Name: Rich Chocolate Almond Ricotta Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup ricotta cheese; 3/4 cup almond flour; 1/2 cup unsweetened cocoa powder; 1/2 cup pure maple syrup or honey; 1/4 cup coconut sugar or brown sugar; 2 large eggs; 1 tsp pure vanilla extract; 1/2 tsp baking soda; 1/4 tsp salt; Optional: 1/4 cup dark chocolate chips or chopped almonds for topping

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Rich Chocolate Almond Ricotta Cake a deeply decadent chocolate cake made moist and luscious with creamy ricotta and enriched with the nutty flavor of ground almonds. This flourless-style dessert is naturally gluten-free and perfect for chocolate lovers looking for something elegant yet easy to make.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup ricotta cheese

¾ cup almond flour

½ cup unsweetened cocoa powder

½ cup pure maple syrup or honey

¼ cup coconut sugar or brown sugar

2 large eggs

1 teaspoon pure vanilla extract

½ teaspoon baking soda

¼ teaspoon salt

Optional: ¼ cup dark chocolate chips or chopped almonds for topping

Directions

I start by preheating the oven to 350°F (175°C), then greasing an 8-inch round cake pan and lining the bottom with parchment paper.

In a large mixing bowl, I whisk together the ricotta, maple syrup (or honey), coconut sugar, eggs, and vanilla until smooth.

I add the almond flour, cocoa powder, baking soda, and salt, stirring until everything is well combined into a thick batter.

I pour the batter into the prepared cake pan and smooth the top with a spatula.

If I'm feeling indulgent, I sprinkle dark chocolate chips or chopped almonds on top for added texture and flavor.

I bake the cake for 30–35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.

I let the cake cool completely in the pan before removing it.

I like serving it as-is, but sometimes I dust it with powdered sugar or top it with whipped coconut cream for an extra treat.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Servings: 8 servings

Calories per serving: 210 kcal

Variations

Sometimes I swap maple syrup for honey for a slightly different sweetness. I also enjoy adding a touch of espresso powder to enhance the chocolate flavor. For a crunchier texture, I like using chopped almonds on top instead of chocolate chips. If I want a dairy-free option, I substitute the ricotta with a plant-based alternative.

Storage/Reheating

I store leftover cake in an airtight container in the refrigerator for up to 5 days. To reheat, I microwave a slice for about 20 seconds, just until warm. It also freezes well—I wrap individual slices and store them in a freezer-safe bag for up to a month.

FAQs

How do I know when the cake is done baking?

I check by inserting a toothpick in the center. If it comes out with just a few moist crumbs, it's done. I avoid overbaking to keep it moist.

Can I make this cake dairy-free?

Yes, I use a dairy-free ricotta alternative made from almonds or cashews when I need a dairy-free version.

What can I use instead of almond flour?

I sometimes use finely ground sunflower seed flour as a nut-free alternative, but the flavor and texture will be slightly different.

Can I make this cake ahead of time?

Definitely. I often bake it a day in advance and store it covered at room temperature or in the fridge. It actually tastes better the next day.

Is this cake suitable for people with gluten intolerance?

Yes, since it’s made without wheat flour, it’s naturally gluten-free. I always double-check the labels of other ingredients to ensure they're certified gluten-free.

Conclusion

This Rich Chocolate Almond Ricotta Cake is one of those recipes I keep coming back to. It’s easy, indulgent, and naturally gluten-free. Whether I'm baking it for a special occasion or just because, it never fails to impress. The combination of creamy ricotta, rich cocoa, and nutty almond flour creates a dessert that feels both luxurious and wholesome.

Recipe:

Rich Chocolate Almond Ricotta Cake

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Author: Cheryl
Total Time: 45 minutes
Yield: 8 servings
Diet: Gluten Free

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Description

This Rich Chocolate Almond Ricotta Cake blends creamy ricotta, rich cocoa, and nutty almond flour for a naturally gluten-free, indulgent dessert with a melt-in-your-mouth texture.

Instructions

Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a large mixing bowl, whisk together ricotta, maple syrup (or honey), coconut sugar, eggs, and vanilla until smooth.
Add almond flour, cocoa powder, baking soda, and salt. Stir until well combined into a thick batter.
Pour batter into prepared cake pan and smooth the top with a spatula.
Optionally, sprinkle with dark chocolate chips or chopped almonds.
Bake for 30–35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Let cake cool completely in the pan before removing.
Serve as-is or with a dusting of powdered sugar or whipped coconut cream.