Secret to the best #1 Unbelievably Vegan Cannoli Cake Recipe
Craving cannoli? Bake this Unbelievably Vegan Cannoli Cake Recipe! A simple, dairy-free dessert with creamy ricotta filling. Learn how today.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups unsweetened plant milk almond, soy, or oat
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 14 oz extra-firm tofu pressed well, at least 30 minutes
- ½ cup raw cashews soaked in hot water for 30 minutes, then drained
- 4 oz vegan cream cheese softened
- 1 cup powdered sugar or more, to taste
- 1 ½ tsp vanilla extract
- 1 tsp orange zest
- ½ tsp lemon zest
- ½ cup mini vegan chocolate chips plus more for garnish
- ¼ cup chopped pistachios for garnish (optional)
Instructions
- Prepare the Vegan Vanilla Cake: Preheat your oven to 350°F (175°C). Lightly grease and flour two 9-inch round cake pans, tapping out any excess flour.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps.
- In a separate medium bowl, whisk together the unsweetened plant milk, vegetable oil, 2 teaspoons of vanilla extract, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and mix with a whisk or spatula until just combined. Be careful not to overmix; a few small lumps are fine.
- Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
- Prepare the Vegan Ricotta Filling: While the cakes are cooling, prepare the filling. Place the well-pressed extra-firm tofu into a food processor. Add the drained soaked cashews, vegan cream cheese, powdered sugar, 1 1/2 teaspoons of vanilla extract, orange zest, and lemon zest.
- Process until the mixture is completely smooth and creamy, scraping down the sides as needed. This may take a few minutes to achieve a ricotta-like texture. Taste and adjust sweetness if desired.
- Transfer the filling to a bowl and gently fold in the 1/2 cup of mini vegan chocolate chips. Cover the bowl and refrigerate the filling for at least 30 minutes to firm up.
- Assemble the Cake: Once the cakes are completely cool, use a serrated knife to level the tops of the cakes if necessary, creating flat surfaces.
- Place one cake layer on your serving plate or cake stand. Spread about half of the chilled vegan ricotta filling evenly over the top of the first layer.
- Carefully place the second cake layer on top. Spread the remaining filling over the top of the second layer. You can also spread a thin layer around the sides for a 'naked' cake look.
- Garnish and Serve: Sprinkle the top of the cake with additional mini vegan chocolate chips and chopped pistachios (if using). Refrigerate the cake for at least 1 hour before serving to allow the filling to set completely and the flavors to meld.
Notes
For best results, press the tofu for at least 1 hour, or even overnight, to remove as much water as possible. This ensures a firmer, less watery filling.
You can make the cake layers a day ahead and store them tightly wrapped at room temperature. The filling can also be made a day in advance and kept refrigerated.
Store leftover cake covered in the refrigerator for up to 3-4 days. For an extra touch of flavor, a tablespoon of vegan rum or orange liqueur can be added to the filling mixture.
