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.

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.

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.

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.

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.

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.

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