Vegan Madeleines with Citrus and Raspberries! Guest Post from Alexander Willow Harvey at In Vegetables We Trust.

Madeleines au citron et framboises 1

Since I’ve spent most of my time this summer on vacation, hanging out with my kids and in Doctor’s offices for my injury, I haven’t been spending as much time as I’d like in the kitchen. So, I’ve asked some of my blogging friends to lend a hand and guest post here.

My first guest post is from my friend Alexander at In Vegetables We Trust

At the tender age of 21, he’s more talented in the kitchen than most people ever will be. He’s a bread maker, cake baker and everything vegan extraordinaire. For just some of my favorite posts from Alexander view the photos and links below:

Alexander(Clockwise) Rainbow Salad,  Apple and Parsnip One Pot, Cupcakes with Vegan Honeycomb,  Whole grain Pflaumenkuchen – Yeasted Plum CakePumpkin Seed Oatcakes, Coconut Courgette Cake,  Olive and Caper BreadSlow Cooker Chili, Chocolate Chestnut Pies“Beefy” Lentil and Portabello StewRocket Pesto Cookie Sheet PizzaNanaimo Bars.

Now for these beautiful Madeleines, they are a small French sponge cake baked in a pan that has shell like depressions. To purchase your very own Madeleine pan, click here. Alexander has been preparing recipes with lots of edible flowers as of late, lucky you!

Vegan Madeleines with Citrus and Raspberries


For the Madeleines:

  • 1/2 cup plain white flour
  • 1/4 cup soy flour
  • 1/2 tsp baking powder
  • 2 tbsp ground flaxseed
  • 4 tbsp soy milk
  • 1 tsp lemon juice
  • 1/3 cup canola oil/ rapeseed oil
  • 1/3 cup golden unrefined castor sugar
  • Zest of half a lemon
  • 1/2 tsp vanilla extract
  • 10- 12 raspberries

For the glaze:

  • 1 tbsp lemon juice
  • 1 tbsp soy milk
  • 1/4 tsp vanilla extract
  • 1/2 cup icing sugar
  • Edible petals for garnish/ decoration (optional)

Method: Preheat the oven to 180c/ 360f. Grease a 12 hole madeleine pan and dust with flour, turn upside down and tap out the excess flour. Sift together the four, soy flour and baking powder into a bowl. In a separate bowl beat together the flax-seed, soy milk and lemon juice with a hand mixer for a few minutes until you have worked in some air, add the oil, sugar, lemon zest and vanilla and beat again for a few minutes. Sift in half of the dry ingredients and fold together until just combined. Sift in the other half and fold together until fully incorporated. Scoop the mix into a piping bag, snip off the end and pipe into the madeleine pan (this is the quickest and easiest way) filling them up about 3/4’s of the way. And carefully press a raspberry into the top of each one. Bake for about 10 minutes, turning during baking if your oven is uneven. Once baked remove from the oven and carefully use a spoon to place the hot madeleines on a wire rack to cool, raspberry side up.  Allow to cool completely before glazing. To make the glaze carefully combine the lemon juice, soy milk and vanilla with the sifted icing sugar in a bowl, mix nice and slow so as not to get icing sugar every where (I always seem to spill some). Dip the cooled madeleines in the glaze and place back on the wire rack, sprinkle with edible flower petals and allow to set. Serve with tea.
vegan madeleins with raspberries and lemon



      1. They really do look incredible Alexander! I’m always blown away by the food you make. I seriously just want to gobble it all up!

  1. I am a huge fan of Alex’s creations. He’s such an artistic guy… I have bucket loads of admiration for his creativity and eye for detail. These madeleines look gorgeous. I love the floral touch!

    1. Working on it. Thanks so much for the kind offer, I may take you up on it if I can’t start cranking things out like I’d like too!

      Yeah, his recipes are SO positively yummy! Love Alexander’s blog! 🙂

  2. all that amazing bread loafs on Instagram and what catch my eye 🙂 i havent made madeleines in forever. these look and sound so delicate and delicious!

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