Last updated - ; Published - By Rhian Williams 67 Comments
Jump to Recipe Jump to Video Print Recipe
TheseGluten-Free Vegan Madeleines are moist and fluffy,and just as delicious as the traditional version! They're crispyon the outside andtenderon the inside, refined sugar free and come together inone bowl. They'resimpleandelegant and great fordessert, asnack, parties, Christmas or afternoon tea!
Do you need to use a madeleine tin to make madeleines?
At first I was unsure whether the point of the tin was to merely create pretty shapes or whether it had some other culinary purpose, but I did discover that the madeleines tasted particularly special after being baked into these shapes as opposed to being baked into cupcakes.
It turns out, the shape of the tin makes the outside of the madeleines crispy and "buttery", whilst the inside stays beautifully moist and fluffy. So do use a madeleine tinto make these if you can!
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Mix together all the ingredients in a mixing bowl.
Tip:Use a measuring jugto measure out the plant-based milk.
- Transfer the batter into a madeleine tin.
Tip: Make sure to grease the tin with plenty of oil, to make the madeleines easier to remove after baking!
- Bake for15 minutes.
- Transfer to a cooling rack to leave them to cool.
Substitutions you can make
- You can use any type of oil: coconut oil, olive oil or vegetable oil.
- You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You can replace the ground almonds (almond meal/almond flour) with ground walnuts.
- For a nut-free version: replace the ground almonds (almond meal/almond flour) with ground sunflower seeds.
- You can use plain flourinstead of the gluten-free flour if you’re not gluten-free.
Flavour substitutions
- You can replace the lemon zest/juicewithorange zest/juice.
- You can add chocolate chips.
- You can add dried cranberries.
- You can add fresh or frozen fruit, such as raspberries or blueberries - for this you can use my Raspberry Madeleines recipe!
- You can dip them inmelted dark chocolate.
How long do these Madeleines keep for?
These Madeleines taste best when fresh, but keep covered in the fridge for a couple of days.
More gluten-free vegan baking recipes
- Red Velvet Cake
- Chocolate Truffle Cake
- Tropical Carrot Cake
- Lemon Blueberry Cake
- Cherry Bakewell Cake
- Black Forest Cake
- Coffee Walnut Cake
- Peanut Butter Chocolate Cake
- Chocolate Zucchini Bread
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Watch how to make this recipe
Gluten-Free Vegan Madeleines
TheseGluten-Free Vegan Madeleines are moist, fluffyand just as delicious as the traditional version!
4.27 from 84 votes
Print Pin Rate
Course: Dessert
Cuisine: French
Keyword: gluten-free madeleines, refined sugar free madeleines, vegan madeleines
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 12 madeleines
Calories: 101kcal
Author: Rhian Williams
Ingredients
- 30 g (⅛ cup) coconut oil (or sub olive or vegetable oil)
- 120 ml (½ cup) unsweetened almond milk (or any other plant-based milk)
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 5 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- 75 g (⅔ cup) ground almonds (almond meal) *
- 75 g (⅔ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 1 heaped teaspoon baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if not using any other oil).
Once melted, add the milk to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla and ground almonds.
Sift in the flour, baking powder and bicarbonate of soda.
Mix well, adding a tiny splash more milk if it's looking too dry.
Transfer mixture into a madeleine tin - make sure to grease the tin with plenty of oil, to make the madeleines easier to remove after baking!
Bake in oven for around 15 minutes until golden brown and an inserted skewer comes out clean.
Once out the oven, remove from the tin and transfer onto a wire rack to cool.
Tastes best when fresh, but keep covered in the fridge for a couple of days.
Video
Notes
*You can alternatively usealmond flour.
Nutrition Facts
Gluten-Free Vegan Madeleines
Amount Per Serving
Calories 101Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g10%
Sodium 37mg2%
Potassium 27mg1%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 6g7%
Protein 2g4%
Vitamin C 1.7mg2%
Calcium 41mg4%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
More Baking & Dessert Recipes
- Gluten-Free Vegan Raspberry Madeleines
- Gluten-Free Vegan Raspberry Muffins
- Gluten-Free Vegan Raspberry Cake
- Gluten-Free Vegan Orange Poppy Seed Muffins
Reader Interactions
Comments
Branka
I Mađe them today and even though they were pretty tasty, I wish they crisped up a bit. I had used (50/50) AP GF flour and my own HF flour mix. It may be the temperature or flour... so I will experiment more.
Thank you for the recipe. Very easyReply
Rhian Williams
Thank you so much for sharing! What flours were included in the gluten-free flour blends you used?
Leave a Reply
« Older Comments
