Gluten Free Marble Madeleines
The most tender and buttery gluten free madeleines swirled with chocolate and vanilla. The perfect combination of cake and cookie.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
- 3 eggs
- 1/2 cup cane sugar or Truvia for a lightened up version
- 1 tsp vanilla bean paste or extract
- 3/4 cup gluten free baking flour 1:1
- 1/4 cup tapioca flour
- 1/2 tsp baking powder
- 1/8 tsp sea salt
- 1/2 cup vegan butter melted and slightly cooled
for the chocolate swirl
- 3 tbsp Saco Pantry Organic Cocoa
- 2 tbsp vegan butter melted
for the glaze (optional)
- 1 cup powdered sugar sifted
- 1-2 tbsp almond milk
Preheat the oven to 350 F and prepare a standard size madeleine pan with non-stick spray. In a mixing bowl, beat the eggs and the sugar until light and fluffy, about 2 minutes using a handheld mixer and then mix in the vanilla bean paste (or extract).
In another bowl, whisk together the gluten free flour, tapioca flour, baking powder and salt until combined. Add the wet ingredients to the dry, while stirring, slowly add in the melted butter until your batter comes together.
Separate half of the batter into a new bowl and then add in the chocolate swirl ingredients and whisk until smooth. Use a spoon to drop dollops of the both batters into the cavities of the madeleine pan until filled. Use a toothpick or knife to swirl the batters together (the chocolate one will be slightly thicker and that's okay). Bake the madeleines for 10-12 minutes or a toothpick when inserted into the center of a madeleines, comes out clean. Let them cool for 10 minutes in the pan before removing. Repeat with the remaining batter. This recipe makes approximately 24 madeleines.
Once the madeleines have cooled, stir together the glaze ingredients until smooth and dip each one into the glaze and then place them on a wire rack for the glaze to set, about 15 minutes.