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Vegan Cannoli Cake

Decadent Vegan Cannoli Cake That Will Wow Your Guests

This Vegan Cannoli Cake is a delightful dessert that combines richness and creaminess, perfect for any occasion.
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Prep Time 45 minutes
Cook Time 37 minutes
Cooling Time 30 minutes
Total Time 1 hour 52 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Vegan Ricotta Main filling ingredient; substitute with store-bought if short on time.
  • 1 cup Pea Milk Used instead of dairy milk; can substitute with almond or soy milk.
  • 2 cups Flour All-purpose or gluten-free.
  • 1 cup Sugar Can replace with coconut sugar.
  • 1/2 cup Vegan Butter Adds flavor and richness; substitute with coconut oil if desired.
  • 1 tbsp Baking Powder Ensure it is fresh for best results.
  • 1 tsp Vanilla Extract Use pure extract for better flavor.
  • 1/2 cup Chocolate Chips Adds texture and flavor; can be omitted.
For the Frosting
  • 1/2 cup Vegan Butter Creates a rich and creamy base.
  • 2 cups Powdered Sugar Adjust for taste preference.
  • 1 cup Vegan Ricotta Adds that iconic cannoli creaminess.
  • 1/2 cup Chocolate Chips Fold into frosting for added texture.

Equipment

  • high-speed blender
  • mixing bowls
  • spatula
  • Oven
  • Cake Pans
  • wire rack

Method
 

Preparation
  1. In a high-speed blender, combine pea milk with cornstarch and blend until thickened, mimicking traditional ricotta texture.
  2. In a large mixing bowl, whisk together dry ingredients: flour, sugar, and baking powder.
  3. In another bowl, combine wet ingredients: melted vegan butter, vegan ricotta, and vanilla extract. Mix until well-combined.
  4. Gradually fold in the dry mixture until smooth and slightly thick.
  5. Preheat your oven to 350°F (175°C). Grease two round cake pans and divide the batter equally between them.
  6. Bake for about 37 minutes; check for doneness with a toothpick.
  7. Allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack.
  8. Let the cake layers cool completely for at least 30 minutes.
  9. Prepare the frosting by beating together vegan butter and powdered sugar until creamy, then add vegan ricotta.
  10. Fold in chocolate chips for added texture.
  11. Assemble the cake by spreading frosting between layers, then frost the top and sides.
  12. Decorate with leftover cannoli pieces or chocolate chips before serving.
  13. Slice and serve with a dusting of powdered sugar or fresh berries.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 180mgPotassium: 115mgFiber: 2gSugar: 22gCalcium: 60mgIron: 1mg

Notes

For the best results, ensure the ricotta is extremely smooth and fully cooled before frosting. Check baking powder freshness for optimal rise and consider fruit add-ins for elevated flavor.

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