GLUTEN-FREE RASPBERRY RICOTTA CAKE

Gluten-Free Raspberry Ricotta Cake Recipe. An easy summer recipe that’s perfect for dessert or even breakfast!

Is there anything so decadent as ricotta cake? Dense yet fluffy and almost impossibly moist, its almost miraculous texture gets me every time! 

While I often think of ricotta cake as a winter treat with a lemony flavor, I recently found myself craving a slice spiked with seasonal raspberries, and so this Raspberry Ricotta Cake was born.

About The Ingredients

As someone who tries to make mostly gluten-free sweets, this ricotta cake was a no-brainer! That’s because it’s traditionally made with almonds, so there was very little tweaking for me to do when it came to making this recipe easier on my gut!

That said, I did use traditional whole milk ricotta instead of a dairy-free substitute. I found the vegan cheeses to be cost prohibited, and I also have a hunch that the milk enzymes in the cheese are part of what makes this cake so incredibly fluffy. 

Enjoy this cake for dessert with a dollop of freshly whipped cream, or sneak a sliver for breakfast. Either way, this is one summer dessert you won’t want to skip!

If you like this recipe, you might also enjoy my Raspberry Shortbread bars, Brown Butter Chocolate Chip Cookie Skillet, or my Summery Strawberry Pancakes.

Let me know if you make this Raspberry Ricotta cake! Leave a comment, or post and tag @freshandlively on Instagram. 

 Bon appétit! 

Gluten-Free Raspberry Ricotta Cake

Yield: 8
Author:
prep time: 20 Mcook time: 50 Mtotal time: 70 M
This light and fluffy summer cake is spiked with the

ingredients:

  • 1/2c melted coconut oil or ghee
  • 1c  whole milk ricotta cheese
  • 1c almond flour
  • 1/2c coconut flour
  • 1/2c coconut sugar
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 tsp vanilla
  • 1 tsp lemon zest
  • 1 1/2 tbs fresh lemon juice
  • 4 eggs, separated
  • 1 c fresh or frozen raspberries

instructions:

How to cook Gluten-Free Raspberry Ricotta Cake

  1. Preheat the oven to 325 F and line a 9 inch springform pan with parchment paper
  2. In a clean bowl, beat the egg whites on high speed until they form soft peaks. Set aside.
  3. Using an electric mixer, cream together the coconut oil or ghee, sugar, vanilla, egg yolks and ricotta until smooth and fluffy. 
  4. Stir in the lemon juice and zest on, then mix in the dry ingredients until thoroughly combined.
  5. Carefully old in half of the egg whites and raspberries, mixing until uniform in texture. Then fold in the rest and mix again.
  6. Spoon the batter into the prepared pan and bake 45-50 minutes.
  7. Cool for 10 minutes in the pan before releasing the sides. Enjoy immediately, or store in the refrigerator  for up to 4 days.
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