These Lavender Chocolate Madeleines are the perfect balance of soft, buttery texture and rich chocolate glaze. The dried lavender adds a subtle aroma that feels elegant without being overpowering, while the dual chocolate dips (white and semi-sweet) make them look straight out of a patisserie.
They’re completely plant-based, made with olive oil and non-dairy milk, and come together in under an hour - fancy, but surprisingly easy.
You Will Need
Flour & baking powder: give the madeleines their light, fluffy crumb.
Olive oil: adds moisture and a gentle richness instead of butter.
Non-dairy milk + apple cider vinegar: create a light “buttermilk” effect for tenderness.
Vanilla extract: brings warmth and balances the lavender aroma.
Dried lavender: a little goes a long way; adds floral depth and pairs beautifully with chocolate.
White and semi-sweet chocolate: Creamy and bold flavors to complement the delicate sponge.
Prep Time
15 mins
Cook Time
12-15 mins
Servings
12
INGREDIENTS
Madeleines
1 cup flour
⅓ cup sugar
1 tsp baking powder
½ tsp salt
3½ tbsp olive oil
½ cup non-dairy milk
1 tsp vanilla extract
Splash of apple cider vinegar
Glaze
White chocolate chips + ½ tbsp crushed dried lavender buds
Semi-sweet chocolate chips + ½ tbsp crushed dried lavender buds
INSTRUCTIONS
In a bowl, whisk together all the ingredients until smooth and lump-free.
Lightly grease a madeleine pan with coconut or olive oil. Fill each mould about ¾ full.
Bake at 360°F (180°C) for 12–15 minutes, until lightly golden and springy to the touch.
Let the madeleines cool completely in the pan for about 20 minutes, then gently remove and set aside.
Melt both chocolates separately. Mix ½ tbsp of crushed dried lavender into each.
Add the melted chocolate into clean madeleine moulds, then press each madeleine back into its mould slightly so the bottom gets coated.
Refrigerate for 30 minutes or until the chocolate glaze has hardened.
Pop them out of the moulds, sprinkle with a few lavender buds if you’d like, and enjoy.
NOTES/TIPS
Lightly grease your pan before pouring in the chocolate. If they stick, pop the tray in the freezer for a few minutes, then tap the bottom. They should slide right out.
Keep in an airtight container at room temperature for 2–3 days or refrigerate for up to a week.
