Before you start, watch the short Gluten-Free Vegan Madeleines video tutorial.

Step 1 – Preheat your oven to 350° F. Grease each cavity of your madeleine pan with a little melted vegan butter.

Step 2 – To a mixing bowl, combine the sugar and gently melted butter (not hot) and mix. To the same bowl, add the lemon zest, lemon juice, GF baking powder, poppy seeds, sea salt and give it a quick mix. Add the flours and starches to the same bowl and mix a little more. Before adding the plant milk, read the tips below. Once you add the plant milk, whisk batter until smooth.

• TIP 1: Depending on if you are using GF oat flour or the almond flour/meal alternative, the total amount of plant milk could differ. For the GF oat flour version, I added the whole 1/2 cup of milk. For the almond version, this will be too much and make the batter too thin. Add the plant milk in increments in either version and only add enough to create a thick pancake mixture. 
• TIP 2: For either version, you can refrigerate the batter until you’re ready to use it.

Step 3 – Fill each cavity to the edge; don’t overfill as it could overflow when baking. Proceed to bake in your preheated oven for 25 minutes.

Step 4 – Once the Madeleines are ready, take the pan out of the oven and let them cool in the pan for about 10 minutes. Carefully remove the madeleines from the pan and finish cooling them on a wire rack. 

Step 5 – Dusting the madeleines with organic powdered sugar is optional but makes them look nice. You can also combine a 1/2 cup of organic powdered sugar with 1/2-1 teaspoon of either water or plant milk to make icing. Mix the two to create a nice thick mix that you can then transfer and squeeze through a tiny cut corner of a plastic bag. Doing so will help you pipe some thin lines or dots onto each madeleine.