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Vegan Cannoli Cake

Delicious Vegan Cannoli Cake That's Dairy-Free Bliss

Discover the Vegan Cannoli Cake, a dairy-free delight that captures the essence of traditional Italian cannoli in a stunning dessert.
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Prep Time 20 minutes
Cook Time 37 minutes
Cooling Time 10 minutes
Total Time 1 hour 7 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Can substitute with gluten-free flour.
  • 1 cup vegan ricotta Use homemade or store-bought.
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 cup vegetable oil Avocado oil is recommended.
  • 1/2 cup vegan butter Can replace with more vegetable oil if needed.
  • 1 cup oat milk Soy or almond milk are excellent substitutes.
  • 1 tbsp vinegar Activates baking soda.
  • 1 cup granulated sugar Coconut sugar is a good alternative.
  • 1 cup chocolate chips Ensure dairy-free.

Equipment

  • Mixing bowls
  • Whisk
  • Baking Pans
  • Oven
  • wire rack

Method
 

Step-by-Step Instructions for Vegan Cannoli Cake
  1. Prepare the Vegan Ricotta: If you're making homemade vegan ricotta, blend dairy-free milk with a thickener like lemon juice or vinegar. Allow thicken for about 10 minutes.
  2. Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, baking soda, and salt, then set aside.
  3. Combine Wet Ingredients: Whisk together oil, vegan butter, oat milk, vinegar, and sugar until smooth and homogenous.
  4. Combine Mixtures: Gradually add dry ingredients to wet mixture, stirring gently. Fold in chocolate chips.
  5. Bake: Preheat oven to 350°F (175°C). Pour batter into prepared pans and bake for about 37 minutes.
  6. Cool & Assemble: Allow the layers to cool for 10 minutes, then cool completely before frosting with vegan ricotta filling.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 60gProtein: 5gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 300mgPotassium: 200mgFiber: 2gSugar: 30gCalcium: 4mgIron: 8mg

Notes

Ensure the vegan ricotta is well-drained for the perfect filling. Store leftovers in an airtight container for up to 5 days.

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