Updated: 10 hours ago
I remember having Madeleine for the first time at a Starbucks and it's delicious and wonderful with a cup of coffee or tea. Another time I had Madeleine from a famous French pastry shop, Patisserie 46, it was phenomenal. I noticed how the cake has more hump on top which is a significant sign of perfect Madeleine. It has a hint of lemon, and smell of butter, each bite melt into your mouth, and the delicious cake turned to a small crumble of flavor once touched your tongue.
Well of course the Madeleine I had wasn't vegan but I am here to show you on how to create delicious Madeleine that will remind you of a french pastry shop.
After four attempts on making Madeleine, I can finally share with you the foolproof recipe.
Vegan Madeleine Recipe
24 cakes | 12 serving | 45 minutes
1 1/2 cup of flour
2 tablespoons Red Bob egg replacer
4 tablespoons water
1 cup soy milk
1 tablespoon of ACV
1/2 cup melted butter (Extra to grease the pan
1/4 cup Cane sugar
2 teaspoons lemon zest
1 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla bean paste
Lemon Rum glaze
1 cup powdered sugar
2 tablespoons soy milk
1 tablespoon lemon juice
1 tablespoon rum
Brush the madeleine pan with some melted butter and sift in the flour. Dust off the excess flour and pop it in the freezer until it ready to be used. (If you have a non-stick pan, dusting with the flour is not necessary)
In a saucepan, add in together vegan butter, cane sugar, and vanilla bean paste. Stir and bring it to boil. Remove the butter mixture from the heat and set it aside.
Stir together ACV and soy milk. Let it sit on the counter for 3-5 minutes.
In a mixing bowl, whisk together egg replacer and water until the mixture becomes jelly-like consistency.
Add in the soy milk mixture into egg replacer and whisk until everything is combined.
Sift in all the dry ingredients, flour, baking soda, and baking powder. Stir the batter halfway then add in the butter mixture and stir until the batter become smooth.
Cover the batter and refrigerate for 15 minutes. (While waiting, pre-heat the over to 400F)
After 15 minutes, zest in the lemon and give it a quick stir.
Scoop in the Madeleine batter into a pan and making sure that the batter is 3/4 of the way.
Tap the pan against the palm of your hand to release some air bubble.
Bake the Madeleine in 400F preheated oven for 5 minutes, then lower the temperature to 350 F and bake it for 7-9 minutes.
As the madeleine baking, whisk together powders sugar, rum, lemon juice, and soy milk until everything is incorporated. Set it aside.
After the madeleine finish baking, scrape the excess flour off if you dust the pan with flour.
Brush the icing on top and bottom of the madeleine and place it on the baking pan that is lined with baking sheet.
Bake the Madeleine again for 2 minutes in 350 F.
Enjoy this Madeleine as it own or with a cup of coffee or tea.