Lemon Ricotta Cake (Gluten & Refined Sugar Free)

Light, moist, and bursting with bright citrus flavor, this healthier Italian-inspired lemon ricotta cake is naturally gluten free and refined sugar free. Made with almond flour, creamy ricotta, fresh lemon juice, and naturally sweetened with maple syrup, it has the soft texture of a classic bakery-style ricotta cake with nourishing ingredients you can feel good about.

Perfect for breakfast, brunch, dessert, or an afternoon coffee moment.

Recipe Details

Category: Breakfast / Dessert

Cuisine: Italian-Inspired

Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 38–48 minutes

Servings: 10

Ingredients

Dry Ingredients

2 cups almond flour (200g)

3 tbsp coconut flour (21g)

1 tsp baking powder (4g)

¼ tsp baking soda (1g)

¼ tsp sea salt (1.5g)

Wet Ingredients

1 cup whole milk ricotta (240g)

3 large eggs (about 150g without shells)

⅓ cup pure maple syrup (105g)

¼ cup fresh lemon juice (60g)

Zest of 1 lemon + 1 orange (8–10g)

1 tsp vanilla extract (5g)

¼ cup melted butter or avocado oil (56g)

½ tsp almond extract (2g)

Refined Sugar Free Blueberry Compote

Ingredients

2 cups blueberries (fresh or frozen)

1–2 tbsp maple syrup or honey

1 tbsp lemon juice

1 tsp lemon zest

Splash of water, if needed

Instructions

Make the Lemon Ricotta Cake

Preheat the oven to 350°F. Grease and line an 8-inch springform or cake pan with parchment paper.

In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and sea salt.

In a separate large bowl, whisk together the ricotta, eggs, maple syrup, lemon juice, citrus zest, vanilla extract, almond extract, and melted butter or avocado oil until smooth and creamy.

Fold the dry ingredients into the wet ingredients until fully combined. Let the batter sit for 2–3 minutes to allow the coconut flour to absorb moisture.

Pour the batter into the prepared pan and smooth the top.

Bake for 38–48 minutes, or until the center is set and a toothpick inserted comes out mostly clean. The top should be lightly golden.

Let cool for at least 15–20 minutes before slicing.

Make the Blueberry Compote

Add the blueberries, maple syrup or honey, lemon juice, lemon zest, and a small splash of water to a saucepan over medium-low heat.

Simmer for 8–12 minutes, stirring occasionally, until the blueberries burst and the mixture thickens into a glossy compote.

Let cool slightly before serving.

Optional Topping Ideas

Fresh lemon or orange zest

Whipped vanilla Greek yogurt with honey

Extra ricotta whipped with vanilla

Warm blueberry compote

Crushed pistachios for crunch

Notes

Tips for the Best Ricotta Cake

Use whole milk ricotta: It creates the creamiest texture and richest flavor.

Don’t overbake: The cake should remain soft and moist in the center.

Fresh citrus matters: Fresh lemon juice and zest completely transform the flavor.

Let it cool before slicing: The texture sets as it cools.

Even better the next day: The citrus flavor deepens overnight.

Serving Suggestions

This cake has that nostalgic Italian bakery flavor while still feeling light, wholesome, and nourishing.