This gluten-free vegan madeleine recipe is easy to make. The lemon flavour and poppy seeds make this allergen-friendly treat extra special!
- 1/4 cup organic cane sugar (46g)
- 6 tablespoons vegan butter, gently melted (84g)
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1–1/2 tablespoon GF baking powder*
- 2 teaspoons poppy seeds
- 1/4 teaspoon sea salt
- 1 cup GF oat flour (100g)
- 1/4 cup arrowroot starch (30g)
- 1/4 cup potato starch (38g)
- 1/4 cup white rice flour (40g)
- 1/2 cup homemade GF oat milk (120g)**
Decoration (optional): organic powdered sugar
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.
The Easy GF Vegan Lemon Madeleines are best enjoyed freshly made!
*GF baking powder ingredients: cream of tartar, baking soda, tapioca starch. I occasionally buy this GF brand by Purest and often made my own. GF Baking Powder recipe **I used homemade oat milk. To make oat milk you need about 1/4 cup of GF oats to 1 cup of water. Blend in a high-speed blender, pour and squeeze through a mesh bag to remove any larger bits.
(Please note I haven’t tried all these alternatives)
Sub organic cane sugar with coconut palm sugar or maple syrup sugar.
Sub arrowroot starch with tapioca starch.
Sub potato starch with arrowroot or tapioca starch.
Sub white rice flour with sorghum flour.
Sub GF oat flour with GF almond flour/meal if not allergic to nuts.
Keywords: Madeleines, Gluten-Free Madeleines, Vegan Madeleines, Lemon Poppy Seed Madeleins, Easy GF Vegan Lemon Madeleines