gluten free cakes, almond cake, ricotta cakes, Italian cakes, Olive oil cakes, cakes

Ricotta Almond Gluten-free Cake

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This Ricotta Almond Cake is gluten free and such a yummy cake to be enjoyed at any time of the day. So moist and flavorful, this is going to be your favorite snack cake. Guaranteed!

A simple cake recipe to make gluten free almond ricotta snack cake to be enjoyed without any guilt.

There’s nothing like a moist, fluffy cake to be enjoyed at anytime of the day or night, right? Oh!! Also gluten free!

This no fuss cake recipe is as perfect with a cup of coffee in the morning or a cup of tea in the afternoon, as it is for a friend’s birthday celebration or Mother’s day brunch.

Had some leftover ricotta cheese from the Instant Kalakand|Kalakand Sweet Recipe I made last week. And there was no way, I could have wasted the delicious ricotta. As such I wanted to bake something for my parents. Especially a moist tea cake that’s not overly sweet. So thought up whipping up this beautiful Ricotta Almond gluten-free cake. There was no need to go for the gluten-free version but I thought the marriage between Ricotta, Olive oil, and Almond flour is made in heaven.., I mean made in Italy. 😛

Here are a few other tea cakes that you may want to try –

Lemon Bundt Cakes, How to Make Lemon Bundt Cakes

Pound Cake with Dried Fruits

Double Chocolate Loaf Cake

Lemon Yogurt Loaf Cake Recipe

Why we need Ricotta in this cake recipe?

I bake with diary products almost every time. Almost all my cakes have yogurt or milk in them. I have also tried baking with homemade chhena/paneer and the result is amazing. Mild and creamy cheeses that are more milk than cheese-like make great additions to baked goods. Ricotta, marscapone, and cream cheese, are all perfect for baking without adding any cheese flavors.

So, in a nutshell, ricotta cheese provides moisture and gives it a fluffy texture.

I have to write a post soon to share with you guys on how to make Homemade Ricotta. But check out this recipe until then – https://www.monpetitfour.com/ricotta-cheese-recipe/https://www.monpetitfour.com/ricotta-cheese-recipe/

Ingredients used in Ricotta Almond Cake

  • Olive Oil: Light, good quality virgin Olive oil
  • Sugar: White Granulated Sugar
  • Ricotta: Full fat, unflavored ricotta at room temperature.
  • Eggs: medium size, at room temperature.
  • Almond essence: Imparts that almond flavor. Vanilla Extract can be used in place of almond essence.
  • Gluten free Flour: I have used 1/2 cup gluten free flour to add some depth to the cake. I recommend Bob’s Red Mill 1-to-1 Baking Flour), although you can use regular all-purpose flour if you prefer.
  • Almond Flour – Almond Flour gives the cake a moist and tender texture. 

How to make Ricotta GF Cake?

  1. Whisk together gluten free (or all-purpose) flour, almond flour, baking powder, salt and cinnamon.
  2. In a separate bowl, whisk together eggs, ricotta, sugar, olive oil and almond extract.
  3. Pour the wet ingredients into the dry ingredients and stir to combine (the batter will be thick)
A simple cake recipe to make gluten free almond ricotta snack cake to be enjoyed without any guilt.

Tips for using Ricotta cheese in Cakes

  • To get the most out of ricotta, whip it up prior to adding the dry ingredients. Preferably, beat the ricotta along with olive oil and sugars so that you incorporate air into the dish.
  • Always use whole milk ricotta cheese. You need the fat and flavor from whole milk to keep the baked items moist.
  • Stir everything just until they’re all mixed together and no longer. You’ll end up with a lighter cake.
  • Always prepare your pan well with softened butter or baking spray and consider lining the bottom of the pan with a sheet of parchment paper cut to fit the pan.
A simple cake recipe to make gluten free almond ricotta snack cake to be enjoyed without any guilt.

Other Gluten Free Recipes

Almond Sponge Cake Gluten Free

Gluten Free Almond Muffins

Chocolate Banana Muffins Gluten Free

Flax Almond Cookies Gluten Free

gluten free cakes, almond cake, ricotta cakes, Italian cakes, Olive oil cakes, cakes

Almond Ricotta Gluten Free Cake

MyYellowApron
This no fuss gluten free Almond Ricotta cake is as perfect with a cup of coffee in the morning or a cup of tea in the afternoon, as it is for a friend's birthday celebration or Mother's day brunch.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Breakfast, Dessert, Snack
Cuisine American, French, Italian
Servings 8

Ingredients
  

  • 1 cup Full Fat Ricotta (use soft paneer if you don't have ricotta available)
  • 1 and 1/2 cup Finely ground Almond flour
  • 1/2 cup GF Flour
  • 3 Eggs Room Temperature
  • 1/2 cup Olive oil Light, virgin
  • 1 CUP Granulated Sugar
  • 1/2 tsp Baking soda
  • 1 tsp Baking Powder
  • A pinch of salt
  • 1 tbsp Almond essence
  • Powdered sugar for dusting

Instructions
 

  • Preheat oven to 325 degrees F
  • Prepare a 9-inch rounded cake pan by buttering and layering the bottom with parchment paper
  • Beat oil, eggs, and sugar till the mixture becomes frothy.
  • Carefully add the ricotta/paneer and mix till the ricotta blends well
  • Mix in almond essence, salt, and baking soda
  • In batches add the almond flour and GF flour
  • Fold in carefully
  • DO NOT OVER MIX
  • Pour the batter into the prepared pan and bake till a toothpick comes out clean (about an hour)
  • Let the cake cool completely before you sprinkle powdered sugar on it.
A simple cake recipe to make gluten free almond ricotta snack cake to be enjoyed without any guilt.

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I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master. Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day). Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.

25 Comments

  2. Egg free version for this, pls
    Or What could be substituted for eggs n in how much proportion ?

     

  3. I used paneer for this recipe and was amazed by how beautiful and delicious the cake turned out to be. It has earned its spot as a family favorite.

     

  4. This would be perfect with my afternoon tea or coffee break. I like that it is gluten free. I can share it with my friends who are on special diets!

     

  5. Can I use almond extract in place of almond essence? Is it the same measurement?

     

  6. I have made this one twice and use almond liqueur instead of almond essence. Turns out delicious.

     

  11. This cake did not rise like in the picture. The taste was nice, but it was very oily and flat. I thought perhaps there was an error in the recipe, so I made it a second time using baking powder.
    The result was worse, it did not rise and was heavy and inedible. Considering all the rave reviews, I cannot figure out why the recipe did not work for me.

     

  12. Hi Sharon, very sorry to hear that. There could have been two reasons – either the batter was overmixed or the oven wasnt pre-heat properly.
    Having said that, this is a dense cake. Since there is no use of regular flour, the cake doesn’t turn out to be airy and fluffy. This is a dense cake.
    Could you please share a few pics?

     

  13. Thank you for responding to my post. I do not have any photos to share. The first cake we ate in one day, but the second try I threw away. It did not occur to me to take any photos. If I try the recipe again I will send a photo and see if your suggestions help. Thank you, Sharon

     

  15. This was my first time baking a gluten free item. It turned out great and my kids loved it as well

     

  17. Can I substitute almond flour with regular flour as my son is allergic to nuts

     

  19. I am so looking forward to make this cake but didn’t get the ricotta cheese and also no almond essence. Can I use Mascarpone instead of Ricotta cheese please? Also can soda be replaced with baking powder? Thanks in advance.
    Preeti

     

  20. Preeti, you can use homemade paneer in place of ricotta. Or sour creme or cream cheese. And yes you can just bake with baking powder

     

  22. I love this ricotta almond cake. Delicious on its own or with a sour cherry compote and fresh whipped cream. It’s my go-to dessert and always a big hit with friends.

     

  23. I made this cake and it was the most Moist cake I have ever eaten. It was so moist my kids thought I had added syrup to it. Amazing and very easy.
    Just have one question in the notes it says to add a lemon, juice and zest but it’s not in the recipe below. I didn’t add it. Wasn’t sure if I was supposed to. Thanks so much.

     

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