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 cornstarch
- 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
Instructions
- Preheat the 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 or plum compote.
Notes
Store the cake covered 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.