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.
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About this recipe
This flourless Ricotta Cake is a hit, like these GF lemon ricotta cookies that you must try if you are looking for gluten-free ricotta recipes.
It’s super easy to make and only takes a few ingredients! The soft and fluffy cake is made with almond flour and it’s super moist! It’s topped with a blueberry sauce that matches perfectly with the ricotta cheese.
This cake has a lot of variations and pairs very well with many toppings. You can make the cake in advance and end it up at the moment with some fresh fruit, sauces, or whatever you prefer. It also freezes very well.
Ingredients
The main ingredients of the recipe are:
- Main flour: store-bought almond flour, but you can use a homemade one and corn starch.
- Sugar: white granulated sugar.
- Ricotta: whole milk ricotta cheese for the best flavor.
- Eggs: room temperature eggs are better.
- Vanilla extract: add flavor.
- Baking powder: leaving agent.
- Salt: enhance flavors.
- Blueberries: fresh blueberries, but you can also use frozen blueberries.
- Optional: lemon zest.
How to make gluten-free almond ricotta cake
Preheat 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.
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.
Top the cake with blueberry sauce.
For the blueberry sauce:
Here is the link for the blueberry sauce recipe https://almondyes.com/blueberry-sauce/
Variations
- Flour: you can try different GF flour. Replace almond flour with brown rice flour.
- Lemon zest: add lemon zest to the batter and add freshness.
Serving options
This cake pairs very well with many toppings. You can make the cake in advance and end it up at the moment with the topping you prefer.
- Fresh fruits: you can use seasonal fresh fruit, like strawberries, raspberries, plums, or peaches. Figs pair very well too.
- Fruit sauce or compote: top the cake with fruit sauce, compote, or coulis. I leave you the link for a delicious plum compote that matches very well.
Storing
Store the cake cover in the refrigerator for up to 5 days.
Can I freeze the cake?
Yes, you can freeze it in an air-tight container or freezer bag for up to 3 months but separate the cake from the blueberry sauce for best results.
For more related recipes
Ricotta Cake (Gluten-Free)
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.
Absolutely delicious! I used part-skim ricotta because that was what I had in the refrigerator and I omitted the lemon zest. I baked the cake in a 9″ cake pan as directed in a counter top oven so I had to adjust the time; however, I didn’t do so successfully. When I tested the cake with the cake tester, it came out clean, but the center of the cake fell while cooling. I discovered it was not quite done. I cut out the center out of the cake, put it on a flat plan and stuck it back in the oven. Not something I would do for guests, of course, but I just wanted to see how it would turn out. Perfectly fine. I think I would serve this cake as is or with fresh fruit. It would be too sweet for me with a sweetened fruit topping.
Thank you so much for sharing your experience Mary!