Lemon, Ricotta, and Almond Cake~ No Flour, Gluten Free

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This cake is a traditional Italian coffee cake made with almond flour. The result is a dense, moist, flavorful cake that is gluten free and low carb. Now this is a cake I can feel good about eating!

I love trying new kinds of cakes and this one is a keeper. It’s more of an adult cake because it’s not as sweet as a traditional cake. Enjoy!

Lemon Ricotta Almond Cake~ No Flour, Gluten Free

• 2 cups Almond Meal- or 2 cups toasted almonds whizzed up in the food processor
• 1 tsp baking powder
• ¼ tsp salt
• 3 eggs
• 1 cup sugar
• 1 tsp vanilla
• 2 cups fresh ricotta (full fat)
•  Zest of 1 lemon Juice of 1 lemon (about 3 Tbsp)
• Powdered sugar for dusting

Preheat oven to 350 degrees F. Spray a 9 inch springform pan with non stick spray. In a large bowl, combine almond meal, baking powder, and salt. In a medium bowl, combine the eggs, sugar, vanilla, ricotta and lemon zest and stir until well combined. Add the wet ingredients to the dry ingredients and stir well until smooth.

Pour mixture into your springform pan.

Bake 50-55 minutes until the cake is no longer “jello” in the center and a fork or toothpick comes out clean, and very golden on the edges.

Cool cake completely and thoroughly chill in fridge before serving. Cake remains very moist and is even better the next day. Serve dusted with powdered sugar.

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Lemon, Ricotta, and Almond Cake

Ingredients

• 2 cups Almond Meal- or 2 cups toasted almonds whizzed up in the food processor
• 1 tsp baking powder
• ¼ tsp salt
• 3 eggs
• 1 cup sugar
• 1 tsp vanilla
• 2 cups fresh ricotta (full fat)
• Zest of 1 lemon Juice of 1 lemon (about 3 Tbsp)
• Powdered sugar for dusting

Instructions

1. Preheat oven to 350 degrees F. Spray a 9 inch springform pan with non stick spray. In a large bowl, combine almond meal, baking powder, and salt. In a medium bowl, combine the eggs, sugar, vanilla, ricotta and lemon zest and stir until well combined. Add the wet ingredients to the dry ingredients and stir well until smooth. Pour mixture into your springform pan. Bake 50-55 minutes until the cake is no longer "jello" in the center and a fork or toothpick comes out clean, and very golden on the edges. Cool cake completely and thoroughly chill in fridge before serving. Cake remains very moist and is even better the next day. Serve dusted with powdered sugar.

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