Blueberry Lavender Vegan Madeleines
These Blueberry Lavender Vegan Madeleines are SO cute and SO delicious! Here’s my interpretation of the French classic but made vegan and with dreamy flavours of summer. Lavender is one of my favourite scents and I absolutely love pruning my lavender plants because the smell is so incredible. So of course I wanted to try baking with the flowers. This recipe only has a soft lavender flavour so it doesn’t overpower the blueberry flavour. It turned out to be a lovely balance!
Technically madeleines are small butter cakes but they feel like a cross between a cookie and a cake because they’re so small and delicate. These Blueberry Lavender Vegan Madeleines have the cute little madeleine bump that is a characteristic of the classic madeleine. After a bit of testing, I discovered that chilling the batter for 24 hours is essential to get that dome on the cake. They will be delicious if you bake them right away, but they will not have a pronounced dome. So, longer chilling periods for the madeleine batter will help achieve the proper madeleine rise!
I used frozen blueberries for this recipe. They are the wild kind of blueberries found here in Sweden so they are quite small, but sure pack a big flavour punch (and healthy benefits!)! I find they have a much stronger blueberry flavour than large blueberries of the North American variety, because they don’t have as much liquid in them. But I believe they might actually be called ”bilberries” in english?? So delicious anyway!
These Blueberry Lavender Vegan Madeleines are very easy to make, and so perfect for summer. The flavours are so light and delicious, and the madeleines are so soft and dainty. They’re so dreamy! So go ahead and try this delicious recipe!
More recipes like these Blueberry Lavender Vegan Madeleines on the blog:
Blueberry Lavender Vegan Madeleines
Equipment
- madeleine baking tray
Ingredients
- 125 g all purpose flour
- 1 rounded tsp baking powder
- pinch of salt
- 1 ½ tsp dried organic lavender flowers I used organic blooms that are dried for brewing tea or making skin care products.
- 100 g white granulated sugar
- 1 ½ tsp pure vanilla extract
- 1 tbsp lemon juice
- ½ cup oat milk
- 3 ½ tbsp neutral oil
To be added right before baking
- frozen blueberries I had about 3-4 small Swedish wild blueberries per madeleine cake
For decoration
- vegan white chocolate this is totally optional, but it is delicious!
Instructions
- Grind the lavender blooms to small pieces. Then mix them in with the sugar.
- Do not add the blueberries into the batter. They will be added directly into each madeleine when you have distributed the batter into each mould in the madeleine pan.
- Add all of the wet ingredients to a mixing bowl and stir.
- Stir in the lavender sugar.
- Sift in the flour and other dry ingredients. Stir until just combined.
- Cover the mixing bowl so it's airtight. Place the bowl in the fridge and let it chill for 24 hours.
- When the chilling time is over, preheat the oven to 185℃.
- Prepare the madeleine pan. I used a silicone pan with 9 forms.
- Scoop some of the batter into each form. Only fill them about two thirds of the way because they will rise.
- Plop a few blueberries into each madeleine right before baking. This will stop them from sinking to the bottom of each mini cake.
- Bake the madeleines for about 17 minutes, or until they are golden brown. So keep an eye on them from about 15 minutes. The time it takes for them in the oven depends on what size and kind of pan you use, and on your oven. I find with silicone pans like I used, it usually takes a couple minutes extra until they are done baking. So adjust the time accordingly.
- Let them cool completely before you decorate them with white chocolate.
- Once the cakes have cooled, pop them out of the pan. Clean the pan.
- Carefully melt the white chocolate.
- If you wish, you can sprinkle a few lavender blossoms into each form in the tray to make them extra pretty, but this is optional. Skip that step if you don't want to eat the blossoms because they will stick in the white chocolate. Then dollop white chocolate into a form in the madeleine tray on top of the lavender. Press a madeleine cake down into the white chocolate so it's laying properly in the chocolate. Leave the cake there until the chocolate has hardened. Continue this process until each cake has a white chocolate coating. I placed the pan in the fridge to set the chocolate.
- Once the chocolate has set, remove the madeleines from the baking tray.
- Enjoy!!