• Preheat the oven to 430°F (220°C). Grease a 12-hole madeleine pan with olive oil spray. Set aside.
• In a large bowl, whisk vigorously vegan yogurt, dairy-free milk, sugar, vanilla, and olive oil.
• Sift flour, baking powder, and baking soda on top of the bowl.
• Stir gently with a spatula until the batter is smooth and runny.
• Pop the bowl for 10 minutes in the freezer to cool the batter quickly. This will make the madeleine raise perfectly in the center, so don't skip.
• Remove the bowl from the freezer. Use a small cookie dough scoop to scoop out the batter from the bowl, about 1 1/2 tablespoon, and place the batter in the center of each madeleine cavity. The recipe makes 18 madeleines so you will have leftovers to bake in a second batch later. Keep the leftover in the fridge while the madeleines are baking.
• Bake for 3 minutes and 30 seconds at 430°F (220°C), then decrease the heat to 320°F (160°C) and keep baking for 5-7 minutes. Watch the madeleines carefully, they are ready when golden-brown on the sides, still white in the middle but a pick inserted in the center comes out clean.
• Cool down immediately on a wire rack on the shell side to keep the bump of each madeleine.
• Cool the tray for 15 minutes. Meanwhile, pop the remaining batter in the freezer for 10 minutes again. Repeat the steps above to bake the remaining 6 madeleines.

Storage

• Store the madeleines in a cookie box at room temperature, in a cool dry dark place for 3-4 days or freeze them for up to 3 months in zip lock bags and thaw them at room temperature the day before.