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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
