Ever since I discovered the magic of vegan desserts, I’ve been experimenting with classics to make them plant-based without losing any of their indulgent charm. That’s how the idea of a Vegan Cannoli Cake came to life. I wanted to create a dessert that captured the creamy, crunchy, and sweet elements of traditional cannoli but in a form that’s perfect for celebrations, family gatherings, or simply treating yourself at home. Baking this cake became an adventure, from perfecting the light and fluffy layers to crafting a luscious vegan ricotta filling that tastes every bit as decadent as the original.

You will love this recipe because it balances indulgence with simplicity. The cake is rich and flavorful, yet entirely plant-based, making it suitable for anyone following a vegan diet or looking to reduce dairy and eggs. The creamy filling contrasts beautifully with the delicate cake layers, while a sprinkle of chocolate chips adds the perfect crunch. Every slice feels like a special treat, yet it’s straightforward enough to make on a weeknight if you want a homemade dessert without stress.

This recipe is incredibly versatile. You can serve it as a birthday cake, a show-stopping centerpiece for a dinner party, or even as cupcakes for a more casual gathering. You can adjust the sweetness, swap chocolate chips for your favorite nuts, or even add citrus zest to the filling for a fresh twist. Its vegan base allows for endless customization while keeping the texture moist and tender.

Despite its luxurious taste, this cake is surprisingly affordable. All ingredients are accessible, and you don’t need any specialty items to achieve an impressive result. Plant-based alternatives like almond milk, coconut cream, and vegan butter provide richness at a fraction of the cost of traditional ingredients, making it a budget-friendly option for anyone who wants a homemade dessert that looks and tastes gourmet.

Ingredients for the Vegan Cannoli Cake:

2 ½ cups all-purpose flour
1 ½ cups sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsweetened almond milk
⅓ cup coconut oil, melted
1 tbsp apple cider vinegar
2 tsp vanilla extract
1 ½ cups vegan ricotta (store-bought or homemade)
½ cup powdered sugar
½ tsp cinnamon
½ cup mini vegan chocolate chips
Zest of 1 orange (optional)

How to Prepare the Vegan Cannoli Cake

Preparing the Vegan Cannoli Cake is simpler than it looks, and following the steps carefully ensures a moist, flavorful, and visually stunning dessert. This recipe is designed to be quick, easy, and customizable, so whether it’s your first time baking a vegan cake or you’re an experienced baker, you’ll find it approachable and rewarding.

Step-by-Step Instructions for Preparation

Preheat and Prepare Pans: Begin by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans with coconut oil and lightly dust them with flour to prevent sticking. For easier removal, line the bottoms with parchment paper.
Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk thoroughly to ensure even distribution of leavening agents. This helps the cake rise evenly.
Combine Wet Ingredients: In a separate bowl, mix the almond milk, melted coconut oil, apple cider vinegar, and vanilla extract. Stir well until all ingredients are fully incorporated. The vinegar helps the cake rise while keeping it tender.
Incorporate Wet and Dry Ingredients: Gradually pour the wet mixture into the dry ingredients. Using a spatula or a hand mixer, fold the mixture together gently. Mix just until no dry flour remains; overmixing can make the cake dense.
Divide Batter and Bake: Evenly divide the batter between the prepared cake pans. Smooth the tops with a spatula for an even surface. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely. Cooling is crucial before adding the filling to prevent it from melting.
Prepare the Vegan Cannoli Filling: In a medium bowl, combine vegan ricotta, powdered sugar, cinnamon, and orange zest (if using). Mix until smooth and creamy. Gently fold in the mini vegan chocolate chips to maintain their shape. The filling should be thick enough to spread but soft enough to pipe if desired.
Assemble the Cake: Place one cooled cake layer on a serving plate. Spread half of the cannoli filling evenly on top. Place the second cake layer over the filling and press gently. Cover the top and sides with the remaining filling, smoothing it with an offset spatula. Optionally, sprinkle additional chocolate chips or crushed nuts on top for texture.

Quick and Easy Tips

To save time, you can prepare the vegan ricotta filling a day in advance and store it in the fridge.
Ensure cakes are fully cooled before assembling; this prevents the filling from melting.
For extra flavor, fold finely chopped candied orange peel into the filling.

Customization Options

This cake is highly customizable. Swap almond milk for oat or soy milk, or use coconut sugar instead of white sugar for a different flavor profile. Add your favorite extracts, like almond or orange blossom, to enhance the aroma. You can also create mini cupcakes using the same batter and filling, perfect for parties or gifting.

Popular Appeal

The Vegan Cannoli Cake is universally loved. Its creamy filling, tender cake layers, and chocolate chip crunch appeal to vegans and non-vegans alike. It’s perfect for birthdays, holidays, or casual gatherings. Everyone will marvel at the flavor, not knowing it’s entirely plant-based.

Unbelievably Vegan Cannoli Cake Recipe

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This Vegan Cannoli Cake brings the indulgent flavors of a classic Italian dessert into a fully plant-based creation. Moist cake layers are paired with a creamy vegan ricotta filling, accented by chocolate chips and optional citrus zest. Perfect for birthdays, celebrations, or any occasion where a show-stopping dessert is desired.

Author: Lura Skye
Prep Time: 25
Cook Time: 30
Total Time: 55 minutes
Yield: 10 1x

Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, lining the bottoms with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix almond milk, melted coconut oil, apple cider vinegar, and vanilla extract.
Gradually combine the wet and dry ingredients, folding gently until no flour remains. Avoid overmixing.
Divide batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the filling by combining vegan ricotta, powdered sugar, cinnamon, and orange zest. Fold in chocolate chips gently.
Assemble the cake by spreading half of the filling on the first layer, topping with the second cake layer, and covering the entire cake with the remaining filling. Optionally, decorate with extra chocolate chips or crushed nuts.

Notes

Ensure cakes are completely cooled before adding filling to prevent melting.

The recipe is highly customizable: swap plant-based milk types, add zest, or adjust sweetness.

Vegan ricotta can be made from cashews, tofu, or almonds depending on dietary needs.

FAQs

1. Can I make the vegan ricotta from scratch?
Yes! You can make vegan ricotta at home using soaked cashews, tofu, or almonds blended with a little lemon juice, plant-based milk, and a pinch of salt. Homemade ricotta tastes fresh and creamy, perfect for this cake.

2. How should I store the cake?
Store the assembled Vegan Cannoli Cake in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after sitting for a few hours, making it even more delicious the next day.

3. Can I freeze this cake?
Absolutely. Wrap the cooled, unfilled cake layers tightly in plastic wrap and store them in the freezer for up to 2 months. Thaw completely before adding the filling. The assembled cake can also be frozen, but the texture of the filling may slightly change.

4. Can I use different plant-based milk?
Yes, you can substitute almond milk with soy, oat, cashew, or any other plant-based milk. Just ensure it’s unsweetened for the best results.

5. Is this cake nut-free?
If you’re making vegan ricotta with tofu instead of cashews or almonds, the cake can be completely nut-free. Always check the chocolate chips to ensure they’re nut-free as well.

6. Can I make this cake gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or another binder to maintain the cake’s structure.

7. Can I add flavors like citrus or coffee?
Absolutely! Adding orange or lemon zest to the filling adds brightness, while a small amount of espresso powder in the batter intensifies the chocolate flavor. These subtle variations make the cake uniquely yours.

8. How can I make it more festive?
Top the cake with vegan chocolate shavings, crushed pistachios, or a drizzle of melted dairy-free chocolate. You can also pipe extra filling decoratively around the edges for a professional look.