Gretchen's Vegan Bakery

Vegan Cannoli Roll

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From the easy hand mixing of the cannoli cream filling to the equally simplistic sponge roulade

This vegan cannoli roll is even easier to eat!

Vegan Cannoli Roll Cake

Homemade ricotta cheese filling is so much better than store bought vegan ricotta!

Lemon Ricotta Cupcakes with Lavender Frosting

So don’t be confused with the video tutorial

Since that was made using Tofutti brand ricotta
Both recipes are listed below so you can choose which is best for you!

Vegan Cannoli Roll Cake

The video tutorial below highlights my Vegan Baking Mastery Course for Egg Replacers that I was offering a couple years ago

Sadly that course is no longer available for purchase.

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

Cannoli Roll Cake

Be sure to check out my recipe for Vegan Cannoli too!

1.0 from 1 reviews
Vegan Cannoli Roll
 
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Serves: serves 12 people
Ingredients
  • All Purpose Flour 2cup + 2 Tbs (275g)
  • Baking Powder 4 teaspoons (20g)
  • Sifted Confectioners Sugar 1½ cups (180g)
  • Vegetable Oil 9 Tablespoons (126g)
  • Plant Milk 1½ cups (354ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • Salt pinch
Instructions
  1. Combine the oil with the plant milk and vanilla extract.
  2. In a large mixing bowl combine the sifted confectioners sugar with the flour and baking powder whisk smooth.
  3. Add the liquids and mix smooth
  4. Pour the batter into a greased and parchment lined 12” x 18” sheet pan and bake immediately in a preheated 375°F oven for approximately 15-18minutes or when it is springy to the touch
  5. when you gently press the center or a toothpick inserted comes out clean.
  6. Cool for about 5 minutes in the pan then loosen the edges with
  7. a small spatula and slide it out onto your work table. Sprinkle
  8. the top with a small amount of sugar (to prevent sticking to the
  9. paper) then roll it up jelly roll style while it is still warm and
  10. let it cool completely.
  11. Fill with cannoli filling recipe below when the cake has cooled

 

FOR THE CANNOLI CREAM FILLING *as shown in the video:

1.0 from 1 reviews
Cannoli Cream Filling
 
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Prep time
Total time
 
Serves: 2½ cups
Ingredients
  • Tofutti Ricotta Cheese 1½ cup (375g)
  • Tofutti Cream Cheese 1 cup (226g)
  • Confectioners Sugar ½ cup + 2 Tablespoons (75g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Orange Zest ½ teaspoon
  • Ground Cinnamon ½ teaspoon
Instructions
  1. Combine the vegan cream cheese, cinnamon, sifted confectioners sugar, orange zest and vanilla extract together and paddle it smooth by hand with a large spoon or spatula.
  2. Fold in the vegan ricotta cheese.

EASY TOFU CANNOLI FILLING RECIPE:
1.0 from 1 reviews
Homeade Tofu Ricotta Cannoli Filling Recipe
 
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Prep time
Total time
 
Serves: 3 cups
Ingredients
  • Tofu Firm pressed lightly to release any excess water 1 package 14oz (392g)
  • 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) **optional
Instructions
  1. Prepare the tofu ricotta by placing the drained and lightly squeezed tofu in the food processor
  2. Process smooth to resemble ricotta cheese
  3. Transfer to a large mixing bowl and add the remaining ingredients
  4. Fold together to combine evenly
Notes
Tofu ricotta can be made up to 3 days in advance, keep refrigerated at all times

 

Reader Interactions

Comments

  2. GAUREE

    HI Gretchen,
    How much confectioners sugar in grams ? And if we use any dairy milk instead of plant milk will the cake still roll ?

    • Terry Pitts

      I made your cannoli roll cake awhile back and my family and I loved it. I was going to make it for Christmas but on the website it only has the cannoli filling recipe. Is it possible to add the cake recipe to the site again.

      • Gretchen

        Oh wow, that is really weird! I’m not sure what happened there, but thanks for letting me know! I had a panic moment when I went to retrieve the actual recipe from the archives to edit this recipe! But click the link again (*refresh page) and you should see the update!

  4. Silvana

    Hi Gretchen

    Love your book which I just purchased. I was wondering if you have a vegan panettone recipe. I still crave panettone but can’t find a good vegan recipe

    Silvana

  5. Sofie

    Hi Gretchen,

    Looking to turn this into a chocolate cake. How much of the flour would you suggest I substitute for cocoa?

  6. Anne L French

    Hi Gretchen,

    Thank you so much for creating such beautiful and decadent recipes. It is nice to be able to represent Vegan baking in a way that looks and tastes every bit as good – if not better, than traditional non vegan recipes. I really love when people are suprised that something is vegan – which, I beleive, opens their minds and hearts to being more open to trying a vegetaruan or vegan lifestyle.

    So, here is my question:

    I would like to make a traditional lookin Yule Log – so, using this cake recipe – what filling would you suggest (other than the Cannoli filling) to use. Also, which frositng would you reccommend for this cake?

    I was wondering if a “whipped cream” with fresh raspberries would work – or would that be too wet? How would you suggest to stabelized the “whipped cream” (tofutti cream cheese?).

    Thank you for your time!

    Anne

  7. Anne

    Thank you for your response! 🙂

    Btw, I really should have put my glasses on and checked my spelling!!! Arrrggghh!

  8. Fallon

    Do you drain the ricotta for this recipe? I want to use it between two cakes – and with regular ricotta you have to drain before using it. Just checking if this was the same.

  9. Snyoorah

    Hi,
    I have been looking for your old chocolate swiss roll recipe, But I could not find it

    • Gretchen

      Hi There! My non vegan blog is shut down
      I couldn’t keep up the cost to host it on the internet and maintain it monthly anymore
      The cost to host such a huge database was close to $400 a month with a tech guy monthly to keep it clean & safe and smooth.
      $400 a month is a steep price to pay and I surely do not make that much in Ad revenue 
      Not to mention I do not feel comfortable anymore sharing recipes laden with animal ingredients promoting the very industry I loathe.
      Thanks for your support and encouragement though the ages, I sure hope you will consider trying my amazing vegan recipes!

      ~Gretchen

  10. Swetha

    I made this and followed your text recipe, but it broke after Step 6. I used 275g of All purpose flour instead of Cake flour. The sponge came out well, but when I rolled it with a tea towel and set it aside to cool down, once I unrolled it to put the filling, it broke.
    But in the video recipe, you show that we add the filling right after it is done baking. Im a little confused.

    • Gretchen

      Hey there, Im sorry that happened to you- as I have had the same happen more than once- it is so frustrating.
      The AP flour can cause a tighter, more dense slightly more dry final cake – which then translates to a bit less flexible cake for rolling, since the AP absorbs much more moisture than Cake Flour
      This could be the one and only trouble since you said that is the only thing you changed.
      Just to clarify the video- while I can see where you may think I pulled it straight from the oven and then filled it, at 3:09 in the video I did say “once the cake has cooled”….
      Sorry for any confusion there.
      But it would be important obviously to cool the cake before filling as you know, or you have cannoli soup! 😀
      Again, I’m sorry that happened, it is so sad when things don’t go as planned, it is not only a waste of money but just frustrating!

      This recipe works, but it is tricky and not a dream to work with.

      For a tried and true recipe that I LOVE Click over to Amy Lyons website at Fragrant Vanilla Cake.com she has vegan roll cakes that are PERFECTION!!

  11. Julie

    I was trying to make this cake and everything went wrong … first, the dough was extremely runny even though I stuck to the (metric) measurements. Then, when I proceeded to roll up the cake the whole thing just crumbled in my hands. End result … no Christmas dessert tonight!