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.
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
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.
Notes
Swap maple syrup for honey for a different flavor.
Add espresso powder to enhance chocolate depth.
Use chopped almonds on top for extra crunch.
Use plant-based ricotta for a dairy-free version.
Store in an airtight container in the fridge for up to 5 days or freeze slices for up to a month.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg
