The chocolate and coffee flavor is subtle in these cakey treats so if you like a bolder flavor, add an extra tablespoon cocoa powder to the dry ingredients and double the espresso powder.


  • 1 cup chocolate almond milk
  • 1 teaspoon espresso powder or instant coffee granules
  • 2 cups gluten-free all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon xanthan gum
  • ½ teaspoon salt
  • 5 tablespoons dairy-free margarine
  • ¼ cup roughly chopped toasted almonds


Preheat oven to 425ºF. Line a baking sheet with parchment paper or lightly grease with vegetable cooking spray.

In a glass measuring cup, stir together almond milk and espresso powder; set aside.

In a large bowl, whisk together flour and next four ingredients. Add margarine and cut in (using two knives or a pastry blender) until mixture forms balls the size of small peas. Add milk mixture and almonds and stir just until dry ingredients are moistened. 

Pat dough out into an 8-inch circle, then make four cuts to form eight wedges. Place wedges on baking sheet keeping at least 1-inch between each wedge. 

Bake 12 to 14 minutes or until fully baked but not browned.


Serving Size1 wedge
Total Fat10.7 g
Sat Fat1.6 g
Cholesterol0 mg
Sodium430 mg
Potassium67 mg
Carbohydrate31 g
Protein4 g