Vegan Madeleines
GF option, see notes
Equipment
- madeleines mold /mini muffin mold ; food processor optional
Ingredients
- 350 grams cake flour sifted
- 180 grams light brown sugar
- 200 ml water
- 1 tsp vanilla bean paste
- 100 ml neutral oil
- 200 ml fresh organic orange juice
- zest of 2 organic oranges
- 8 grams baking powder
Instructions
- Preheat oven to 180C degrees.
- Grease a madeleines pan with oil/ butter.
- Place the water and orange juice in a bowl of a food processor (or place the ingredients in a bowl and combine with a whisk). Add the sugar and whisk until completely dissolved.
- With the machine working, slowly add the oil and whisk until fully combined.
- Add the vanilla and whisk to combine.
- Add the flour, baking powder and orange zest and keep whisking until smooth.
- Pour the batter into the prepared pan and bake for 15 minutes or until a toothpick comes out clean.
Video
Notes
- To make it gluten-free, replace cake flour with 175g potato flour and 175g corn starch.
- For the matcha version, add1 tbsp matcha powder and replace orange juice with non-dairy milk (I used almond). Orange zest is also not required.
- For the chocolate version, add 1 tbsp raw cacao powder and replace orange juice with non-dairy milk (I used almond). Orange zest can be used if you like.
- The food processor simplifies the method but it’s totally fine to whisk the ingredients by hand.