Wednesday, October 24, 2012

VeganMoFo Day 18: Pumpkin Madeleines

I bought a madeleine pan years ago and have only used it twice.  The first time: years ago.  The 2nd time: this week. I once attempted to veganize a madeleine recipe by simply replacing Ener-G powder+water for the eggs and Earth Balance for the butter. It didn’t work out so well. They looked pretty, but instead of cakey, they were rubbery. I was about to leave my madeleine pan on the sidewalk with a “free” sign taped to it, but then I came across the new cookbook We Love Madeleines. It includes a vegan madeleine recipe involving coconut milk that looked promising. I modified the recipe a bit and made pumpkin madeleines in the spirit of fall, and because I love pumpkin baked goods so darn much.

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
  1. Preheat oven to 350°F. Grease and flour a madeleine pan.
  2. In a small bowl, combine the MimicCreme with the vinegar and set aside.
  3. In a large bowl, mix together the flour, baking powder, baking soda, salt, sugar, and pumpkin pie spice.
  4. Add the pumpkin puree and vanilla extract to the MimicCreme mixture and mix well.
  5. Add the wet ingredients to the dry and mix until just combined.
  6. Fill each mold about 2/3 full. (I used a small cookie scoop to do this)
  7. Bake for 15-20 minutes, until the edges are browned.
  8. 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. :)