Canelés de Bordeaux (Vegan)
A vegan canele recipe: delicious caneles with vegan substitutes to milk, butter, eggs, and rum. Try Canelés de Bordeaux Vegan!
How to make for vegan canneles de bordeaux?
Ingredients to make 6 vegan caneles
- 205g unsweetened plain soy milk
- 100g cane sugar
- 65g all-purpose flour
- 15g potato starch
- 15g tapioca starch
- 15g vegan salted butter
- 20g vegan dark rum
- 3 1/2 inch vanilla bean (seeds and pod)*
- 3 tbsp aquafaba (chickpea)
- 1 tbsp ground golden flax seeds
Video recipe for vegan caneles de bordeaux
Author of video content: Sensible Plate
How to make vegan canele full recipe
In case you prefer reading, here we got you step-by-step instructions and a few tips on how to make delicious vegan caneles:
In a bowl, mix and stir aquafaba with the ground golden flax seeds.
Leave the mixture to rest for about 30 mins.
Pour the cane sugar into a bowl and sieve the flour, potato starch, and tapioca starch into it. Stir the ingredients.
In a pot, add the vegan butter, soy milk, vanilla seeds, and the pod, then heat it until the butter melts.
Tip: be careful not to boil the mixture.
Pour the soy milk, vanilla, and butter mixture onto the flour-starch mix you combined earlier.
Stir until the ingredients mix into a homogenous mass.
Add the aquafaba and flaxseed mixture, then pour the vegan rum.
Place the batter in the fridge for 24–48 hours
Tip: cover the bowl with a stretch film, or use an airtight container.
24–48 hours later…
Take the bowl out and wait until the batter warms up at room temperature.
Preheat the oven to 400ºF (204ºC)
Grease the cannele molds with vegan butter.
Pour the batter, fill in about 3/4 of each mold.
Shove the canelés into the oven and bake for 50 mins.
Unmold the canelés right after you take them out of the oven. Serve cooled.