monk Fruit OR Sugar (140g)
- Confectioners sugar as needed *optional
Instructions
- Preheat the oven to 350°F Lightly spray the Madeleine pan with pan spray & a light dusting of flour
- Prepare the cake batter by combining the vinegar with the plant milk. Add the vanilla extract & reserve aside
- Combine the flours, baking soda, salt & sugar in a large mixing bowl & whisk or sift together
- Add the thickened plant milk, applesauce & melted vegan butter, whisk to develop the batter~ about 20 strokes.
- Portion into the Madeleine Pan by using a #100 scoop~ each cavity will get a heaping scoop or fill just to below the rim to allow for rising
- Bake for 10 minutes or until light golden brown & springy to the touch when you gently press the centers
- Cool slightly in the pan them flip them out onto a cooling rack (a light tap on the pan will release the little cakes easily)
- Wash, dry & re-grease the pan for the remaining batter
- Once the cakes are cooled sprinkle with powdered sugar
Notes
Be sure to read all the notes for success section above the recipe
Storage: Madeleine cakes are best served the day they are baked, but can be served up to 1 day after. Freeze for up to 1 month
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