Almond Ricotta Cake (Gluten-Free)
Easy Gluten-Free Almond Ricotta Cake is soft and moist, 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.
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.
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 the cake from the blueberry sauce for the best results.