Vegan Gluten-Free Chocolate Madeleines

Recipe from Chef Vanessa Musi

Makes 16 (1 full sheet)






135 gr my gluten free flour blend (see recipe bellow)

30 gr red cocoa (I love Santa Barbara Chocolate!)

½ cup organic cane sugar/ or coconut sugar

1 teaspoon baking soda (at high altitude use ½ teaspoon)

½ teaspoon fine sea salt

⅔ cup almond milk milk

1 teaspoon vanilla

1 tablespoon coconut yogurt

1 tablespooon applesauce

2 tablespoons coconut oil, melted (or avocado oil)

1 teaspoon apple cider vinegar



Preheat oven to 350 F. Put a Madeleine Silpat mold onto a perforated tray.

In a bowl, sift flour, cocoa, baking soda and salt.

Add sugar, mix.

Add almond milk, vanilla, apple sauce yogurt, oil and vinegar. Mix with a whisk by hand until integrated.

Put the batter into a pastry bag fill the Madeleine mold  ⅔ -¾  full.

Bake until a toothpick comes out clean (approx 15 mins depending on oven)

Remove and unmold. Let cool.


Glaze with:

My All Purpose Gluten-Free Flour
672 gr glutinous rice flour: buy in oriental stores

672 gr whole grain flour: (Bobs Red Mill brand preferably)

672 gr white rice flour: (Bobs Red Mill brand preferred)

2 ½ teaspoons xanthan gum

Mix well all the flours in a bowl with a balloon whisk, store the flours in a closed container in a dry, cool and dark place preferably.

Use what recipe calls for


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