From simple hand-mixed cannoli cream to an easy sponge roulade
This vegan cannoli roll is light, creamy, and even easier to enjoy than it looks.
Homemade tofu ricotta filling tastes far better than store-bought vegan ricotta
Note about the video tutorial
The video shows the version made with Tofutti ricotta. Both filling options are provided below so you can choose the one that suits you best.
About the video
The tutorial highlights a past Vegan Baking Mastery Course on egg replacers that is no longer available. The video is still useful for technique and timing.
Watch the YouTube video tutorial for how to make this cake
Check my Vegan Cannoli recipe as well
Vegan Cannoli Roll
Serves: serves 12 people
Ingredients
- All-purpose flour 2 cups + 2 tablespoons (275 g)
- Baking powder 4 teaspoons (20 g)
- Sifted confectioners’ sugar 1½ cups (180 g)
- Vegetable oil 9 tablespoons (126 g)
- Plant-based milk 1½ cups (354 ml)
- Vanilla extract 2 teaspoons (10 ml)
- Pinch of salt
Instructions
- Whisk together the vegetable oil, plant milk, and vanilla extract in a bowl.
- In a large mixing bowl, whisk the sifted confectioners’ sugar with the flour and baking powder until smooth.
- Add the liquid mixture to the dry ingredients and mix until smooth and well combined.
- Pour the batter into a greased and parchment-lined 12” x 18” sheet pan. Bake immediately in a preheated 375°F (190°C) oven for 15–18 minutes, or until the cake feels springy to the touch and a toothpick inserted in the center comes out clean.
- Cool in the pan for about 5 minutes, then loosen the edges with a small spatula and carefully slide the cake onto your work surface.
- Lightly sprinkle the top with a bit of sugar to prevent sticking, then roll the cake jelly-roll style while still warm. Allow it to cool completely in the rolled shape.
- Once the cake is cooled, unroll gently, spread the cannoli filling (recipe below), and re-roll. Chill briefly to set before slicing and serving.
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For the cannoli cream filling (as shown in the video):
Cannoli Cream Filling
Prep time:
Total time:
Serves: 2½ cups
Ingredients
- Tofutti ricotta-style cheese 1½ cups (375 g)
- Tofutti cream cheese 1 cup (226 g)
- Confectioners’ sugar ½ cup + 2 tablespoons (75 g), sifted
- Vanilla extract 1 teaspoon (5 ml)
- Orange zest ½ teaspoon
- Ground cinnamon ½ teaspoon
Instructions
- In a mixing bowl, combine the vegan cream cheese, ground cinnamon, sifted confectioners’ sugar, orange zest, and vanilla. Stir or paddle by hand with a large spoon or spatula until smooth.
- Fold in the vegan ricotta-style cheese until evenly incorporated and creamy.
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Easy tofu ricotta cannoli filling (homemade):
Homemade Tofu Ricotta Cannoli Filling
Prep time:
Total time:
Serves: 3 cups
Ingredients
- Firm tofu, lightly pressed to remove excess water — 1 package (14 oz / 392 g)
- Confectioners’ sugar, sifted — 1 cup (120 g)
- Vanilla bean paste — 2 teaspoons (10 ml)
- Orange zest from 1 large orange (optional, about 1 tablespoon)
- Ground cinnamon — 1 teaspoon
- Mini vegan chocolate chips — 1 cup (150 g) (optional)
Instructions
- Place the drained and lightly squeezed tofu into a food processor.
- Process until smooth and the texture resembles ricotta cheese.
- Transfer the tofu ricotta to a large mixing bowl and add the sifted confectioners’ sugar, vanilla bean paste, orange zest (if using), cinnamon, and chocolate chips if desired.
- Fold the ingredients together until evenly combined and creamy.
Notes
Tofu ricotta can be made up to 3 days in advance; keep refrigerated until ready to use.
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