Description
Indulge in a decadent Vegan Cannoli Cake featuring rich chocolate layers and creamy, dairy-free ricotta filling.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup almond milk (or any plant-based alternative)
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 cup dairy-free ricotta cheese
- 1/2 cup powdered sugar
- 1/4 cup mini vegan chocolate chips
- 1/2 cup crushed cannoli shells (optional for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Combine the almond milk, vegetable oil, and vanilla extract in a separate bowl. Pour this mixture into the dry ingredients and mix until smooth.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow cakes to cool completely in the pans before transferring to a wire rack.
- Prepare the cannoli filling by mixing the dairy-free ricotta cheese, powdered sugar, and vegan chocolate chips until well blended.
- Place one cake layer on a serving plate and spread a generous layer of the ricotta filling on top.
- Add the second cake layer, then frost the entire cake with remaining filling.
- Sprinkle crushed cannoli shells on top if desired.
- Slice, serve, and enjoy your delightful vegan cannoli cake!
Notes
Serve with fresh berries or vegan ice cream for an extra treat. For cleaner slices, chill the cake before cutting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg