Oh my goodness, get ready to fall head over heels for this Unbelievably Vegan Cannoli Cake Recipe that’s as decadent as it is dairy-free! This stunning treat combines fluffy layers of moist cake with luxuriously creamy vegan ricotta and a dreamy frosting that makes it impossible to resist. Whether you’re vegan, craving something lighter, or just love sweet surprises, this cake is guaranteed to be your new favorite indulgence.
Why You’ll Love This Recipe
- Rich Vegan Ricotta Magic: Whipped vegan ricotta creates an irresistibly creamy texture that perfectly mimics traditional cannoli filling without any dairy.
- Ultimate Moisture and Flavor: The combination of vegan butter, oil, and yogurt keeps every bite deliciously tender and flavorful.
- Chocolate-Chip Surprise: Mini chocolate chips scattered throughout add delightful bursts of sweetness and texture.
- Elegant Yet Easy: Impressive enough for company but simple enough to tackle any weekend baking adventure.
Ingredients You’ll Need
This Unbelievably Vegan Cannoli Cake Recipe is all about fresh, simple ingredients that come together to create layers of flavor and texture. Each component—from the flour to the vegan ricotta—plays a starring role in making this cake unforgettable.
- All-purpose flour: Your base for the cake, finely milled to give a soft crumb; you can swap in gluten-free flour with a bit of arrowroot for equally great results.
- Baking powder and baking soda: These leavening agents make sure your cake rises just right for a light, airy texture.
- Granulated sugar: Sweetens the cake beautifully and helps with a tender crumb.
- Salted vegan butter & neutral oil: This dynamic duo locks in moisture and richness, ensuring a tender bite.
- Vegan ricotta: Whipped and light, it adds that authentic cannoli-style creaminess.
- Dairy free yogurt and milk: Provide tang and moisture, working in harmony with the other ingredients for a luscious batter.
- Vanilla extract: Don’t skimp on this—you want two full tablespoons to bring out the cake’s warm notes.
- Mini vegan chocolate chips: Little pockets of melty joy scattered throughout.
- Vegan cream cheese frosting and vegan cannoli: The crowning glory and true showstoppers!
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the best things about this Unbelievably Vegan Cannoli Cake Recipe is how easily you can adapt it to suit your pantry, dietary needs, or flavor cravings. Feel free to experiment—baking creativity is always welcome!
- Nutty Twist: Add finely chopped pistachios or slivered almonds inside the frosting or as a garnish for an authentic, nutty crunch.
- Fruit Infusion: Mix in some finely diced candied orange peel or lemon zest to brighten the flavors with a subtle citrus zing.
- Chocolate Lovers: Swap out mini chips for vegan white chocolate or even swirl in melted dark chocolate into the batter for a marble effect.
- Gluten-Free Swap: Use a 1:1 gluten-free baking flour and a little arrowroot to accommodate gluten sensitivities without compromising texture.
How to Make Unbelievably Vegan Cannoli Cake Recipe
Step 1: Prep Like a Pro
Before anything else, make sure you’re preheating your oven to 350°F and lining two 8-inch cake pans with parchment paper and a bit of oil—this guarantees your cakes will bake evenly and release easily. Also, prepare your vegan ricotta by whipping it until light and fluffy—you’ll use some in the batter and some for the iconic cannoli filling that tops the cake.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, and sea salt. This step ensures all those leaveners are evenly distributed, giving your cake a perfectly light texture.
Step 3: Mix the Wet Ingredients & Make the Batter
In a larger bowl, combine melted vegan butter, neutral oil, sugar, whipped vegan ricotta, dairy-free yogurt, and those all-important two tablespoons of vanilla extract. Whisk until everything is smooth and well blended. Then, add your dry ingredients and dairy free milk, mixing just until combined. Finally, fold in the mini chocolate chips gently to spread that sweet surprise evenly throughout your batter.
Step 4: Bake to Perfection
Split your batter evenly between the two cake pans and pop them in the oven for 35 to 37 minutes. Keep a close eye and test with a toothpick near the end—it should come out clean. Once baked, give your cakes about 10 minutes in their pans before transferring them to a cooling rack. Patience here is key; absolutely cool the cakes before frosting so everything turns out just right.
Step 5: Make the Vegan Cannoli and Frosting
While the cakes cool, whip up your vegan cannoli shells (or opt for a quick puff pastry version!), and prepare that luscious vegan cream cheese frosting. Once the frosting is silky and creamy, fold in additional mini chocolate chips for a satisfying texture.
Step 6: Assemble and Decorate
Lay down the first cake layer on your serving plate and spread about half a cup of frosting evenly to the edges. Place your second layer on top, then frost the entire cake smoothly. Chill it in the fridge so the frosting sets nicely. When ready, pipe on the remaining frosting and crown your cake with homemade vegan cannoli for that jaw-dropping final touch. Slice, serve, and watch it disappear!
Pro Tips for Making Unbelievably Vegan Cannoli Cake Recipe
- Use Room Temperature Ingredients: It really helps everything combine smoothly and your batter won’t be lumpy or uneven.
- Don’t Overmix the Batter: Mixing until just combined keeps the cake tender instead of dense.
- Cool Completely Before Frosting: This prevents your frosting from melting and sliding off the cake.
- Frosting Thickness Matters: Don’t skimp—make plenty of frosting so you can get those gorgeous, smooth layers and have enough for decorating.
How to Serve Unbelievably Vegan Cannoli Cake Recipe
Garnishes
The best part about this cake is how well it takes a garnish! Sprinkle chopped toasted pistachios, dust a touch of powdered sugar, or add fresh berries around the plate to brighten the presentation and add complementary flavors that dance on your palate.
Side Dishes
Serve this cake alongside a cup of rich espresso, herbal tea, or a sparkling mocktail. A small bowl of mixed fresh fruit or citrus sorbet can refresh the palate between bites and elevate the whole experience.
Creative Ways to Present
Think outside the box by serving individual mini cannoli cakes, or layering the cake in a trifle glass to showcase each decadent component. Adding edible flowers or piping soft swirls of extra frosting creates an elegant, bakery-worthy look right in your own kitchen.
Make Ahead and Storage
Storing Leftovers
Once frosted, place any leftover cake in an airtight container and refrigerate. It keeps amazingly fresh for up to 3-4 days, making it a delightful treat to enjoy over several days without any dry edges.
Freezing
This cake freezes well if you want to save a slice or two. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Thaw in the fridge overnight for a perfectly moist and fresh-tasting slice later on.
Reheating
We recommend enjoying the cake cold or at room temperature to preserve the creamy texture of the frosting. If desired, bring chilled slices to room temp for 30 minutes before serving for optimal flavor and softness.
FAQs
-
Can I make this Unbelievably Vegan Cannoli Cake Recipe nut-free?
Absolutely! This recipe doesn’t rely on nuts, so you can easily keep it nut-free by using nut-free vegan butter and ensuring your chocolate chips and other ingredients are processed in nut-free facilities.
-
What can I substitute for vegan ricotta if I can’t find it?
If vegan ricotta isn’t available, try blending firm tofu with a splash of plant-based milk, a bit of lemon juice, and nutritional yeast until creamy, or use a store-bought whipped vegan cream cheese for a similar texture and flavor.
-
Can I make this cake gluten-free?
Yes! Simply replace the flour with a gluten-free 1:1 baking flour blend and add a tablespoon of arrowroot or cornstarch to help with structure—your cake will be just as moist and delicious.
-
How should I store leftover vegan cannoli if I make extras?
Store leftover vegan cannoli filling in an airtight container in the fridge for up to 3 days. If you made DIY cannoli shells, keep them in a dry container at room temperature to maintain crispness.
Final Thoughts
This Unbelievably Vegan Cannoli Cake Recipe is truly a celebration of texture, flavor, and vegan magic all rolled into one stunning dessert. Whether you’re baking for a special occasion or just because, it promises smiles and amazement with each slice. I can’t wait for you to make it and share the joy with those you love!
PrintUnbelievably Vegan Cannoli Cake Recipe
This Unbelievably Vegan Cannoli Cake is a delightful plant-based dessert combining moist, fluffy cake layers studded with vegan mini chocolate chips and frosted with a rich vegan cream cheese frosting. Topped with homemade vegan cannoli, this impressive cake is perfect for special occasions or any time you crave an indulgent yet vegan treat.
- Prep Time: 20 minutes
- Cook Time: 37 minutes
- Total Time: 57 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian Vegan
- Diet: Vegan
Ingredients
Cake
- 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
- 1 batch vegan cream cheese frosting (ingredients as per original recipe for vegan cream cheese frosting)
- 1 cup (220 g) vegan mini chocolate chips (folded into frosting)
Topping
- 1 batch vegan cannoli (homemade vegan cannoli shells and filling as per referenced recipe)
Instructions
- Prep: Read the entire recipe instructions before starting. Preheat the oven to 350°F (177°C). Prepare two 8-inch cake pans by lining them with parchment paper and lightly oiling them. Ensure your vegan ricotta is prepared and whipped; you will need half a batch of this for the cake batter and a full batch for the cannoli topping.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and sea salt until evenly combined. Set aside.
- Make the Batter: In a large bowl, whisk together the melted vegan butter, neutral oil, granulated sugar, whipped vegan ricotta, dairy-free yogurt, and vanilla extract until smooth and fully combined. Gradually add the dry ingredient mixture and dairy-free milk alternately, whisking just until combined. Be careful not to overmix. Fold in the vegan mini chocolate chips gently until evenly distributed throughout the batter.
- Bake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 35-37 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven.
- Cool: Let the cakes cool in their pans for 10 minutes to set, then carefully transfer them to a wire rack to cool completely. This can take from 1 hour to several hours depending on room temperature. It’s important the cakes are completely cool and not warm before frosting.
- Prepare Cannoli: While the cakes are cooling, prepare the vegan cannoli to allow time for assembly later. For a shortcut, you may substitute with vegan puff pastry filled with the cannoli filling.
- Make Frosting: When the cakes are fully cooled and ready to assemble, make the vegan cream cheese frosting until smooth and creamy. Fold in the additional 1 cup of vegan mini chocolate chips.
- Assemble Cake: Place one cake layer on your serving plate. Spread about 1/2 cup of the frosting evenly across the top, reaching the edges. Place the second layer on top, then use the remaining frosting to cover the entire cake, smoothing it evenly. Reserve some frosting for decoration. Chill the cake in the refrigerator to allow the frosting to set properly.
- Decorate and Serve: Pipe the remaining frosting decoratively on top of the chilled cake. Arrange the freshly made vegan cannoli on top as garnish. Slice and serve. Store leftover cake in an airtight container in the refrigerator for up to 3-4 days.
Notes
- Use room temperature ingredients for best mixing results and texture.
- Make sure cakes are completely cool before frosting to prevent melting the frosting.
- Whipped vegan ricotta enhances cake moisture and texture, and is also essential for cannoli filling.
- For gluten-free option, use gluten-free 1:1 baking flour with arrowroot or cornstarch.
- Leftover frosting can be stored in the refrigerator for up to 5 days.
- Vegan cannoli can be prepared in advance and stored chilled until assembly.
- This cake is best served chilled or at room temperature.
