A vintage light blue biscuit container is lined with baking paper and filled with gluten-free mocha madelines that have the tops dipped in chocolate and crushed pistachios. The lid to the container rests on the edge.

Come with us on a trip to Paris as we give a classic French treat a gluten-free makeover.

Madeleines are delicate, shell-shaped cakes that are the perfect accompaniment to your morning coffee or afternoon tea. Our dairy-free mocha madeleines are sure to transport you to a Parisian café with just one bite. But don’t worry, you don’t need to be a master baker to make these delightful treats. With a few simple ingredients and our easy-to-follow recipe, you can bring the taste of France to your own kitchen.

Mocha Madeleines

Our gluten-free mocha madeleines are sure to transport you to a Parisian café with just one bite. With a few simple ingredients and our easy-to-follow recipe, you can bring the taste of France to your own kitchen.
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Course Baked Goods
Servings 20

Ingredients
 

  • 90 g dairy-free margarine
  • ¾ cup gluten-free plain flour
  • ¼ cup gluten-free cocoa
  • pinch salt
  • ½ cup caster sugar
  • 1 teaspoon vanilla essence
  • 2 eggs at room temperature
  • ¼ cup freshly brewed coffee, cooled we used a long black
  • spray oil for greasing

TOPPING

  • 50 g dark chocolate
  • ¼ cup crushed pistachios

Instructions
 

  • Melt margarine in a small saucepan over medium-high heat. Pour into a medium mixing bowl and place in the fridge for 5 minutes to cool.
  • Sift flour, cocoa and salt into a mixing bowl. Add sugar and stir.
  • Remove melted margarine from the fridge and add vanilla, eggs and cooled coffee. Whisk to combine, then pour into the dry ingredients. Use a wooden spoon to beat until just combined. Let batter sit for 30 minutes.
  • Preheat oven to 200°C and grease a Madeleine pan with spray oil. Fill each hole with a heaped teaspoon of batter and spread to level. Bake for 10-12 minutes or until the centre has risen and springs back with gently touched.
  • Remove from oven and allow to cool in the pan for a minute, before transferring to a wire rack.
  • When madeleines have cooled, melt chocolate in a small saucepan over medium heat. Dip madeleines in melted chocolate and sprinkle with pistachios. Let chocolate set before serving.
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