Gluten Free Ricotta Cake
I’ve been in a baking mood the last month and heard about an Italian gluten free ricotta cake. I looked around and found a recipe, then tweaked it to be not only gluten free but dairy free as well. My entire family loved this. It had a rich buttery texture, was sweet but not overly sweet the way American baked goods can get.
This cake can easily be eaten with coffee after dinner or at breakfast.
Gluten Free Ricotta Cake
2 cups gluten free all purpose flour, I am partial to the King Arthur brand
¼ cup allergy safe cocoa powder
1 cup vegan ricotta cheese
½ cup sugar
¾ cup coconut oil
4 whole eggs
1 tsp. baking powder
1 tsp. baking soda
- Pre-heat oven to 350’F
- Spray a cake pan with non-stick spray and sprinkle with gluten free flour, gently tap excess flour out of pan so pan is only lightly coated with flour, I used a round glass pan
- In a bowl mix coconut oil, eggs, flour and dairy-free ricotta
- Stir well then add cocoa
- Mix again until all ingredients are combined
- Pour into prepared cake pan
- Bake for about 30 minutes until cooked thoroughly
- Let cool then slice and serve
Gluten Free Ricotta Cake
Ingredients
- 2 cups gluten free all purpose flour I am partial to the King Arthur brand
- ¼ cup allergy safe cocoa powder
- 1 cup vegan ricotta cheese
- ½ cup sugar
- ¾ cup coconut oil
- 4 whole eggs
- 1 tsp. baking powder
- 1 tsp. baking soda
Instructions
- Pre-heat oven to 350’F
- Spray a cake pan with non-stick spray and sprinkle with gluten free flour, gently tap excess flour out of pan so pan is only lightly coated with flour, I used a round glass pan
- In a bowl mix coconut oil, eggs, flour and dairy-free ricotta
- Stir well then add cocoa
- Mix again until all ingredients are combined
- Pour into prepared cake pan
- Bake for about 30 minutes until cooked thoroughly
- Let cool then slice and serve
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