Gluten-Free Ricotta Cake

This tender and moist gluten-free ricotta cake, boasting a delicate crumb and a subtly sweet, creamy flavor. Its light texture makes it a perfect treat for any occasion, whether enjoyed plain or with a dusting of powdered sugar.

Prep: 20 min Cook: 50 min Total: 90 min Serves: 10

At a glance: This easy baking recipe yields 10 servings in about 1h 30m (20 min prep, 50 min cook). It uses 10 ingredients — including gluten-free all-purpose flour blend, xanthan gum, gluten-free baking powder — and walks through 5 steps. Updated October 25, 2026. Browse more baking recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Ricotta Cake: When preparing this baking recipe, vegan ricotta varies widely by brand, and some cashew or tofu versions add thickeners, so choose one labeled gluten-free. The ground flaxseed for the flax eggs and the flour blend should carry the same label.

Gluten-Free Notes for Gluten-Free Ricotta Cake: This recipe is designed to be entirely gluten-free, utilizing a carefully selected blend of gluten-free flours and starches. It avoids all gluten-containing grains and ingredients.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Preheat your oven to 350°F (175°C) and lightly grease and flour a 9-inch cake pan with gluten-free flour or line it with parchment paper. In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum (if using), gluten-free baking powder, and salt until thoroughly combined and no lumps remain. This ensures even distribution of leavening agents and structure.
2 In a separate medium bowl, prepare the flax eggs by combining the ground flaxseed with water and letting it sit for about 5 minutes until it forms a gel-like consistency. Then, whisk in the vegan ricotta cheese, granulated sugar, neutral-flavored oil, and vanilla extract until the mixture is smooth and well incorporated. This wet mixture will form the base of your cake's flavor and moisture.
3 Gradually add the wet ingredients to the dry ingredients, alternating with the warm plant-based milk. Begin by adding about half of the wet mixture to the dry ingredients and stir until just combined, then add half of the plant-based milk and mix. Continue this process, adding the remaining wet ingredients and then the remaining plant-based milk, mixing until a smooth, thick batter forms. Be careful not to overmix, as this can lead to a tough cake.
4 Pour the batter into the prepared cake pan, spreading it evenly with a spatula. The batter should be thick but pourable, similar to a very thick pancake batter. Gently tap the pan on the counter a couple of times to release any large air bubbles and ensure an even surface for baking.
5 Bake in the preheated oven for 40-50 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean and the top is golden brown and springs back lightly when touched. The aroma of the cake baking should be sweet and inviting. Once baked, let the cake cool in the pan on a wire rack for about 15-20 minutes before inverting it onto the rack to cool completely. This cooling process is essential for the cake to set properly and achieve its best texture.

Tips & Notes

Drain the vegan ricotta in a sieve for 15 minutes if it looks wet so the cake isn't heavy.
Let the flax eggs gel for the full 5 minutes, as step 2 says, so they bind the batter.
Cool the ricotta cake fully in the pan before slicing. It is fragile while warm.

Common questions

How long does Gluten-Free Ricotta Cake take?

Gluten-Free Ricotta Cake takes about 1 hour 30 minutes, including resting time: 20 minutes to prep and 50 minutes to cook, for 10 servings.

What should I check before making Gluten-Free Ricotta Cake with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Ricotta Cake?

Check gluten-free all-purpose flour blend, xanthan gum, gluten-free baking powder before they go into Gluten-Free Ricotta Cake. Vegan ricotta varies widely by brand, and some cashew or tofu versions add thickeners, so choose one labeled gluten-free. The ground flaxseed for the flax eggs and the flour blend should carry the same label.

Which gluten-free swaps does Gluten-Free Ricotta Cake use?

Gluten-Free Ricotta Cake relies on a gluten-free all-purpose flour blend, xanthan gum. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

Recipes include certified gluten-free ingredient guidance and cross-contamination notes. Check every label and use certified gluten-free products. Learn more about us.

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