I don’t have much of a sweet tooth, but when it comes to these little French delicacies, I cannot resist. Usually when I bake, everyone else gets the first taste… but not with these! They are not too sweet and perfect size so I don’t over-indulge.
Madeleines or ‘Petit Madeleines’ as they are known, originate from the Lorraine region in Northeastern France. They have a distinctive shell shape which comes from the madeleine tin they are baked in.
Traditional madeleines are made using butter, eggs and flour so I have adapted the ingredients to make them vegan and gluten free. They are traditionally lemon flavoured, but I thought, seeing as it is Easter weekend and I have recently made a lemon cake, we should try a chocolate variety for a change.
They are quick and easy to make – just make sure you don’t over-cook them. They do only need 15 minutes in the oven – the texture will be ruined if you over-cook them. The result should be firm yet spongy – not too firm like a biscuit or not too runny (check with a skewer).
These can be stored in an airtight container for a few days or you can freeze them wrapped in a double lining of plastic for up to 3 months.
Vegan Gluten-Free Madeleines
- 80 ml olive oil
- 120 ml unsweetened plant-based milk
- 1 tbsp lemon juice
- 5 tbsp agave nectar
- 10 grams light brown sugar (or 2 more tbsp agave nectar)
- 140 grams gluten free plain flour (we use Doves Farm)
- 15 grams vegan cocoa powder
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 100 grams vegan dark chocolate
- Pre-heat the oven to 180 degrees C.
- In a large bowl, mix together the oil, milk, lemon juice and agave nectar.
- Sift together the dry ingredients in a separate bowl.
- Add the dry ingredients to the wet ingredients and mix well.
- Place batter into a greased madeleine tray.
- Bake in the oven for around 15 minutes – until a skewer comes out clean.
- Allow the madeleines to cool.
- Melt the dark chocolate and dip the madeleines into the chocolate and refrigerate for 30 minutes.
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