Vegan Gingerbread Madeleines

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These Vegan Gingerbread Madeleines are a festive twist on a classic French bake, combining the delicate texture of madeleines with the warming flavours of gingerbread.

Prep Time12

Cook Time8

Total Time20

Course: Dessert, Snack

Cuisine: French

Diet: Vegan, Vegetarian

Keyword: baking powder, caster sugar, cinnamon, ginger, nutmeg, plain flour, salt, soy milk, soy yogurt, vegan butter

Servings: madeleines

Calories: 84.76kcal

Equipment

Madeleine tin
Mixing bowl
Jug
Whisk
Spatula
Pastry brush
sieve
Cooling rack

Ingredients

150 g plain flour
1¼ teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 pinch ground nutmeg
1 pinch salt
110 g vegan butter melted
100 g caster sugar
100 g soy yogurt
50 ml soy milk

Instructions

Preheat your oven to 220°C / 428°F / Gas Mark 7.
Sift the flour, baking powder, cinnamon, ginger, nutmeg and salt into a mixing bowl.
In a separate bowl, whisk together 100g melted vegan butter, the caster sugar, soy yogurt and soy milk until well combined.
Pour the wet ingredients into the dry ingredients and gently fold until just combined.
Cover the bowl and place in the fridge to chill for at least 30 minutes.
Melt the remaining 10g vegan butter and brush the madeleine tin thoroughly with it.
Once the batter has chilled, spoon approximately 1 tablespoon of batter into each madeleine shell.
Gently shape the batter into the shell without flattening it.
Bake for approximately 4 minutes, until the madeleines have formed their characteristic humps and are golden around the edges.
Reduce the oven temperature to 180°C / 350°F / Gas Mark 4 and bake for another 4 minutes, or until a skewer inserted into the centre comes out clean.
Allow the madeleines to cool in the tin for 5–10 minutes. Removing them too soon and placing them directly onto a wire rack may leave indentations in the cakes.
Carefully remove the madeleines from the tin and repeat with any remaining batter.
Enjoy on the same day for the best texture.

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