Cannoli Cake

Italian Rum Cake~ Italian Cannoli Cake ~ Cassata Cake~

Whatever you want to call it

I am simply over the moon with this new Ricotta Cake recipe

Turning it into a Cannoli Cake was a no-brainer!

Vegan Cannoli Cake

The addition of Tofu Ricotta to this cake recipe has taken the words “moist cake” to new levels

Soaked with vanilla bean rum syrup

Vegan Cannoli Cake

This Cannoli Cake is going to change your life!

Look if cauliflower can be pizza, then tofu can basically be everything else!

Vegan Cannoli Cake

I have proven it right here with this Cannoli Cake!

Of course tofu has to be transformed to be palatable

Since the reason tofu gets such a bad wrap is because well let’s be honest it’s pretty gross all by itself!

If you have never tried tofu ricotta you are definitely missing out on magic!

But for desserts~ tofu is equally amazing!

The Best Vegan Cannoli Recipe

Simply processing a block of tofu to the consistency of ricotta cheese

Add in the cinnamon, sugar and the chocolate chips are optional

Fold in the vegan whipped cream and you have instant cannoli!

Well maybe not instant since you do have to make the shell that carries that luscious cannoli filling into your face hole!

Traditional cannoli are made with a fried dough for a crispy shell, 

However I like to make a brandy snap lace cookie shell instead

The Best Vegan Cannoli Recipe

If you have not yet tried this version, you are in for a treat!

But wait!

I am getting all caught up on the cannoli which is an merely optional garnish for this cake!

Vegan Cannoli Cake

The most important part is that you try the new ricotta cake recipe and the cannoli filling!

The recipe below makes 3-7″ cake layers or you can divide the batter between 2-8″ pans instead

The cannoli filling recipe is enough to fill the cake and then you will have more for filling the cannoli which will become the garnish
*optional of course

I am using these mini chocolate chips from Olive Nation today and they are so good!
*sponsored product

Olive Nation Double Chocolate Chip Cookies Recipe

Accept this coupon code for 20% off your order just for hanging out with me here!
GBV20

Once again it is a building on recipes project so there are a few recipes you will have to make first before getting to the final

But as with all building on recipes projects it is so worth the effort!

Vegan Cannoli Cake

Just follow along with the step-by-step video tutorial and also the written recipe below walks you through it with ease!

CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE!

Vegan Cannoli Cake

Notes for Success:

I use extra firm tofu for my ricotta and I do not bother to press it, just drain it and squeeze out any excess water before processing

I like the addition of orange zest for everything cannoli, but this is optional can can be left out

As well as the rum in the soaking syrup too

The vegan whipped cream to fold into the cannoli filling can be achieved so many different ways and I have several options for you here for Vegan Whipped Cream Recipes

Vegan Whipping Cream Vegan Whipped Cream Vegan Whipped Cream

 

I am using a can of coconut milk that has been refrigerated overnight for this particular recipe today

And I find that A Taste of Thai is the most consistent and has the most fat per can compared to any other I have tried.
*not sponsored

Whatever way you decide to go for the vegan whipping cream you will need about 1 cup of whipped cream to fold into the cannoli cream base as listed below

The recipe for the cake is using aquafaba for the egg replacer with an additional powdered egg replacer and I am using Bob’s Red Mill for that

This recipe would do well with just about any egg replacer though.

CLICK HERE FOR MORE INFORMATION ABOUT EGG REPLACERS IN VEGAN BAKING

You will notice that I am using a combination of All Purpose Flour and Cake Flour and many of you have a hard time getting cake flour

In which case use all ~ All Purpose Flour in the total weight amount of 270g

CLICK HERE FOR MORE INFORMATION ABOUT CAKE FLOUR

Vegan Cannoli Cake

For more awesome recipes like this one click the links below!

Cannoli Roll Cake

Italian Ricotta Cheesecake ~ Vegan

Tiramisu Cupcakes

Vegan Cannoli Roll Cake Italian Ricotta Cheesecake Vegan Tiramisu Cupcakes

 

 
Cannoli Cake
 
Prep time
Bake time
Total time
 
You will need 1½ packages (21oz) of tofu for the total recipes below - that would be 3 cups total tofu ricotta after processing smooth
I am baking the cake batter in 3-7" cake pans, but you can also use 2-8" cake pans instead for a 2 layer cake
Depending on your choice of vegan whipped cream for this recipe you must think ahead ~ for coconut milk cans be sure to refrigerate them overnight~ for my homemade whipped cream recipe be sure to read the entire blog post ahead of time & it is best to prepare that recipe a day before as well.
As with all building on recipes projects you must prepare all the separate recipes and then put them all together for the final cake, so be sure to prepare your recipes in advance
Serves: serves 12-15
Ingredients
  • For the Cake Batter:
  • Vegan Butter 8Tablespoons (113g)
  • Granulated Sugar 1 cup +2 Tbs (228g)
  • Salt 1 teaspoon
  • Aquafaba ¼ cup (56ml)
  • Soy Milk ½ cup (118ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • All Purpose Flour 1¾ cup (218g)
  • Cake Flour ½ cup (60g)
  • Baking Powder 2 teaspoon
  • Egg Replacer *I am using Bob's Red Mill 1 Tablespoon
  • Tofu Ricotta 1 cup (230g)
  • 1 Recipe Ganache Icing
  • For the Cannoli Filling:
  • Tofu Ricotta Cheese 2 cup (460g)
  • Confectioners Sugar sifted 1 cup (120g)
  • Vanilla Bean Paste 2 teaspoons (10ml)
  • Orange Zest from 1 large orange *optional approx 1 Tbs
  • Cinnamon 1 teaspoon
  • Mini Vegan Chocolate Chips 1 cup (150g)
  • Vegan Whipped Cream of your choice 1 cup whipped volume
  • 1 Recipe Buttercream of your choice * I am using Vanilla Bean Paste infused Italian Meringue Buttercream
  • Vanilla Bean Paste 1 Tablespoon (15ml)
  • 1 Recipe Cannoli Shells *optional for garnish
  • For the Rum Simple Syrup:
  • Water ½ cup (118ml)
  • Granulated Sugar ½ cup (100g)
  • Rum **optional 2 Tablespoons (30ml)
  • Vanilla Bean Paste 2 teaspoons (10ml)
Instructions
  1. Grease & parchment line your cake pans & then Preheat the oven to 350°F
  2. Prepare the tofu ricotta by placing all of the tofu for both recipes (the cake & the cannoli filling) drained and lightly squeezed of excess water tofu in the food processor
  3. Process smooth to resemble ricotta cheese, divide into the measurements listed for hte cake and then for the cannoli filling
  4. Next cream the vegan butter with the sugar and salt on medium -high speed for about 7 minutes, scraping the bowl from time to time to ensure an even mix.
  5. Combine the aquafaba with the soy milk and the vanilla extract
  6. Sift the flours together with the baking powder and egg replacer
  7. Once the vegan butter/sugar is light and fluffy start adding in the aquafaba/milk mixture a portion at a time and whipping in between additions.
  8. I do this in 3 additions and scrape the bowl well after each addition.
  9. Add the sifted dry ingredients all at once and mix well but do not over mix.
  10. Add the tofu ricotta all at once and blend well
  11. Divide the batter between your prepared pans and bake in the preheated oven for approximately 28-32 minutes or when a toothpick inserted into the center comes out clean
  12. Cool the cakes in the pan until you can touch them then flip them out onto a cooling rack to cool the rest of the way.
  13. For the cannoli filling:
  14. In a large mixing bowl combine the tofu ricotta, cinnamon, confectioners sugar, orange zest if using and mix evenly
  15. In a separate bowl whip the fat from the coconut milk cans to medium firm peaks *or prepare another vegan whipped cream recipe of your choice
  16. Add the whipped cream to the ricotta mixture and fold in gently
  17. Refrigerate until needed.
  18. Prepare the Buttercream recipe as per the instructions on that blog post/recipe be sure to add the vanilla bean paste at the last stage of mixing
  19. For the Rum Simple Syrup:
  20. Combine the sugar and water in a small heavy bottom sauce pot and bring to a boil.
  21. Let boil rapidly for 1 minute and then turn off the heat, allow to cool then add the optional rum and vanilla bean paste set aside
  22. Once the cake is completely cooled and cold, start to build the cake as shown in the video
  23. Simple syrup on each layer and some of the cannoli filling will go to fill the optional cannoli for garnish
  24. I am using the vanilla bean buttercream for a dam on each layer to hold in the soft cannoli filling as well as for the icing and rosettes for the top of the finished cake.
  25. I used ganache for the drip and for the top icing as well.
  26. -6 Cannoli to garnish the cake and more to serve on the side
  27. I used cacao nibs for the bottom rim of the cake
Notes
Cannoli cake must be kept refrigerated, but can stay at room temperature for up to 4 hours.

Store cake for up to 1 week in the refrigerator loosely covered to prevent drying.

Cake can be frozen for up to 1 month
3.5.3251
3.5.3251

 

 

 

The post Cannoli Cake appeared first on Gretchen's Vegan Bakery.


Older Post Newer Post