This almond ricotta cake is moist, tender, and naturally gluten-free with a perfect crumb that comes from using both almond flour and almond meal together.
If you've got left over ricotta, making an almond ricotta cake is an excellent way to use it up, plus you can turn this into a sweet treat for yourself or make it a fancy dessert option for your guests!
If you love ricotta in traditional dishes like baked ricotta dip or mushroom ricotta pasta, or even ricotta mixture for lasagna, you'll love what it does here. The ricotta keeps this cake incredibly moist without making it heavy.
This cake is also naturally gluten-free since there's no wheat flour in it. And if you need a egg-free version, I've included an egg replacement that actually works.
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Why This Almond Ricotta Cake Works
Most almond ricotta cake recipes use just almond flour or just almond meal. I tried both approaches and wasn't happy with either.
The trick is finding the right texture. With almond flour you get a cake that is almost too soft and crumbly. But once you add almond meal to this, you get a cake that's soft and elegant but still holds together beautifully when sliced.
I also tested oil versus butter. Oil wins for this cake. It creates a lighter, creamier texture and keeps the cake fresh longer. Butter gives you a richer, more denser flavor.
Key Ingredients
Refer to the recipe card below for exact measurements and full instructions.
Ricotta cheese: Use whole milk ricotta for the best moisture and richness to the cake.
Almond flour vs. almond meal: These are not interchangeable here. Almond flour is made from blanched almonds and is finer. Almond meal includes the skins and has more texture. You need both for the ideal crumb.
Defatted almond flour note: If your almond flour is defatted (check the label), the cake will turn out dry. Add 2 to 3 tablespoons of almond milk and one extra egg to compensate.
Oil choice: Neutral oils like sunflower let the almond flavor shine. Olive oil works but adds a herbal note and slightly more yellow color.
Eggs: For a vegan version, substitute each egg with ¼ cup Greek yogurt mixed with 1 teaspoon cornstarch. This provides both structure and moisture. You can also use ¾ cup blended silken tofu for all three eggs. Check out my full guide to vegan egg substitutes for baking for more options.
Almond flakes: These go on top before baking and toast beautifully in the oven.
How to Make this Italian Almond Ricotta Cake
Step 1: Prepare your pan. Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper on the bottom and sides. This makes removal easy.
Step 2: Beat the eggs and sugar. Add eggs and cane sugar to a large bowl. Beat until the mixture is pale and fluffy. This takes about 3 to 4 minutes with an electric mixer.
Step 3: Add the wet ingredients. Add ricotta cheese, vanilla extract, and oil. Beat well until everything is combined and smooth.
Step 4: Fold in the dry ingredients. Add almond meal, almond flour, baking powder, and salt. Fold gently until the batter is smooth and lump-free. Don't overmix.
Step 5: Transfer and top. Pour the batter into your prepared pan and smooth the top. Sprinkle almond flakes evenly over the surface. Use parchment paper on the sides and the bottom to prevent sticking to the pan.
Step 6: Bake. Bake for 45 to 50 minutes. The center should be slightly jiggly when done, and a toothpick should come out with moist crumbs (not wet batter). Do not overbake or the cake will turn rubbery.
Step 7: Cool completely. Let the cake cool in the pan for 30 minutes. Then transfer to a wire rack and cool completely before slicing.
Tips for the Best Almond Ricotta Cake
Be mindful of baking time. This cake goes from perfect to rubbery quickly. Start checking at 45 minutes. A few moist crumbs on the toothpick means it's done.
If the top browns too fast, cover loosely with aluminum foil and continue baking until the center is set.
Let it cool in the pan first. The 30 minute rest in the pan helps the cake set up properly.
Room temperature ricotta works best. Cold ricotta can create lumps in the batter. Set it out 30 minutes before you start.
Serving Suggestions
This cake is delicious on its own, but here are some ways to dress it up:
Dust with powdered sugar right before serving for a potluck or party.
Serve with fresh berries and a dollop of whipped cream for a more substantial dessert.
Drizzle with honey or maple syrup for extra sweetness.
Pair with coffee or tea for an afternoon treat. The subtle almond flavor goes beautifully with both.
Storing Almond Ricotta Cake
Room temperature: Cover and store for up to 2 days. The oil keeps it moist longer than butter would.
Refrigerator: Store in an airtight container for up to 5 days. Bring to room temperature before serving for the best texture.
Freezer: Wrap tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.
Frequently Asked Questions
You can but all almond flour creates a cake that's soft and fragile. All almond meal gives you a denser, grittier texture.
Overbaking is the most common cause. This cake should still have a slight jiggle in the center when you take it out. The toothpick should have moist crumbs, not come out completely clean.
Yes! Use a vegan ricotta substitute and follow the egg replacement instructions (Greek yogurt with cornstarch, or silken tofu). The texture will be slightly different but still delicious.
Defatted almond flour has had most of the oil removed. It absorbs more liquid and will make your cake dry if you use it without adjustments. Add extra liquid to make this more moist.
Absolutely. Lemon zest pairs beautifully with the almond flavor. You could also add orange zest or a splash of amaretto liqueur. Start with 1 tablespoon of zest or 2 tablespoons of liqueur.
More Cake Recipes
If you love this almond ricotta cake, try these other favorite cake recipes from WLE:
Recipe Card
Equipment
- 9-inch round cake pan
- Parchment paper
- Large Mixing Bowl
- Electric hand mixer or stand mixer
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 3 large eggs
- ⅔ cup cane sugar
- 1 cup ricotta
- 1 teaspoon vanilla extract
- ⅓ cup neutral-flavored oil grapeseed or sunflower
- ⅔ cup almond meal
- ½ cup almond flour
- 1 teaspoon baking powder
- 1 pinch salt optional
- 3 tablespoons almond flakes
Instructions
Heat your oven
- Preheat the oven to 350F. Line a 9-inch cake pan with parchment paper, bottom and sides.
Make the cake
- Add eggs and sugar to a large bowl. Beat until pale and fluffy.
- Add ricotta cheese and vanilla extract. Beat well.
- Fold in almond meal, almond flour, baking powder, and salt. Your mixture should be smooth and lump-free.
- Transfer the cake batter into the prepared pan and smooth the top. Sprinkle the almond flakes on top of the cake.
Bake the cake
- Bake the cake for 45-50 minutes. The center of the cake should be slightly jiggly after baking, and the inserted toothpick should have some crumbs on it. Do not overbake the cake, or it will become rubbery.
- Cool the cake for 30 minutes in a cake pan, then transfer onto the wire rack and continue to cool completely.
- Slice and serve.
Notes
Nutrition
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