Matcha Madeleines

Serves 4


  • 150g vegan butter block
  • 150g self raising flour
  • 150g caster sugar
  • 120ml soya milk
  • 10 ml lemon juice
  • 1 tsp Heapwell Ceremonial Matcha
  • 100g vegan white chocolate
  • 1/2-1 tsp Heapwell Ceremonial Matcha


  • First prepare the Madeleine tin by greasing and then sprinkling with flour. Tap the tin to remove any excess flour.
  • Preheat the oven to 200 C.
  • Melt the butter in a pan or in the microwave.
  • Stir the lemon juice into the soya milk and then add the sugar. Beat together until smooth.
  • Add half the flour and mix well, then half of the melted butter and mix until smooth.
  • Repeat with the remaining flour and butter.
  • Spoon or pipe the mixture into the Madeleine tin so that the batter is level with the top of the moulds. Do not over fill.
  • Bake in the oven for 8 minutes or until golden.
  • Remove from the tin and cool on a wire rack.
  • Thoroughly wash and dry the Madeleine tin.
  • Once cool melt the white chocolate and sift in the matcha. Stir well.
  • Spoon the now green chocolate into the clean tin then place a Madeleine into each space, pushing down slightly so that the chocolate covers the whole of each Madeleine mould.
  • Place in the freezer for 30 mins - 1 hour. The Madeleines should now release from the tin.

Recipe by Mairi Rivers aka Ginger Vegan


weightloss teawhere can I find the best matcha?

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