I’m thrilled to share this enchanting Vegan Cannoli Cake—a moist, three-layer cake infused with Italian flair, creamy vegan ricotta cannoli filling studded with chocolate chips, all topped and surrounded by buttercream, ganache, and optional rum syrup and shell accents.

Vegan Cannoli Cake Delight

Why You’ll Love This Recipe

I adore how this cake combines classic Italian dessert flavors into a show-stopping, fully vegan cake. It’s rich yet tender, beautifully layered, and decorated with Italian-inspired flair. The textures—from soft cake to creamy filling to optional crisp cannoli garnish—make every slice feel indulgent and celebratory.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake Layers

Vegan butter
Granulated sugar
Aquafaba (as egg replacer)
Plant-based milk (e.g., soy, oat, pea)
Vanilla extract
All-purpose flour (plus optional cake flour)
Baking powder
Egg replacer
Vegan ricotta (made from tofu)

For the Cannoli Filling

Firm tofu ricotta
Confectioners’ sugar
Vanilla bean paste
Orange zest
Ground cinnamon
Vegan mini chocolate chips
Vegan whipped cream

For the Rum Simple Syrup (optional)

Water, sugar, rum (or non-alcoholic alternative)
Vanilla bean paste

For Decoration

Vegan Italian buttercream
Chocolate ganache
Homemade or store-bought vegan cannoli shells
Additional choc chips or cacao nibs

Directions

Make vegan ricotta: Blend drained tofu until creamy, dividing portions for the cake and cannoli filling.
Bake the cake layers: Cream vegan butter and sugar. Mix aquafaba with milk, combine with dry ingredients and ricotta. Divide batter into three 7″ pans and bake ~28–32 minutes until toothpick-clean.
Make the cannoli filling: Whisk tofu ricotta, sugar, vanilla paste, orange zest, cinnamon. Fold in whipped cream and chocolate chips. Chill to firm.
Optional syrup: Simmer water and sugar, cool, then stir in rum and vanilla.
Assemble the cake: Layer cakes, brushing with syrup if using. Pipe a buttercream dam to hold the cannoli filling in the middle, and spread extra on top.
Decorate: Pour ganache drip-style, pipe rosettes, garnish with cannoli shells and cacao nibs.

Servings and Timing

Serves: 12–15 slices
Prep: ~3 hours total (includes baking, chilling, assembly)
Bake Time: ~28–32 minutes
Total Time: ~3 hr 30 min

Variations

Skip rum or use non-alcoholic syrup.
Add extra orange zest or cinnamon for more spice.
Substitute frosting styles—cream cheese buttercream or vegan whipped ganache.
Frost with chocolate or vanilla buttercream only, or top with fresh berries.

Storage/Reheating

Cake must be refrigerated; keep loosely covered up to one week.
Layers can be baked ahead and frozen for up to one month before assembly.

FAQs

Can I make cannoli filling ahead?

Yes—I prep it in advance and keep it chilled until assembling.

Do I have to use rum syrup?

No—it’s optional. You can use plain vanilla syrup or omit entirely.

Can I make this gluten-free?

Yes—use a 1:1 gluten-free flour blend as a substitute for all-purpose flour.

Why is whipped ricotta ideal for vegan filling?

It provides natural moisture and richness, replacing eggs and dairy without heaviness.

How do I prevent the cake from drying out?

Use the simple syrup between layers and store the cake refrigerated to maintain moisture.

Conclusion

This Vegan Cannoli Cake is a true delight—elegant, richly flavored, and perfect for celebrations or indulgent moments. It captures the essence of traditional cannoli in cake form, fully plant-based yet satisfyingly decadent. I hope it becomes a favorite in your kitchen as it has in mine!

Vegan Cannoli Cake Delight

Why You’ll Love This Recipe