Vegan Cassata Cake is so uniquely different
Making its grand appearance every Easter, this Italian sweet cheese cake is distinct from a cheesecake and celebrates bright flavors and classic textures.
If you are Italian then you surely know what a Cassata Cake is!
Yet many people are unfamiliar with this rich and delicious layered dessert that traditionally marks the Easter table.
You will see many different variations when it comes to Cassata cake
Variations range from the decoration to what is folded into the filling. I make it the way I sold it in my bakery, and we sold hundreds for Easter. My version features traditional marzipan draped over rum‑soaked cake layers and a sweet ricotta‑style filling studded with chocolate chips and a hint of orange zest.
My decoration is far from the original version with all those candied fruits on top
I prefer tiny buttercream roses for a springtime Easter fête. This old‑school decoration brings back memories of my bakery days and gives the cake a delicate, festive look.
What is marzipan anyway?
Marzipan is often confused with almond paste. Almond paste is ground almonds mixed with sugar and is soft and sticky, suitable as a filling for pastries and cakes. Marzipan is simply almond paste with more confectioners’ sugar added so it becomes a pliable dough you can roll and drape over cakes much like fondant.
I like adding a touch of rose extract for fragrance, though it is optional and can be omitted without affecting the recipe. Some traditional Cassata Cakes tint the marzipan green, but I prefer to keep the natural almond color for a classic appearance.
Notes for Success & Substitutions:
For the whipped cream component of the cannoli‑style filling I use a SILK brand vegan whipping cream (not sponsored). If you can’t find that brand, there are many vegan whipped cream alternatives available.
Soak cake layers sparingly with simple syrup to avoid a soggy texture. The Bakery Yellow Cake recipe I use is sturdy and holds up well to a moderate soak, which adds moisture and flavor without compromising structure.
When I filmed the video I thought the cannoli filling might need more sugar, but after chilling overnight the flavors melded and the sweetness was perfect with the amount listed in the recipe. This cake improves after resting, so I recommend making it ahead: up to four days in advance works well because the layers continue to harmonize with time.
WATCH HOW TO MAKE A VEGAN CASSATA CAKE
Vegan Cassata Cake
Pin Recipe
Ingredients
- 1 Recipe Bakery Yellow Cake
- ½ Recipe No Shortening Buttercream (for decoration)
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
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Preheat oven to 350°F (175°C). Grease and parchment‑line two 8″ cake pans.
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Prepare the Bakery Yellow Cake according to that recipe.
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Bake 20 minutes at 350°F, then reduce oven to 300°F and bake another 15–20 minutes, or until the centers are springy to the touch.
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Meanwhile, prepare the buttercream and set aside 1 cup for piped rose decorations, if desired.
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Make the simple syrup by bringing sugar and water to a boil in a small saucepan. Boil 1 minute, remove from heat and stir in rum or rum extract. Let cool.
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Make the marzipan dough by creaming almond paste with corn syrup in a mixer fitted with the paddle. Add sifted confectioners’ sugar and rose extract, mixing until a smooth, pliable dough forms. Wrap tightly in plastic until ready to roll.
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Prepare the sweet ricotta‑style filling by gently squeezing excess water from firm tofu (no heavy pressing required). Place tofu in a food processor and pulse until it reaches a creamy ricotta‑like texture.
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Transfer the tofu “ricotta” to a mixing bowl and add sifted confectioners’ sugar, vanilla bean paste, orange zest, and mini chocolate chips. Whip the vegan whipped cream to medium peaks and fold one cup into the mixture. Chill until needed.
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Trim cake layers if necessary so they are even. Build the cake with soaked layers, the ricotta filling, and marzipan cover according to the video tutorial for assembly and finishing details.
Video
Notes
Storage: Keep Cassata Cake refrigerated. It will stay fresh up to one week loosely wrapped to prevent drying. You can freeze the cake (without the marzipan icing) for up to two months if wrapped airtight.