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Flourless Lemon Ricotta Almond Cake - A gluten-free, zesty dessert.

Flourless Ricotta, Lemon & Almond Cake

  • Author: Louna
  • Total Time: 45 minutes
  • Yield: 12 slices 1x
  • Diet: Gluten Free

Description

This flourless lemon ricotta almond cake is a light, gluten-free dessert that combines the creamy texture of ricotta with the nutty flavor of almond flour and the bright zing of fresh lemon. The cake is moist, subtly sweet, and has a rich texture, making it a perfect option for anyone seeking a healthier yet indulgent treat. Whether for a special occasion or a refreshing everyday snack, this cake is sure to please with its perfect balance of flavors.

Ingredients

Scale
  • 1 1/2 cups ricotta cheese (340g)
  • 1 1/2 cups almond flour (150g)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup granulated sugar (100g)
  • 1 tablespoon lemon zest (from about 1 lemon)
  • 1/4 cup fresh lemon juice (60ml)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup unsalted butter, melted (60g)
  • For the Glaze (Optional):
  • 1/4 cup powdered sugar (30g)
  • 1 tablespoon fresh lemon juice (15ml)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
  2. In a large bowl, beat the eggs and sugar together until light and fluffy.
  3. Add the ricotta cheese, melted butter, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
  4. In a separate bowl, whisk together the almond flour, baking powder, and salt.
  5. Gradually fold the dry ingredients into the ricotta mixture until smooth.
  6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Once the cake has cooled, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
  8. Drizzle the glaze over the cooled cake, if desired.

Notes

  • For a dairy-free version, substitute the ricotta cheese with a dairy-free ricotta alternative. You can also substitute the sugar with stevia or coconut sugar to make it a healthier option.
  • To make this cake vegan, swap the eggs for a flax or chia egg, and use a plant-based butter substitute.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 290 kcal
  • Sugar: 10g
  • Sodium: 220mg
  • Fat: 21g
  • Saturated Fat: 5g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 70mg

Keywords: Lemon Ricotta Cake, Almond Cake, Gluten Free Cake, Flourless Cake, Ricotta Lemon Cake, Healthy Lemon Cake, Lemon Almond Cake

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Find it online: https://www.recipeslouna.com/lemon-ricotta-almond-cake/