Light and airy, sweet and spongy is how I describe my vegan madeleines. It is a taste profile so typical in French baking. Madeleines are in fact delicate little cakes, although many people call them cookies. Do as the Parisians do and serve them with afternoon tea or coffee. You will need a 16-mould non-stick madeleine pan for creating these pretty shell-shaped cookies. You can find madeleine pans in most kitchenware stores or online.
- 1/4 cup (35 g) coconut sugar
- 3 tablespoons (40 g) vegan butter, melted
- 1/2 cup unsweetened almond milk
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 teaspoon pure vanilla extract
- 1/3 cup (43 g) all-purpose flour
- 2/3 cup (70 g) almond flour
- 1/4 cup (30 g) arrowroot powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- Avocado oil, for brushing the pan
- 1 tablespoon organic icing sugar, for dusting (optional)
- In a small bowl, combine the coconut sugar, melted vegan butter, almond milk, lemon zest and juice, and vanilla. Whisk to combine.
- Sift the all-purpose flour into a large bowl. Add the almond flour, arrowroot powder, baking powder, and salt. Mix together.
- Pour the wet ingredients into the dry ingredients and stir to combine. Cover the bowl with a kitchen towel and chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350°F (180°C). Lightly brush the shell-shaped moulds of a madeleine pan with the avocado oil.
- Spoon about 2 teaspoons of batter into each mould; the moulds should be almost full. Lightly tap the pan on the counter a few times to release any air bubbles.
- Bake until the madeleines are golden around the edges and a small hump forms in the middle, 12 to 14 minutes. Remove from the oven and let the madeleines cool in the pan for 5 minutes. Turn the madeleines out onto a wire rack or kitchen towel to cool completely.
- If desired, dust the shell side of the cooled madeleines with icing sugar. The madeleines are best enjoyed on the day they are made.