Last updated - ; Published - By Rhian Williams 2 Comments
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TheseGluten-Free Vegan Raspberry Madeleines are soft and fluffy,and filled with fragrant, tart-sweet raspberries. A pretty and elegant treat! They're also refined sugar free, and the recipe comes together inone bowl.
You can enjoy these raspberry madeleines fordessert, breakfast,brunch or a snack, and they work well for Valentine's Day, Easter, Mother's Day, Christmas, baby showers, bridal showers or afternoon tea!
Do you need to use a madeleine tin to make madeleines?
Yes! The shape of the tin makes the outside of the madeleines crispy and "buttery", whilst the inside stays beautifully moist and fluffy. So do use a madeleine tinto make these if you can!
Tips for making Raspberry Madeleines
- You can use either fresh or frozen raspberries.
- If using frozen raspberries, leave them to thaw out first, so they are easier to break up and mix into the batter.
- It's better if you crush the raspberries and break them up slightly when you mix them into the batter, otherwise if you mix in whole raspberries, there will be gaps in the batter and you will end up with holes in the baked madeleines.
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Mix together all the ingredients in a mixing bowl.
Tip:Use a measuring jugto measure out the plant-based milk.
- Transfer the batter into a madeleine tin.
Tip: Make sure to grease the tin with plenty of oil, to make the madeleines easier to remove after baking!
- Bake for12 - 15 minutes.
- Transfer to a wire rack to leave them to cool.
Substitutions you can make to this recipe
- You can use any type of oil: coconut oil, olive oil or vegetable oil.
- You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You can replace the ground almonds (almond meal/almond flour) with ground walnuts.
- For a nut-free version: replace the ground almonds (almond meal/almond flour) with ground sunflower seeds.
- You can use plain flourinstead of the gluten-free flour if you’re not gluten-free.
Flavour substitutions you can make
- If you're not into raspberries, you can replace them with blueberries, blackberries, cherries or strawberries.
- For plain madeleines, use my Gluten-Free Vegan Madeleines recipe!
- You can replace the lemon juicewithorange juice.
- You can add some orange zest.
- You can add chocolate chips.
- You can dip them inmelted dark chocolate.
How long do these Raspberry Madeleines keep for?
These raspberry madeleines taste best when fresh, but keep covered in the fridge for a couple of days.
More gluten-free vegan baking recipes
- Red Velvet Cake
- Chocolate Truffle Cake
- Tropical Carrot Cake
- Lemon Blueberry Cake
- Cherry Bakewell Cake
- Black Forest Cake
- Coffee Walnut Cake
- Peanut Butter Chocolate Cake
- Chocolate Zucchini Bread
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Gluten-Free Vegan Raspberry Madeleines
TheseGluten-Free Vegan Raspberry Madeleines are soft and fluffy,and filled with fragrant, tart-sweet raspberries. A pretty and elegant treat! They're also refined sugar free, and the recipe comes together inone bowl.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: French
Keyword: gluten-free raspberry madeleines, gluten-free vegan madeleines, raspberry madeleines, vegan raspberry madeleines
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 12 madeleines
Calories: 106kcal
Author: Rhian Williams
Ingredients
- 30 g (⅛ cup) coconut oil (or sub olive or vegetable oil)
- 90 ml (⅓ cup) unsweetened almond milk (or any other plant-based milk)
- 2 tablespoons lemon juice *
- 6 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- 75 g (⅔ cup) ground almonds (almond meal) **
- 75 g (⅔ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 1 heaped teaspoon baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
- 50 g (½ cup) raspberries (fresh or frozen) ***
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if not using any other oil).
Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla and ground almonds.
Sift in the flour, baking powder and bicarbonate of soda.
Mix well, adding a tiny splash more milk if it's looking too dry.
Add the raspberries and mix them into the batter - it’s better if you crush them and break them up slightly when you mix them into the batter, otherwise if you mix in whole raspberries, there will be gaps in the batter and you will end up with holes in the baked madeleines.
Transfer the mixture into a madeleine tin - make sure to grease the tin with plenty of oil, to make the madeleines easier to remove after baking!
Bake in oven for 12 - 15 minutes until golden brown and an inserted skewer comes out clean.
Once out the oven, remove from the tin and transfer onto a wire rack to cool.
Tastes best when fresh, but keeps covered in the fridge for a couple of days.
Notes
*The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the madeleines fluffy. If you don't want to use lemon juice, replace with 2 tablespoons orange juice, or 1 teaspoon apple cider vinegar instead.
**You can alternatively usealmond flour.
***If using frozen raspberries, leave them to thaw out first, so they are easier to break up and mix into the batter.
Nutrition Facts
Gluten-Free Vegan Raspberry Madeleines
Amount Per Serving
Calories 106Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g10%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Sodium 34mg1%
Potassium 40mg1%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 7g8%
Protein 2g4%
Vitamin A 2IU0%
Vitamin C 2mg2%
Calcium 42mg4%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
More Baking & Dessert Recipes
- Gluten-Free Vegan Raspberry Muffins
- Gluten-Free Vegan Raspberry Cake
- Gluten-Free Vegan Orange Poppy Seed Muffins
- Gluten-Free Vegan Lemon Poppy Seed Scones
Reader Interactions
Comments
June
Rhian, these look delicious!
I like the simplicity of your recipes and all the options you offer.
Thank you for sharing!Reply
Rhian Williams
Thank you so much, so happy to hear that!
