Almond Ricotta Cake

A delicate and creamy Italian-style cake made with ricotta cheese and a blend of almond flour and almond meal for the perfect soft yet stable texture. Perfect for an afternoon sweet treat or a potluck dessert option.

Course Dessert

Cuisine Italian, vegetarian

Keyword almond flour, almond meal, almond ricotta cake, almonds, baking, cake, gluten free

Prep Time 10

Cook Time 50

Total Time 1

Servings slices

Calories 341kcal

Author Sireesha A.

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

Oil vs butter: I have tested cakes with oil and butter. The cake made with oil has a lighter texture and a creamier feeling, plus it stays fresh for a longer time. The butter in this cake will give you a richer flavor and a firmer cake with a bakery-style texture. The cake with the butter could be easily overbaked during the process. If you want to use butter, use the same amount as oil. Melt it before measuring.

Neutral vs olive oil: The neutral oil will give you a cake with a clean flavor, where you can taste the genuine almond flavor. You can use olive oil in this cake, but the color may be different (more yellow), and the cake can have floral/herbal flavor to it.

Almond flour vs. almond meal vs. mix: I have tested all versions and here are the results: Almond flour will give you a delicate, soft cake. The cake, on the other hand, may be too soft for some, and it will not have the best structure. Almond meal alone will give you a cake with a rustic texture, darker in color and overall better body of the cake. Still, almond flour alone will give you a rich and dense cake, with a less smooth texture. Mix Almond flour and almond meal; this is the best version; you will get the best balance of ingredients and final appearance. This combination yields a soft yet stable cake, preventing a mushy texture. It results in a smooth, elegant crumb without any coarseness.

Plain almond flour vs. defatted almond flour: If you are using defatted almond flour, the results will not be the same. Defatted almond flour will absorb more liquid, and you will end up with a dry cake. If you are using this type of flour, add 2-3 tablespoons of almond milk and one extra egg.

Egg replacement: I would not go with flax seeds or similar products. Here is the best egg replacer for this recipe: substitute each egg with ¼ cup Greek yogurt mixed with 1 teaspoon cornstarch. This provides structure and moisture, resulting in a soft yet stable cake. In total, you will need ¾ cup of Greek yogurt and 1 tablespoon of cornstarch.

Additional tips: If your cake is browning, cover it with aluminum foil. You can also use ¾ cup of blended silken tofu instead of eggs.

Nutrition