Ricotta Cake (Gluten-Free)
Easy Gluten-Free Almond Ricotta Cake is soft, moist, light, and fluffy, and everyone will love it. Made with creamy ricotta cheese and almond flour, it has a soft texture that pairs well with fresh fruit, a dusting of powdered sugar, or simply enjoyed on its own. Easy to prepare and bake, this ricotta cake is a versatile recipe that works for both everyday baking and special gatherings. It’s topped with a blueberry sauce that adds richness and pairs perfectly with the ricotta cheese.
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About this flourless ricotta cake
This gluten-free dessert with ricotta is perfect for any occasion. The homemade cake is soft, moist, light, and fluffy. For more gluten-free baking with ricotta, here is the link to these GF lemon ricotta cookies.
This simple ricotta cake is made with almond flour and creamy ricotta cheese. It’s topped with a blueberry sauce that matches perfectly and adds richness. The cake is super versatile, pairs well with fresh fruit, a dusting of powdered sugar, or simply enjoyed on its own. Perfect GF cake for everyday baking or special gatherings.
Can I make this ricotta cake ahead of time?
Yes, you can make the cake in advance and finish it up at the moment with some fresh fruit, sauces, or leave it as it is. It also freezes very well.
Ingredients
The main ingredients of the recipe are:
- 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.
- 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 (180°C). Lightly grease a 9-inch 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, lemon zest (optional), and vanilla extract in a medium bowl until smooth.
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.
For the blueberry sauce:
Here is the link for the blueberry sauce recipe https://almondyes.com/blueberry-sauce/
Variations
- Can I make this ricotta cake without almond flour? Yes, you can substitute almond flour with brown rice flour or gluten-free all-purpose flour.
- Berries: add raspberries or blueberries to the batter for freshness, colour, and flavor.
- Orange: Add fresh orange zest to add flavor.
Serving options
This cake pairs very well with many toppings. You can make the cake in advance and finish it up with your favorite topping. Here are some ideas:
- Fresh fruits: you can use seasonal fresh fruit, like strawberries, raspberries, plums, or peaches. Figs pair very well, too.
- Fruit sauce or compote: serve the cake with fruit sauce, compote, or coulis. I leave you the link for a delicious plum compote that goes very well.
- Honey: drizzle of honey.
- Powdered sugar: Dust the cake with powdered sugar.
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 gluten-free desserts
Almond 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, room temperature
- 1 cup ricotta (200g)
- 1/2 cup cream cheese
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest, optional
For the blueberry compote:
- 2 cups blueberries, fresh or frozen
- 4 tablespoons granulated sugar
- 3 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 9-inch 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, lemon zest (optional), and vanilla extract in a medium bowl until smooth.
- 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 compote.
For the blueberry compote:
- Place the blueberries, lemon juice, and sugar in a small/medium deep saucepan over medium heat. Bring to a boil and lower the heat.
- Continue to simmer while stirring occasionally, taking care not to crush the blueberries, until the sauce begins to thicken and get the desired consistency. The process takes about 5 minutes. Keep in mind that the sauce continues to thicken when it cools. So turn off the heat just a little before you get a perfect consistency.
- If the sauce is too thick, you can add a bit of water and continue simmering until you get the desired consistency.
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!
It looks delicious!! Im willing to bake it!! Im sure it´ll become one of my favourites<3 Please share more recipes like this!!!!!!!
thanks angelina!