Makes 2 dozen madeleines
¼ canola oil
1 cup all-purpose flour
¾ cup unsweetened MimicCreme*
1 ½ teaspoon white vinegar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup sugar
1 tablespoon pumpkin pie spice
¼ cup pumpkin puree
1 teaspoon vanilla extract
- Preheat oven to 350°F. Grease and flour a madeleine pan.
- In a small bowl, combine the MimicCreme with the vinegar and set aside.
- In a large bowl, mix together the flour, baking powder, baking soda, salt, sugar, and pumpkin pie spice.
- Add the pumpkin puree and vanilla extract to the MimicCreme mixture and mix well.
- Add the wet ingredients to the dry and mix until just combined.
- Fill each mold about 2/3 full. (I used a small cookie scoop to do this)
- Bake for 15-20 minutes, until the edges are browned.
- Let the madeleines cool for 10 minutes before removing them from the pan.
*MimicCreme is an awesome vegan heavy cream substitute made of cashews and almonds. If you can’t find it, you can stick with coconut milk, but I’m not sure how it will balance with the pumpkin flavor.
I brought these to work and everyone seemed to love them (free food!), but I think I’ll continue to tweak this recipe by maybe reducing the amount of liquid or pumpkin puree. I thought they were a little on the moist side...which I guess is better than being too dry.
If anyone out there has a good vegan madeleine recipe, please share! I’d like to use my madeleine pan more often than every few years. :)