Name: Flourless Ricotta Lemon Almond Cake: Light, Luscious & Naturally Gluten-Free
Prep time: 10 min
Cook time: PT-488376H25M23S
Total time: PT-488376H25M23S
Cuisine: Italian-American
Ingredients: 1 cup ricotta cheese (full-fat or part-skim); 1 ½ cups almond flour; ¾ cup honey or maple syrup; 3 large eggs; 1 tablespoon lemon zest (zest of 1 large lemon); 2 tablespoons fresh lemon juice; ½ teaspoon baking powder; ¼ teaspoon salt; 1 teaspoon vanilla extract

Flourless Ricotta Lemon Almond Cake: Light, Luscious & Naturally Gluten-Free

Jump to Recipe·Leave a Review

This Flourless Ricotta Lemon Almond Cake is the perfect dessert if you’re looking for something light, tender, and full of fresh citrus flavor. With its creamy texture, nutty almond base, and a burst of lemony goodness, this cake is a delightful and wholesome treat. It’s naturally gluten-free, protein-rich, and easy to make, making it a great option for both special occasions and casual moments alike.

Why You’ll Love This Recipe

I absolutely love how simple yet elegant this cake is. The ricotta provides such a lovely creaminess, while the almond flour adds a soft, moist texture with a subtle nutty flavor. The addition of fresh lemon gives it that refreshing citrus kick that brightens up each bite. Whether you’re baking for a holiday, a family gathering, or just for yourself, this cake is always a winner. Plus, it’s naturally gluten-free, making it a great option for anyone following a gluten-free diet. Flourless Ricotta Lemon Almond Cake: Light, Luscious & Naturally Gluten-Free

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 cup ricotta cheese (full-fat or part-skim)
1 ½ cups almond flour
¾ cup honey or maple syrup
3 large eggs
1 tablespoon lemon zest (zest of 1 large lemon)
2 tablespoons fresh lemon juice
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract

directions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8-inch round or loaf pan with parchment paper and lightly grease the sides.
Mix Wet Ingredients: In a large mixing bowl, whisk together the ricotta, honey, eggs, lemon zest, lemon juice, and vanilla extract until smooth and well combined.
Add Dry Ingredients: Stir in the almond flour, baking powder, and salt. Mix gently until just combined. The batter will be thick but pourable.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 40–50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 15 minutes. Remove it from the pan and let it cool completely on a wire rack before slicing.

Servings and timing

This recipe yields 8 to 10 slices.
Prep time: 10 minutes
Bake time: 40–50 minutes
Total time: About 1 hour
Calories per slice: 200 kcal

Variations

Orange Version: Substitute lemon zest and juice with orange for a softer, sweeter citrus profile.
Add Berries: Gently fold in ½ cup of fresh blueberries or raspberries before baking for fruity bursts.
Toasted Almond Top: Sprinkle 2 tablespoons of sliced almonds on top before baking for a crunchy finish.
Chocolate Twist: Add ⅓ cup of mini dark chocolate chips to the batter for a rich contrast to the citrus.

storage/reheating

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps well for up to 5 days. Let it come to room temperature before serving for the best flavor.
Freezer: Slice and wrap the cake individually. Freeze for up to 2 months. Thaw at room temperature before serving.

FAQs

Can I use something other than ricotta?

You can substitute ricotta with cottage cheese, though the texture will be a bit different. For a richer result, cream cheese can also be used.

Is almond flour necessary for this recipe?

Yes, almond flour is crucial for the texture of this cake. It’s gluten-free, provides moisture, and creates a soft, tender crumb.

Can I make this cake ahead of time?

Absolutely! This cake actually tastes even better after a few hours of resting, and you can prepare it up to 2 days in advance. Just store it properly and let it come to room temperature before serving.

Can I use a different sweetener instead of honey or maple syrup?

You can use agave nectar or stevia, though this may alter the flavor slightly. If you’re using a sugar substitute, make sure to check the conversion guidelines.

Is this cake suitable for a keto diet?

This cake is naturally low in carbs thanks to almond flour, making it a great keto-friendly option, especially when you use a low-carb sweetener.

Conclusion

This Flourless Ricotta Lemon Almond Cake is everything I want in a dessert—light, luscious, and packed with fresh, bright flavors. It’s naturally gluten-free, easy to make, and incredibly versatile, allowing for plenty of flavor variations. Whether you’re looking for a light treat after a heavy meal or a dessert to serve at a gathering, this cake fits the bill. It’s a wonderful way to indulge without feeling guilty, and it’s sure to become a go-to recipe in your baking repertoire.