Blueberry Lavender Vegan Madeleines 12 Authentic Delight
Blueberry Lavender Vegan Madeleines are tender shell-shaped cakes infused with culinary lavender and studded with juicy blueberries. This plant-based version delivers light texture and delicate floral aroma without dairy or eggs.
Ingredients
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 tablespoon culinary lavender buds, lightly crushed
1/4 teaspoon salt
1 tablespoon lemon zest
1/2 cup unsweetened almond milk
1/2 cup neutral oil such as grapeseed oil
1 teaspoon apple cider vinegar
3/4 cup fresh or frozen blueberries
Powdered sugar for dusting, optional
Instructions
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Preheat oven to 375°F and grease a madeleine pan, dusting lightly with flour.
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Whisk flour, baking powder, lavender, and salt in a bowl.
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Rub lemon zest into sugar in a separate bowl until fragrant.
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Add almond milk, oil, and vinegar to sugar mixture and whisk until smooth.
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Fold dry ingredients into wet mixture until just combined.
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Gently fold in blueberries.
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Spoon batter into pan cavities, filling three-quarters full.
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Bake for 10 to 12 minutes until edges are lightly golden and centers spring back.
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Cool briefly in pan, then transfer to a wire rack.
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Dust with powdered sugar before serving if desired.
Notes
Use culinary-grade lavender only. Do not overmix batter. Store in an airtight container up to three days.