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Gluten Free Chocolate Chip Cannoli Cake

Gluten Free Chocolate Chip Cannoli Cake

This gluten free cannoli cake brings all the classic Italian bakery flavors into a stunning layered dessert. Perfect for celebrations or anytime you want something truly special.
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Equipment

  • 8-inch round cake pans
  • fine-mesh sieve
  • cheesecloth

Ingredients

For the Cake

  • 2 cups Almond Flour
  • 1/2 cup Gluten Free 1-to-1 Baking Flour
  • 1 cup Granulated Sugar
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 4 large Eggs
  • 1 cup Whole Milk Ricotta Cheese
  • 1/3 cup Vegetable Oil
  • 2 tsp Vanilla Extract
  • 1 Zest of Orange

For the Cannoli Filling

  • 2 cups Whole Milk Ricotta Cheese, strained
  • 8 oz Mascarpone Cheese, softened
  • 1 cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1/2 tsp Ground Cinnamon
  • 1 Zest of Orange
  • 3/4 cup Mini Chocolate Chips

For the Topping

  • 1/4 cup Mini Chocolate Chips
  • 1/4 cup Chopped Pistachios
  • Powdered Sugar, for dusting

Instructions

  • Strain the ricotta for the filling ahead of time. Place 2 cups of ricotta in a fine mesh sieve lined with cheesecloth set over a bowl. Refrigerate for at least 2 hours or overnight to drain excess moisture. This step is critical for a thick, creamy filling.
  • Preheat your oven to 350 F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  • Whisk together the almond flour, gluten free flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, 1 cup ricotta, oil, vanilla, and orange zest. Pour the wet ingredients into the dry and stir until smooth.
    Divide the batter between the prepared pans.
  • Bake for 28 to 32 minutes until golden on top and a toothpick comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  • Make the cannoli filling by beating the strained ricotta and mascarpone together until very smooth. Add the powdered sugar, vanilla, cinnamon, and orange zest, beating until creamy. Fold in 3/4 cup mini chocolate chips by hand.
  • Place one cake layer on your serving plate. Spread a thick, generous layer of cannoli filling over the top, using about half the filling. Place the second layer on top and spread the remaining filling over the top, leaving the sides of the cake exposed for a rustic look.
  • Scatter mini chocolate chips and chopped pistachios over the top. Dust lightly with powdered sugar. Refrigerate for at least 1 hour before serving to let the filling set.
Course: Dessert
Cuisine: Italian
Keyword: cannoli cake, chocolate chip, gluten-free, ricotta cake
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 3 hours 30 minutes
Servings: 12 slices

Nutrition

Serving: 1serving | Calories: 460kcal | Carbohydrates: 40g | Protein: 12g | Fat: 28g
Calories: 460kcal
Cost: $22