Name: Vegan Cannoli Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup granulated sugar (or coconut sugar); 1/3 cup vegetable oil; 1 teaspoon vanilla extract; 1 cup unsweetened almond milk (or other plant-based milk); 1 tablespoon apple cider vinegar; 1 ½ cups raw cashews (soaked in water for 4-6 hours, or overnight); 1/4 cup coconut yogurt (or non-dairy yogurt of choice); ¼ cup maple syrup; 1 teaspoon vanilla extract; ¼ teaspoon ground cinnamon; ½ cup mini dairy-free chocolate chips; Powdered sugar, for dusting; Extra mini chocolate chips (optional)

A decadent, dairy-free twist on the classic Italian cannoli, this vegan cannoli cake features a light and fluffy cake with sweetened vegan ricotta filling, dotted with mini chocolate chips and a dusting of powdered sugar.

Why You’ll Love This Recipe

This vegan cannoli cake brings together the beloved flavors of a traditional Italian cannoli in a showstopping cake format, without any animal products. The combination of tender cake layers with creamy cashew-based “ricotta” filling creates a dessert that’s both impressive and accessible. It’s perfect for special occasions, vegan gatherings, or anytime you want to indulge in a dessert that feels luxurious but isn’t overly complicated to make. The subtle hint of cinnamon and bursts of chocolate chips throughout pay homage to the classic cannoli while the cake format makes it easier to serve to a crowd.

Vegan Cannoli Cake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour forms the base of our cake layers, providing structure while still allowing for a tender crumb. Its neutral flavor lets the cannoli filling shine as the star.

Baking powder and baking soda work together as leavening agents, creating a light and fluffy texture in the cake. The baking soda also reacts with the apple cider vinegar to give extra lift without eggs.

Salt enhances all the flavors in the cake and balances the sweetness. Don’t skip this crucial ingredient, even in sweet recipes.

Granulated sugar provides sweetness and helps create a tender texture in the cake. You can substitute coconut sugar for a slightly more caramel-like flavor profile and lower glycemic impact.

Vegetable oil adds moisture and keeps the cake soft and tender. Unlike butter-based cakes, using oil helps this vegan version stay moist for longer.

Vanilla extract adds warmth and depth to both the cake and filling. Use pure vanilla extract if possible for the best flavor.

Almond milk provides the liquid component without adding dairy. Any plant-based milk will work well as a substitute, so use whatever you have on hand.

Apple cider vinegar reacts with the baking soda to create bubbles that help the cake rise. It also adds a subtle tanginess that mimics buttermilk in traditional baking.

Raw cashews form the base of our vegan ricotta filling. When soaked and blended, they create a remarkably creamy texture that’s similar to traditional ricotta cheese.

Coconut yogurt adds tanginess and creaminess to the vegan ricotta filling. Any non-dairy yogurt will work, though coconut complements the other flavors nicely.

Maple syrup sweetens the filling with a complex flavor that’s more interesting than plain sugar. Its liquid form also helps achieve the right consistency.

Ground cinnamon provides that classic cannoli flavor. Just a small amount adds warmth without overwhelming the other flavors.

Mini dairy-free chocolate chips deliver the iconic chocolate element of traditional cannoli in convenient small bursts throughout the filling.

Powdered sugar creates a beautiful finishing touch that references the dusted ends of traditional cannoli while adding a touch of extra sweetness.

Directions

Preheat the oven to 350°F (175°C). Grease and line two 6-inch cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, combine the oil, vanilla extract, almond milk, and apple cider vinegar. Stir to combine.
Pour the wet ingredients into the dry ingredients and mix until smooth.
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cake cools, prepare the vegan ricotta filling. Drain and rinse the soaked cashews, then place them in a high-speed blender or food processor.
Add the coconut yogurt, maple syrup, vanilla extract, and cinnamon. Blend until smooth and creamy.
Once the cakes are completely cool, spread a layer of the ricotta filling on the first cake layer. Sprinkle with mini chocolate chips, then top with the second cake layer.
Spread the remaining ricotta filling on top of the cake, then garnish with powdered sugar and extra mini chocolate chips, if desired.
Slice and serve!

Servings and Timing

This Vegan Cannoli Cake yields 8 servings, making it perfect for small gatherings or family desserts. The preparation time is approximately 20 minutes, with an additional cooking time of 30 minutes, bringing the total time to about 50 minutes. However, keep in mind that you’ll need to soak the cashews for 4-6 hours or overnight, so plan accordingly. Each serving contains approximately 350 calories.

Variations

Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend to make this cake suitable for those with gluten sensitivities.

Nut-Free Filling: If you have nut allergies, replace the cashew-based filling with whipped coconut cream sweetened with powdered sugar and flavored with vanilla and cinnamon.

Citrus Infusion: Add 1 tablespoon of orange or lemon zest to the cake batter and/or filling for a bright, citrusy note that complements the traditional cannoli flavor profile.

Pistachio Cannoli Cake: Add 1/4 cup of finely chopped pistachios to the filling and sprinkle some on top for a green-flecked filling that nods to Sicilian-style cannoli.

Coffee-Infused: Add 1 tablespoon of instant espresso powder to the cake batter for a coffee-flavored cake that pairs beautifully with the sweet ricotta filling.

Chocolate Cake Layers: Add 1/4 cup of cocoa powder to the cake batter for chocolate layers that contrast nicely with the white filling.

Storage/Reheating

Refrigeration: This vegan cannoli cake should be stored in the refrigerator due to its cashew-based filling. Cover it with a cake dome or place it in an airtight container. It will stay fresh for up to 3-4 days.

Freezing: You can freeze individual slices or the whole cake for up to 2 months. Wrap tightly in plastic wrap and then in aluminum foil or place in a freezer-safe container. Thaw overnight in the refrigerator before serving.

Make Ahead Tips: The cake layers can be baked in advance and frozen for up to a month. The cashew filling can be made 1-2 days ahead and stored in the refrigerator. Assemble the cake on the day you plan to serve it or the day before.

Serving After Refrigeration: For the best flavor and texture, remove the cake from the refrigerator about 30 minutes before serving to take the chill off.

FAQs

Can I use regular flour instead of all-purpose flour?

Yes, all-purpose flour is regular flour. If you’re wondering about substitutions, you can use cake flour for a more delicate texture (use 1 cup + 2 Tbsp cake flour for each cup of all-purpose), or whole wheat pastry flour for a healthier option, though the cake may be slightly denser.

What if I don’t have time to soak the cashews overnight?

If you’re short on time, you can quick-soak the cashews by placing them in very hot water for 30-60 minutes. Alternatively, boil them for about 15 minutes until soft. The filling might not be quite as smooth, but it will still work. Using a high-powered blender will also help achieve a creamy texture with less soaking time.

Can I make this cake in advance for a special occasion?

Absolutely! You can make the cake layers up to 3 days in advance and store them wrapped at room temperature. The cashew filling can be made 1-2 days ahead and refrigerated. Assemble the cake up to 24 hours before serving and keep refrigerated.

Is this cake suitable for people with nut allergies?

Unfortunately, this specific recipe is not suitable for those with nut allergies as it contains cashews for the filling and almond milk in the cake. However, you can substitute the almond milk with oat or soy milk, and replace the cashew filling with a coconut cream-based alternative.

How can I tell when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The edges will also begin to pull away slightly from the sides of the pan, and the top should spring back when lightly touched.

What if I don’t have 6-inch cake pans?

You can use 8-inch pans instead, but your cake layers will be thinner and will require less baking time (check around 20-25 minutes). Alternatively, you could make this as a single layer cake in a 9-inch pan, adjusting the baking time to about 30-35 minutes.

Can I make cupcakes instead of a cake with this recipe?

Yes! This recipe will make approximately 12-14 cupcakes. Fill the cupcake liners about 2/3 full and bake at the same temperature for about 18-22 minutes. Once cooled, core the centers and fill with the cashew ricotta mixture, then top with a dollop of the same filling.

Why did my cake sink in the middle?

Cakes typically sink when they’re underbaked, the oven door was opened too early during baking, or there was too much leavening agent. Make sure to follow the recipe measurements precisely and avoid opening the oven during the first 20 minutes of baking.

Can I use a different sweetener in the filling?

Yes, you can substitute the maple syrup with agave nectar, date syrup, or even powdered sugar dissolved in a bit of plant milk. Each will bring a slightly different flavor profile, but all will work well.

How do I achieve a perfectly smooth cashew filling?

For the smoothest possible cashew filling, make sure to soak the cashews until they’re very soft, use a high-powered blender rather than a food processor if possible, and blend for 2-3 minutes, scraping down the sides occasionally. If the mixture is too thick to blend properly, add a tablespoon of plant milk at a time until it moves freely in the blender.

Conclusion

This Vegan Cannoli Cake beautifully transforms the beloved Italian pastry into a dairy-free celebration cake that everyone can enjoy. The tender cake layers paired with the creamy cashew “ricotta” filling create a dessert that’s both familiar and innovative. Whether you’re vegan, dairy-free, or simply looking to try something new, this cake delivers all the flavor of traditional cannoli in a format that’s perfect for sharing. The combination of vanilla, cinnamon, and chocolate chips creates a harmonious blend that will transport you straight to an Italian pastry shop, proving that plant-based baking can be just as indulgent and satisfying as traditional methods. Enjoy this cake for special occasions or anytime you want to bring a touch of Italian-inspired elegance to your table.