Vegan Cassata Cake

Vegan Cassata Cake is so uniquely different

Making it’s grand appearance every Easter, this Italian sweet cheese cake is not to be confused with a cheesecake!

If you are Italian then you surely know what a Cassata Cake is!

Although many people have never heard of this rich and delicious cake

You will see many different variations when it comes to Cassata cake

From the way it is decorated to what is folded into the filling.
I make it the way I sold it in my bakery and believe me we sold hundreds for Easter!
Traditional marzipan draped over the rum soaked cake layers
And sweet ricotta cheese filling studded with chocolate chips and subtle orange zest

My decoration is far from the original version with all those candied fruits on top

For me the tiny buttercream roses are are just perfect for a springtime Easter fest!
This is an old school decoration that really brings me back to my bakery days!

What is marzipan anyway?

Most people confuse it with almond paste, which is made from ground almonds with sugar added to it
It is soft and sticky and can be used as a filling for cakes and pastry

Marzipan dough is simply almond paste that has even MORE Sugar added to it!
More confectioners sugar transforms the almond paste into a pliable dough that can be rolled and draped over cakes exactly like fondant

I love the addition of rose extract but this can be left out with no changes to the recipe

Some traditional Cassata Cakes will color the marzipan green but I prefer to stick to the natural color for my cakes

Notes for Success & Substitutions:

I am using SILK brand whipping cream for the whipped cream addition to the cannoli filling *not sponsored
There are several options for Vegan Whipped Cream here on my website if you cannot get that brand

Soaking vegan cakes with simple syrup must be done sparingly to avoid a soggy gummy cake

However my recipe for Bakery Yellow Cake is a very sturdy cake that can handle an addition of cake soak perfectly!

In the video I mentioned that I thought it could use more sugar in the cannoli filling

After one day in the refrigerator not only did I change my mind and decide the 1 cup as listed below is the perfect amount of sweetness
But the entire cake with all of it’s layers of flavor had time to meld together making this cake so much better on day two!

So I will absolutely recommend to make this one ahead of time!
Up to 4 days in advance will be great since this is one cake that just keeps getting better as it sits!

WATCH HOW TO MAKE A VEGAN CASSATA CAKE

Vegan Cassata Cake

Traditional marzipan draped over the rum soaked cake layers and sweet ricotta filling studded with chocolate chips & subtle orange zest

Print Recipe Pin Recipe

Prep Time 4 hours hrs

Cook Time 35 minutes mins

Total Time 4 hours hrs 35 minutes mins

Servings 16

Ingredients

  

1x2x3x

• 1 Recipe Bakery Yellow Cake
• ½ Recipe No Shortening Buttercream

For the Marzipan:

• 7 ounces Almond Paste 195g
• 2 cup Confectioners Sugar 240g
• 4 Tbs Corn Syrup or Glucose Syrup 60ml
• ½ teaspoon Rose extract *optional

For the Sweet Ricotta Filling:

• 14 ounces Firm Tofu 390g
• 1 cup Confectioners Sugar 120g
• 1 cup Vegan Mini Chocolate Chips 130g
• 2 teaspoon Orange zest
• 2 teaspoons Vanilla bean paste
• 1 cup Vegan Whipped Cream

For the Rum Syrup:

• ½ cup Granulated Sugar 100g
• ½ cup Water 118ml
• 4 Tbs Rum 60ml

Instructions

 

• Preheat your oven to 350°F & grease & parchment line 2-8" cake pans
• Prepare the bakery style yellow cake recipe as instructed on that recipe post
• Bake in the preheated oven for 20 minutes then turn the oven down to 300°F for another 15-20minutes or until the cakes are springy to the touch when you gently press the centers.
• Meanwhile prepare your favorite buttercream recipe and separate 1 cup for the buttercream roses decoration *optional
• Next prepare the simple syrup by bringing the sugar & water to a boil in a small sauce pot. Once it boils, let it boil for 1 minute then remove from heat & add optional rum or rum extract. Set aside to cool
• Next make the Marzipan dough by combining the almond paste with the corn syrup in your mixer bowl with the paddle attachment & cream smooth
• Add the sifted confectioners sugar & rose extract & mix until it comes together like a smooth pliable dough
• Wrap tightly with plastic wrap until ready to roll
• Next prepare the sweet ricotta cheese filling by gently squeezing out any excess water from the tofu (* I do not press it, just a gentle squeeze is good)
• Place it into your food processor & pulse until it resembles the creamy texture of ricotta cheese.
• Transfer the ricotta cheese to a large mixing bowl & add the sifted confectioners sugar, vanilla bean extract , orange zest & mini chocolate chips
• Whip the vegan whipped cream to medium peaks then fold 1 cup volume into the ricotta cheese mixture. Refrigerate until needed.
• You may need to trim your cake layers to be sure they are even but then you can build the cake according to the YouTube video tutorial

Video

Notes

Be sure to read all the notes for success section above the recipe 

Storage Cassata Cake must be kept refrigerated and will stay fresh for up to 1 week loosely wrapped to prevent drying. Freeze the Cassata cake without the marzipan icing for up to 2 months wrapped airtight

Tried this recipe?Let us know how it was!