Dairy-Free Classic French Madeleines
Indulge in the delicate charm of these Dairy-Free Classic French Madeleines, a modern twist on the traditional French favorite. Perfectly golden and subtly crisp at the edges, these tender, shell-shaped sponge cakes are infused with hints of vanilla and bright lemon zest, offering a light, citrusy elegance in every bite. Crafted with creamy unsweetened almond milk and rich coconut oil, this dairy-free recipe delivers all the buttery decadence of the classic version without the use of dairy. The batter is chilled for enhanced flavor and texture, ensuring the signature hump at the center of each cake. Easy to bake in under 10 minutes, these madeleines are perfect for tea-time indulgence or as a sophisticated dessert. Sprinkle with powdered sugar for the ultimate finishing touch and serve with your favorite cup of coffee or herbal tea. Dairy-free baking has never tasted so refined!
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Ingredients
- 120 grams all-purpose flour
- 1 teaspoon baking powder
- 100 grams granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 40 milliliters unsweetened almond milk
- 85 grams coconut oil
- 1 pinch of salt
- 2 tablespoons powdered sugar for dusting
Directions
Step 1
In a small saucepan, melt the coconut oil over low heat, then set aside to cool to room temperature.
Step 2
In a medium-sized mixing bowl, add the all-purpose flour, baking powder, and pinch of salt, then whisk together to combine.
Step 3
In a separate large bowl, beat the eggs and granulated sugar together using an electric hand mixer on high speed, until the mixture becomes thick, pale, and ribbon-like.
Step 4
Stir in the vanilla extract and lemon zest into the egg mixture.
Step 5
Gently fold the dry ingredients into the wet ingredients in two batches, mixing just until combined.
Step 6
Add the almond milk, followed by the cooled coconut oil, folding gently until the batter is smooth. Be careful not to overmix.
Step 7
Cover the bowl and refrigerate the batter for at least 30 minutes to an hour to chill and solidify slightly.
Step 8
Preheat the oven to 375°F (190°C) and lightly grease a madeleine pan with a non-stick oil spray or a little coconut oil.
Step 9
Scoop a rounded tablespoon of the chilled batter into each madeleine mold. Don’t spread it; the heat will do that for you.
Step 10
Bake for 10 minutes, or until the edges are golden brown and the centers spring back gently when pressed.
Step 11
Remove the pan from the oven, and allow the madeleines to cool in the pan for a couple of minutes before transferring them onto a wire rack to cool completely.
Step 12
Once cool, dust the madeleines with powdered sugar before serving.
Nutrition Facts
| Serving size | (472.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1802.2 |
| Total Fat 95.9g | 0% |
| Saturated Fat 73.4g | 0% |
| Polyunsaturated Fat 1.6g | |
| Cholesterol 372mg | 0% |
| Sodium 756.0mg | 0% |
| Total Carbohydrate 212.8g | 0% |
| Dietary Fiber 3.7g | 0% |
| Total Sugars 115.8g | |
| Protein 24.7g | 0% |
| Vitamin D 94.9IU | 0% |
| Calcium 150.1mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 296.4mg | 0% |
Source of Calories