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–+ servings
Vegan Cannoli Cake

Delightful Vegan Cannoli Cake that Redefines Dessert Love

This Vegan Cannoli Cake redefines dessert love with layers of creamy dairy-free ricotta and sweet chocolate chips, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 37 minutes
Cooling Time 10 minutes
Total Time 1 hour 17 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup dairy-free ricotta store-bought or homemade
  • 2 cups cake flour or all-purpose flour
  • 1 cup oat milk can substitute with soy, almond, or pea milk
  • 1 cup vegan butter or neutral oil
  • 1 cup granulated sugar or brown sugar for deeper flavor
  • 1 tablespoon baking powder leavening agent
  • 2 tablespoons cornstarch for texture
  • 2 tablespoons arrowroot for stability
  • 1 cup mini chocolate chips dairy-free options
For the Cannoli Topping
  • 1 batch homemade vegan cannoli shells store-bought optional

Equipment

  • Blender
  • Large Mixing Bowl
  • Electric mixer
  • Cake Pans
  • wire rack

Method
 

Step-by-Step Instructions
  1. In a blender, combine 1 cup of dairy-free milk with 1 tablespoon of vinegar to create a vegan ricotta. Blend until smooth and creamy.
  2. In a large mixing bowl, whisk together 2 cups of cake flour, 1 tablespoon of baking powder, 2 tablespoons of cornstarch, and 2 tablespoons of arrowroot.
  3. In a separate bowl, cream together 1 cup of vegan butter and 1 cup of granulated sugar using an electric mixer for about 2-3 minutes.
  4. Gradually add the dry ingredient mixture into the wet mixture, stirring gently to avoid lumps.
  5. Once the batter is smooth, gently fold in 1 cup of mini chocolate chips.
  6. Preheat your oven to 350°F. Pour the batter into two greased 9-inch round cake pans and bake for approximately 37 minutes.
  7. Allow the cake layers to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
  8. Frost between cake layers and on top with vegan cannoli filling, garnishing with additional mini chocolate chips and homemade cannoli shells if desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 50gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 200mgPotassium: 200mgFiber: 2gSugar: 20gCalcium: 2mgIron: 6mg

Notes

Ensure store-bought vegan ricotta isn’t too watery to avoid a soggy cake. Gently fold in chocolate chips to keep them intact.

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