Vegan Canelés de Bordeaux

Ingredients

• 1 cup almond milk
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons dark rum
• 1 teaspoon baking powder
• 2 tablespoons coconut oil
• 1 pinch sea salt
• 2 tablespoons powdered sugar

Instructions

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   In a medium bowl, whisk together 1 cup of almond milk, 1 cup of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of vanilla extract, 2 tablespoons of dark rum, 1 teaspoon of baking powder, and a pinch of sea salt until smooth.

3. 3

   Melt 2 tablespoons of coconut oil and add it to the batter. Mix well until fully incorporated.

4. 4

   Let the batter rest for at least 30 minutes at room temperature to allow the flavors to meld.

5. 5

   Grease your canelé molds thoroughly with coconut oil to ensure easy removal.

6. 6

   Pour the rested batter into the prepared molds, filling them about ¾ full.

7. 7

   Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes, or until the canelés are deeply browned and have a caramelized crust.

8. 8

   Remove from the oven and let the canelés cool in the molds for about 10 minutes, then carefully remove them and transfer to a wire rack to cool completely.

9. 9

   Dust with powdered sugar before serving for an extra touch of sweetness.