Vegan Cassata Cake

Vegan Cassata Cake is something so uniquely different

Making it’s grand appearance every Easter this Italian sweet cheese cake
Not to be confused with the actual cheesecake we all know and love!

If you are Italian then you surely know what a Cassata Cake is!

Although many people have never heard of this rich and delicious cake

Like most of the classic cakes, the history of this Cassata Cake is interesting when it comes to actually agreeing on it’s origins

You will see all the different variations from the way it is decorated to what is folded into the filling.

But today I am making it the way I sold it when I had my bakery and believe me we sold hundreds for Easter!

With traditional marzipan draped over the rum soaked cake layers
And sweet ricotta cheese filling studded with chocolate chips and subtle orange zest

My decoration is far from the original version that has all those candied fruits on top

For me, tiny buttercream roses are are just perfect for a springtime Easter fest!
This is an old school decoration that really brings me back to my bakery days!

What is marzipan anyway?

Most people confuse it with almond paste, which is made from ground almonds with sugar added to it
It is soft and sticky and can be used as a filling for cakes and pastry

Marzipan dough is simply almond paste that has even MORE Sugar added to it!
More confectioners sugar transforms the almond paste into a pliable dough that can be rolled and draped over cakes exactly like fondant

I love the addition of rose extract to mine but this can be left out with no changes to the recipe

Some traditional Cassata Cakes will color the marzipan green

But I prefer to stick to the natural color for my cakes

Notes for Success & Substitutions:

I am using SILK brand whipping cream for the whipped cream addition to the cannoli filling *not sponsored
There are several options for Vegan Whipped Cream here on my website if you cannot get that brand

Soaking vegan cakes with simple syrup must be done sparingly to avoid a soggy gummy cake

However my recipe for Bakery Yellow Cake is a very sturdy cake that can handle an addition of cake soak perfectly!

In the video I mentioned that I thought it could use more sugar in the cannoli filling

After one day in the refrigerator not only did I change my mind and decide the 1 cup as listed below is the perfect amount of sweetness
But the entire cake with all of it’s layers of flavor had time to meld together

Making this cake so much better on day two!

So I will absolutely recommend to make this one ahead of time!
Up to 4 days in advance will be great since this is one cake that just keeps getting better as it sits!

For this cake project I used high quality OliveNation products

VANILLA BEAN PASTE

ALMOND PASTE

ROSE EXTRACT

MINI CHOCOLATE CHIPS

Don’t forget to check out OliveNation for all the best ingredients to make this cake!

Get 20% off your order by entering GVB20 at checkout!

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

Continue to Content

Yield: serves 14-16ppl

Vegan Cassata Cake

Print

Prep Time 4 hours

Cook Time 35 minutes

Total Time 4 hours 35 minutes

Ingredients

• 1 Recipe Bakery Yellow Cake
• ½ Recipe No Shortening Buttercream

For the Marzipan:

• Almond Paste 7ounces (195g)
• Confectioners Sugar 2 cups (240g)
• Corn Syrup or Glucose Syrup 4 Tablespoons (60ml)
• Rose extract *optional ½ teaspoon

For the Sweet Ricotta Filling:

• Firm Tofu 1 package 14ounces (390g)
• Confectioners Sugar 1 cup (120g)
• Vegan Mini Chocolate Chips 1 cup (130g)
• Orange zest 2 teaspoons
• Vanilla bean paste extract 2 teaspoons
• Vegan Whipped Cream 1 cup whipped volume

For the Rum Syrup:

• Granulated Sugar ½ cup (100g)
• Water ½ (118ml)
• Rum 4 Tbs (60ml)
• OR
• Rum Extract 2 teaspoons (10ml)

Instructions

1. Preheat your oven to 350°F
2. Grease & parchment line 2-8" cake pans
3. Prepare the bakery style yellow cake recipe as instructed on that recipe post
4. Divide the batter evenly between both pans
5. Bake in the preheated oven for 20minutes then turn the oven down to 300°F for another 15-20minutes or until the cakes are springy to the touch when you gently press the centers.
6. The toothpick test is another good indicator of done-ness
7. Cool the cake in the pan until you can touch then without burning yourself, then flip them onto a cooling rack to cool the rest of the way
8. Meanwhile prepare your favorite buttercream recipe and separate about 1 cup for the buttercream roses decoration *optional
9. Next prepare the simple syrup by bringing the sugar & water to a boil in a small sauce pot
10. Once it boils, let it boil for 1 minute then remove from heat and add optional rum or rum extract
11. Set aside to cool
12. Next make the Marzipan dough by combining the almond paste with the corn syrup in your mixer bowl and cream smooth
13. Add the sifted confectioners sugar & rose extract *if using and mix until it comes together like a smooth pliable dough
14. Wrap tightly with plastic wrap until ready to roll
15. Next prepare the sweet ricotta cheese filling by gently squeezing out any excess water from the tofu (* I do not press it, just a gentle squeeze is good)
16. Place it into your food processor and pulse until it resembles the thick creamy texture of ricotta cheese.
17. Transfer the ricotta cheese to a large mixing bowl and add the sifted confectioners sugar, vanilla bean extract , orange zest and mini chocolate chips
18. Whip the vegan whipped cream to medium peaks and fold into the ricotta cheese mixture
19. Refrigerate until needed.
20. You may need to trim your cake layers to be sure they are even but then you can build the cake according to the YouTube video tutorial

Notes

Cassata Cake must be kept refrigerated and will stay fresh for up to 1 week loosely wrapped to prevent drying.

Freeze the Cassata cake without the marzipan icing for up to 2 months wrapped airtight