Vegan Cannoli Cake Recipe

Introduction

This Vegan Cannoli Cake is a delightful plant-based twist on the classic Italian dessert. With moist layers of cinnamon-spiced cake and a creamy cashew ricotta filling studded with dairy-free chocolate chips, it’s perfect for sharing at any celebration.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup granulated sugar (or coconut sugar)
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup unsweetened almond milk (or other plant-based milk)
• 1 tablespoon apple cider vinegar
• 1 ½ cups raw cashews (soaked in water for 4-6 hours, or overnight)
• ¼ cup coconut yogurt (or non-dairy yogurt of choice)
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• ½ cup mini dairy-free chocolate chips
• Powdered sugar, for dusting
• Extra mini chocolate chips (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and line two 6-inch cake pans with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. Step 3: In a separate bowl, combine the vegetable oil, vanilla extract, almond milk, and apple cider vinegar. Stir to combine.
4. Step 4: Pour the wet ingredients into the dry ingredients and mix until smooth.
5. Step 5: Divide the batter evenly between the prepared cake pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. Step 7: While the cakes cool, prepare the vegan ricotta filling. Drain and rinse the soaked cashews, then place them in a high-speed blender or food processor.
8. Step 8: Add the coconut yogurt, maple syrup, vanilla extract, and ground cinnamon to the cashews. Blend until smooth and creamy.
9. Step 9: Once the cakes are completely cool, spread a layer of the ricotta filling on the first cake layer. Sprinkle with mini chocolate chips, then top with the second cake layer.
10. Step 10: Spread the remaining ricotta filling on top of the cake, then garnish with powdered sugar and extra mini chocolate chips, if desired.
11. Step 11: Slice and serve!

Tips & Variations

• For a nuttier flavor, toast the cashews lightly before soaking.
• Substitute almond milk with oat or soy milk for a different plant-based option.
• Add a teaspoon of orange zest to the ricotta filling for a citrusy twist.
• Use regular sugar or a coconut sugar alternative depending on your preference.

Storage

Store the cake covered in the refrigerator for up to 4 days. To keep the filling fresh, cover the cake tightly with plastic wrap or place it in an airtight container. For best texture and flavor, allow the cake to come to room temperature before serving. You can also freeze the cake for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure it contains xanthan gum or a similar binder for the best texture.

Is it necessary to soak the cashews?

Soaking the cashews softens them, making it easier to blend into a creamy filling. If in a hurry, soak them in very hot water for 1 hour, but longer soaking yields a smoother texture.

Vegan Cannoli Cake Recipe

---

★★★★★

4.7 from 145 reviews

• Author: Matteo
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Diet: Vegan

Pin Recipe

Print Recipe

Description

Indulge in this delightful Vegan Cannoli Cake, featuring moist, tender layers of spiced cake filled and topped with a creamy cashew-based vegan ricotta filling. Enhanced with mini dairy-free chocolate chips and a dusting of powdered sugar, this cake offers the perfect plant-based twist on the classic Italian cannoli dessert.

---

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup granulated sugar (or coconut sugar)
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup unsweetened almond milk (or other plant-based milk)
• 1 tablespoon apple cider vinegar

Vegan Ricotta Filling

• 1 ½ cups raw cashews (soaked in water for 4–6 hours, or overnight)
• ¼ cup coconut yogurt (or non-dairy yogurt of choice)
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• ½ cup mini dairy-free chocolate chips

Garnish

• Powdered sugar, for dusting
• Extra mini chocolate chips (optional)

---

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 6-inch cake pans with parchment paper to ensure easy removal of the cakes after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until evenly combined, creating a light, aerated base for your cake batter.
3. Combine Wet Ingredients: In a separate bowl, mix the vegetable oil, vanilla extract, almond milk, and apple cider vinegar thoroughly. The vinegar will react slightly with the baking soda to help the cake rise and stay fluffy.
4. Make Cake Batter: Pour the wet ingredient mixture into the dry ingredients and stir until the batter is smooth and free of lumps, ensuring even texture throughout.
5. Bake the Cake Layers: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean, indicating the cakes are fully baked.
6. Cool the Cakes: Remove the pans from the oven and let the cakes cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely, which will prevent the filling from melting when applied.
7. Prepare Vegan Ricotta Filling: Drain and rinse the soaked cashews. Place them in a high-speed blender or food processor along with the coconut yogurt, maple syrup, vanilla extract, and ground cinnamon. Blend until very smooth and creamy, resembling traditional ricotta cheese.
8. Assemble the Cake: Once the cake layers are completely cool, spread a generous layer of the vegan ricotta filling on top of the first cake layer. Sprinkle the mini dairy-free chocolate chips evenly over the filling, then carefully place the second cake layer on top.
9. Top and Garnish: Spread the remaining vegan ricotta filling evenly over the top of the assembled cake. Dust with powdered sugar and sprinkle with extra mini chocolate chips if desired for added texture and visual appeal.
10. Serve: Slice the cake into portions and serve immediately. Enjoy a luscious, dairy-free twist on the classic Italian cannoli dessert!

Notes

• Soaking the cashews overnight or for at least 4-6 hours ensures a creamier ricotta filling.
• Use dairy-free chocolate chips to keep the cake completely vegan.
• The apple cider vinegar reacts with baking soda to help the cake rise and gives a tender crumb.
• Make sure the cakes are fully cooled before applying the filling to prevent it from melting.
• For extra flavor, you can add a splash of orange zest to the filling.
• Store leftovers covered in the refrigerator for up to 3 days for best freshness.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian-inspired

Keywords: vegan cannoli cake, dairy-free dessert, plant-based cake, vegan ricotta, cashew filling, easy vegan cake, dairy-free chocolate chip cake