Vegan Chocolate Madeleines
These little shell-shaped cakes are deeply chocolatey, tender, and elegant — the kind of treat that feels far more impressive than the effort involved. The real magic here is aquafaba, the liquid from a can of chickpeas, which gets whipped into soft, foamy peaks and acts as the structural backbone that eggs would normally provide. Combined with melted vegan butter and plant-based milk, the batter comes together into something genuinely rich and glossy. Chilling the batter before baking is a non-negotiable step, and it's what coaxes out that signature domed hump that makes a madeleine a madeleine. Each batch yields 12 perfectly portioned little cakes, so they're ideal for sharing at a gathering or keeping on the counter for a week of very good snacking. A dusting of powdered sugar at the end is optional, but it adds a beautiful finishing touch that makes them look like they came straight from a Parisian patisserie.
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Learn more →Ingredients
12 servings
For the batter
- 6 tbsp vegan butter, plus more for greasing
- 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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