How to make Canelés (Cannelés) de Bordeaux (Vegan) | Sensible Plate

I take on the challenge of making vegan canelés (cannelés) de Bordeaux. As you will see at the end of the video, it took me a few attempts to get the recipe down. I used the aluminum canelé molds which are a fraction of the cost of copper molds. I’m quite pleased with the results they produce, but many chefs are adamant about using the copper molds to achieve a uniform darker exterior and better form. They are really delicious and I’m very happy with them. Hope you enjoy it!

Music version here:    • [w/ music] Vegan Canelés (Cannelés) de Bor...  


Recipe/Ingredients:

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

*substitute 2 to 3 tsp pure vanilla extract; clean and dry used pod for vanilla sugar


1. Combine and mix aquafaba and ground golden flax seeds. Let mixture rest 30 mins.
2. Sift all-purpose flour, potato starch and tapioca starch. Combine and mix with cane sugar.
3. Combine and mix soy milk, vanilla seeds & pod and vegan salted butter in a pot. Heat to melt vegan butter (don’t boil).
4. Combine and mix dry (2.) and wet (3.) ingredients.
5. Add and mix in aquafaba flax seed mixture.
6. Add and mix in vegan dark rum.
7. Keep mixture in air tight container in the fridge for 24 to 48 hrs.
8. Take mixture out of fridge and let it come to room temp.
9. Coat inside of canelé molds with vegan butter and pour in mixture. Leave some room at the top.
10. Bake at 450F for 15 mins and 400F for 50 mins (time and temp. vary).
11. Un-mold canelés immediately and let them cool before using.


Yield: 6 canelés (approx. dimensions: height=1 7/8”, diameter=1 6/8” (top), 2” (bottom))


Sensible Plate is about inspired vegan cooking.

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