Unbelievably Vegan Cannoli Cake Recipe
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.
- Prep Time: 25
- Cook Time: 30
- Total Time: 55 minutes
- Yield: 10 1x
Ingredients
Scale
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
Filling:
- 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)
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.