Cannoli Donut

I’ve never had a traditional cannoli, vegan or otherwise, so this recipe was a little adventure. I did a deep dive into what makes a cannoli a cannoli, and from that research, these donuts were born. Inspired by The Godfather for my Cinema Series collection, these Cannoli Donuts are my take on the classic Italian dessert without the shell, but still rich, creamy, and full of character. Leave the gun, take the donut. 

Ingredients

Donuts

¼ cup plant-based butter

1 cup plant-based milk

¼ cup sweet white wine*

2 teaspoons vanilla extract

1 cup cane sugar

2 cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

Frosting 

8 oz plant-based cream cheese

1 teaspoon vanilla extract 

1 cup powdered sugar 

¼ teaspoon cinnamon

Directions

Donuts

1. Preheat your oven to 350°F. Lightly grease a donut pan or spray it with nonstick spray.

2. Melt the butter in a small saucepan or microwave-safe bowl. Let it cool slightly.

3. In a large mixing bowl, whisk together the milk, sweet white wine, and melted butter until well combined.

4. Add the cane sugar and vanilla extract to the wet ingredients, whisking until smooth.

5. In a separate bowl, sift together the flour, baking powder, and baking soda.

6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t over mix —stop once the batter is smooth.

7. Spoon the batter into the prepared donut pan, filling each cavity about ¾ full.

8. Bake for 20–25 minutes, or until the donuts are lightly golden and a toothpick inserted comes out clean.

9. Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Cannoli Frosting

1. In a medium bowl, beat the cream cheese until smooth.

2. Add the vanilla extract, powdered sugar, and cinnamon, and beat until light and fluffy.

3. Once the donuts are completely cool, spread or pipe the frosting on top.

4. Sprinkle with mini vegan chocolate chips or crushed pistachios for that classic cannoli vibe!

*Relax Riesling is vegan! I highly suggest using it because it’s the right amount of sweet for this recipe. Want to use a different wine? Check to see if it’s vegan-friendly on barnivore.com.