GLUTEN-FREE RASPBERRY RICOTTA CAKE
Is there anything so decadent as ricotta cake? Dense yet fluffy and almost impossibly moist, its almost miraculous texture gets me every time!
While I often think of ricotta cake as a winter treat with a lemony flavor, I recently found myself craving a slice spiked with seasonal raspberries, and so this Raspberry Ricotta Cake was born.
About The Ingredients
As someone who tries to make mostly gluten-free sweets, this ricotta cake was a no-brainer! That’s because it’s traditionally made with almonds, so there was very little tweaking for me to do when it came to making this recipe easier on my gut!
That said, I did use traditional whole milk ricotta instead of a dairy-free substitute. I found the vegan cheeses to be cost prohibited, and I also have a hunch that the milk enzymes in the cheese are part of what makes this cake so incredibly fluffy.
Enjoy this cake for dessert with a dollop of freshly whipped cream, or sneak a sliver for breakfast. Either way, this is one summer dessert you won’t want to skip!
If you like this recipe, you might also enjoy my Raspberry Shortbread bars, Brown Butter Chocolate Chip Cookie Skillet, or my Summery Strawberry Pancakes.
Let me know if you make this Raspberry Ricotta cake! Leave a comment, or post and tag @freshandlively on Instagram.