Rye Free Vegan Chocolate Madeleines

Total time1 hr 32 min

Prep time20 min

Cook time12 min

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Ingredients

12 servings

For the batter

6 tbsp vegan butter, plus more for greasing
Organic Dairy-Free Butter with Peruvian Salt, 10 oz Monty's Dairy Free Plant-Based Butter Original Wildbrine Wild Creamery Cultured & Plant Based European Style Butter Alternative Wildbrine Wild Creamery Cultured & Plant Based Oat Butter Alternative, Gluten Free Miyoko's Creamery European Style Cultured Vegan Butter Hint of Sea Salt
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¾ cup all-purpose flour
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

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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