Gluten-Free Ricotta Cake (with almond flour)
Gluten-Free Almond Ricotta Cake is soft, moist, and fluffy, and everyone will love it. Made with creamy ricotta cheese and almond flour, it has a soft texture that pairs well with many toppings. Easy to prepare and bake, this ricotta cake is a versatile recipe that works for both everyday baking and special gatherings.
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 or plum compote.
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.