These Gluten-Free Vegan Madeleines are moist and fluffy, and just as delicious as the traditional version! They're crispy on the outside and tender on the inside, refined sugar free and come together in one bowl. They're simple and elegant and great for dessert, a snack, parties, Christmas or afternoon tea!
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 tin to 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 jug to 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 for 15 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 flour instead of the gluten-free flour if you're not gluten-free.
Flavour substitutions
- You can replace the lemon zest/juice with orange 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 in melted 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 any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Watch how to make this recipe
Gluten-Free Vegan Madeleines
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
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.
Marilyn (Canada)
Thanks for the recipe, they turned out great! And it was my first time ever making Madeleines!
Rhian Williams
Thank you so much, so glad you liked them!
Clair
Does anyone have the conversions into cups for this recipe?
Rhian Williams
Hi, I'm so sorry there was a technical issue and the cup conversions were briefly not showing up. It's all fixed now!
lynnette
These are just delicious. I have a gluten and dairy sensitive grandson and trying to find receipes.
Will make these again not just for him! Thank you.
Rhian Williams
Thank you so much, so glad you liked them!
Lynnette
These are just delicious thank you for such a great recipe.
Rhian Williams
Thank you!
Betty
Hi, I am really looking forward to making these in the morning as they tick a lot of boxes.... But, can you please clarify if you are using self raising flour or plain? I can't seem to see a distinction. I'll let you know how they turn out once I know what I'm doing!
Betty
Oops! Nevermind I see know that you said sub plain flour if no gf available.
Rhian Williams
Yes, plain gluten-free flour as there's also baking powder in the recipe. Hope you'll like them!