125 ml vanilla soymilk
1 teaspoon apple cider vinegar
3 tablespoons sugar
50 g finely ground almonds
50 g cornflour
1 tablespoon dark cocoa powder
½ teaspoon baking powder (natural, aluminium-free)
60 ml melted coconut oil[/vc_column_text][vc_custom_heading text=”recipe” use_theme_fonts=”yes” el_class=”beheadings”][vc_column_text el_class=”food-description”]Prepare the madeleine moulds.
Whisk together the soymilk and vinegar and put aside for 10 minutes for the milk to curdle gently – the mixture will change its structure, and small bubbles will appear on the surface. Grind the sugar in a coffee grinder.
Preheat the oven to 180°C/350°F/gas 4. In a large bowl, combine the ground almonds, cornflour, sugar, cocoa, and baking powder. Make sure there are no lumps in the cocoa (you may need to sift it).
Whisk in the soured soymilk and coconut oil; do not overmix, or else the madeleines will come out gummy.
Pour the batter into the moulds, filling them almost to the top, as the cakes barely rise during baking. Bake for 18 minutes. Wait for the cakes to cool a bit, and then remove them from the moulds. Dust with icing sugar if desired.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row]