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Easy Vegan Madeleines in Miffy Bunny Shapes!

These super easy vegan madeleines are fluffy and moist inside while maintaining a golden crusty exterior, and you can make them in under 30 minutes from beginning to end! And I used a miffy bunny mold to make them into these precious bunny shapes ^^

Madeleine hardly needs any introduction, it is a classic French mini cake that is as adorable as it is delicious. I love the iconic seashell shape and it's one of my favorite treats to have at a tea party. But in this recipe specifically, I really wanted to try out this miffy bunny mold I recently got so this is a bunny twist on a French classic ;)

And the one crucial and must-have feature we need to see on madeleines, I bet you already know the answer, is the HUMP, or BUMP, in the middle, signifying a satisfying and successful rise. The secret to guarantee that hump every single time? It's actually really easy - thermal shock, that's the fail-proof science behind the hump.

To create the thermal shock and therefore ensure a good bump on your madeleines, we will need to chill the batter in the fridge for at the very least, 20 minutes, or longer for better results. You can even make the batter ahead of time and then leave it in the fridge overnight. Oh and while we're at it, chill your madeleine pan too! The contrast between the hot oven and cold pan, cold batter will create that rise.

Watch the video for the steps and note the details. If you have any other questions or requests for recipes you'd like to see from me, come find me on Instagram and Tiktok.


INGREDIENTS:

1/2 cup all-purpose flour or gluten-free flour mix

1/4 cup brown sugar

1/2 teaspoon baking powder

1/8 teaspoon salt

1/4 cup light coconut milk or other nondairy milk of choice

1 tablespoon canola oil

1/2 tablespoon lemon juice

1/2 teaspoon vanilla extract

Optional - colored sugar icing


TO MAKE:

- Preheat the oven to 350°F;

- In a mixing bowl, sift in the flour, then add the sugar, baking powder, and salt, stir to combine evenly;

- In another bowl or cup, mix together all the wet ingredients;

- Pour the wet ingredients into the dry, use a spatula to gently bring the mixture together, DO NOT OVER MIX! Mix and fold until all the ingredients are combined;

- Cover the bowl with plastic wrap and chill the batter in the fridge for at least 20 minutes! You can chill the batter for longer or even overnight, do not skip this chilling step! The longer you chill the batter the better the madeleines will rise in the bake;

- While you wait for the batter to chill, prep your baking pan, you can use a madeleine pan, the nonstick metal kind is the best! Silicone ones won't really brown the mini cakes well but I'm using a silicone miffy mold here cuz I really wanted to make them into miffy shapes!

- Melt some vegan butter, and brush the inside of your pan;

- Then on top of the butter, dust on a thin layer of flour, this is to double ensure your madeleines will come out super duper easily! Most madeleine recipes only call for greasing the pan but I recommend the greasing + dusting method!

- Once the batter is chilled, carefully fill the pan cavities with it, do not fill it too full, leave about 1/4 inch empty as they will rise in the oven;

- Shake the pan a few times to get rid of the air bubbles;

- NOTE, baking time will vary a lot depending on the size of your mold, if using regular sized madeleine pan, bake for 12 - 15 minutes, if using an oversized madeleine pan, bake for 20 - 25 minutes;

- DO NOT open the oven door during the first 12 minutes if using a regular size pan or the first 20 minutes if using an oversized pan, once they've risen and look done, do a toothpick test, it should come out clean;

- Remove from the oven and let them cool down on a cooling rack;

- Decorate with colored sugar icing if desired, enjoy!


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