Name: Gluten-Free Almond Ricotta Cake
Prep time: 20 min
Cook time: 50 min
Total time: 2 h 10 min
Cuisine: Italian
Ingredients: ½ cup unsalted butter (1 stick), room temperature, plus more for greasing; 1 cup organic cane sugar (or white granulated sugar); 4 large eggs, room temperature, separated; 1 cup whole milk ricotta (8 oz.), store-bought; 1 tablespoon lemon zest (from approximately 2 lemons); 2 tablespoons lemon juice; 2 teaspoons vanilla extract; 1 teaspoon almond extract (optional); 2 cups almond flour (8.4 oz.); ¼ teaspoon sea salt; ⅓ cup sliced almonds; 2-3 tablespoons confectioner’s sugar (optional, for serving)

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This Italian-inspired Almond Ricotta Cake is one of my favorite go-to desserts when I want something naturally gluten-free, keto-friendly, and bursting with flavor. The creamy texture from ricotta cheese and nutty richness from almond flour, paired with a bright hint of lemon, makes this cake as light and refreshing as it is satisfying.

Why You’ll Love This Recipe

I love how effortlessly this cake comes together with wholesome ingredients and no fuss. It’s soft, moist, and just sweet enough. The lemon zest brightens it up, while the almond flour keeps it dense yet tender. Whether it’s a special occasion or just a craving for something sweet, this cake hits the spot every time. Gluten-Free Almond Ricotta Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter (½ cup / 1 stick), at room temperature, plus more for greasing
Organic cane sugar or white granulated sugar (1 cup)
Large eggs, separated (4)
Whole milk ricotta (1 cup / 8 oz.), store-bought
Lemon zest (1 tablespoon, from about 2 lemons)
Lemon juice (2 tablespoons)
Vanilla extract (2 teaspoons)
Almond extract (1 teaspoon, optional)
Almond flour (2 cups / 8.4 oz.)
Sea salt (¼ teaspoon)
Sliced almonds (⅓ cup)
Confectioner’s sugar (2–3 tablespoons, optional, for serving)

Directions

I preheat my oven to 325°F (165°C), line the bottom of a 9-inch cake or springform pan with parchment paper, and grease the paper and sides with butter.
In a large bowl, I cream together the butter and sugar using a hand mixer on medium-high speed for about 5 minutes until the mixture is light and fluffy.
I add the egg yolks and beat until well blended.
I mix in the ricotta, lemon zest, lemon juice, vanilla extract, and almond extract (if using) until the mixture is smooth.
I fold in the almond flour and sea salt until no dry bits remain. The batter will be slightly thick.
In a separate clean bowl, I beat the egg whites until soft peaks form (about 3 minutes).
I gently fold in a third of the egg whites to lighten the batter, then fold in the rest carefully to maintain the airiness.
I pour the batter into the prepared pan, smooth the top, and sprinkle sliced almonds over it, pressing them lightly.
I bake the cake for 50 minutes, or until the edges turn golden and the top is lightly browned.
Once baked, I let it cool completely on a wire rack for about 1 hour.
To release the cake, I run a knife around the edge. If using a springform pan, I release the sides. If using a regular pan, I flip it onto a plate, remove the parchment, then flip it again onto a serving plate.
Before serving, I sometimes sprinkle with a little confectioner’s sugar. Then I slice and enjoy.

Servings and timing

This recipe makes 8 servings.
Prep time: 20 minutes
Cooking time: 50 minutes
Cooling time: 1 hour
Total time: 2 hours 10 minutes

Variations

I often swap the lemon zest for orange zest when I want a more floral citrus profile.
For a chocolate twist, I fold in some mini chocolate chips before baking.
I sometimes add a splash of amaretto or limoncello to the batter for a boozy upgrade.
If I want it dairy-free, I use plant-based butter and almond-based ricotta alternatives.

storage/reheating

I keep leftovers covered in the fridge for up to 5 days. The cake stays moist and tender even when cold, but I sometimes bring it to room temperature before serving. It’s also freezer-friendly—wrapped tightly, it keeps for up to 2 months. I let it thaw at room temp before enjoying.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?

Yes, I’ve used part-skim ricotta before, but I find whole milk ricotta gives the cake a richer, creamier texture.

Is almond flour the same as almond meal?

Not exactly. I use finely ground almond flour for a smoother cake texture. Almond meal is coarser and may affect the final result.

Can I make this cake ahead of time?

Definitely. I often bake it a day in advance. It holds up beautifully and may even taste better the next day after the flavors meld.

How do I know when the cake is done baking?

I look for golden edges and a lightly browned top. A toothpick inserted in the center should come out mostly clean, with a few moist crumbs.

Can I make this recipe completely sugar-free?

Yes, I’ve swapped the cane sugar with a keto-friendly sweetener like erythritol or monk fruit, and it still turns out great.

Conclusion

This Almond Ricotta Cake is one of those desserts I can rely on when I want something effortlessly elegant and satisfying. It’s light, fluffy, and full of bright lemony flavor, with a delicate crunch from sliced almonds on top. Whether I’m hosting or just treating myself, this cake always delivers.