Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert Recipe
Say hello to your new favorite treat: Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert. This Italian-inspired creation masterfully combines fluffy ricotta, zesty lemon zest, and aromatic almond flour to achieve something incredibly moist and tender, without a speck of wheat in sight. The flavor is bright and slightly nutty, the crumb is oh-so-soft, and every bite is a sunshine-filled invitation to savor dessert with joy—whether you follow a gluten-free diet or simply want to try something special that feels both rustic and elegant!
Ingredients You’ll Need
This dreamy cake comes together with just a handful of thoughtfully chosen ingredients. Each one plays a crucial role—building creamy richness, heightening citrusy sparkle, and creating that luscious yet delicate flourless crumb that makes a single slice memorable.
- Almond flour: The star of the show—almond flour brings subtle nutty undertones and an ultra-tender, gluten-free structure to the cake.
- Granulated sugar: Adds classic sweetness and helps create a golden, caramelized crust.
- Unsalted butter (softened): For a rich, melt-in-your-mouth texture and a soft crumb.
- Large eggs (separated): Yolks provide richness, while whipped whites give the cake its light, airy lift.
- Whole-milk ricotta cheese: The secret to incredible moisture and creamy texture without heaviness.
- Zest of 2 lemons: Fresh zest infuses every bite with sunny brightness and aromatic depth.
- Lemon juice: Delivers tangy freshness and amplifies the cake’s citrus spirit.
- Pure vanilla extract: Balances the flavors and adds a welcoming warmth.
- Almond extract (optional): Just a tad deepens the nutty character—wonderful if you love almonds.
- Gluten-free baking powder: Ensures the rise is light, even without wheat flour.
- Pinch of salt: Rounds out the sweetness and makes the flavors sing.
- Powdered sugar for dusting: A delicate snowfall of sweetness makes the finished cake simply irresistible.
How to Make Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and preparing a 9-inch springform pan. Grease the sides well with butter or a neutral oil and line the bottom with parchment paper—this little step ensures your cake slips out easily and stays intact when serving.
Step 2: Cream Butter and Sugar
In a large bowl, use a handheld or stand mixer to cream your softened butter and sugar together until the mixture looks pale and fluffy. This aerates the batter and promises a cake that’s both light and decadent.
Step 3: Add Yolks and Ricotta Mixture
Beat in the egg yolks one at a time, mixing thoroughly after each addition. Fold in the ricotta, lemon zest, lemon juice, vanilla, and optional almond extract. Take a moment to inhale—the fragrance is a preview of how spectacular this Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert really is!
Step 4: Incorporate Dry Ingredients
In a separate bowl, whisk together the almond flour, gluten-free baking powder, and a pinch of salt. Gently stir these dry ingredients into the ricotta batter, mixing until no dry streaks remain. You’re aiming for a thick, even batter.
Step 5: Whip and Fold in Egg Whites
In a clean bowl, whip the egg whites to stiff peaks. This is the secret to extraordinary lift. Carefully fold the whites into the batter in three parts, working gently to avoid deflating all those precious air bubbles. The goal is a light, cloudlike consistency.
Step 6: Bake to Perfection
Pour the batter into your prepared pan and smooth the top with a spatula. Slide it into the oven and bake for 40 to 45 minutes, until the top is golden and a toothpick inserted in the center emerges clean. Let the cake cool in the pan for 10 minutes, then release the springform ring and cool completely. Before serving, give the cake a dusting of powdered sugar for a bit of extra charm.
How to Serve Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert
Garnishes
Elevate your Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert with a simple sprinkle of powdered sugar, a handful of fresh raspberries, or a few curls of lemon zest. For extra decadence, a dollop of softly whipped cream or a spoonful of lemon curd pairs beautifully with that bright, citrus-kissed crumb.
Side Dishes
Keep things light with a side of mixed fresh berries or a tangy compote—strawberries, blueberries, and blackberries really shine next to this cake. A scoop of vanilla bean gelato or a drizzle of honey and pistachios can turn tea-time into something swoon-worthy and festive.
Creative Ways to Present
Slice the cake into elegant wedges and serve on pretty plates dusted with extra powdered sugar, or cut into cubes for a party-ready finger dessert. You can even layer cubes of the cake in parfait glasses with whipped cream and berries for a modern, deconstructed riff. It’s as gorgeous on a brunch table as it is for a cozy evening gathering.
Make Ahead and Storage
Storing Leftovers
Store leftover Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Its flavor actually deepens overnight, making each slice even more irresistible after a little rest.
Freezing
To freeze, wrap individual slices or the entire cooled cake in plastic wrap, then aluminum foil, and stash in the freezer for up to 1 month. Thaw slices in the refrigerator overnight to preserve that signature moist crumb and zesty edge.
Reheating
While this cake is wonderful served at room temperature, you can gently warm slices in the microwave for 10 to 15 seconds or in a 300°F oven for just a few minutes. This brings back the buttery aroma and revives any chilled leftovers without drying them out.
FAQs
Can I use store-bought ricotta or should I make my own?
You can absolutely use high-quality, whole-milk store-bought ricotta for this recipe. Just be sure to drain off any excess liquid for the best, creamiest texture. Homemade ricotta is fabulous if you have it, but it’s not required.
What’s the best way to separate eggs without breaking the yolks?
Crack each egg over a small bowl, letting the whites slip out while cradling the yolk in half the shell. For absolute certainty, separate them one at a time into a second bowl, then combine. This prevents any rogue yolk from spoiling your batch of whites for whipping.
Can I substitute another flour for almond flour?
For authentic flavor and texture, almond flour is best. Other nut flours, such as hazelnut, could work but may alter the taste. Traditional flours or coconut flour won’t yield the same moist, tender results, and may not be gluten-free.
Can this cake be made dairy-free?
For a dairy-free spin, try using a plant-based butter substitute and a dairy-free ricotta alternative (such as ones made from almond or cashew). The texture may shift slightly, but you can achieve a delicious gluten-free dessert with a similar flair.
Why is my cake not as light as expected?
The biggest key to a light crumb is gently folding your whipped egg whites into the batter—work slowly and avoid over-mixing. Also, make sure your almond flour is fresh and fluffy, not compacted or oily, as this keeps the batter from becoming dense.
Final Thoughts
If you’re searching for something that dazzles as both a comforting treat and an effortlessly sophisticated dessert, give this Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert a try. It’s a true crowd-pleaser that manages to be both simple and stunning, bursting with sunny flavors sure to brighten any table. Enjoy every bite!
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Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert Recipe
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful blend of flavors with this Flourless Ricotta Lemon Almond Cake. A gluten-free dessert that is light, moist, and bursting with citrus essence, perfect for any occasion.
Ingredients
For the Cake:
- 1½ cups almond flour
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 4 large eggs (separated)
- 1 cup whole-milk ricotta cheese
- zest of 2 lemons
- 2 tablespoons lemon juice
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract (optional)
- ½ teaspoon baking powder (gluten-free)
- pinch of salt
For Dusting:
- powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the Batter: Cream butter and sugar, add egg yolks, ricotta, lemon zest, lemon juice, vanilla, and almond extract. Mix in dry ingredients.
- Whip Egg Whites: Beat egg whites until stiff peaks form. Fold into the batter.
- Bake the Cake: Pour batter into the pan and bake for 40–45 minutes until golden. Cool, dust with powdered sugar, and serve.
Notes
- For extra flavor, add 2 tablespoons limoncello along with the lemon juice.
- This cake can be made a day ahead—its flavor improves after resting overnight.
- Serve with fresh berries or whipped cream for an elegant finish.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 95 mg
