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.

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.

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.
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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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