Vegan Madeleines au Citron
This vegan take on the French classic is sure to delight! These small spongey shell-shaped cakes flavoured with zesty lemon and dipped in chocolate are the perfect mid-morning indulgence with a cup of tea.
These vegan Madeleines au citron are made with coconut sugar to give a slightly darker colour and lemon to make them light, fluffy and zesty. Traditionally they are baked in a madeleine tin which gives it the shell-like shape – we also dipped ours in melted dark chocolate and crushed pistachios for extra flavour and crunch!
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Total Time: Prep time: 15 minutes | Rest time: 2- 4 hours | Baking time: 8 - 10 minutes
Servings: 10
Total Time: Prep time: 15 minutes | Rest time: 2- 4 hours | Baking time: 8 - 10 minutes
Servings: 10
Ingredients
Method
Ingredients
(Servings: 10)
- 6 6 g oat flour
- 5 5 g coconut sugar
- 0.05 0.05 tsp baking powder
- pinch of salt
- 5 5 ml almond milk
- 3.5 3.5 g coconut oil, melted
- 0.1 0.1 lemon (zest and juice)
Method
- Mix together the flour, sugar, baking powder, salt and lemon zest.
- Melt the coconut oil and add to dry ingredients along with the almond milk and lemon oil. Stir well. Cover and leave to rest in the fridge for 2 hours. The mix will be quite hard and crumbly.
- Preheat the oven to 230°C fan.
- Grease a madeleine tin with coconut oil and spread a tablespoon of mixture into each mould.
- Once the oven has reached the correct temperature bake the madeleines for 4 minutes. After 4 minutes, reduce the oven temperature to 190°C for a further 4-6 minutes. Keep an eye on them as depending on your oven they can brown easily!
- Once cooled dip in melted chocolate (we used 67% cocoa solids, vegan and sweetened with coconut sugar) and sprinkle with crushed pistachios.
