Light and airy Vegan French Madeleines. These Madeleine are perfectly golden brown with a crispy edges and so moist in the center. They are so delicious and addictive!
Madeleines are a classic French treat. A small sponge cake with a distinctive shell-like shape acquired and a beautiful slight hump (une belle bosse) in the middle. In order to get the madeleine comes out of the oven with that traditional beautiful hump, you must refrigerate the batter for at least 20 minutes before baking.
Vegan French Madeleines
- 2/3 cup almond flour
- 1/3 cup all purpose flour
- 4 tbsp cornstarch/cornflour
- 1 1/2 tsp baking powder
- 1/4 cup brown sugar
- 3 tbsp melted dairy free butter or coconut oil
- 1/2 cup milk
- 1 tbsp freshly squeezed lemon juice
- 1 vanilla bean
- 1/4 tsp salt
Split the vanilla bean down its length huh b the paring knife. Scrape out the seeds. Set aside.
In a large mixing bowl, combine sugar, butter, lemon, milk, and vanilla bean. Then whisk in almond flour, all purpose flour, cornflour, baking powder, salt. Gently mix until just combined. Refrigerate the batter at least 20 minutes until batter is thicken.
Lightly coat your Madeleine pan with baking spray. Scoop batter into moulds using a mini ice cream scoop, about 1 1/2 scoops. Bake at preheated oven 180 celsius for 20-22 minutes until edges begin to become a little golden.
Remove pan from the oven. Allow to cool slightly and remove from the tin and allow to cool. Once cooled completely and dust with powdered sugar and serve!