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

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This Flourless Ricotta Lemon Almond Cake is a light, moist, and naturally gluten-free dessert with a refreshing citrus kick from fresh lemon. Made with ricotta cheese and almond flour, it’s perfect for anyone following a gluten-free diet and is easy to make for any occasion.

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

Instructions

  1. 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.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the ricotta, honey, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
  3. Add Dry Ingredients: Stir in almond flour, baking powder, and salt. Mix gently until just combined. The batter will be thick but pourable.
  4. 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.
  5. Cool and Serve: Let the cake cool in the pan for 15 minutes. Remove from the pan and cool completely on a wire rack before slicing.

Notes

  • Substitute orange zest and juice for lemon for a different citrus flavor.
  • Add fresh berries like blueberries or raspberries for a fruity touch.
  • Top with toasted almonds for a crunchy finish or add mini dark chocolate chips for a richer flavor.

Nutrition

Find it online: https://recipesbyliza.com/flourless-ricotta-lemon-almond-cake-light-luscious-naturally-gluten-free/