Dainty classic vegan madeleines flavored with lemon pair beautifully with a full cup of tea. These small scalloped shell-shaped cakes only need a light dusting of powdered sugar to make them pop.
Melt the margarine and mix in the lemon juice and zest. Transfer the margarine into a large bowl and set aside at room temperature until it doesn't feel warm to the touch. Mix in the rest of the wet ingredients into the margarine mixture.
In a medium bowl, whisk together the dry ingredients.
Whisk the dry ingredients into the wet ingredients until you get a thick but smooth batter.
Cover and refrigerate the batter for a minimum of 1 hour, or until cold to the touch. The batter can be stored for up to 3 days in the refrigerator.
Preheat your oven to 425°F (220°C).
Using a metallic madeleine baking pan, lightly brush some melted margarine in each madeleine cavity before filling with batter ¾ of the way full using a pastry bag or spoons. You will need approximately 15g of batter per cavity depending on the size of your baking pan.
Bake for 5 to 7 minutes depending on size, or until the madeleines are golden brown at the edge and springs back when poked.
Right after they are done cooking, release each cake from their cavity before setting them on their side in the baking pan, or on a wire rack to cool completely. Optional: Serve still warm with a light dusting of powdered or icing sugar. Enjoy!