Eosinophilic Esophagitis Friendly Vegan Chocolate Madeleines

Total time1 hr 32 min

Prep time20 min

Cook time12 min

4.7

(5)

Eosinophilic Esophagitis Friendly Vegan Chocolate Madeleines

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Ingredients

12 servings

For the batter

6 tbsp vegan butter, plus more for greasing
¾ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
3 tbsp unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
½ cup aquafaba (liquid from a can of chickpeas)
¾ cup organic cane sugar
1 tsp vanilla extract
2 tbsp plant-based milk

For the pan

1 tbsp all-purpose flour, for dusting the pan
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.

For serving

powdered sugar, for dusting (optional)

Instructions

1
Melt the vegan butter in a small saucepan over medium-low heat, then set aside to cool to room temperature, about 10 minutes.
2
Sift the flour, cocoa powder, baking powder, and salt together into a medium bowl and whisk to combine.

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