Vegan Canelés

Who says indulgence can’t be plant-based? These vegan canelés are here to prove that you can enjoy the exquisite flavors and textures of this classic French pastry without compromising your dietary choices. Imagine the same satisfying crackle as you bite into the caramelized crust, followed by a surprisingly light and airy interior with a delicate hint of vanilla.

The secret lies in a clever combination of plant-based milk, silken tofu, and a touch of magic (okay, it’s really just flaxseed meal!). Our authentic copper molds ensure that these vegan delights bake to golden perfection, with those signature deep grooves that make canelés so visually appealing. Whether you’re a seasoned vegan baker or simply curious to explore plant-based alternatives, this recipe will guide you to canelé success, one delectable bite at a time. Prepare to impress your friends and family with these delightful treats – they won’t believe they’re vegan!

Ingredients

1 cup (240ml) plant-based milk (oat milk recommended)
14 ounces (400g) silken tofu, drained
3 tablespoons water
1 tablespoon ground flaxseed meal
¾ cup (100g) granulated sugar
½ cup (65g) all-purpose flour
¼ cup (30g) cornstarch
2 tablespoons vegan butter, melted
1 teaspoon vanilla extract
Pinch of salt

Let's Get Baking: Step-by-Step

  1. Flax Egg: In a small bowl, combine the ground flaxseed meal and water. Let sit for about 5 minutes to thicken.
  2. Blend the Batter: In a blender, combine the plant milk, silken tofu, sugar, flour, cornstarch, melted vegan butter, vanilla extract, and salt. Blend until completely smooth.
  3. Combine & Chill: Stir the flax egg into the batter. Cover the bowl and refrigerate for at least 24 hours, or up to 48 hours.
  4. Preheat & Prep: Preheat your oven to 300°F (150°C). Generously grease your Canelemold copper molds with vegan butter. Place the molds on a baking sheet.
  5. Bake: Remove the batter from the refrigerator and give it a good stir. Fill the molds to the top. Bake for 60-75 minutes, or until the canelés are deep golden brown and the tops are firm to the touch.
  6. Cool & Unmold: Remove the canelés from the oven and let them cool in the molds for 10 minutes before inverting them onto a wire rack to cool completely.

Pro Tips for Vegan Canelé Success

  • Use high-quality silken tofu: This ensures a smooth and creamy texture.
  • Don’t skip the chilling time: This is crucial for the batter to thicken and develop its flavors.
  • Grease the molds well: This prevents sticking and ensures easy unmolding.
  • Keep an eye on the oven: Baking times may vary depending on your oven.
  • Enjoy them warm or cold: These vegan canelés are delicious either way!