Preheat the oven to 175°C and lightly brush the ramekins of a madeleine tin with coconut oil.

Sieve the flour into a bowl.

Add the sugar, salt and baking powder and mix with a whisk. In another bowl, whisk together the milk, oil and lemon juice.

Then stir into the flour mixture until everything is well combined. Using a tablespoon, spoon the batter into each tin of the greased pan (but don't fill them up completely or they will rise).

Bake for about 12-15 minutes, until golden brown and a toothpick comes out clean.

Let them cool completely and then sprinkle with powdered sugar. Or prepare the icing.

To do this, melt the chocolate and spread it into the madeleines baking tin.

Carefully put the cakes back in and put everything in the fridge.