Gluten-Free + Vegan Chocolate Madeleines ‘Madeleines au chocolat’

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For Vegan Month of Food 2014 I am adapting recipes from the first book I ever learnt to bake from: 
Chocolat: Fondre de Plaisir by Camille and Nathalie Le Foll. Join me as I veganise 20 recipes from this book – it’s going to be a month of total chocolate decadence!
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I recently reblogged a post on Tumblr that struck a big, big chord with me. My whole life I’ve had people telling I’m a certain way, that I am this or that, and their expectations always placed enormous pressure on me. Unrealistic expectations, both from others and from myself, have been the root of many problems for me. But then I saw this post:

tumblr screenshot - you can have it all

And I knew I literally did not give a flying duck anymore.

It’s exhausting, you know, trying to be someone you’re not. I’ve come very far in the four years since I moved out of my parents’ house and started living on my own. It was just Mali and I, and then a couple of stupid boys came along, and taught me a lot of lessons about life, and then a man came along, and I learnt even more from him. I’m still learning, which is great.

I’m learning that I can eat cake without feeling like I need to go to the gym afterwards. I can be a feminist and watch Disney films that are built on patriarchal stereotypes, and still enjoy them. I can like Gaelic folk music and the latest dance hits. I can be the girl who bakes chocolate madeleines wearing a frilly apron in the morning and goes to a student party in the evening. I can have a collection of herbal teas and an alcohol cupboard in my kitchen if I please.

I can have. it. all.

Now pass me the madeleines, please.
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Chocolate Madeleines

50g (1/3 cup, tightly packed) ground almonds
50g (1/3 cup, tightly packed) cornflour
2 tbsp icing sugar
1 tbsp cocoa powder
1/2 tsp baking powder
125ml (1/2 cup) soya milk
1 tsp apple cider vinegar
60ml (1/4 cup) coconut oil, melted

1. Pre-heat the oven to 180ºC (350ºF). Grease a madeleine tin with a little coconut oil and dust with cornflour.

2. Pour the soya milk and apple cider vinegar into a cup and set aside for about 5 minutes to curdle.

3. Sift the first five ingredients into a large mixing bowl. Fold in the coconut oil and curdled soya milk. Mix until just combined; there should be no lumps remaining (press them against the side of the bowl with the back of a spoon if you do find lumps) and the batter will be quite runny.

4. Pour a tablespoon of batter into each madeleine shape. Bake in the oven for 15-18 minutes; the edges will be just starting to darken a little and the middle will have puffed up.

5. Cool on a wire rack. Serve with some coconut whipped cream if desired. (Tutorial to make coconut whipped cream here.)

This recipe is best on the same day it was baked; it gets rather dry the next day, so keep it in an air-tight container and if consuming the next day it is vastly improved by being dipped à la Prouste in a cup of hot tea.

If I can have it all, so can you – so tell me, what do you unapologetically claim as totally, truthfully yours?

Have you seen my other vegan chocolate recipes for Vegan MoFo 2014? Click here to catch up and don’t forget to subscribe via email (link in the sidebar) so you don’t miss another one. You can also follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,
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