Description
A delightful vegan cannoli cake that combines the classic flavors of cannoli in a moist and indulgent cake form.
Ingredients
Scale
- 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)
Instructions
- 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!
Notes
- For a nut-free version, you can substitute the cashews with silken tofu.
- Make sure the cashews are soaked adequately for a smooth filling.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg