Vegan Lemon Madeleines
makes: 12-14 madeleines
prep time: 20 minutes
chill time: 1 hour
bake time: 10-12 minutes
INGREDIENTS
1 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
1/2 cup white sugar
1/4 cup vegan butter, melted and slightly cooled
1/4 cup coconut yogurt
1 teaspoon vanilla bean seeds (scraped from the pod)
Zest of 1 large lemon
Powdered sugar (for dusting)
RECIPE
In a medium bowl, sift together the all-purpose flour, white sugar, baking powder, and salt. This helps aerate the ingredients and ensures a smooth, light batter. Set aside.
In a large bowl, add the coconut yogurt, melted vegan butter, vanilla bean seeds, and lemon zest. Whisk until smooth and well combined.
Gradually pour the wet mixture into the dry ingredients in batches, stirring gently until just combined. Avoid overmixing to keep the batter light and fluffy.
Cover the bowl with plastic wrap or a reusable cover and refrigerate for at least 1 hour. Chilling the batter is essential for creating the madeleine's signature hump.
Preheat the oven to 375°F (190°C). Grease a madeleine pan with vegan butter.
Spoon about 1 tablespoon of batter into each mold, filling it about 3/4 full. Smooth the tops slightly if needed.
Bake for 10-12 minutes, or until the edges are golden and the centers have a characteristic hump.
Let the madeleines cool in the pan for 2-3 minutes.
Once cooled, dust with powdered sugar for an elegant finish.
