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

10/05/15 | Cakes, Recipes

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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!

Lemon Ricotta Almond Cake

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

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.

Lemon Ricotta Almond Cake No Flour Gluten Free

Pour mixture into your springform pan.

Lemon Ricotta Almond Cake No Flour Gluten Free

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.

Lemon Ricotta Almond Cake No Flour Gluten Free

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.

Lemon Ricotta Almond Cake No Flour Gluten Free

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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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Hi! I'm Annette Belnap. I'm a typical wife and mom to 5 kids ages 22, 21, 18, 16 and 10. I love to share family friendly recipes, parenting advice, cleaning and organizing tips and product reviews. I'm so glad you're here! Read more about my family and me.

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