Unbelievably Vegan Cannoli Cake Recipe
Introduction
This Unbelievably Vegan Cannoli Cake is a show-stopper dessert that combines tender, moist cake layers with rich vegan cream cheese frosting and crunchy cannoli on top. Perfect for celebrations or anytime you want a dairy-free treat that everyone will love.
Ingredients
- 3 2/3 cups (450 g) all-purpose flour (or 512 g gluten free 1:1 baking flour + 1 tbsp arrowroot or cornstarch)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 3/4 cups (350 g) granulated sugar
- 1/2 cup (113 g) salted vegan butter, melted and room temperature
- 1/2 cup (110 g) neutral cooking oil
- 1/2 cup (120 g) vegan ricotta, whipped and room temperature
- 1/2 cup (120 g) dairy free yogurt, room temperature
- 2 tbsp vanilla extract
- 1 1/4 cup (300 mL) dairy free milk, room temperature
- 1 cup (220 g) vegan mini chocolate chips
- 1 batch vegan cream cheese frosting
- Additional 1 cup (220 g) vegan mini chocolate chips for frosting
- 1 batch vegan cannoli for decoration
Instructions
- Step 1: Read through all instructions before beginning. Preheat the oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper and oil. Prepare the vegan ricotta, whipping enough for half the cake batter and a full batch for the cannoli topping.
- Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
- Step 3: In a large bowl, whisk melted vegan butter, oil, sugar, whipped vegan ricotta, dairy free yogurt, and vanilla extract until combined.
- Step 4: Add the dry ingredients and dairy free milk to the wet mixture. Whisk gently just until combined.
- Step 5: Fold in the vegan mini chocolate chips carefully to distribute evenly without overmixing.
- Step 6: Divide batter evenly between the prepared cake pans. Bake for 35 to 37 minutes or until a toothpick inserted in the center comes out clean.
- Step 7: Let cakes cool in their pans for 10 minutes, then transfer to a cooling rack. Allow them to cool completely to room temperature.
- Step 8: While the cakes cool, prepare the vegan cannoli according to your recipe or substitute vegan puff pastry filled with the cannoli filling.
- Step 9: Prepare the vegan cream cheese frosting and fold in the additional mini chocolate chips once smooth.
- Step 10: Place one cake layer on a serving plate. Spread about 1/2 cup of frosting evenly over the top. Place the second layer on top and frost the entire cake with the remaining frosting.
- Step 11: Refrigerate the cake to allow the frosting to set. While chilling, fill the cannoli shells.
- Step 12: When ready to serve, pipe any leftover frosting on top and arrange the filled vegan cannoli as decoration. Slice and enjoy.
Tips & Variations
- Use gluten-free baking flour and a bit of arrowroot or cornstarch to make this recipe gluten free without sacrificing texture.
- For a quicker option, substitute homemade vegan cannoli shells with store-bought vegan puff pastry filled with the cannoli filling.
- Allow the cakes to cool completely before frosting to prevent the frosting from melting.
- Whipping the vegan ricotta creates a lighter filling and batter texture.
Storage
Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. To serve, let the cake sit at room temperature for about 20 minutes or gently reheat slices in a microwave for 10-15 seconds for a soft texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers up to 2 days in advance and keep them wrapped in the fridge. Apply frosting and decorate just before serving for the best texture and appearance.
What can I use if I don’t have vegan ricotta?
You can substitute vegan ricotta with blended tofu or cashew cream. Whip it well to mimic the light texture needed for this recipe.
Print
Unbelievably Vegan Cannoli Cake Recipe
- Total Time: 57 minutes (excluding cooling time)
- Yield: 16 servings 1x
- Diet: Vegan
Description
This Unbelievably Vegan Cannoli Cake is a delightful plant-based dessert that captures the classic flavors of a traditional cannoli in a moist, tender cake. Featuring a vegan ricotta-infused batter studded with mini chocolate chips, and finished with a creamy vegan cannoli frosting, this cake is perfect for celebrations or any special occasion. The recipe includes making vegan cannoli shells to place on top, adding an elegant and authentic touch.
Ingredients
Scale
Cake Batter
- 3 2/3 cups (450 g) all-purpose flour (or 512 g gluten free 1:1 baking flour + 1 tbsp arrowroot or cornstarch)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 3/4 cups (350 g) granulated sugar
- 1/2 cup (113 g) salted vegan butter, melted and room temperature
- 1/2 cup (110 g) neutral cooking oil
- 1/2 cup (120 g) vegan ricotta, whipped and room temperature
- 1/2 cup (120 g) dairy free yogurt, room temperature
- 2 tbsp vanilla extract
- 1 1/4 cups (300 mL) dairy free milk, room temperature
- 1 cup (220 g) vegan mini chocolate chips
Frosting and Decoration
- 1 batch vegan cream cheese frosting
- 1 cup (220 g) vegan mini chocolate chips (for folding into frosting)
- 1 batch vegan cannoli shells and filling (for garnish)
Instructions
- Prep: Read all instructions carefully before beginning. Preheat your oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper and lightly oil them. Ensure the vegan ricotta is whipped and at room temperature; you’ll need half for the batter and a full batch for the cannoli shells topping.
- Whisk Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and sea salt. Set aside.
- Make the Batter: In a large bowl, whisk the melted vegan butter, neutral oil, granulated sugar, whipped vegan ricotta, dairy-free yogurt, and vanilla extract until fully combined. Gradually add the dry ingredients and dairy-free milk, whisking just until combined. Fold in the vegan mini chocolate chips gently to distribute them evenly.
- Bake: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 35 to 37 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven.
- Cool: Let the cakes cool in their pans for 10 minutes, then transfer them to wire racks to cool completely. Cooling times vary from 1 hour to several hours depending on room temperature. The cakes must be fully cool with no warmth before frosting.
- Make Cannoli: Prepare the vegan cannoli shells and filling while the cake is cooling to allow all components to be ready for assembly. Alternatively, vegan puff pastry can be used as a shortcut for the cannoli shells along with the filling recipe linked in the ingredients, if preferred.
- Make Frosting: Prepare the vegan cream cheese frosting. Once smooth and creamy, gently fold in the additional mini chocolate chips for texture and flavor.
- Assemble: Place one cake layer on your serving plate. Spread about 1/2 cup of frosting evenly over this layer reaching the edges. Place the second cake layer on top and frost the entire cake smoothly. Reserve some cannoli frosting for decoration. Chill the assembled cake in the refrigerator to allow the frosting to set fully.
- Decorate and Serve: After chilling, pipe the reserved frosting on top of the cake. Arrange the homemade vegan cannoli shells on the frosting as decoration. Slice to serve. Store leftover cake in an airtight container in the refrigerator for 3 to 4 days.
Notes
- Use room temperature ingredients for best mixing results and tender crumb.
- Whipped vegan ricotta is key for both batter moisture and authentic texture in the cannoli filling.
- The cake must be completely cooled before frosting to prevent melting and sliding.
- Vegan puff pastry can be used as a quicker alternative for cannoli shells if short on time.
- Store leftovers refrigerated to maintain freshness and prevent spoilage.
- Ensure to lightly oil and line pans to prevent sticking and easy removal.
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Keywords: vegan cannoli cake, plant-based dessert, vegan ricotta cake, chocolate chip cake, dairy-free cannoli, vegan cream cheese frosting, Italian vegan cake
