dailydelicious: Vegan Almond Madeleine

Another vegan recipe for this month ^^.

Because many people still asked for vegan recipes, this recipe is for you. 

We can’t use egg, milk products, yeast (and some kinds of vegetables) in the Vegan food that we eat at the Kin Je festival. So we have to accept that the texture of the baked goods might not be the same as the original one, as we have to use nut milk, tofu, banana, and vegetable fat instead. 

Today, this little madeleine is made with rice bran oil shortening instead of butter, and there is no egg in the recipe too.

Well, as we don’t use egg, our madeleine is not as firm as the original one but I really want to tell you that it’s delicious, haha.

If you want the madeleine to be more firm you can bake it longer too. ^^

Vegan Almond Madeleine

Makes 6 (8 cm Madeleine)

30 g ………………… King Rice bran oil shortening

……………………….. Pinch of salt

60 g ………………… Brown sugar

100 ml …………….. Soy milk

50 g …………………. Cake flour

50 g …………………. Almond powder

1 tsp ………………… Baking powder

……………………….. Almond slices, for sprinkling over the Madeliene

Preheat an oven to 180℃  

Line 6 of 8 cm pan with baking cups.

I use King rice bran oil shortening.

Beat the shortening and salt together until smooth, add the brown sugar and beat to combine.

Pour the soy milk into the bowl, and beat to combine.

Sift the cake flour, almond powder, and baking powder into the bowl.

Mix to combine.

Put the batter into the prepared pans.

Sprinkle the top with almond slices.

Bake in preheated oven for 20-22 minutes.

Remove from the oven and let the Madeleine cool completely on a wire rack.

  Vegan Almond Madeleine

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