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  • Writer's pictureMoy's Gluten Free Kitchen

Red Velvet Madeleines

Updated: Nov 1, 2019

This is a classic French dessert. Madeleines are usually browned and crispy on the outside and spongy and soft on the inside. Traditional recipes rely on butter (usually browned butter) and a whipped egg/sugar mixture. These are gluten free and vegan, a challenge therefore to replicate the recipe true to form. Nevertheless they taste great and over time with simple tweaks they get even better.

Gluten Free, Vegan, Red Velvet Madeleines
Red Velvet Madeleines

Ingredients (makes 12)

2/3 cup almond flour

¼ cup brown rice flour

¼ cup potato starch

¼ tsp xanthan gum

1 tbsp unsweetened natural cocoa powder

1/3 cup brown sugar

1 ½ tsp baking soda

½ tsp baking powder

½ tsp salt

¼ cup coconut oil

¾ cup coconut milk (or other)

1 tsp vanilla extract

2 drops (or more) of red food gel coloring

1 tbsp apple cider vinegar


Combine all of the dry ingredients, mix well and set aside

In a mixing bowl, add the wet ingredients and whip to combine

Add the dry ingredients and mix to form a thick batter, more like a brownie batter than a cake batter

Cover the bowl and refrigerate for at least 30 minutes, can also be left overnight

When the rest period is almost done, preheat the oven to 425F. Prepare a madeleine tin by brushing the cavities with vegan butter or margarine

When ready remove the batter from the fridge. Spoon level amounts of batter, about 1 – 1½ tbsp, into each mold. I would usually spread the batter out a bit

Place the tray in the oven. Bake for 2 minutes then drop the the heat to 350F

Bake for 12 minutes or until set. The center of each madeleine should raise to form a dome or belly

Remove from the oven, cool as is in the tray for about 1 minute then gently remove the madeleines from the mold onto a cooling rack. If they are stuck, carefully push in the edges with the flat side of a knife to release. Serve at once, dip in chocolate or dust with confectioners sugar if desired. I also find these madeleines taste just fine the day after, stored in the refrigerator

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