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A piece of ricotta cake with blueberry sauce on a white plate.

Ricotta Cake (Gluten-Free)

Josefina Almond Yes
Gluten-Free Almond Ricotta Cake is easy to make and everyone will love it. It's soft, fluffy, and delicious! The blueberry sauce adds richness and pairs perfectly with the ricotta cheese.
5 from 1 vote
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Cakes
Servings 10

Ingredients
  

  • 3/4 cup almond flour
  • 3/4 cup corn starch
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • Pinch of salt
  • 3 eggs
  • 1 cup ricotta (200gr)
  • 1/2 cup cream cheese
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional)

Instructions
 

  • Preheat the oven to 350°F. Lightly grease a 9'' diameter cake pan.
  • Whisk almond flour, corn starch, sugar, baking powder, and salt in a large bowl. Set aside.
  • Beat the eggs, ricotta, cream cheese, and vanilla extract in a medium bowl until smooth. You can add lemon zest if desired.
  • Fold into dry ingredients just until blended.
  • Bake for 50 minutes or until golden brown and a tester inserted into the center comes out clean.
  • Let cool before removing.
  • Serve the cake with blueberry sauce.

Notes

Store the cake cover in the refrigerator for up to 5 days. You can freeze it in an air-tight container or freezer bag for up to 3 months. Separate cake from blueberry sauce for best results.
Keyword Gluten-free blueberry ricotta cake