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Unbelievably Vegan Cannoli Cake Recipe

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4.8 from 623 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and sea salt until evenly combined. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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