Who needs cannoli when you can have a Cannoli Roll Cake!
Ok I need cannoli too!
But let’s focus here! Today it’s all about CAKE!
In my old age I have come to love no mixer required recipes!
This Cannoli Roll Cake is in that category for sure!
From the easy hand mixing of the cannoli cream filling to the equally simplistic roulade, this cake is even easier to eat!
**PS- 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.
It’s hard to put a precise serving quantity on this recipe because well, I ate half of it myself so maybe three?
Three people? Me, Myself and I!
Haha, just kidding (not really!)
Ok enough blah blah blah… here’s the recipe!
OH WAIT, ONE MORE THING! DON’T FORGET TO MAKE THE CANNOLI TO GO WITH THIS!
- All Purpose Flour 2cup + 2 Tbs (275g)
- Baking Powder 4 teaspoons (20g)
- Sifted Confectioners Sugar 1½ cups (180g)
- Melted Coconut Oil or Vegan Butter 9 Tablespoons (126g)
- Plant Milk 1½ cups (354ml)
- Vanilla Extract 2 teaspoons (10ml)
- Salt **I have been leaving it out because if you do not have sodium free baking powder, this cake will have way too much salt in conjunction with the vegan butter as well!
- Combine the melted coconut oil or vegan butter with the plant milk and vanilla extract.
- In a large mixing bowl combine the sifted confectioners’ sugar with the flour and baking powder whisk smooth.
- Add the liquids and mix smooth
- 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
- when you gently press the center or a toothpick inserted comes
- out clean.
- Cool for about 5 minutes in the pan then loosen the edges with
- a small spatula and slide it out onto your work table. Sprinkle
- the top with a small amount of sugar (to prevent sticking to the
- paper) then roll it up jelly roll style while it is still warm and
- let it cool completely.
- Fill with cannoli filling 8recipe below when the cake has cooled
FOR THE ROLL CAKE:
FOR THE CANNOLI CREAM FILLING:
- 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
- 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.
- Fold in the vegan ricotta cheese.
Is there a recipe for gluten free
HI , No I do not do any gluten free baking sorry
HI Gretchen,
How much confectioners sugar in grams ? And if we use any dairy milk instead of plant milk will the cake still roll ?
1 cup of confectioners sugar =120g, yes to the milk
This looks lovely. How long does it store for?
thanks, up to 1 week in the refrigerator covered so it doesn’t dry out
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.
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!
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
Hi Silvana! thank you! I have not done a vegan Pannetone though! Sorry!
Hi Gretchen,
Looking to turn this into a chocolate cake. How much of the flour would you suggest I substitute for cocoa?
I would take out ½ cup
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
thank you too and I agree! I think the vegan whipped cream with raspberry would be awesome! Very similar in consistency to the cannoli filling, so no problem. (click the link I posted for vegan whipped cream)
Thank you for your response! 🙂
Btw, I really should have put my glasses on and checked my spelling!!! Arrrggghh!
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.
Not this one, the Tofutti brand is quite stiff and dry! perfect!
Hi,
I have been looking for your old chocolate swiss roll recipe, But I could not find it
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
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.
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!!