If you dream of a dessert that feels light, decadent, and secretly wholesome, Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert will become your new obsession. Imagine a soft, barely-sweet cake with the lush tang of ricotta and sunny, vibrant hints of fresh lemon that linger in every bite. This easy, elegant treat is made entirely without flour, giving it a moist, delicate crumb and naturally gluten-free character. Whether garnished with a shower of powdered sugar or a crown of fresh berries, it’s a melt-in-your-mouth cake that stands out for its flavor, texture, and simplicity.
Ingredients You’ll Need
It’s always magic when a few staple ingredients come together to create a bakery-worthy masterpiece. Each element here truly makes Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert sing — from the creamy richness of ricotta to the zesty brightness of fresh lemon. Let’s break down why each is important.
- Almond flour: Gives the cake its soft crumb and moist, slightly nutty base, while keeping it perfectly gluten-free.
- Baking powder: Provides a gentle lift, helping the cake stay tender and light.
- Salt: Just a touch heightens the overall flavor and balances the sweetness.
- Ricotta cheese: Adds moisture, lusciousness, and a mild tang, making the cake feel almost like a cross between a cheesecake and a sponge cake.
- Granulated sugar: Sweetens without overwhelming, allowing lemon and almond notes to shine.
- Eggs: The backbone for structure and richness, giving the cake its beautiful rise.
- Unsalted butter, melted and cooled: Brings moisture and an extra touch of richness.
- Lemon zest: The fragrant outer peel provides an aromatic citrus punch that perfumes the entire cake.
- Lemon juice: Adds brightness and a gentle tang, balancing the cake’s sweetness.
- Vanilla extract: Rounds out the flavors and deepens the cake’s aroma.
- Powdered sugar for dusting (optional): A pretty finishing touch that adds a whisper of extra sweetness.
- Fresh berries for serving (optional): Their tartness and vibrant color pair gorgeously with the cake’s lemony goodness.
How to Make Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert
Step 1: Preheat and Prep the Pan
Start by preheating your oven to 350°F (175°C). To guarantee your cake releases perfectly, grease a 9-inch springform pan and line the bottom with parchment paper. The springform is key for easy unmolding later!
Step 2: Mix the Dry Ingredients
In a small bowl, whisk together the almond flour, baking powder, and salt. This ensures even distribution and keeps the cake tender from edge to center.
Step 3: Blend the Wet Ingredients
In a large mixing bowl, beat the ricotta, sugar, eggs, melted butter, lemon zest, lemon juice, and vanilla extract together until everything is smooth and dreamy. You’re looking for a silky batter that combines the moisture of the ricotta and butter with the bright pop of lemon.
Step 4: Combine and Finish the Batter
Gently fold the almond flour mixture into your wet mixture. Take your time and use a spatula to avoid overmixing — this keeps the cake delicate and light, never dense.
Step 5: Bake to Perfection
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 40–45 minutes, or until the cake is golden and a toothpick inserted in the center comes out mostly clean (a few crumbs are okay!).
Step 6: Cool and Decorate
Let the cake cool in the pan for about 10 minutes, then carefully remove the springform ring. Allow it to cool completely before dusting with powdered sugar and garnishing with fresh berries if you’d like an extra pop of flavor and color.
How to Serve Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert
Garnishes
For a simple yet stunning finish, try a veil of powdered sugar and a generous scattering of ripe berries right before serving. If you want to take things up a notch, a quick drizzle of tangy lemon glaze can truly make your Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert sparkle at any gathering.
Side Dishes
This cake shines brightest when paired with fresh, tart fruit salads or lightly sweetened whipped cream. For more of an Italian rustic feel, serve it with roasted or poached stone fruits and maybe even a little vanilla gelato.
Creative Ways to Present
Individual slices look gorgeous on antique plates with curls of lemon zest as a finishing touch. Serving a whole cake on a marble stand with layers of overlapping berries and edible flowers can transform the Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert into the centerpiece of your dessert table.
Make Ahead and Storage
Storing Leftovers
Cooled cake keeps beautifully for up to three days when wrapped and refrigerated. If you can, wait until just before serving to dust with powdered sugar, to keep the top looking pristine.
Freezing
This cake freezes well too. Wrap slices individually in plastic wrap and store them in an airtight container for up to two months. Thaw overnight in the refrigerator before enjoying.
Reheating
If you like your cake slightly warm, pop a slice in the microwave for about 10–15 seconds (no longer!), or let it come to room temperature for a softer texture. Just be sure not to overheat, as it can dry out.
FAQs
What makes this cake gluten-free?
The use of almond flour instead of traditional wheat flour removes all gluten, making this Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert completely safe for those with gluten sensitivities while still keeping it moist.
Can I use part-skim ricotta instead of whole milk ricotta?
You can use part-skim ricotta, but whole milk ricotta will give you a richer, creamier texture. If using part-skim, the cake may be slightly less moist, but still delicious!
How do I keep the cake from sticking to the pan?
Properly greasing the pan and lining the bottom with parchment paper is key. A springform pan is strongly recommended for the easiest removal and clean edges every time.
Can I make this recipe dairy-free or vegan?
This specific recipe relies on ricotta, eggs, and butter for its structure and creaminess. While vegan/dairy-free substitutes can be experimented with, it will significantly alter the classic taste and texture of the original Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert.
What’s the best way to zest lemons for the cake?
A fine Microplane is ideal for getting just the fragrant yellow zest without the bitter white pith. Freshly zested lemons make all the difference in brightening up the cake’s flavor.
Final Thoughts
Once you’ve had your first bite, I have a feeling this Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert will become a repeat favorite in your kitchen. It’s the kind of irresistible, simple dessert you’ll be excited to share with loved ones, no matter the occasion. Don’t be surprised when everyone begs you for the recipe!
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Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert Recipe
- Total Time: 1 hour
- Yield: 10 slices 1x
- Diet: Gluten-Free, Vegetarian
Description
Indulge in a delightful gluten-free dessert with this Flourless Ricotta Lemon Almond Cake. This Italian-inspired treat is light, moist, and bursting with the flavors of lemon and almond. Perfect for any occasion!
Ingredients
Almond Flour Mixture:
- 1 1/2 cups almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup ricotta cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Optional:
- powdered sugar for dusting
- fresh berries for serving
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix dry ingredients: In a small bowl, whisk almond flour, baking powder, and salt together.
- Combine wet ingredients: In a large mixing bowl, beat ricotta, sugar, eggs, melted butter, lemon zest, lemon juice, and vanilla until smooth.
- Blend batter: Gently fold in the almond flour mixture until combined. Pour the batter into the prepared pan and smooth the top.
- Bake: Bake for 40–45 minutes until golden and a toothpick inserted in the center comes out mostly clean.
- Cool and serve: Allow the cake to cool in the pan for 10 minutes, then remove the springform ring. Let it cool completely before dusting with powdered sugar and serving with berries if desired.
Notes
- This cake is naturally gluten-free and has a moist, light texture.
- It can be made a day ahead and stored in the fridge.
- For extra flavor, drizzle with a simple lemon glaze.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 80 mg
