Vegan Madeleine is a small spongy cake with a crispy outside and soft inside, made using a specialized baking pan having shell like molds.
What are Madeleines?
Madeleines are cookie shaped, soft and spongy cakes made in a distinct shell-like shape acquired using a specialised baking pan having shell-like molds. They are popular french cookies usually made with eggs and served with sprinkled icing sugar.
I have had tried madeleine from french patisserie, they were soft and buttery delicious. But as I don’t eat eggs, sometimes I could feel the smell of raw eggs. That’s when I thought of making vegan madeleine.
So after searching a lot, I took inspiration from Bake with Shivesh and Cooking Diary by Shruti and tweaked my own version of vegan madeleine.
Ingredients Needed to make Vegan Madeleine
- Flour: Basically all-purpose flour/maida is used to make the cookies.
- Sugar: For sweetener sugar is needed, I have used castor sugar however, normal granulates sugar can also be used.
- Coconut oil: I have used coconut oil at room temperature. If you are baking them in winters and the oil is stiff, pop it in MW for 30 seconds, and then use.
- Almond milk: I have used homemade almond milk, however, any plant-based milk is fine to use in the recipe.
- Baking powder: To leaven the cookie batter.
- Ground flax seeds: As we are not using eggs, we will be making flax eggs with ground flax seeds.
- Vanilla extract: For flavors
How to make Madeleine?
First of all, prepare flax egg by adding ground flax seeds in water and let it rest for 10 minutes. Meanwhile preheat the oven and prepare madeleine batter.
In a mixing bowl add coconut oil and sugar and beat until it is light and fluffy. Add vanilla extract and flax egg and mix well.
Finally, add all purpose flour, baking powder and fold in gently. Divide the dough into madeleine pan. Bake in a preheated oven for about 12-15 minutes or until the cookies are golden brown.
Remove from oven and they are ready to eat. Let it cool and store in an air tight container. They can stay fresh at room temperature for a week and in refrigerator for about 5 days.
Did you know??
Madeleine can be easily regarded as French national cookie as it has taken such an honoured place in French cuisine and history.
Can we freeze them?
Yes of course, you can keep madeleine in freezer safe bags up to a month. Thaw properly before use and warm up in preheated oven or MW.
How to replace with dairy?
If you are planning to make regular madeleine, replace coconut oil with butter. Use one large regular egg instead of flax egg.
Serving Suggestions and Variations
I have used some melted vegan chocolate to dip madeleines and coated them with toasted coconut and almonds. You can also sprinkle icing sugar, or dip them in white chocolate. Drizzle in sugar glaze, use your favourite chopped nuts and or seeds. The possibilities are endless.
Serve the super delicious madeleine with coffee or tea.
Other Cookies Recipes
- 3 Ingredients Shortbread Cookies
- Whole Wheat Chocolate Almond Cookies
- Gingersnap Cookies
- Florentine Cookies
- Espresso Cookies
Looking for more such Cookies recipes to get some ideas for your snacking? Do not miss my Chocolate Pecan Cookies and Coconut Flour Cookies and the best one’s Vegan Oatmeal Raisin Cookies.
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Vegan Madeleines
Equipment
- Madeleine Shell Pan
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup coconut oil
- 1/4 cup almond milk
- 1/2 teaspoon baking powder
- 2 tablespoon ground flax seeds
- 1/4 cup water
- 1 teaspoon vanilla extract
For decorating
- Melted vegan chocolate
- Toasted desiccated coconut
- Almonds chopped
Instructions
- Preheat oven at 180 C and brush the madeleines pan with coconut oil.
- Mix water and ground flax in a bowl and set aside for 10 minutes.
- In a mixing bowl add coconut oil and sugar. Beat until light and fluffy.
- Add in almond milk, flax egg, and vanilla.
- Finally, add the baking powder and all-purpose flour.
- Fold in gently and transfer the batter in the prepared madeleines pan.
- Bake for 12 to 15 minutes or until golden.
- Remove from oven, let them cool and dip in chocolate, sprinkle toasted coconut flakes, and almonds.
- Store in air right containers. .
Video
Always let me know how these recipes turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Vegan Madeleines. Please do share your tips and tricks with me.
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Best Regards,
Sapana Behl
The vegan substitutes are making it much healthier and I would definitely love to try it with whole wheat flour. Such an amazing recipe it is.
Madelenie cake is my kids one of favorites. You showed very nicely and gave us detailed procedure with your video. Thank you!
The vegan madeleine looks as good as the regular ones, no one would even make it out! It has come out beautifully… I have had the mould with me since ages but never got to try making them… Love the chocolate dipped on the sides, gives it a little more oomph to this delicious bake…
I’ve never actually tried a madeleine cookie before, but it looks and sounds delicious. I love that you made a vegan version of them!
I love madeleines! I actually shared my eggless madeleines on my blog recently too (my husband has an egg allergy)! Can’t wait to try your version, they’re beautiful.
I love madeleine, they are perfect with tea. I don’t bake vegan but appreciated seeing how you use the flax seeds for the eggs.
OMG these Vegan Madeleine looks so lovely. This reminds me of my Madeleine shell pan that I have bought but never used.
Vegan version of Madeleine sounds so cool. Now I am tempted to make them soon after seeing your post today.
Loved this recipe, the Madeleine look so delicious, can’t wait to try them. Best thing is that it’s vegan.
Your vegan version of Madeleine cakes are just perfect treats for kids and adults.. if someone is looking for an eggless recipe then I would recommend this recipe for sure
Sapana,
What a fabulous share! I love the use of coconut oil and flax seeds in this recipe! Awesome!
These vegan madeleines look like something from a French Bakery! So beautiful and delectable! Love that you have veganized it and made it accessible to many vegetarians who abhor eggs! Now, I need to get a madeleine pan to bake these beauties!
OMG! whata fantastic share. I will love to try making medeleines. They definitely taste better than cakes.
I have been eyeing to buy a madeleine pan for a while now. I love baking with coconut oil and the non dairy milk should work perfectly in this recipe. Love how perfect they have come out.
Madelines are my daughters favorite. She is just begun her baking journey and I am sure will love this recipe to try soon. The images will capture her attention for sure.
We’ve had the opportunity to enjoy these traditional French cookies during our visit to France. You wouldn’t find any bakery not selling Madeleines. They definitely melt in the mouth. Like your vegan version and your super tempting clicks too.
I love Madeleines and these are beautiful the way you presented them dipped in chocolate. Can’t wait to try this recipe. I bet the coconut adds a lovely flavor as well!
Oh my goodness, you are given me a new cookie recipe to make for my family. I would love to try this right now and wish that it will turn good as yours.
Madeleines are so amazing, but I never thought I could make them vegan! I love that I can now provide something for my vegan friends.
Madeleine are my son’s favorite and never thought of making it vegan. This looks fabulous. Than kyou for sharing.
I’ve never tried my hands on making a madeleine cookie yet…need to make them soon. I loove them and just buy it from the store….I love that you made a vegan version of them!
Love the vegan version of madelines. Looks gorgeous too. I can’t wait to try this out.
Great to know that you can use a flax egg in these madeleines, and how beautiful they are dipped in chocolate, too.
These vegan madeleine dipped in chocolate calling my name. I get great satisfaction when a vegan bake turns out so well for you, I bet these vanished in no time.
What a great version of madeleine! I love how you made them vegan but still kept the flavor. So tasty and delish.
I love madeleines and can’t wait to try the vegan version! Love the healthy twist
I love madelines and yours look so pretty. You would never know that you haven’t used eggs, something I want to try . Thanks for sharing.
These cute little madeleine looks so tempting and delicious with dipped in chocolate and grated coconut on the top. Wish to pick a few and enjoy them
I love madeleines and your vegan version looks really good! I love how you dipped them in chocolate and coconut and almonds!
These vegan madeleines are absolutely delicious! I love how they are dipped in chocolate, too. Such a pretty presentation!
My husband and kids love madeleine because of the texture and the taste! This would be a perfect dessert to make for them one day. I love how you made a vegan version, it wouldn’t hurt to try something new! Thank you for sharing this recipe.
These are SO cute omg! I love that these are vegan to be able to share with my vegan friends. Thanks for sharing.
They look stunning! So pretty! I have a few vegan friends so I can’t wait to whip these up for them!!
Katie xoxo
Oooo yum! Wow, these vegan Madeleine cookies look fantastic. I can hardly wait to make these delicious cookies.
I haven’t had Madeleines in years so thanks for sharing this recipe because I just bought a brand new mold.
They came out perfectly. Very nice flavor, great rise
Good and pretty straight forward. Thanks for the recipe. Batter worked well, recipe easy to follow and cooking times spot on. If I make again, I’d add salt, up the vanilla extract, and add 1 tsp of almond extract. Of those using a madeleine pan, the batter should be flush with the top of the mould to puff up for the perfect cookie. Thanks again
thank you for the wonderful tips.
Hi! Can we substitute vegan butter for the coconut oil? Looks delish!
I haven’t tried I but I guess it should work.