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 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 cannoli 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!
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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 *not sponsored
However this recipe would do well with just about any egg replacer
CLICK HERE FOR MORE INFORMATION ABOUT EGG REPLACERS IN VEGAN BAKING
7″ cake layers are typically my choice but you can divide this 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
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
The addition of orange zest for everything cannoli is my jam!
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 whipped volume not liquid measure
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE!
Yield: serves 12-15
Cannoli Cake
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)
for the icings
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
For the Rum Simple Syrup:
- Water ½ cup (118ml)
- Granulated Sugar ½ cup (100g)
- Rum 2 Tablespoons (30ml)
- Vanilla Bean Paste 2 teaspoons (10ml)
optional Garnish
Instructions
- Grease & parchment line your cake pans & then Preheat the oven to 350°F
- 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
- Process smooth to resemble ricotta cheese, divide into the measurements listed for the cake and then for the cannoli filling
- 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.
- Combine the aquafaba with the soy milk and the vanilla extract
- Sift the flours together with the baking powder and egg replacer
- 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.
- I do this in 3 additions and scrape the bowl well after each addition.
- Add the sifted dry ingredients all at once and mix well but do not over mix.
- Add the tofu ricotta all at once and blend well
- 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
- 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.
- For the cannoli filling:
- In a large mixing bowl combine the tofu ricotta, cinnamon, confectioners sugar, orange zest if using and mix evenly
- 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
- Add the whipped cream to the ricotta mixture and fold in gently
- Refrigerate until needed.
- 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
- For the Rum Simple Syrup:
- Combine the sugar and water in a small heavy bottom sauce pot and bring to a boil.
- 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
- Once the cake is completely cooled and cold, start to build the cake as shown in the video
- Simple syrup on each layer and some of the cannoli filling will go to fill the optional cannoli for garnish
- 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.
- I used ganache for the drip and for the top icing as well.
- Cannoli to garnish the cake and more to serve on the side
- 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
