Step 1

Preheat the oven to 347°F (175°C) and lightly grease the molds of a madeleine pan with vegan butter or coconut oil.

Step 2

Sift the flour into a bowl (*see notes). Add the sugar, salt, and baking powder and whisk together. In a separate bowl whisk together the non-dairy milk, oil, and lemon juice. Then stir it into the flour mixture until just combined.

Step 3

Use a tablespoon to divide the batter into each mold of the greased pan (but do not make them completely full as they'll rise). Bake for about 12-15 minutes until they turn golden brown and a toothpick comes out clean.

Step 4

Let them cool completely, then either sprinkle them with powdered sugar or prepare the pink glaze. For this, mix powdered sugar and cherry juice in a bowl until smooth. Then dip the tops of the madeleines in it. If you like, you can also dip them in melted chocolate and decorate them with chopped nuts, sprinkles, coconut, or chocolate shavings.

Step 5

Enjoy!