These vegan madeleines are light and airy with a vanilla flavored center. They're dipped in dark chocolate for the ultimate French tea time treat. Plus they're eggless and dairy free. I guarantee you won't stop at just one!
What Are Madeleines?
Madeleines, sometimes referred to as bear paws, are a small French sponge cake with a distinct shell shape that comes from the pans they're baked in.
British madeleines use the same sponge cake recipe as the French, but in the UK madeleines are baked in a cone shaped pan called a dariole. They're usually coated in jam and sprinkled with coconut, unlike they're French counterparts which are served dusted in powdered sugar or dipped in dark chocolate.
Madeleine sponge cake is traditionally made using butter, eggs , sugar, flour (and sometimes ground almonds.)
My vegan version uses vegan buttermilk as an egg substitute, and refined coconut oil for moisture. I think you'll find that they're just as light and airy as they're non-vegan cousins.
You'll need a madeleine pan. They're affordable and can easily be found online or in home stores. They come in metal or silicone. I have a silicone madeleine pan (see picture below.)
- Flour: All purpose flour is your best choice here. I haven't tested gluten free flour in this recipe, but I would assume that a 1:1 ratio of your favorite gluten free flour would work.
- Baking Soda/Baking Powder: These are the leavening agents that will give your vegan madeleines that traditional hump shape.
- Sugar: Caster sugar is your best bet in this recipe. It dissolves easily in the batter. However, if you can't find caster sugar, granulated sugar will work.
- Plant Based Milk: I used almond milk, but I've also made these madeleines with soy milk, and both of these vegan milks worked.
- Lemon Juice: When lemon juice and a plant based milk are combined, the milk will curdle and produce vegan buttermilk, which acts as a wonderful egg substitute.
- Salt: Salt, in baking, serves to help with gluten formation. It also enhances all the other flavors in the recipe.
- Coconut Oil: Use refined coconut oil. This is important, as unrefined coconut oil tastes of coconuts. So, if you don't want tropical madeleines, only use refined coconut oil:)
- Dark Chocolate: Choose a quality dark chocolate that contains no milk. You can also use dark chocolate chips if they are dairy free.
How To Make Vegan Madeleines
- Preheat your oven to 350 F (175 C). Using your coconut oil, carefully grease your madeleine pan.
- Combine your almond milk and lemon juice in a small bowl. Set it aside for 5-10 minutes. The milk will thicken and curdle, creating vegan buttermilk.
- Sift your dry ingredients into a mixing bowl and add the vegan buttermilk, melted coconut oil and vanilla. Stir just until the batter is smooth. If you want light and airy madeleines, it's important not to over mix your batter.
- Spoon your batter into the prepared madeleine pan. Only fill the mold ¾ of the way full. Your vegan madeleines will rise as they bake, so it's important not to fill them too full.
- Bake your vegan madeleines for 10-15 minutes. Baking times will vary slightly depending on what type of mold you're using, so keep a close on them. They're done when the tops are slightly golden, and a toothpick inserted in the middle comes out clean.
- Allow the madeleines to cool in the pan for at least 10 minutes before releasing them and transferring the to a cooling rack.
- Melt your vegan chocolate in a small bowl in the microwave. This should take from 30 seconds to 1 minute. Dip each vegan madeleine into the chocolate at a diagonal angle. Let the excess chocolate drip off and return them to your cooling rack. Allow the chocolate to fully harden. If you want, you can sprinkle them with powdered sugar. Enjoy!
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Frequently Asked Questions About This Recipe
You can store dipped madeleines in the fridge for three days. Undipped madeleines can be stored at room temperature for five days.
Absolutely! If you're planning on warming them up to serve them, you'll need to freeze them undipped. Lay them out on a parchment lined baking tray and freeze them for two hours. Once they are frozen, transfer them to a reusable freezer bag. They will stay fresh for three months.
There are 84 calories per madeleine cake.
If You Liked This Recipe, You Might Like These Vegan Dessert Recipes
Easy Vegan Madeleine Cakes Dipped In Chocolate
- ½ cup plus 2 tablespoons almond milk *or any plant based milk
- 1 teaspoon lemon juice
- 1 cup flour
- ⅓ cup caster sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil or refined coconut oil
Madeleine Dipping Chocolate
- ½ cup dark chocolate
- Preheat the oven to 350° F (175° C). Grease a madeleine pan and set aside. *see note 1
- Combine the almond milk and lemon juice in a small bowl. Set aside for 5 minutes to curdle.
- Sift the dry ingredients into a medium size bowl. Add the reserved vegan buttermilk, vanilla and coconut oil. Stir until everything is well incorporated. Do not over mix.
- Spoon the batter into the prepared madeleine pan, filling each cup ¾ full. Bake for 10-15 minutes. *see note 2. The madeleines are done when the tops are golden and a toothpick comes out clean.
- Allow madeleines to cool in the pan for 10 minutes before transferring them to a cooling rack.
- Melt the chocolate in the microwave. Dip each madeleine ¼ way into the melted chocolate. Allow the excess to drip off. Enjoy!
- If you're not using a silicone pan, you should grease and lightly flour your madeleine pan to prevent sticking.
- Baking times will vary depending on the pan you're using. The madeleines are done when the tops are lightly golden, and a toothpick inserted in the center comes out clean.