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–+ servings
Vegan Cannoli Cake

Cannoli Cake

Homemade tofu ricotta for the cannoli filling in this updated version of the classic cannoli cake! Whipped cream icing & rum is optional!
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Prep Time 3 hours
Cook Time 28 minutes
Total Time 3 hours 28 minutes
Servings 12

Ingredients
  

For the Ricotta Cake Batter:

  • 8 Tbs Vegan Butter 113g
  • 1 cup Granulated Sugar 200g
  • 1 teaspoon Salt
  • ¼ cup Aquafaba 56ml
  • ½ cup Plant Milk 118ml
  • 2 teaspoons Vanilla Extract 10ml
  • 1¾ cup All Purpose Flour 218g
  • ½ cup Cake Flour 60g
  • 2 teaspoons Baking Powder
  • 1 Tbs Egg Replacer
  • 1 cup Tofu Ricotta 1 cup 230g

for the icings

For the Cannoli Filling:

  • 14 ounces Firm Tofu 392g
  • 1 cup Confectioners Sugar 120g
  • 2 teaspoons Vanilla Bean Paste 10ml
  • 1 Tbs Orange Zest
  • 1 teaspoon Cinnamon
  • 1 cup Mini Vegan Chocolate Chips 150g
  • 1 cup Vegan Whipped Cream

For the Rum Simple Syrup:

  • ½ cup Water 118ml
  • ½ cup Granulated Sugar 100g
  • 2 Tbs Rum 30ml
  • 2 teaspoons Vanilla Bean Paste 10ml

optional Garnish

Instructions
 

  • Grease & parchment line 3-7" 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 & lightly squeezed of excess water tofu in the food processor
  • Process smooth to resemble ricotta cheese, divide into the measurements listed for the cake batter =1 cup & then reserve the rest (for the cannoli filling)
  • Next make the cake batter ~ cream the vegan butter with the sugar & salt on medium - high speed for about 5 minutes, scraping the bowl from time to time to ensure an even mix.
  • Combine the aquafaba with the soy milk & the vanilla extract
  • Sift the flours together with the baking powder & dry egg replacer
  • Once the vegan butter/sugar is light & fluffy start adding in the aquafaba/milk mixture a small portion at a time ~ whipping in between additions.
  • I do this in 3 additions & scrape the bowl well after each addition.
  • Add the sifted dry ingredients all at once & mix well but do not over mix.
  • Add the tofu ricotta all at once & blend well
  • Divide the batter between your prepared pans & 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 safely 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 & mix evenly
  • Whip your favorite whipped cream to firm peaks then fold it into the ricotta mixture ~ Refrigerate until needed.
  • Next Prepare the Buttercream & Ganache recipes according to those recipe posts
  • For the Rum Simple Syrup: Combine the sugar & water in a small sauce pot & bring to a boil. Let boil rapidly for 1 minute then turn off the heat, allow to cool slightly & add the optional rum & vanilla bean paste set aside
  • Once the cake is completely cooled to cold, start to build the cake as shown in the video

Video

Notes

Be sure to read the Notes for Success section above the recipe!
Storage 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.
Tried this recipe?Let us know how it was!