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Vegan Madeleines Recipe and In Case You Missed the Interview

February 5, 2011

Vegan Madeleine (Upside down) Copyright Taymer Mason

The Madeleine Doubt

I have been  withholding this recipe for a while but I recently met a wonderful vegan baker and chef Anita at Electric Blue Baking Company who offers a wide variety of vegan baked goods and we got to talking about madeleines as she makes them. I told her that I ironically, had a madeleine post scheduled for this week  but I quivered as I was  finally deciding to release the recipe to the world. However do check out her site…I am ready for some of those baked glazed donuts right now and a personal gluten free quiche!! Everyone knows I am a quiche person.

I am a perfectionist when it comes to baked goods. I never considered myself a great baker but, have been lauded on several occasions for my baked goods. I also do not have an active sweet tooth so when it comes to the world of sweet baked things my interest is rarely piqued. You get it I am a potato chips kinda girl. After immigrating due to marriage, I relocated the the French West Indies which was a brand new world for me in terms of culture and food. I relocated as a vegan thus meaning I just had to look and not taste the many dishes that were out there. Lucky for me I got to spend extended vacations in France as a teenager and young adult and I got to taste the many different foods of this region. It was love at first bite when I bit into a madeleine but it was a deceptive cake/cookie. It has an almost buttery, lemony flavour and when you have one you just cannot have one even if you have a savory palate.

When I set out to make madeleines  last year I was doubtful and so was my French partner because, even as vegans, we knew how important eggs were in this particular  recipe and was scared that it would take like lemon cake baked in a shape of a shell and not turn out to be close to the real thing. After 7 attempts last year I finally have  my working recipe for madeleines. The madeleine is characterized but a distinct bump that sometimes cracks as it is baking if this does not happen something has gone wrong. You may not understand but I started jumping up and down because my formed the distinct peak at the top. I do not have photos that show this as they were recently deleted by accident but, the photo below show that the madeleine is not sitting flat. My failed attempts were soft exteriors and not firm exteriors and then other experiences were that the cake madeleine itself was too cake like. I learnt after these pictures were taken that I needed to generously coat my non stick pan with flour to get a firm exterior. This is not the first time vegan madeleines has been attempted and I am sure if you google you will find a few pioneers who have braved the madeleine recipe before. Here is my contribution to the vegan madeleine recipe database which I am pretty damn proud of.

2 pounds of flour later……100 lemon cakes later…here is my madeleine

Vegan Madeleines

Copyright Taymer Mason

vegan madeleine copyright Taymer Mason

These lemony buttery gems are the perfect thing to offer your guest or to have as an afternoon snack. Madeleines are characterized by their firm crust and soft middles and also by the distinct bump that appears in the middle of them during baking. Madeleines are made in a square cookie pan that can be used to make financiers or the scalloped pans. The method of baking these vegan version of madeleines vary for the  any traditional baking  method for cookies and cakes as they need to rest in the oven for about 20 minutes to firm up.

Ingredients

2 ½ tablespoon flax meal

¼ cup hot water

2 tablespoon plain vegan yogurt

150 g granulated sugar

125 g melted vegan butter

A few drops of yellow food dye

Zest of one lemon

½  teaspoon vanilla extract

160g unbleached all purpose flour

2 tablespoons non dairy milk

Method

Preheat oven to 350°F.

Grease and generously flour the scalloped pan.

Mix hot water with flax meal and stir for 30 seconds. Let this mixture rest for 1 minute.

Strain the flax mixture to separate the grainy strong flavor flax  seeds.

Stir in yogurt, sugar,butter,food dye,zest of lemon and vanilla extract.

Slowly add the flour and mix well.

Add milk and mix well. The batter should be fairly stiff.

Fill Madeleine pans ¾ ways up and bake at 350°F for  7 minutes. Reduce heat and cook at 250 F for another 8 minutes. Turn off the heat in the oven and leave Madeleines inside for 20 minutes. Cool and serve with espresso or tea.

Caribbean Vegan Blog Update

In the coming weeks I will be working with Pigeon Peas and also by popular request making vegan Jamaican Beef Patties!! I do have a beef patty recipe in the book but it is not the Jamaican styled patty but my own version of a beef patty. I hope to make my Jamaican readers proud with this recipe. I will show you have to make a flavourful tofu scramble using Caribbean Wet Green Seasonings and others things are in the making. Currently I am working a few projects so my time for blogging has been somewhat small but do look out for those recipes in the coming weeks.

Today I had a wonderful chat with Nancy Ancrum and Robbie Bell at Join Us At The Table. If you did miss it do check it out as it has been archived.

Again, thank you for the continued support and if you do not have your copy of Caribbean Vegan yet you can buy it here or any major bookstore in North America.

Taymer

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21 Comments leave one →
  1. February 5, 2011 3:36 pm

    I haven’t eaten a madeleine in years! Thanks for sharing your recipe.

  2. Taymer permalink*
    February 5, 2011 3:43 pm

    You are welcomed Tiffany..
    up next laborious croissants;)

  3. February 5, 2011 5:12 pm

    Yay! I’m so glad I can hear the show.. I bookmarked the page and will listen to it when I get home so I can pay attention.

    I have never had a madeleine, but yours looks and sounds wonderful.

  4. February 5, 2011 7:28 pm

    These look absolutely phenomenal!! I am soo excited to share our recipes and ideas! So glad we can inspire each other. I will have to go back to my old recipe and post it, too.

    xoxo

  5. February 6, 2011 4:19 am

    Oooh, the elusive vegan madeleine! I always wondered if it was possible… madeleines are so distinctive and subtle. These look just right, can’t wait to give it a shot!

  6. February 23, 2011 3:25 pm

    Gorgeous! I’m saving this recipe to try for later!

  7. Tapati permalink
    March 7, 2011 6:02 pm

    The phrase is “my interest is piqued” (not peaked.)

    I see this a lot from people who’ve never seen it in writing but only heard it. Just thought you might want to know.

    Thanks for providing these wonderful recipes. Your book is on my wish list. 🙂

    • Taymer permalink*
      March 7, 2011 6:05 pm

      thanks for your grammar lesson i will change it now thx

      • Tapati permalink
        April 8, 2011 10:32 pm

        You’re welcome.

        My own problem is that I’ve often read things that I’ve never heard pronounced, so I go around mispronouncing those words until I finally hear them. Then I wonder how many people heard me and never corrected me. 🙂

  8. Melindah permalink
    June 6, 2011 9:45 pm

    Thanks so much! I’ve been looking for the perfect recipe and yours is the closest yet!

  9. Anonymous permalink
    February 15, 2012 2:03 pm

    I will definitely try this recipe. Looks sooo delicious 😀

  10. March 5, 2012 2:13 pm

    Thanks for sharing this. No baking powder or baking soda at all? Can’t wait to try it!!:)

    • Taymer permalink*
      March 5, 2012 2:14 pm

      no i would need to hunt for the orginial recipe but no none of that

      • March 6, 2012 3:15 pm

        Thank you!! I will make it today:) have a great day:)

  11. Drea permalink
    August 31, 2012 1:06 pm

    This is so excitng. I’m hosting a coffee house themed shower for my sister. Althought she’s not vegan (she’s vegetarian) I am and I want to make a madeline stack instead of a cake.

    I’ll be lookiing for your croissant recipe.

    Thank you!
    Drea

  12. Anonymous permalink
    February 27, 2013 6:31 pm

    There’s no baking powder or baking soda in this recipe. Does it rise well?

  13. Adelina permalink
    December 20, 2013 12:51 pm

    I felt in love with Madeleines years ago, and it has something to do with its shape and how Proust “marketed” them in his infamous novel. I was able to successfully bake Madeleines back then, but that was when I was not a vegan. Ever since I’ve became a vegan, my yearning to bake Madeleines were completely disappeared, but I still love the memories of baking them. So….when I stumbled upon your receipe, I jumped for Joy!!! Thank You!!!! I will make these for this holiday season, for sure!!! I can’t wait!

  14. Haitch bee permalink
    September 19, 2016 9:34 am

    Thanks for sharing, good recipe, I replaced the AP Four with chestnut flour, and used coconut sugar and it worked well, good texture a little bit too sweet though

  15. March 14, 2017 10:09 pm

    Just made these; it was a catastrophe. I was very surprised to see that these didn’t have baking powder, and indeed I got chewy undercooked dough (I think this is just a mistake in the recipe?). I made a second batch with 1tsp baking powder, and it was much better (they rose properly). They were still too sweet, and a bit undercooked, but much better — and they don’t have the characteristic bump, either, unfortunately.

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