Vegan Cannoli Cake (Gluten-Free, Dairy-Free)

If you love classic Italian desserts but want to keep things plant-based and wholesome, this Vegan Cannoli Cake will absolutely steal your heart. It’s everything you love about cannoli — the creamy filling, the hints of citrus and vanilla, and those indulgent chocolate chips — but made into a moist, beautiful cake that’s entirely dairy-free and gluten-free.

Instead of traditional ricotta, this version uses a silky cashew cream “ricotta” filling that’s rich, tangy, and perfectly sweetened. Almond and oat flours give the sponge a soft crumb while keeping it gluten-free.

Whether you’re celebrating a birthday, dinner party, or just want a feel-good dessert that satisfies your sweet tooth, this vegan cannoli cake delivers — no compromises, no dairy, just pure flavor and joy.

Why This Recipe Is So Good

• Vegan + Dairy-Free: No cheese, eggs, or butter — just rich plant-based flavor.
• Naturally Gluten-Free: Made with almond and oat flour for a soft, fluffy texture.
• Decadent but wholesome: Sweetened with maple syrup and coconut sugar.
• Perfect for celebrations: A showstopper dessert that impresses every guest.
• Easy to make: No fancy equipment or complicated techniques needed.

Ingredients

For the Cake:

• 1 ½ cups almond flour
• ½ cup oat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp sea salt
• ¾ cup almond milk (unsweetened)
• ⅓ cup melted coconut oil
• ½ cup maple syrup
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• ½ tsp almond extract (optional, for authentic flavor)

For the Cannoli Cream Filling:

• 1 ½ cups raw cashews (soaked for 2–4 hours)
• ¼ cup maple syrup
• ⅓ cup coconut cream
• 1 tsp vanilla extract
• Zest of 1 orange
• 2 tbsp mini dairy-free chocolate chips

Optional Toppings:

• Extra cashew cream
• Crushed pistachios
• Chocolate drizzle

How to Make Vegan Cannoli Cake

1. Make the Cashew Cannoli Cream

Start by soaking your cashews in hot water for at least 15 minutes (or overnight for extra creaminess). Drain and blend with maple syrup, coconut cream, vanilla extract, and orange zest until silky smooth. Stir in dairy-free chocolate chips. Chill in the refrigerator while preparing the cake.

2. Prepare the Cake Batter

In a large bowl, whisk together almond flour, oat flour, baking powder, baking soda, and salt. In another bowl, mix almond milk, coconut oil, maple syrup, vinegar, and vanilla. Pour the wet mixture into the dry and stir gently until smooth.

3. Bake the Cake

Line a 10×15-inch jelly roll pan (or rimmed baking sheet) with parchment paper and lightly grease it. Pour the batter evenly into the pan, smoothing the top with a spatula. Bake at 350°F (175°C) for 15–18 minutes, or until the top is golden and springs back when touched.

4. Roll the Cake

Once baked, remove from oven and let cool for 2–3 minutes. While still warm, place a clean kitchen towel on top and gently flip the cake onto it. Carefully peel away the parchment paper, then roll the cake up (with the towel inside) from the short end. Let it cool completely while rolled up—this helps prevent cracking later.

5. Fill the Cake

Once the cake is completely cool, gently unroll it and spread an even layer of your chilled cashew cannoli cream across the surface. Sprinkle extra chocolate chips if desired, then carefully roll it back up, this time without the towel.

6. Frost and Decorate

Spread a generous layer of the remaining cannoli cream (or coconut whipped cream) over the outside of the cake. Garnish with extra chocolate chips, a dusting of powdered sugar, and a few crushed pistachios if desired.

7. Slice & serve

Slice the cake into thick pieces to reveal the creamy chocolate-chip-studded filling. Serve chilled for the best texture and flavor.

Tips for Success

• Soak cashews overnight for the smoothest filling.
• Let cakes cool fully before adding filling.
• For a lighter texture, don’t overmix the batter.
• Chill the cake for at least 30 minutes before slicing.

Storage Instructions

• Refrigerator: Store covered for up to 5 days.
• Freezer: Freeze slices in an airtight container for up to 1 month. Thaw in the fridge before serving.

Variations

• Keto Version: Swap maple syrup for monk fruit syrup and reduce oat flour slightly.
• Nut-Free: Use sunflower seed butter and oat flour only.
• Lemon Cannoli Cake: Add lemon zest instead of orange and top with poppy seeds.

FAQ

Final Thoughts

This Vegan Cannoli Cake has all the flavor and nostalgia of the classic Italian dessert — without the dairy or gluten. The creamy cashew filling and fluffy almond flour sponge make this cake both indulgent and nourishing. Perfect for birthdays, holidays, or whenever you need a dessert that feels special.

More healthy desserts

• Coconut Flour Banana Bread (Paleo, Gluten-Free, & Moist)
• Fudgy Paleo Almond Butter Brownies

No Bake Pumpkin Energy Balls

Print

Pin this recipe and save it for later!