Legit the most amazing Healthy Cannoli Cake – a high protein, sugar free and low fat sponge cake with protein ricotta frosting and sugar free mini chocolate chips.

Not gonna lie, the reason I decided to make this cannoli cake recipe was because I had a bunch of ricotta cheese left from my cannoli cups recipe. That cannoli filling was so good, I really wanted to use it for another recipe. So here we are.

I looked up Cannoli Cakes on Google and most of the results used real cannolis for the decor, and to my blessing – not luck, a blessing – it turned out that I got my hands on some cannoli at a food truck I happened to go to. The lady was so nice, she gave me extras. <3 All the love to her.

Gave this cake a whole glow up in terms of aestheic, but for real – the cake recipe itself is super healthy and easy!

Ingredients for Healthy Cannoli Cake

This Healthy Cannoli Cake recipe is made with protein powder and applesauce instead of sugar and butter or oil. It’s also got a low fat high protein ricotta topping!

Whole Wheat Pastry Flour
Whey-Casein Vanilla Protein Powder to replace the ‘sugar’.
I used half Quest Nutrition and half Flex brand Vanilla protein powder..
1:1 Zero Calorie Sugar Substitute – I use Lakanto, to keep this recipe sugar-free; (code HAYLSKITCHEN for a discount here)
Coconut Flour
Hot Water
Unsweetened Applesauce
Some Lemon Juice
A bit of Melted Butter
Baking Soda

The Protein Ricotta Filling and Frosting

Part Skim Ricotta Cheese for a low fat and low calorie cannoli cups recipe
Non-fat Greek Yogurt to add extra protein!
Vanilla Protein Powder – this makes for a sugar free protein cannoli filling since it serves as the sweetener in place of sugar.
I used the vanilla protein powder from Quest for this recipe.
Sugar Free Mini Chocolate Chips – I used these semi sweet mini chocolate chips from Lakanto.

How to make Cannoli Cake with Protein Powder

Homemade copycat frosted fudge cakes are actually easy to make – even with using protein powder in baking. Here’s what it takes:

Mix all dry ingredients in a bowl.
Mix all dry ingredients in a bowl.
In a large bowl, whisk together the flour, vanilla protein powder, unflavored protein powder, coconut flour and baking soda until well combined.

Whisk the wet ingredients – hot water, applesauce, melted butter and lemon juice.
Use hot water; This is essential. Hot, not boiling, not warm.
Use melted butter so that it mixes well into the healthy cake batter.

Add dry ingredients to wet, and mix.
Batter will be runny.
Don’t over-mix the batter! Gently fold; over-mixing will make your poke cake dense because of the protein powder and wheat flour.
Taste the batter and see if you need some extra sweetener.
Use stevia powder to maintain the consistency of the batter and have healthy, sugar free cake.

Pour batter immediately into baking pan and bake (8×8” pan or 2 8×4” pans for 22-25 min at 350°F)
Don’t let the batter sit out too long (avoids reactions between the ingredients)

Stop baking when tester/knife comes out just dry, but moist.
Don’t over-bake the cake or it will get tough.

Frosting:

LET CAKE COOL BEFORE FROSTING or the frosting will melt.

Use serrated knife to cut cake in half.

Mix ingredients for frosting.
Beat ricotta cheese well until smooth, light and fluffy
Add in Greek yogurt and beat again.
Add in vanilla protein powder and beat again (scrape down the sides as needed).
Then add the mini chocolate chips and fold with a spoon (don’t beat or the chips might break).

Spread frosting between cake layers and on top.

Slice cake into 8 bars.

How to store Protein Cannoli Cake

This protein cannoli cake can only be kept on the countertop for a couple of hours.

For longer term, store healthy cannoli cake slices in an airtight container in the fridge for upto 6 days or freezer for 2-3 months. Thaw frozen cannoli cake before eating.

Ingredient Ideas for Cannoli Cake Recipe:

For the perfect healthy cannoli cake recipe, I would highly suggest using the ingredients recommended, but here’s some ideas for other ingredients you can try:

Whole Wheat Pastry Flour: Use All purpose flour or 1:1 Gluten Free Baking Flour in the same amount by weight, not cups.
Unflavored Protein Powder: Use 2½ Tbsp flour, but also reduce water to 1 cup
Unsweetened Applesauce: Mashed Banana or Pumpkin Puree
Melted Butter: Melted Coconut Oil or Dairy Free Butter
Lemon Juice: Apple Cider Vinegar or White Vinegar

Frosting Options:

Part Skim Ricotta Cheese: Regular ricotta cheese
Non-fat Greek Yogurt: 2% fat or other low fat Greek yogurt, or even sour cream or whipped cottage cheese
Whey-casein Protein Powder: Use whey protein, but also use less yogurt – maybe about ⅓ cup
Sugar Free Mini Chocolate Chips: Regular mini chocolate chips work just as well

More Layered Vanilla Protein Powder Cake Recipes:

Try these Healthy Ricotta Cheese Recipes:

Healthy High Protein Cannoli Cups