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Whisk the dry ingredients together in a large bowl.
Pour the soy milk into a measuring jug and stir in the cider vinegar. Leave for a couple of minutes for it to curdle the milk.
Add the oil and vanilla extract, then whisk or stir it all together.
Make a well in the middle of the flour, then pour the milk mix into it. Stir from the inside out until everything is just about mixed. For a nice spongy texture, it's important not to over stir.
Cover the bowl and leave in a cool place to rest for at least twenty minutes. You can make ahead and keep it in the fridge for up to twelve hours, if that's more convenient.
When you're ready to bake, preheat the oven to 200℃ (180℃ fan, 400℉, Gas 6).
Lightly grease your madeleine moulds. I use silicone ones, which are great for non-stick, but you do need to rest them on a baking tray.
Divide the batter between the twelve madeleine moulds, about one heaped tablespoon per shell.
Bake on the oven's middle shelf for 12 to 15 minutes or until the madeleines are well risen, golden and firm to the touch.
Transfer the tin to a cooling rack and leave for five minutes. Then turn the madeleines out onto the rack to cool completely. Alternatively, eat whilst still warm from the oven.