Vegan Vanilla Madeleines

🛒 Ingredients

• #Cake Batter;
• 120 g all‑purpose flour.. 80 g caster sugar.. 1 tsp baking powder
• Pinch of fine sea salt.. 80 g melted vegan butter, cooled slightly
• 60 ml unsweetened plant milk (oat, soy, or almond)
• 1 tbsp applesauce or mashed ripe banana (acts as egg replacer)
• 1½ tsp pure vanilla extract
• ½ tsp lemon zest (optional, for authentic fresh aroma)
• #Finishing;
• Extra vegan butter and flour for greasing the moulds
• Icing sugar, for dusting

👩‍🍳 Instructions

1. 1

   Mix dry ingredients: In a medium bowl, whisk together flour, sugar, baking powder, and salt until evenly combined.

2. 2

   Combine wet ingredients: In a separate bowl, whisk together cooled melted vegan butter, plant milk, applesauce/banana, vanilla, and lemon zest (if using) until smooth.

3. 3

   Make the batter: Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until no dry flour remains — do not over‑mix, or the cakes will turn dense. The batter will be thick and smooth.

4. 4

   Rest the batter: Cover the bowl and chill in the refrigerator for at least 30 minutes. This step is key: it helps the batter rise properly and creates the signature “hump” and shell shape.

5. 5

   Prep & bake: Preheat oven to 190 °C (375 °F). Grease a madeleine pan generously with vegan butter and dust lightly with flour, tapping out any excess. Spoon the batter into the moulds — fill them about three‑quarters full. Bake for 10–12 minutes until golden at the edges and springy to the touch.

6. 6

   Cool & serve: Let cool in the pan for 2 minutes, then carefully transfer to a wire rack to cool completely. Dust generously with icing sugar before serving. Best enjoyed fresh with tea or coffee.