Vegan Canelés de Bordeaux
Canelés de Bordeaux are one of France’s most beloved regional pastries: famous for their striking ribbed shape, deeply caramelised, crisp dark crust, and soft, tender, vanilla‑rich custard centre with a hint of rum. This 100% vegan version replaces dairy milk, butter, and egg yolks with carefully chosen plant‑based ingredients, faithfully recreating the signature contrast of textures and warm, aromatic flavour without any animal products at all.
Shared by katty
Time
90 min
Serves
5
Difficulty
medium
🛒 Ingredients
- #Batter;
- 100 g plain all‑purpose flour.. 150 g caster sugar.. Pinch of fine sea salt
- 500 ml unsweetened soy or oat milk (best for rich, creamy results)
- 40 g vegan butter, melted and cooled
- 2 tbsp cornstarch (replaces egg yolks for body and creaminess)
- 1½ tsp pure vanilla extract.. 1 tbsp lime juice or apple cider vinegar
- 1 tbsp vegan rum or rum extract (optional, for authentic aroma)
- #Preparing the Moulds;
- Extra melted vegan butter.. Fine caster sugar, for dusting
👩🍳 Instructions
- 1
Mix dry ingredients: In a medium bowl, whisk together flour, sugar, cornstarch, and salt until fully blended.
- 2
Prepare wet ingredients: Warm the plant milk gently — do not boil. Remove from heat, stir in melted vegan butter until completely combined. Add vanilla, lime juice, and rum (if using).
- 3
Make the batter: Pour the warm milk mixture gradually into the dry ingredients, whisking constantly to prevent lumps. Continue whisking until the batter is perfectly smooth, thin, and glossy.
- 4
Rest the batter: Cover the bowl tightly and chill in the fridge for at least 24 hours. This long resting period is critical: it allows the flour to absorb liquid fully, develops the right structure for the crisp crust, and ensures the soft, custard‑like interior.
- 5
Preheat & prep moulds: Preheat oven to 200 °C (400 °F). Brush canelé moulds generously with melted vegan butter, then dust lightly with caster sugar, tapping out any excess. Fill the moulds almost to the top with the chilled batter.
- 6
Bake: Bake for 15 minutes at 200 °C, then lower the temperature to 180 °C (350 °F) and bake for another 35–40 minutes until the crust is deep dark amber and fully caramelised. Do not open the oven door during baking — sudden temperature changes will make them collapse.
- 7
Cool & serve: Let rest in the moulds for 5 minutes, then carefully turn out onto a wire rack to cool completely. The crust will crisp up fully as they cool. Best enjoyed fresh.