Gluten-Free Ricotta Cake with Almond Flour

This gluten-free ricotta cake is soft, moist, and tender, with a delicate almond flavor and a creamy texture from whole milk ricotta. It’s an easy gluten-free cake that comes together in just a few simple steps. The cake is delicious on its own, but it pairs very well with homemade blueberry compote. The sweet-tart berries complement the rich ricotta and make this simple cake feel extra special.

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About this almond ricotta cake

This gluten-free ricotta cake is an easy, tender cake made with almond flour, creamy ricotta cheese, and a little cornstarch. The ricotta adds moisture and richness while the almond flour gives the cake a delicate texture and subtle nutty flavor. If you love gluten-free ricotta recipes, here is the link to these lemon ricotta cookies and this amazing ricotta pie.

The batter comes together quickly in one bowl for the dry ingredients and another for the wet ingredients, making it a simple dessert to prepare. It pairs very well with blueberry compote because the bright, slightly tart berries balance the richness of the cake. You can also keep it simple with powdered sugar or fresh fruit. The cake also freezes wonderfully!

Ingredients

Some NOTES about the main ingredients of this recipe:

• Almond flour: finely ground almond flour for the best texture. Avoid coarse almond meal, which can make the cake heavier.
• Cornstarch: helps to create a tender crumb.
• Sugar: white granulated sugar.
• Ricotta: whole milk ricotta for the best flavor and consistency.
• Cream cheese: Adds richness.
• Eggs: Room-temperature eggs are better.
• Lemon zest: Optional, but it adds a hint of fresh citrus that works particularly well with ricotta and blueberries.

How to make gluten-free lemon ricotta cake

Preheat oven to 350°F (180°C). Lightly grease a 9-inch round cake pan. For easier removal, you can also line the bottom with parchment paper.

Whisk almond flour, cornstarch, sugar, baking powder, and salt in a large bowl. Set aside.

In another bowl, beat the eggs, ricotta, cream cheese, lemon zest (optional), and vanilla extract until smooth.

Add the wet ingredients to the dry ingredients and fold gently until just combined. Avoid overmixing the batter.

Pour the batter into the prepared pan and smooth the top. Bake for about 50 minutes, or until the cake is golden brown and a cake tester inserted into the center comes out clean.

Let the cake cool before removing it from the pan. The center will continue to set as the cake cools, so don’t rush this step.

Serve the cake with blueberry compote, fresh berries, powdered sugar, or your favorite topping.

Baking tips

• Whole milk ricotta: gives the cake a richer flavor and creamier texture than part-skim ricotta.
• Room-temperature eggs and dairy. They blend more easily and help create a smooth batter.
• When the dry ingredients and wet ingredients are combined, don’t overmix; fold just until no dry streaks remain.
• Let the cake cool completely before slicing. The center will continue to set as the cake cools, so don’t rush this step.

Variations

• Berries: gently fold raspberries or blueberries into the batter for freshness, colour, and flavour. Keep in mind that adding fruit to the batter will increase the moisture, so the cake may need a little additional baking time.
• Orange: replace lemon zest with orange zest.
• Blueberry compote: Definitely. The cake is delicious on its own with powdered sugar, fresh berries, sliced peaches, or plums.

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’ll 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 covered in the refrigerator for up to 5 days.

Can I freeze the cake? Yes, you can freeze it in an airtight container or freezer bag for up to 3 months, but separate the cake from the blueberry sauce for best results.

FAQ

Can I make this ricotta cake ahead of time?
Yes, you can make the cake in advance and finish it up at the moment of serving with some fresh fruit, sauces, or leave it as it is. It also freezes very well.

Is ricotta cheese gluten-free? Yes, plain ricotta cheese is gluten-free, but it’s always a good idea to check the ingredient label before using it in a gluten-free recipe.

Why did my ricotta cake sink in the middle? A ricotta cake can sink if the center has not fully baked before the cake is removed from the oven. Make sure a cake tester inserted into the center comes out clean with no batter streaks, and allow the cake to cool before removing it from the pan.

For more related recipes

• If you love baking with ricotta, try my Lemon Ricotta Cookies. They’re soft, bright, and have a delicious lemon flavor.
• For more light, fluffy cakes, try this Japanese Cheesecake.
• Strawberry Sauce that pairs very well with gluten-free ricotta recipes.
• Plum compote that is a perfect match with gluten-free ricotta desserts.

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