Description
A light and airy cake layered with creamy, dairy‑free cannoli filling and sprinkled with chocolate chips and citrus zest—guilt‑free elegance in every bite.
Ingredients
For the Cake:
1½ cups all‑purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup granulated sugar
½ cup brown sugar, packed
1 cup unsweetened almond milk (or other plant milk)
½ cup vegetable oil
1 tsp vanilla extract
1 tsp apple cider vinegar
For the Filling:
14 oz vegan ricotta or blended tofu (pressed)
½ cup powdered sugar
1 tsp vanilla extract
1 tsp orange zest
½ cup mini dairy‑free chocolate chips
Instructions
Preheat oven to 350 °F (175 °C). Grease and line two 8‑inch round cake pans.
In a bowl, whisk together flour, baking powder, baking soda, salt, granulated and brown sugars.
In another bowl, combine almond milk, vegetable oil, vanilla, and apple cider vinegar.
Pour wet into dry ingredients and stir until just combined. Divide batter between pans and smooth tops.
Bake 22–25 minutes, until a toothpick comes out clean. Cool in pans 10 min, then transfer to a rack to cool completely.
While cakes cool, prepare filling: in a large bowl, beat vegan ricotta, powdered sugar, vanilla, and orange zest until smooth. Gently fold in mini chocolate chips. Chill until ready.
When cakes are fully cooled, place one layer on a serving plate, spread half the filling evenly. Top with second layer and spread remaining filling over top and sides.
Garnish with extra chocolate chips and a sprinkle of orange zest. Slice and serve immediately or chill for easier slicing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
