These Gluten-Free Vegan Raspberry Madeleines are soft and fluffy, and filled with fragrant, tart-sweet raspberries. A pretty and elegant treat! They're also refined sugar free, and the recipe comes together in one bowl.
You can enjoy these raspberry madeleines for dessert, breakfast, brunch or a snack, and they work well for Valentine's Day, Easter, Mother's Day, Christmas, baby showers, bridal showers or afternoon tea!
Yes! 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!
Tips for making Raspberry Madeleines
- You can use either fresh or frozen raspberries.
- If using frozen raspberries, leave them to thaw out first, so they are easier to break up and mix into the batter.
- It's better if you crush the raspberries and break them up slightly when you mix them into the batter, otherwise if you mix in whole raspberries, there will be gaps in the batter and you will end up with holes in the baked madeleines.
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 12 - 15 minutes.
- Transfer to a wire rack to leave them to cool.
Substitutions you can make to this recipe
- 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 make
- If you're not into raspberries, you can replace them with blueberries, blackberries, cherries or strawberries.
- For plain madeleines, use my Gluten-Free Vegan Madeleines recipe!
- You can replace the lemon juice with orange juice.
- You can add some orange zest.
- You can add chocolate chips.
- You can dip them in melted dark chocolate.
How long do these Raspberry Madeleines keep for?
These raspberry 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
- Raspberry Scones
- Baklava
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.
Gluten-Free Vegan Raspberry Madeleines
Ingredients
- 30 g (⅛ cup) coconut oil (or sub olive or vegetable oil)
- 90 ml (⅓ cup) unsweetened almond milk (or any other plant-based milk)
- 2 tablespoons lemon juice *
- 6 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)
- 50 g (½ cup) raspberries (fresh or frozen) ***
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, 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.
- Add the raspberries and mix them into the batter - it's better if you crush them and break them up slightly when you mix them into the batter, otherwise if you mix in whole raspberries, there will be gaps in the batter and you will end up with holes in the baked madeleines.
- Transfer the 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 12 - 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 keeps covered in the fridge for a couple of days.
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.
June
Rhian, these look delicious!
I like the simplicity of your recipes and all the options you offer.
Thank you for sharing!
Rhian Williams
Thank you so much, so happy to hear that!