Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert

this RECIPE

Flourless ricotta lemon almond cake, Fluffy, nutty, and zesty—this naturally gluten-free cake is layered with creamy ricotta and bright lemon curd. It’s light as air, gently sweetened with honey, and topped with toasted almonds for a dreamy bite that melts in your mouth. A sunshiny treat perfect for spring gatherings or cozy moments with tea.

Ingredients

For the Almond Cake:

• 1 ½ cups almond flour
• 3 large eggs, room temperature
• ½ cup granulated sugar or coconut sugar
• Zest of 2 lemons
• 2 tbsp lemon juice
• ½ tsp baking powder
• Pinch of salt

For the Ricotta Layer:

• 250g ricotta cheese
• 2 tbsp honey or maple syrup
• ½ tsp vanilla extract

The Topping:

• ⅓ cup lemon curd (store-bought or homemade)
• Sliced almonds, toasted
• Powdered sugar, for dusting
• Lemon slices, for garnish

Instructions

1. Preheat & Prep
   Preheat oven to 175°C (350°F). Line a round cake pan with parchment paper and lightly grease the sides.
2. Make the Cake Batter
   In a bowl, whisk eggs and sugar for about 3 minutes until pale and fluffy. Add lemon zest, juice, almond flour, baking powder, and salt. Stir gently until combined.
3. Bake the Base
   Pour batter into the prepared pan and smooth the top. Bake for 22–25 minutes or until golden and a toothpick comes out clean. Let it cool completely in the pan.
4. Whip the Ricotta
   Beat ricotta, honey, and vanilla extract until creamy and smooth. Chill briefly if it’s too soft to spread.
5. Assemble the Layers
   Spread ricotta mixture over the cooled cake. Spoon the lemon curd over the top and swirl it gently with a knife for a marbled effect.
6. Garnish & Chill
   Top with toasted sliced almonds, a dusting of powdered sugar, and lemon slices. Refrigerate for 1 hour before slicing and serving.

Notes

• This cake is naturally gluten-free and best served chilled.
• For a richer texture, let the cake sit at room temp for 10 minutes before serving.
• Try orange zest and marmalade for a twist!

Helpful Tips for flourless ricotta lemon almond cake

• Room Temperature Eggs Are Key
  Cold eggs won’t whip up as fluffy—set them out 30 minutes before baking for the best texture.
• Don’t Overmix the Batter
  Once you add the almond flour, stir just until smooth to keep the cake light and tender.
• Use a Microplane for Lemon Zest
  A fine grater ensures maximum flavor without the bitter white pith.
• Homemade Lemon Curd? Yes Please!
  If you have time, homemade lemon curd brings extra brightness. But store-bought works just fine too.
• Chill Before Slicing
  Letting the cake set in the fridge makes cleaner slices and enhances the ricotta layer’s texture.
• Toasted Almonds Make It Shine
  Toast almonds in a dry pan for 3–4 minutes until fragrant—this adds flavor and a lovely crunch.
• Make It Ahead
  This cake actually tastes better the next day once the flavors have melded—perfect for prepping in advance!

Substitutions and Variations for flourless ricotta lemon almond cake

Sugar Alternatives
You can swap granulated sugar with coconut sugar for a deeper, caramel-like flavor. Maple syrup can also be used, but reduce other liquids slightly to maintain texture.

Dairy-Free Option
Replace the ricotta with a thick dairy-free alternative like almond- or cashew-based ricotta. Make sure it’s unsweetened and creamy for the best results.

Citrus Variations
Try using orange zest and juice instead of lemon for a sweeter, milder flavor. You can also combine both for a layered citrus profile.

Nut-Free Adaptation
Although almond flour is key to this recipe, you can try sunflower seed flour as a nut-free alternative. Note that the flavor will be slightly different.

Topping Flexibility
Instead of lemon curd, try a thin layer of berry compote, apricot jam, or even honey for a different spin. Toasted pistachios or crushed hazelnuts also work beautifully in place of almonds.

Extra Flavor Boost
Add a pinch of ground cardamom or cinnamon to the cake batter for a subtle aromatic twist that pairs well with the citrus.

Serving Suggestions

For a Light Dessert
Serve chilled slices with a few fresh raspberries or blueberries on the side. The tartness of the berries balances the richness of the ricotta and almonds beautifully.

As Part of a Brunch Table
Pair with herbal teas, citrusy cocktails, or even a sparkling mimosa. This cake works wonderfully alongside other spring or summer dishes like fresh salads, pastries, or yogurt parfaits.

With a Warm Drink
A slice of this cake is perfect with chamomile tea, lemon-ginger infusion, or a lightly sweetened latte. The citrus notes in the cake make it an ideal afternoon treat.

Topped with Something Extra
If you want to dress it up, add a spoonful of whipped cream, a drizzle of extra lemon curd, or a few candied lemon peels on top just before serving.

For Special Occasions
Use a cake stand and finish with a thin ribbon of lemon zest curls and edible flowers for a more elevated presentation. Ideal for baby showers, birthdays, or Easter brunches.

Storage Tips

Refrigeration
Store the assembled cake in the refrigerator, covered loosely with foil or in an airtight container. It will stay fresh for up to 3 days. The ricotta layer firms up slightly when chilled, making each slice easier to serve.

Freezing the Cake Base
If you’d like to make the cake ahead, you can bake the almond base and freeze it before adding the ricotta and curd. Wrap the cooled cake tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the fridge before assembling.

Avoid Freezing With Toppings
Once the ricotta and lemon curd are added, freezing is not recommended. The texture may become grainy or watery once thawed.

Transporting the Cake
To transport the cake, chill it well beforehand so the layers are set. Use a cake carrier or a snug box, and pack it with cold packs if traveling in warm weather.

Behind the Recipe

This cake was born out of a craving for something comforting yet fresh—something that didn’t feel heavy but still felt like a real treat. Almond flour gives it a soft, melt-in-your-mouth texture, while the ricotta adds a creamy contrast that feels almost like cheesecake, but lighter. The lemon curd brings brightness to every bite, tying it all together.

It’s inspired by Mediterranean flavors, where ricotta and citrus are often paired in traditional desserts. It’s also naturally gluten-free without needing any adjustments, which makes it perfect for serving to a crowd with varied dietary needs.

Whether you’re making it for a gathering or just to brighten your week, this is the kind of cake that doesn’t ask much but delivers every time. A quiet showstopper—simple, elegant, and endlessly versatile.

Pairing Ideas

Drinks
This cake pairs beautifully with herbal teas like chamomile, mint, or rooibos. For something more indulgent, try a honey-sweetened latte or a light lemon verbena tisane. During warmer months, a glass of chilled limoncello or sparkling elderflower lemonade adds a refreshing touch.

Fruits
Serve alongside a small bowl of fresh berries—blueberries, raspberries, or even sliced strawberries. Their natural tartness complements the creamy ricotta and sweet lemon curd without overpowering the flavors.

Savory Balance
For a brunch or afternoon spread, consider setting it next to salty or savory elements like a soft goat cheese, olives, or toasted sourdough with herbed butter. The contrast enhances the sweetness and gives the meal balance.

Texture Enhancers
A few crushed pistachios or chopped roasted hazelnuts can be sprinkled over the top just before serving for extra crunch and richness. A dollop of unsweetened whipped cream also adds a cloud-like finish.

More Recipes to Explore

If you loved this Flourless Ricotta, Lemon & Almond Cake, here are a few more bright and nutty favorites worth bookmarking:

• Easy Lemon Coconut Almond Cake – RecipeTin Eats
  A one-bowl wonder with lemony zing and coconut flair—light, moist, and perfect with a dusting of sugar.
• Flourless Lemon Almond Cake – Simply Recipes
  This simple classic uses just five ingredients and delivers rich almond flavor with a delicate citrus aroma.
• Lemon Cake with Lemon Frosting – RecipeTin Eats
  Fluffy, buttery layers paired with tangy lemon frosting—ideal for birthdays or anytime you crave something sunshiny.

Frequently Asked Questions

Can I make this cake ahead of time?
Yes, in fact it tastes even better the next day. You can make the entire cake a day in advance and refrigerate it overnight. Just wait to garnish with powdered sugar and lemon slices until just before serving.

Does it freeze well?
The almond cake layer freezes beautifully on its own. Wrap it tightly and freeze for up to 2 months. However, it’s best to add the ricotta and lemon curd layers fresh, after thawing.

Is this cake gluten-free?
Yes, the recipe is naturally gluten-free thanks to the use of almond flour. Just be sure to double-check your baking powder and other ingredients for certified gluten-free labeling if needed.

Can I use store-bought ricotta?
Absolutely. Just make sure to drain it well if it seems too wet, or give it a quick blend for a smoother texture.

What size pan should I use?
An 8-inch (20 cm) round cake pan works best. A springform pan is ideal for easy removal, but any nonstick or parchment-lined pan will do.

How long will it keep in the fridge?
Stored in an airtight container, this cake keeps well for up to 3 days in the refrigerator. The texture will become even more moist over time.

Can I make it without the ricotta layer?
Yes, the cake can be served on its own as a simple almond lemon cake. In that case, dust with powdered sugar and serve with fresh berries or a dollop of whipped cream.

Print