Cannoli Cake

Here’s a unique spin on the traditional Cannoli Cake

Turning my Ricotta Cake Recipe into a a rum soaked Italian dessert delight!
Filled with the most delectable vegan cannoli filling you will ever try!

Making homemade vegan ricotta for the cannoli filling for this cake is the easiest thing in the world!

Foolishly I used to buy it (as you will see in the video tutorial for this recipe) but once I discovered how easy it is to make at home,
My cake making life was forever changed! Not to mention the homemade version is so much better and cheaper than store bought!

Soaking the cake layers with vanilla bean rum syrup is optional but really makes this an authentic cannoli cake

If you are staying away from alcohol you could always use non alcoholic spirits instead! *not sponsored

Don’t forget the signature cannoli on each slice, making this cake a total winner!

Making Tofu Ricotta:

Probably the reason tofu gets such a bad wrap is because, well let’s be honest, it’s pretty gross all by itself!
So if you have never tried tofu ricotta you are definitely missing out on magic!
It’s incredibly easy to transform and it tastes amazing in desserts as well as for all your Italian specialties like Lasagna!

Simply processing a block of tofu to the consistency of ricotta cheese, that’s it!
If I am using it for savory dishes like lasagna I would add some lemon juice, nooch, salt and a pinch of sugar and sometimes even some nutmeg!
But for your dessert recipes it’s best to leave it plain and follow along with the recommended additions according to the recipe you are making
And for this cannoli cake filling I am adding cinnamon, sugar and chocolate chips!

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

However I like to make a brandy snap lace cookie shell instead
Be sure to check out that recipe for these perfect homemade cannoli!

Notes for Success:

Aquafaba is used in the cake recipe for the egg replacer with an additional powdered egg replacer and I am using Bob’s Red Mill for that
However this recipe would do well with just about any egg replacer
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 in the cake recipe 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

7″ cake layers are always my choice but you can divide the batter between 2-8″ pans instead and 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

Firm tofu is my choice when making ricotta and I do not bother to press it, just drain it and lightly 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

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
Listed as “1 cup whipped volume” because all the vegan whipped cream options yield different results, so the whipped amount you will fold into the cannoli filling is 1 cup volume

Additionally am using these mini chocolate chips from OliveNation today and they are so good! *sponsored product

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

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

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

Cannoli Roll Cake

Italian Ricotta Cheesecake ~ Vegan

Tiramisu Cupcakes

Continue to Content

Yield: serves 12-15

Cannoli Cake

Print

Prep Time 3 hours

Cook Time 28 minutes

Total Time 3 hours 28 minutes

Ingredients

For the Ricotta Cake Batter:

• Vegan Butter 8 Tablespoons (113g)
• Granulated Sugar 1 cup +2 Tbs (228g)
• Salt 1 teaspoon
• Aquafaba ¼ cup (56ml) *see notes
• Plant Milk ½ cup (118ml)
• Vanilla Extract 2 teaspoons (10ml)
• All Purpose Flour 1¾ cup (218g)
• Cake Flour ½ cup (60g) *see notes
• Baking Powder 2 teaspoon
• Egg Replacer 1 Tablespoon *see notes
• Tofu Ricotta 1 cup (230g)
• 1 Recipe Ganache Icing

For the Cannoli Filling:

• Firm Tofu 1 package 14oz (392g)
• Confectioners Sugar 1 cup (120g)
• Vanilla Bean Paste 2 teaspoons (10ml)
• Orange Zest from 1 large orange approx 1 Tbs
• Cinnamon 1 teaspoon
• Mini Vegan Chocolate Chips 1 cup (150g)
• Vegan Whipped Cream 1 cup whipped volume
• 1 Recipe Italian Meringue Buttercream
• Vanilla Bean Paste 1 Tablespoon (15ml)
• 1 Recipe Cannoli Shells

For the Rum Simple Syrup:

• Water ½ cup (118ml)
• Granulated Sugar ½ cup (100g)
• Rum 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 the 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. 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 3 hours.

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

The Cake Layers can be frozen for up to 1 month and used to assemble the final cake later