Gluten Free French Lavender Madeleines

The madeleine or petite madeleine is a traditional small cake from Commercy and Liverdun, two georgeus communes of the Lorraine region in northeastern France.

They are very small sponge cakes with distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. These are celiac friendly, and pretty darn good if you ask me… ūüôā
The flavor is similar to, but somewhat lighter than, sponge cake, and with the addition of the culinary lavender extract they are super floral and delicate, perfect for your afternoon tea, coffee time, or just because you feel like it.
gluten free french lavender madeleines
Makes about 12 large madeleines or 36 minis
2 large eggs
1/2 cup granulated sugar
2 teaspoons culinary lavender extract or fresh finely chopped lavender sprigs.
3/4 cup all purpose GF flour mix
1/2 teaspoon GF baking powder
5 tablespoons melted butter cooled
In a bowl whisk together eggs and sugar until pale. Beat in the lavender. Sift the dry ingredients and with a rubber spatula incorporate them to the egg and sugar mix, then fold in the cooled melted butter.
 gluten free lavender madeleines
I like to put the batter¬† in a zip lock bag, (it really makes it a lot easier to fill the molds by squeezing it out) and place it in the refrigerator overnight. If that’s not possible let it rest at least 2-3 hours, this will¬†help the batter develop the characteristic crown or “hump”.
gluten free lavender madeleines
Fill the molds and bake in 400 F preheated oven. Depending on the mold you have, baking time will vary. I have the non stick ones and usually they are done between 7-8 minutes, if using regular molds they will take 1-2 minutes longer, also remember to butter and flour (rice or tapioca flour) regular molds. Simply keep an eye on them until you see their edges light gold.

Death by Chocolate Gluten Free Zucchini Cake

It’s summer time and that means loads and loads of cucumbers that we devour in humongous salads every night (although they say cucumber is no good at night time… we don’t have any problems with it), but it also means lots and lots of zucchinis. We love it grilled, added into soups, creams, traditional zucchini breads with nuts and cinnamon… but I also wanted to add it into a chocolate¬†cake (of course, we all know that everything is better with chocolate, and cheese too… LOL), and since I am in gluten free mode, I wanted to make it gluten free too! and let me tell you I was pleasantly surprised… it turned out super moist, and chocolatey.

zucchini chocolate cake

Here is what you’ll need for the cake:

1/2 cup softened butter
1/2 cup coconut oil melted
1 3/4 cups sugar
1 teaspoon gluten free vanilla extract
1 teaspoon gluten free baking soda
1/2 teaspoon gluten free baking powder
1/4 teaspoon salt
2 large eggs room temperature
1/2 cup Greek yogurt
2 1/2 cups Gluten Free All purpose flour
3/4 cup raw dark cocoa
2 cups shredded zucchini (about 12 ounces)
1/2 cup chocolate chips
zucchini chocolate cake gluten free
Preheat the oven to 350¬įF. Line a 9‚Ä≥ x 13‚Ä≥ pan with parchment paper.

In a bowl mix together all the dry ingredients.
In a large mixing bowl, cream together the butter, coconut oil, sugar, vanilla.
Beat in the eggs.
Stir in the yogurt, incorporate the dry mixture, mixing till smooth. Finally, fold in the zucchini and 1/2 cup chocolate chips.
Bake for 30-35 minutes or until toothpick inserted in the middle comes out clean.
Let cool completely on rack before cutting.
gluten free chocolate zucchini cake
Chocolate Ganache Topping

This is so ridiculously simple (only two ingredients)¬†yet soooo good, that I feel bad when people tell me that it’s so good that probably I don’t want to share the recipe…¬†and of course¬†I don’t have the heart to say no… LOL
6 oz heavy cream
9 oz chocolate chips
Heat¬†heavy cream in a saucepan over medium heat until simmering.¬† Remove from heat and pour over the chocolate chips.¬† Wait 3-5 minutes then stir to combine. It won’t be too hot, so pour over cake and smooth with spatula.¬† Allow frosting to set for about 30 minutes before serving‚Ķ if you can, that is…
Spatula licking optional, but highly recommended!!!
gluten free chocolate zucchini cake
It’s incredibly good and hard to believe that it’s gluten free…