Ricotta Almond Gluten-free Cake

Had some leftover ricotta cheese from the Instant Kalakand|Kalakand Sweet Recipe I made last week. And there was no way, I could have wasted the delicious ricotta. As such I wanted to bake something for my parents. Especially a moist tea cake that’s not overly sweet. So thought up whipping up this beautiful ricotta Almond gluten-free cake. It was no need to go for the gluten-free version but I thought the marriage between ricotta, olive oil, and Almond flour is made in heaven.., I mean made in Italy.

Here are a few other tea cakes that you may want to try –

Lemon Bundt Cakes, How to Make Lemon Bundt Cakes

Pound Cake with Dried Fruits

Double Chocolate Loaf Cake

Lemon Yogurt Loaf Cake Recipe


gluten free cakes, almond cake, ricotta cakes, Italian cakes, Olive oil cakes, cakes


gluten free cakes, almond cake, ricotta cakes, Italian cakes, Olive oil cakes, cakes

Here is the Recipe-


  • 1 cup ricotta (use soft paneer if you don’t have ricotta available)
  • 1 and 1/2 cup very finely ground almond flour
  • 3 eggs
  • 1/2 cup olive oil
  • 3/4 cup sugar
  • 2TSP baking soda
  • A pinch of salt
  • 1 TBSP almond essence
  • Powdered sugar for dusting


  • Preheat oven to 325 degrees F
  • Prepare a 9-inch rounded cake pan by buttering and layering the bottom with parchment paper
  • Beat oil, eggs, and sugar till the mixture becomes frothy
  • Carefully add the ricotta/paneer and mix till the ricotta blends well
  • Mix in almond essence, salt, and baking soda
  • In batches add the almond flour
  • Fold in carefully
  • Pour the batter into the prepared pan and bake till a toothpick comes out clean (about an hour)
  • Let the cake cool completely before you cut it.

PIN for Later:gluten free cakes, almond cake, ricotta cakes, Italian cakes, Olive oil cakes, cakes

Author: MyYellowApron

I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master. Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day). Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.

22 thoughts

  1. Egg free version for this, pls
    Or What could be substituted for eggs n in how much proportion ?


  2. I used paneer for this recipe and was amazed by how beautiful and delicious the cake turned out to be. It has earned its spot as a family favorite.


  3. This would be perfect with my afternoon tea or coffee break. I like that it is gluten free. I can share it with my friends who are on special diets!


  4. I have made this one twice and use almond liqueur instead of almond essence. Turns out delicious.


  5. This cake did not rise like in the picture. The taste was nice, but it was very oily and flat. I thought perhaps there was an error in the recipe, so I made it a second time using baking powder.
    The result was worse, it did not rise and was heavy and inedible. Considering all the rave reviews, I cannot figure out why the recipe did not work for me.


  6. Hi Sharon, very sorry to hear that. There could have been two reasons – either the batter was overmixed or the oven wasnt pre-heat properly.
    Having said that, this is a dense cake. Since there is no use of regular flour, the cake doesn’t turn out to be airy and fluffy. This is a dense cake.
    Could you please share a few pics?


  7. Thank you for responding to my post. I do not have any photos to share. The first cake we ate in one day, but the second try I threw away. It did not occur to me to take any photos. If I try the recipe again I will send a photo and see if your suggestions help. Thank you, Sharon


  8. This was my first time baking a gluten free item. It turned out great and my kids loved it as well


  9. I am so looking forward to make this cake but didn’t get the ricotta cheese and also no almond essence. Can I use Mascarpone instead of Ricotta cheese please? Also can soda be replaced with baking powder? Thanks in advance.


  10. I love this ricotta almond cake. Delicious on its own or with a sour cherry compote and fresh whipped cream. It’s my go-to dessert and always a big hit with friends.


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