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Unbelievably Vegan Cannoli Cake Recipe

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4.4 from 40 reviews

This Unbelievably Vegan Cannoli Cake is a rich, decadent dessert that combines a moist, fluffy vegan cake loaded with mini chocolate chips, layered and frosted with creamy vegan cream cheese frosting, and topped with homemade vegan cannoli. Perfect for special occasions or anytime you want to impress with a plant-based treat!

  • Total Time: 1 hour 15 minutes plus cooling time
  • Yield: 12 servings

Ingredients

Cake Ingredients

  • 3 2/3 cup (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 cup (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

Frosting Ingredients

  • 1 batch vegan cream cheese frosting
  • 1 cup (220 g) vegan mini chocolate chips

Decoration

  • 1 batch vegan cannoli (homemade or store-bought vegan cannoli shells)

Instructions

  1. Prep: Read instructions carefully. Preheat the oven to 350°F (177°C). Line two 8-inch cake pans with parchment paper and grease them. Ensure the vegan ricotta is prepared and whipped – you’ll need half a batch for the cake and a full batch for the cannoli topping.
  2. Whisk Dry Ingredients: In a medium bowl, whisk together all-purpose flour (or gluten-free baking flour mix), baking powder, baking soda, and sea salt. Set aside.
  3. 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 well combined. Gradually add the dry ingredients and dairy-free milk, whisking just until combined. Finally, fold in the vegan mini chocolate chips evenly.
  4. Bake: Divide the batter evenly between the two prepared cake pans. Bake for 35-37 minutes, or until a toothpick inserted into the centers comes out clean.
  5. Cool: Allow the cakes to cool in pans for 10 minutes, then transfer to a wire rack until completely cool, which may take 1 to several hours depending on room temperature.
  6. Prepare Cannoli: While cakes cool, make the vegan cannoli as per your recipe or use store-bought vegan puff pastry for a quicker option. Fill cannoli shells with vegan ricotta filling.
  7. Make Frosting: Prepare the vegan cream cheese frosting until smooth and creamy. Fold in the remaining vegan mini chocolate chips.
  8. Assemble: Place one cake layer on a cake plate. Spread about 1/2 cup of frosting over the top to the edges. Add the second layer and frost the entire cake, reserving some frosting for decoration. Refrigerate the cake to allow the frosting to set.
  9. Decorate and Serve: Pipe the reserved frosting on top of the chilled cake and arrange vegan cannoli on top for decoration. Slice and serve. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Notes

  • If making gluten-free, use King Arthur Measure for Measure gluten free flour for best results.
  • Use whipped vegan ricotta for best texture both in the cake and cannoli filling.
  • Allow cakes to cool completely before frosting to prevent melting.
  • Store the decorated cake in the fridge to keep frosting firm and fresh.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 35-37 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegan

Find it online: https://flavorhug.com/unbelievably-vegan-cannoli-cake-recipe/