Vegan Madeleines Recipe
Delicate, shell-shaped French cakes with crisp edges and tender centers, these vegan madeleines offer a subtle lemon-vanilla flavor with no compromise on the classic's elegant texture.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">180g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">120ml plant milk (soy or oat work best)</li><li class="ingredients-single-item">60ml aquafaba (liquid from canned chickpeas)</li><li class="ingredients-single-item">1 tbsp ground flaxseed mixed with 3 tbsp water</li><li class="ingredients-single-item">120g vegan butter, melted and cooled</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp powdered sugar for dusting</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Madeleine pan (12 or 24 cavity)</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare your flax egg by mixing the ground flaxseed with water in a small bowl. Let it sit for 10 minutes until it thickens to a gel-like consistency - this will help bind your madeleines in place of traditional eggs.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, sift together the flour, baking powder, and salt. Sifting is crucial for achieving the light, delicate texture that madeleines are known for.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large mixing bowl, whisk the sugar, plant milk, aquafaba, and prepared flax egg until well combined. The aquafaba acts similarly to egg whites, helping create structure in your batter.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Using an electric mixer, beat the mixture on medium-high speed for about 3 minutes until it becomes pale and slightly thickened. This incorporates air into the batter, which will help create the signature hump on your madeleines.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the lemon zest and vanilla extract to the melted vegan butter, then gradually stream it into your mixture while mixing on low speed. The fat in the butter will help create tender madeleines with crisp edges.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in the dry ingredients using a spatula, mixing just until combined - overmixing will develop gluten and make your madeleines tough. The batter should be smooth and somewhat thick.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cover the batter and refrigerate for at least 2 hours, preferably overnight. This resting period is essential for developing flavor and creating the characteristic bump during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When ready to bake, preheat your oven to 190°C (375°F). Thoroughly grease your madeleine pan with vegan butter, making sure to get into all the shell ridges - this ensures your madeleines will release easily and have crisp, defined edges.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the chilled batter from the refrigerator. Fill each madeleine cavity about ¾ full - around 1 tablespoon of batter per cavity. Don't spread the batter; it will spread naturally in the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 8-10 minutes until the edges are golden brown and the centers spring back when lightly touched. The characteristic hump should have formed on the back of each madeleine.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Immediately turn the madeleines out onto a cooling rack. If they stick, gently loosen the edges with a small offset spatula. The madeleines should have golden-brown edges with a lighter center.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>While still warm, dust the shell side with powdered sugar through a fine-mesh sieve. Vegan madeleines are best enjoyed fresh, ideally within a few hours of baking when the contrast between the crisp edges and tender center is at its peak.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why is chilling the madeleine batter so important?
Chilling madeleine batter for at least 2 hours (preferably overnight) is crucial for developing the signature hump on the back. It allows the flour to fully hydrate, relaxes gluten for tenderness, and creates temperature shock when placed in a hot oven—essential for authentic results.
Can I make shell-shaped French tea cakes without a specialised pan?
While a madeleine pan is ideal for creating the distinctive shell pattern and proper heat distribution, you can use mini muffin tins in a pinch. However, they won't have the authentic shape or develop the characteristic hump that makes traditional madeleines so special.
What's the purpose of aquafaba in egg-free French pastry?
Aquafaba (the liquid from canned chickpeas) mimics egg whites in vegan baking. It provides structure, creates air pockets when whipped, and helps achieve the light, spongy texture critical to traditional madeleines. Combined with flax eggs, it effectively replaces conventional eggs.
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