top of page

Raspberry Chocolate Madeleines - Vegan And Gluten-free

Vegan Raspberry Chocolate Madeleines

These Raspberry Chocolate Madeleines are perfect for the Spring. Thank you to Hana from Nirvana Cakery for developing this grain-free, vegan, and common allergen free treat.

Vegan Chocolate Cookie


  • 1/4 cup brown rice flour (35g)

  • 1/4 cup sunflower seeds (35g), ground into flour consistency

  • 1/4 cup gluten-free oats (25g), ground into flour consistency

  • 2tbsp tapioca flour

  • 2tbsp raw cacao powder

  • 1/2 cup rapadura sugar (75g)

  • ½tsp baking powder

  • ½tsp bicarbonate of soda

  • ¼tsp cinnamon

  • pinch sea salt

  • 2tbsp ground flaxseed + 6tbsp water

  • 1/4 cup olive oil (60ml)

  • 1/4 cup plant milk (60ml)

  • 1tsp apple cider vinegar

  • 1tsp vanilla extract

  • 12 raspberries


  • 3.5ozAmore di Mona bulk chocolate or dark vegan chocolate (100g)

  • freeze dried raspberries

  • shelled hemp seeds

Gluten Free Chocolate Madeleines


  1. Mix 2tbsp ground flaxseed with 6tbsp water and set aside to thicken.

  2. Preheat the oven to 180°C (350F)

  3. Grease and lightly dust 12 hole madeleine baking tin.

  4. In a large bowl whisk together brown rice flour, ground sunflower seeds, ground oats, tapioca flour, cacao, sugar, baking powder, bicarbonate of soda, cinnamon and salt. Set aside.

  5. In a small bowl whisk together flax eggs, olive oil, plant milk, apple cider vinegar and vanilla.

  6. Add the wet mix to the dry mix and mix until well combined. You should have pourable muffin consistency.

  7. Spoon the mixture evenly into each of the madeleine holes until almost full. Press one raspberry each into centre with the stem side up.

  8. Bake for about 15 to 20 minutes or until a cocktail stick comes out clean.

  9. Remove from the oven and leave to cool down for 20 minutes before carefully moving onto a wire rack. To remove them from the tin, slide them out.

  10. Roughly chop the chocolate, place into heatproof bowl and gently melt over pot of simmering water.

  11. Dip each madeleine into melted chocolate and sprinkle with freeze dried raspberries or shelled hemp seeds.

  12. Enjoy!

bottom of page