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Unbelievably Vegan Cannoli Cake Recipe - The Banana Diaries

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50 views3 pages

Unbelievably Vegan Cannoli Cake Recipe - The Banana Diaries

Uploaded by

Andres Bossio
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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11/10/24, 10:08 Unbelievably Vegan Cannoli Cake Recipe | The Banana Diaries

Unbelievably Vegan Cannoli Cake Recipe

author: B R I T T B E R L I N prep time: 2 0


cook time: 3 7 total time: 5 7 M I N U T E S
yield: 1 6 1X category: C A K E method: B A K I N G
cuisine: I TA L I A N diet: V E G A N

Description
This soft and beautifully tender vegan cannoli cake is absolutely sublime with every bite. Loaded
with dairy free ricotta and chocolate chips, you won’t believe this cake is made entirely without eggs
nor dairy!

Ingredients

Cannoli Cake:

3 2/3 cup (450 g) all-purpose flour (or 512 g gluten free 1:1 baking flour + 1 tbsp arrowroot or
cornstarch)
2 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
1 3/4 cup (350 g) granulated sugar
1/2 cup (113 g) salted vegan butter, melted and room temperature
1/2 cup (110 g) neutral cooking oil
1/2 cup (120 g) vegan ricotta, whipped and room temperature
1/2 cup (120 g) dairy free yogurt, room temperature
2 tbsp vanilla extract (yes, 2 tablespoons!!)
1 1/4 cup (300 mL) dairy free milk, room temperature
1 cup (220 g) vegan mini chocolate chips

Frosting:
1 batch vegan cream cheese frosting
1 cup (220 g) vegan mini chocolate chips
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11/10/24, 10:08 Unbelievably Vegan Cannoli Cake Recipe | The Banana Diaries

1 batch vegan cannoli

Instructions
1 Prep: Read instructions fully before beginning. Preheat the oven to 350F, and line two 8″
cake pans with parchment paper and oil. Make sure the vegan ricotta is prepared. You will
need a 1/2 batch for the cake, and a full batch for the cannoli to go on top. For both, it is
recommended that you use the whipped ricotta version.
2 Whisk: ​In a medium bowl, whisk together the flour, baking powder, baking soda, and sea
salt. Set aside.
3 Make the batter: In a large bowl, whisk together the melted vegan butter, oil, sugar, vegan
ricotta, dairy free yogurt, and vanilla extract. Mix until fully combined. Then add in the dry
ingredients, along with the dairy free milk, and whisk just until combined. Add in the
chocolate chips, and mix JUST until evenly distributed throughout the batter.
4 Bake: Divide the cake batter into the cake pans, and bake for 35-37 minutes, or until a
toothpick comes out clean. Remove from the oven.
5 Cool: Allow the cakes to cool in the cake pans for 10 minutes, then transfer them to a cooling
rack to fully cool. Depending on how warm your kitchen is, this could take 1 hour to several
hours. You need the cakes to have absolutely no warmth coming from them before you frost.
6 While the cakes are cooling: I recommend making the cannoli now. This will give you
time for everything to cool before you assemble. For a quick fix, you can also sub in vegan puff
pastry and use the cannoli filling in the recipe linked in the ingredients section.
7 Make the frosting: When ready to assemble, make the frosting. Once creamy, you can fold
in the additional chocolate chips.
8 Assemble: Place one cake layer down onto a cake plate, and add about 1/2 cup of frosting to
the cake. Spread to reach the edges of the cake. Then place the second layer down, and frost
the entire cake. You’ll have some leftover cannoli frosting for decoration. Place into the fridge
for the frosting to full set. While the cake is chilling, you can fill the cannoli.
9 Decorate and serve: When ready to finish decorating, pipe the remaining frosting on top,
and top with your homemade vegan cannoli. Slice and serve! Store any leftovers in an airtight
container and in the fridge for up to 3-4 days.

Notes

Gluten free: I recommend using King Arthur Measure for Measure gluten free flour for gluten-
free.

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