Chocolate Madeleines (Gluten-Free & Vegan)

120 g rice flour
20 g cacao powder
50 g almond flour
70 g coconut sugar
4 g baking powder
120 ml oat milk
40 g coconut oil melted
1 tsp vanilla extract or 1/4 tsp ground tonka beans
1 tsp lemon zest


  1. In a large bowl, mix together the rice flour, cacao powder, almond flour, coconut sugar, baking powder, and salt.
  2. Then add the oat milk, melted coconut oil, vanilla extract, and lemon zest. Mix until well combined and smooth. Cover the bowl with plastic film and refrigerate overnight.
  3. In the morning, preheat oven to 220°C without the fan.
  4. Lightly grease your madeleine pan with olive oil and pipe the cold batter into each cavity.
  5. Transfer the filled madeleine pan to the freezer for 20 minutes.
  6. Once chilled, transfer the madeleine pan to the oven and bake at 220°C for 2 minutes, then turn down the heat to 180°C and bake for another 7 minutes, or until your madeleines have a hump and are golden brown on the bottom.
  7. Let the madeleines cool for a couple of minutes before unmoulding.
  8. You can coat them with chocolate or decorate with chestnut puree and raw coconut frosting (recipe from our GOURMET RAW CAKEBOOK) if you wish.