Preheat oven to 180 celsius. Grease madeleine mould and set aside.
Sift almond flour, cornstarch, cacao powder, baking powder, salt and set aside.
In a large bowl combine apple sauce, melted coconut oil, milk, sugar, vanilla, Gradually add dry mixture to wet and Mix until everything is incorporated, but don't over mix. Place batter in fridge to rest for 20-30 mins until batter is thicken.
Spoon batter into moulds. Bake at 180 celsius until madeleine springs back to the touch, an inserted skewer comes out clean and the edges begin to become a little golden. My madeleines took about 30 minutes. (i got a bigger and deeper mould, if you're using a regular size madeleine pan, check for doneness at 15 minutes)
Let madeleines cool for about 2 minutes in the pan and then invert them onto a cooling rack to cool completely. Dust with powdered sugar if desired. Enjoy.