Orange & Chocolate Madeleines

If you are
An Instant gratificationer
Can’t or won’t eat dairy
Must have something with your tea
Love the combo of chocolate and orange
This recipe is for you

I adapted the recipe Cannelle et Vanille cookbook by Aran Goyoaga’s. Excellent cookbook. The teacake baking tray is by Nordic Ware.

Orange & chocolate madeleines

Author: Shelly


  • ½ cup coconut sugar
  • ½ cup avocado oil or other neutral tasting oil
  • 3 small eggs
  • 1 teaspoon vanilla extract
  • Zest from 1 orange
  • ¾ cup superfine brown rice flour
  • ½ cup almond flour
  • 2 heaping tablespoons tapioca or arrowroot flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • Handful chocolate chunks – optional


  • Put the coconut sugar and avocado oil  in a medium bowl and whisk vigorously. Add the eggs, vanilla extract and orange zest (you can zest it straight into the bowl) and continue to whisk until the mixture is thick, 1-2 minutes. Fold in the dry ingredients and continue to fold gently until they’re incorporated.
  • Let it rest in the refrigerator for 30-60 minutes.
  • Preheat the oven to 375°F/190°C. You can either pipe batter or spoon it into the molds. Fill only ¾ of each mold. Put 2-3 chocolate chunks on some and bake for 10-12 minutes or until browned.

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