I generally find inspiration from reading through cookbooks or flicking through magazines and thinking – I want to eat the that, just plant-based. This time I found inspiration in a thrift shop. Inspiration came found a 50 cent Madeline baking tin that just yelled “buy me”! Madelines are dainty French sponge cakes. I already have plant-based cake recipes and so the experimenting began. Here is my easy vegan orange and chocolate Madelines recipe, inspired by a thrift shop find.
These little scallop shaped sponges are deceptively simple. All you need to do is whisk the batter together in a bowl, allow it to rest, spoon into the tin and bake. They’re perfect served warm with a morning coffee or as a cozy accompaniment to an afternoon cup of tea.
Dust with icing sugar, drizzle with melted chocolate or glaze with an orange marmalade. For a more decadent treat, serve with a small bowl of melted chocolate with a splash of Cointreau for dipping.
If you want to impress your guests with warm Madelines here’s how to prepare ahead. ( add link to below )
Easy Vegan Orange and Chocolate Madelines
- 145g plain white flour
- 1 tsp baking powder
- 15g grated dark chocolate
- 120g unsweetened soy milk
- 80g light brown sugar
- 150ml olive oil
- 30ml orange juice
- zest of orange
- icing sugar for dusting
- melted dark chocolate for dipping or drizzling
- cointreau or your favourite liqueur
Preheat your oven to 180°C.
Sift the dry ingredients into a medium sized mixing bowl and use a microplane to grate in dark chocolate.
In a separate mixing bowl, whisk to combine olive oil, soy milk, light brown sugar and orange juice and zest. Spoon by spoon, add the dry ingredients to the wet ingredients while gently mixing. Mix until just combined then set aside for 10 minutes to rest the batter.
If your Madeline baking tray is vintage it may not be non-stick, grease with plant-based butter or a neutral flavoured spray oil. Dust with flour, turn upside down and gently tap the mold to remove any excess.
Use a tablespoon or piping bag to fill the Madeline baking tin molds to just below the top edge. This mixture makes 24 standard Madelines.
Bake for 12-15 minutes, or until the edges are golden brown, the centres of the Madeleines should spring back when lightly touched.
Remove from the oven and turn out onto a baking rack. Drizzle with melted chocolate or dust with icing sugar and serve.
To Prepare ahead and Serve Warm.
- Prepare wet and dry ingredients
- Preheat oven and prepare Madeline baking tin.
- 15 minutes before guests are due, whisk dry ingredients into wet ingredients and set aside to rest.
- 5 minutes before your guests arrive, put on the kettle and spoon or pipe Madelines into the baking tin and bake.
- Greet guests and get the tea of coffee ready, the Madelines will be baked and ready to serve warm.
If you like little sweet treats that are easy to make, try these Kawa Kawa Tea Cakes or some Blackberry Apple Muffins. For a savoury bake Drop Biscuits are quick and easy or for a dessert worthy cake try a Pineapple or Plum Upside Down Cake