Vegan Cannoli Cake is a delightful twist on the classic Italian dessert, and it’s become quite popular lately. With layers of moist cake and a creamy vegan ricotta filling, this cake is perfect for anyone craving something sweet yet plant-based. It’s not only delicious but also easy to make, making it a crowd-pleaser for parties and special gatherings.
What Goes Into This Vegan Cannoli Cake
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (100g) granulated sugar (or coconut sugar)
- 1/3 cup (80ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (240ml) unsweetened almond milk (or other plant-based milk)
- 1 tablespoon apple cider vinegar
- 1 ½ cups (210g) raw cashews (soaked in water for 4–6 hours, or overnight)
- 1/4 cup (60g) coconut yogurt (or non-dairy yogurt of choice)
- ¼ cup (60ml) maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ½ cup (90g) mini dairy-free chocolate chips
- Powdered sugar, for dusting
- Extra mini chocolate chips (optional)
How to Make Vegan Cannoli Cake
- Preheat the oven to 350°F (175°C). Grease and line two 6-inch cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, combine the vegetable oil, vanilla extract, almond milk, and apple cider vinegar. Stir to mix well.
- Pour the wet ingredients into the dry ingredients and mix until you have a smooth batter.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- 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.
- Add the coconut yogurt, maple syrup, vanilla extract, and cinnamon. Blend until the mixture is smooth and creamy.
- Once the cakes are completely cool, spread a layer of the ricotta filling on top of the first cake layer. Sprinkle with mini chocolate chips, then place the second cake layer on top.
- Spread the remaining ricotta filling on top of the cake, then sprinkle with powdered sugar and extra mini chocolate chips, if desired.
- Slice and serve!
Why This Vegan Cannoli Cake Is So Popular Right Now
This Vegan Cannoli Cake is trending because more people are looking for delicious plant-based desserts that don’t compromise on taste. As folks become more health-conscious and seek out vegan options, this cake meets their cravings for something sweet while offering a healthier alternative. Plus, the combination of flavors and textures—from the fluffy cake to the luscious filling—makes it a standout treat for any occasion!
Best Ways to Serve It
This Vegan Cannoli Cake is perfect for all sorts of occasions. Whether you’re serving it for brunch, as a birthday cake, or at a casual get-together, it’s sure to impress. Pair it with a cup of coffee or a scoop of dairy-free ice cream for a delightful dessert experience. For an extra touch, consider adding a drizzle of chocolate sauce or fresh berries on the side.
Helpful Tricks
- Storage Tips: Keep any leftover cake covered in the fridge for up to three days. It tastes great chilled!
- Flavor Variations: Try adding a splash of almond or orange extract to the filling for a different twist.
- Dietary Swaps: You can use any non-dairy yogurt for the filling and swap in your favorite dairy-free chocolate chips.
Vegan Cannoli Cake FAQs
Can I make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to make this cake gluten-free.
How do I soak cashews if I’m short on time?
If you’re in a hurry, you can use boiling water to soak the cashews for about an hour, then drain and rinse before blending.
Can I freeze the Vegan Cannoli Cake?
Absolutely! You can freeze the cake layers individually and assemble them when you’re ready to enjoy.
What can I use instead of cashews?
If you’re allergic to nuts, you can experiment with silken tofu blended until smooth as a filling substitute.
This Vegan Cannoli Cake is a must-try for any dessert lover. Make it at home, share it with friends, and enjoy every delightful bite!
Vegan Cannoli Cake
A delightful twist on the classic Italian dessert, this Vegan Cannoli Cake features layers of moist cake and a creamy vegan ricotta filling, making it a perfect plant-based treat for parties and gatherings.
Cake Ingredients
- 1.5 cups 1 ½ cups (190g) all-purpose flour (Can use gluten-free flour if needed.)
- 1 teaspoon 1 teaspoon baking powder
- 0.5 teaspoon ½ teaspoon baking soda
- 0.25 teaspoon ¼ teaspoon salt
- 0.5 cup ½ cup (100g) granulated sugar (or coconut sugar)
- 0.33 cup 1/3 cup (80ml) vegetable oil
- 1 teaspoon 1 teaspoon vanilla extract
- 1 cup 1 cup (240ml) unsweetened almond milk (or other plant-based milk)
- 1 tablespoon 1 tablespoon apple cider vinegar
Ricotta Filling Ingredients
- 1.5 cups 1 ½ cups (210g) raw cashews (soaked in water for 4–6 hours, or overnight) (For a quick soak, use boiling water for 1 hour.)
- 0.25 cup 1/4 cup (60g) coconut yogurt (or non-dairy yogurt of choice)
- 0.25 cup ¼ cup (60ml) maple syrup
- 1 teaspoon 1 teaspoon vanilla extract
- 0.25 teaspoon ¼ teaspoon ground cinnamon
- 0.5 cup ½ cup (90g) mini dairy-free chocolate chips (Optional for topping.)
- to taste none Powdered sugar, for dusting
- to taste none Extra mini chocolate chips (optional)
Preparation
- Preheat the oven to 350°F (175°C). Grease and line two 6-inch cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, combine the vegetable oil, vanilla extract, almond milk, and apple cider vinegar. Stir to mix well.
- Pour the wet ingredients into the dry ingredients and mix until you have a smooth batter.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Ricotta Filling
- 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.
- Add the coconut yogurt, maple syrup, vanilla extract, and cinnamon. Blend until the mixture is smooth and creamy.
Assembly
- Once the cakes are completely cool, spread a layer of the ricotta filling on top of the first cake layer.
- Sprinkle with mini chocolate chips, then place the second cake layer on top.
- Spread the remaining ricotta filling on top of the cake, then sprinkle with powdered sugar and extra mini chocolate chips, if desired.
- Slice and serve!
Keep any leftover cake covered in the fridge for up to three days. For a different twist, try adding a splash of almond or orange extract to the filling. You can use silken tofu as a substitute for cashews if you’re allergic to nuts.
