This almond ricotta cake is moist, tender, naturally gluten-free, and uses both almond flour and almond meal together to give it the perfect crumb.
If you have leftover ricotta cheese, a great way to use it up is to make an almond ricotta cheesecake. Plus, you can make this into a sweet treat for yourself or a fancy dessert option for your guests.
If you love ricotta in traditional dishes like baked ricotta dip, mushroom ricotta pasta, or even ricotta mix for lasagna, you’ll love the way ricotta is used here. The ricotta keeps this cake incredibly moist without weighing it down.
This cake contains no flour, so it’s naturally gluten-free. If you want an egg-free version, we include egg substitutes that actually work.
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Why this almond ricotta cheesecake is delicious
Most almond ricotta cake recipes use only almond flour or almond meal. I tried both approaches and was not satisfied with either.
The trick is finding the right texture. If you use almond flour, you will end up with a cake that is too soft and crumbles easily. However, when you add almond meal to this, you get a cake that is soft and elegant, yet holds together beautifully when sliced.
I also compared oil and butter. Oil wins for this cake. It creates a lighter, creamier texture and keeps the cake fresher for longer. Using butter will give you a richer, richer flavor.
main ingredients
See recipe card below for exact measurements and complete instructions.
Ricotta: Use whole milk ricotta to give the cake the best moisture and richness.
Almond flour and almond meal: These are not interchangeable here. Almond flour is made from blanched almonds and is finer. Almond meal also contains the skin, giving it a richer texture. Both are needed to make the ideal crumb.
A note about skimmed almond flour: If the almond flour is skimmed (check the label), the cake will be dry. Supplement by adding 2-3 tablespoons of almond milk and 1 egg.
Oil Choice: A neutral oil like sunflower will let the almond flavor shine. Olive oil works well, but adds an herbal flavor and a slightly yellow color.
Eggs: For a vegan version, use 1/4 cup Greek yogurt mixed with 1 teaspoon cornstarch in place of each egg. This provides both structure and moisture. You can also use 3/4 cup blended silken tofu for all three eggs. For more options, check out my complete guide to vegan egg substitutes for baking.
Almond flakes: Toss on top before baking and bake beautifully in the oven.
How to make Italian almond ricotta cheesecake
Step 1: Prepare the pot. Preheat oven to 350°F. Line the bottom and sides of a 9-inch cake pan with parchment paper. This makes removal easier.
Step 2: Mix eggs and sugar. Add eggs and brown sugar to a large bowl. Mix until the mixture is pale and fluffy. If you use an electric mixer, it will take about 3-4 minutes.
Step 3: Add wet ingredients. Add ricotta cheese, vanilla extract, and oil. Mix well until everything is combined and smooth.
Step 4: Mix dry ingredients. Add almond flour, almond flour, baking powder, and salt. Gently fold the dough until it is smooth and free of lumps. Do not over mix.
Step 5: Transfer and top. Pour the batter into the prepared pan and smooth the top. Sprinkle almond flakes evenly over the surface. Line the sides and bottom of the pan with parchment paper to prevent them from sticking.
Step 6: Bake. Bake for 45-50 minutes. When it’s done, the center should be a little jiggly, and when you insert a toothpick into it, you’ll find moist crumbs (not wet). Be careful not to overbake or the cake will become rubbery.
Step 7: Cool completely. Let the cake cool in the tin for 30 minutes. Then transfer to a wire rack and let cool completely before slicing.
Tips for the best almond ricotta cake
Pay attention to the baking time. This cake goes from perfect to rubbery quickly. Checks start from 45 minutes. It’s done when there are a few damp crumbs on the toothpick.
If the top is browning too quickly, cover with aluminum foil and continue baking until the center is set.
First, let it cool in the pot. Letting it rest in the pan for 30 minutes will help the cake set properly.
Room temperature ricotta is best. If the ricotta is cold, lumps may form in the dough. Please set it 30 minutes before the start.
offer suggestions
This cake is delicious on its own, but here are some ways to dress it up.
Dust with powdered sugar just before serving at a potluck or party.
Garnish with fresh berries and a dollop of whipped cream for a more filling dessert.
Add honey or maple syrup to make it even sweeter.
Enjoy it in the afternoon with coffee or tea. The subtle almond flavor goes well with both.
Storing almond ricotta cheesecake
Room temperature: Store covered for up to 2 days. Oil retains moisture longer than butter.
Refrigerator: Store in an airtight container for up to 5 days. For the best texture, let it come to room temperature before serving.
Freezer: Wrap tightly in plastic wrap, then in foil. Can be frozen for up to 2 months. Thaw in the refrigerator overnight.
FAQ
You can, but using all the almond flour will create a soft, brittle cake. Using all the almond meal will give it a thicker, grainier texture.
The most common cause is overcooking. When you take this cake out, there should still be a slight wiggle in the center. The toothpick should not be completely clean, but with moist crumbs on it.
yes! Use a vegan ricotta substitute and follow the instructions for egg substitutes (Greek yogurt with cornstarch, or silken tofu). The texture will change a bit, but it will still be delicious.
Defatted almond flour has most of the oil removed. If used without adjustment, it will absorb more liquid and result in a dry cake. Add more liquid to make it even more moist.
absolutely. The lemon zest pairs beautifully with the almond flavor. You can also add orange zest or amaretto liqueur. Start with 1 tablespoon of zest or 2 tablespoons of liqueur.
See more cake recipes
If you like this Almond Ricotta Cake, be sure to check out some of WLE’s other favorite cake recipes.
recipe card
Quantity: 8 slice
calorie: 341kcal
Device
9 inch round cake pan
Cooking sheet
large mixing bowl
electric hand mixer or stand mixer
rubber spatula or wooden spoon
measuring cup and spoon
wire cooling rack
material
Instructions
make a cake
Add eggs and sugar to a large bowl. Mix until pale and fluffy.
Add ricotta cheese and vanilla extract. I hit it well.
Add almond flour, almond flour, baking powder, and salt and mix. The mixture should be smooth and lump-free.
Transfer the cake batter to the prepared pan and smooth the surface. Sprinkle almond flakes on top of the cake.
bake a cake
Bake the cake for 45-50 minutes. After baking, the center of the cake should be a little jiggly, and a toothpick inserted into it should have some crumbs. Do not overbake the cake. If you overcook it, it will become rubbery.
Let the cake cool in the cake pan for 30 minutes, then transfer to a wire rack to cool completely.
Slice and enjoy.
Precautions
Neutral vs. Olive Oil: Using a neutral oil will give you a clean flavored cake with real almond flavor. You can also use olive oil in this cake, but it may be a different color (more yellow) and can add a floral or herbal flavor to the cake.
Almond Flour vs. Almond Meal vs. Mix: We tested all versions. Here are the results: Using almond flour will give you a delicate and soft cake. On the other hand, the cake may be too soft for some people and will not have the best structure. Using only almond meal will give the cake a more earthy texture, a darker color, and an overall richer texture. Still, using just almond flour will give you a richer, richer cake with less of a smooth texture. Mix almond flour and almond meal. This is the best version. You will get the optimal balance of ingredients and final look. This combination gives a soft and stable cake and prevents a mushy texture. The crumb will be smooth and elegant without any grains.
Plain vs. Skimmed Almond Flour: The results will not be the same when using skimmed almond flour. Skim almond flour will absorb more liquid and end up with a drier cake. If you use this type of flour, add 2-3 tablespoons of almond milk and 1 egg.
Egg substitutes: No flaxseed or similar products. The best egg substitutes for this recipe are: Replace each egg with 1/4 cup Greek yogurt mixed with 1 teaspoon cornstarch. This provides structure and moisture, resulting in a soft and stable cake. In total, you will need 3/4 cup Greek yogurt and 1 tablespoon cornstarch.
Other tips: If the cake is brown, cover it with aluminum foil. You can also use 3/4 cup blended silken tofu in place of the eggs.
nutrition
Provided by: 1waiter | calorie: 341kcal | carbohydrates: twenty twog | protein: 10g | fat: twenty fiveg | Saturated fat: 5g | fiber: 2g
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