Grease the madeleine pan and set aside. Sift the flour, cornstarch, matcha powder, sugar and baking powder, all together.
In a separate bowl, mix together vanilla, melted butter, applesauce, and milk. Pour the wet mixture to the dry mixture and mix well.
Let the mixture rest for 10 minutes. Divide the batter evenly between madeleine molds.
Preheat the oven to 180 degree celsius and bake for 10-12 minutes.
Remove from the tin and let it cool completely before serving.
A traditional French recipe called Madeleine is a rich small sponge cake typically made in suitable molds.
Today, I have decided to add a little twist to this lovely dessert and transform it into a delicate and vegan friendly snack with a perfect addition of matcha green tea powder.
This recipe is completely vegan-friendly and made with all-purpose flour (which can be replaced with your favorite gluten-free substitute), raw cane sugar, non-dairy butter, plant-based milk, and some applesauce instead of eggs.
Add the smallest amount of beautifully green matcha green tea powder for the amazing texture and fantastic flavor. Bake until these lovely bites are lightly crispy on the outside and tender and bouncy on the inside.
A perfect option for a morning coffee or an afternoon tea!