Vegan Madeleines au Citron

Author: Rhythm 108

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!

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

  1. Mix together the flour, sugar, baking powder, salt and lemon zest.
  2. 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.
  3. Preheat the oven to 230°C fan.
  4. Grease a madeleine tin with coconut oil and spread a tablespoon of mixture into each mould.
  5. 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!
  6. Once cooled dip in melted chocolate (we used 67% cocoa solids, vegan and sweetened with coconut sugar) and sprinkle with crushed pistachios.

Written by

Rhythm 108

rhythm108.com/

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