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–+ servings
Vegan Cannoli Cake

Deliciously Creamy Vegan Cannoli Cake You'll Love

This Vegan Cannoli Cake delivers a creamy, delightful twist on the classic Italian dessert, all while being dairy-free and utterly delicious.
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Prep Time 30 minutes
Cook Time 37 minutes
Chilling Time 30 minutes
Total Time 1 hour 37 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups All-Purpose Flour Gluten-free flour mix can be used.
  • 1 tbsp Baking Powder Essential for leavening.
  • 1 tsp Baking Soda Works with the acid in vegan ricotta.
  • 1/2 tsp Salt Enhances flavor.
  • 1 cup Sugar Use your preferred sweetener.
  • 1/2 cup Vegan Butter Contributes softness.
  • 1/2 cup Neutral Oil (Avocado Oil) Can substitute with canola or melted coconut oil.
  • 1 cup Pea Milk Alternative non-dairy milks like oat or almond work too.
For the Cannoli Filling
  • 1 cup Dairy-Free Ricotta Use store-bought if handy.
  • 1/2 cup Mini Chocolate Chips Dairy-free varieties if desired.
For the Frosting
  • 1/2 cup Vegan Butter Stick varieties work best.
  • 2 cups Powdered Sugar Adjust sweetness to taste.
  • 1/2 cup Mini Chocolate Chips Fold into the frosting.

Equipment

  • Food processor
  • mixing bowls
  • Oven
  • Cake pans
  • hand mixer
  • spatula
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Make Vegan Ricotta by blending dairy-free ricotta in a food processor until smooth. Add non-dairy milk to reach a creamy texture.
  2. Prepare Cake Batter by whisking dry ingredients. In a separate bowl, mix wet ingredients and fold into dry until just combined.
  3. Bake the cake layers in a preheated oven at 350°F for about 37 minutes, cool for 10 minutes in pans before transferring to a wire rack.
  4. Make Cannoli Frosting by combining blended ricotta, powdered sugar, and mini chocolate chips, then whip until light and fluffy.
  5. Assemble Cake by layering one cake on a platter, spreading cannoli frosting on top, then placing the second layer and frosting the entire cake.
  6. Chill the assembled cake in the refrigerator for at least 30 minutes to set and meld flavors.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 200mgFiber: 2gSugar: 20gCalcium: 5mgIron: 8mg

Notes

Ensure vegan ricotta is well-blended for a smooth filling. Use room temperature ingredients for better incorporation.

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