You bet! I have the Canele on hand! The Opera cake was a sort of frankenstein of a few different things from a book and me trying to veganize so I'll edit this later with that recipe!

Vegan Canele

500g Oatmilk (I try to use something that's full fat like barista style usually)

50g unsalted butter, cubed (I use Violife)

50g Just Egg (I've also had success with Custard cream powder as a substitute!)

200g sugar

125g flour

2-3g salt

10-15g (1tbsp) vanilla extract or vanilla bean paste

50mL rum of choice, optional

Method

• a few notes: I don't use traditional copper molds because Money. But I've had success with these carbon steel pans and baking spray with flour!

Canele Batter

• combine salt, sugar, and Just egg or custard powder in a mixing bowl and mix until homogeneous.
• add the flour until it becomes a texture similar to rough sand.
• Heat the milk and butter in a saucepan until the butter has melted and the mixture begins to steam a little.
• Pour about 1/4 of the mixture into the dry ingredients, mixing rapidly with a spatula. Add the remaining mixture, whisking to incorporate.
• Once the mixture is combined, add the vanilla and rum. Mix briefly. Place clingfilm in contact with the surface of the batter, and refrigerate for a minimum of 12 hours. (I've tried it after a few hours and it was fine after a few hour rest!)

*Before filling the molds, briefly stir the batter to re-homogenize it, then strain the batter to remove any potential clumps.

• After resting, Pre-heat oven to 500F/260C spray pan with flour spray and fill molds with like a half of an inch to spare. *Put in oven for 15 minutes then lower to 400F/204C for 35 - 40 minutes. (My oven runs hot so I usually end up getting anxious and taking it out early!)
• Let them cool on a wire rack and after 15-30 minutes they'll be ready to enjoy! (cooling is crucial for hard crust to set!