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!
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!
Cannoli Roll Cake
Prep time
Cook time
Total time
Serves: serves 6-8
Ingredients
- All Purpose Flour 1 Cup + 2 tablespoons (140g)
- Cake Flour 1 cup (120g)
- Baking Powder 4 teaspoons (20g)
- Confectioners Sugar 1¼ cups
- Melted Coconut Oil or Vegan Butter 9 Tablespoons (126g)
- Plant Milk warm1½ cups (354ml)
- Vanilla Extract 2 teaspoons (10ml)
Instructions
- In a large bowl or a 4 cup Pyrex measuring cup add the vanilla to the warmed plant milk and then add the melted butter or coconut oil to that
- In another large mixing bowl sift the flours, with the sugar, baking powder and salt.
- Add the liquids and whisk 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 18 minutes or when it is springy to the touch when you gently press the center
- 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
- Meanwhile prepare the cannoli cream recipe below.
- Once the cake is completely cooled you can fill it as shown in the video
- Cannoli cake must stay refrigerated at all times, keep covered for up to 1 week
Notes
Note about Cake Flour- I know some people cannot get cake
flour so you can use 100% all purpose flour (plain flour) with
a total weight of 275g.
Baking powder contains sodium bicarbonate (aka baking
soda), which is technically sodium in terms of taste, adding
488mg of sodium per teaspoon!
By using sodium free baking powder you can diminish this
salty effect in your recipes
flour so you can use 100% all purpose flour (plain flour) with
a total weight of 275g.
Baking powder contains sodium bicarbonate (aka baking
soda), which is technically sodium in terms of taste, adding
488mg of sodium per teaspoon!
By using sodium free baking powder you can diminish this
salty effect in your recipes
FOR THE CANNOLI CREAM FILLING:
Cannoli Cream Filling
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
- 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
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!