Vegan Strawberry Cake Roll is just amazing and completely plant-based using ingredients from FPPL.
This irresistible, top-rated, strawberry–flavored cake roll is filled with a scrumptious soy cream cheese filling. It’s among the most popular recipes, and one taste will tell you why.
Vegan strawberry cake roll can be cut into individual slices and will keep well in the freezer. Bring some out when friends and family stop by. This is the perfect fall or winter holiday cake.
Ingredients
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Vegan Cannoli Shells
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon fine sea salt
- 2 tablespoons oil of choice or avocado oil
- 1 teaspoon apple cider vinegar
- 1/2 cup water
- For the filling:
- Chocolate chips, chopped, 3oz
- Orange zest, 1 oz
- Sugar (as needed)
- Powdered sugar , tablespoon
- 5 ounces CCSS Soy Cream Cheese (softened)
Steps to Make It
Vegan Cannoli Shells
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Mix flour, sugar, salt in a bowl.
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Mix oil, apple cider vinegar, and water in a cup.
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Pour liquids over dry ingredients.
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Mix with a spatula or paddle attachment of your mixer until ingredients have formed a dough.
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Switch to dough hook and start kneading until soft and smooth, about 2 minutes, or knead by hand for a few minutes. Add more flour as necessary, if dough seems too sticky. But try to add as little as possible.
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Once the dough is smooth, flatten it out a bit into a disk. Wrap it well with plastic wrap and refrigerate dough for a few hours, at least 4, or preferably overnight. -
On the next day, remove the dough from the fridge. You can roll dough out by hand or with the use of a pasta roller. No matter what method you use, divide the dough into 6 pieces and roll them out individually to make it easier. With my pasta machine, I roll the dough through the machine once on every number and stop on number 5. Flour your counter and sprinkle flour over the dough. Don’t use too much flour, just enough to handle the dough easily so it doesn’t stick to the counter when you are trying to cut the circles.
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Cut circles with your biscuit cutter. I used a 3.5” cutter.
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I usually roll all of my 6 pieces of dough out, cut circles out of them. Roll out the dough scrapes and do the same. And you can roll out these second scrapes once again to obtain a few more circles.
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Once you have all your circles cut you can start wrapping them around your cannoli tubes and frying them. (or if you are crazy like me, you can fry the shells and roll the dough out at the same time, but get ready to move fast)
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To wrap tubes, place each in the middle of a dough circle, roll out the bottom half and lightly dip your finger in water and brush where will be the seam so the other side will seal. Don’t wrap your tubes too tight or you will have a hard time removing the shell after frying. Just make it a tad looser.
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Heat 4 cups of shortening in a large pan with a heavy bottom until it registers 350F. Start frying the cannoli in batches. Fry for one minute on one side and then flip it over with tongs. Once the cannoli is golden brown, remove to a tray lined with wire so the cannoli will drain. If you are lucky like me, you have several tubes and that makes life easier. If not, wait a couple of minutes before removing the shell from the tube after fried. And go on wrapping more until you are done. Wrapping, frying, wrapping, frying. Once shells are cool, place them in an air-tight container, they will keep for 3 days, but start to loose quality the longer they sit.
Filling
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Mix the CCSS with sugar to taste.
- Add the chocolate chips and the orange zest.
- Fill cannoli from both sides and sprinkle with powdered sugar.
Vegan. Simple. GOOD!