Step 1

Pass through a sieve the flour and starches into a mixing bowl. Add the salt and mix.

Step 2

In a sauce pan warm the milk, butter sugar and vanilla and stir until sugar has dissolved and butter had melted.

Step 3

Set aside and wait for the milk to cool completely.

Step 4

Pour the milk and butter mixture to the flour and mix well until you get a smooth batter with no lumps.

Step 5

Add the egg replacer mixture and rum and mix well.

Step 6

Pass the liquid through a sieve again to get a smooth batter.

Step 7

Pour the batter to a container sealed with a lid and let mixture rest for 24-48 hours in the fridge and develop flavors.

Step 8

Brush each Canelé mold with butter.

Step 9

Transfer the batter to a pouring container and pour into each mold from the batter leaving about a millimeter of space from the top.

Step 10

Bake in a preheated oven at 220°C for 15 minutes, then reduce the heat to 190°C for another 45-55 minutes.

Step 11

Take out from the oven and flip the Canelés mold straight away on a resting net to form the crust.

Step 12

Serve a few minutes after it has cooled. You can pipe with chocolate ganache or vegan hazelnut spread on the top if desired.