This Flourless Cherry Almond Ricotta Cake is light, delicately almond-flavoured and filled with fresh cherries. It never fails me! It's a tender gluten-free coffee cake made with almond flour and ricotta cheese.
Flourless Cherry Almond Ricotta Cake coming to you today!
It was a baking day today. With a mound of cherries from the farm down the road and a tub of ricotta leftover from making my 10-Minute Creamy Lemon Ricotta Cherry Parfait, I decided that baking a nice light cherry cake would be a good idea for this summer morning.
While I had lots of ideas for using cherries from my 8 Fabulous Cherry Recipes for Fresh or Frozen Cherries, a cake won today.
❤️ Why this recipe works
While this Cherry Almond Ricotta Cake might be delicious for a brunch or a late breakfast, I created it as a dessert cake. Topped with flaked almonds and a creamy almond glaze, it makes a light dessert.
However, we both agreed that it makes an ideal cherry almond coffee cake, too. It's tender and moist and has a light almond flavour and it's gluten-free. It's a variation of this recipe for Flourless Lemon Almond Ricotta Cake with Blackberry Coulis, Flourless Nectarine Ricotta Cake and Flourless Raspberry Ricotta Cake that we love, too.
This cake never fails me!
Ready to bake?
Here's a quick overview of what you'll do to make this cherry almond cake. You'll find complete instructions in the recipe card below.
- Line your cake pan with parchment paper to make for easy removal.
- You'll start by whisking the almond flour and coconut flour together with the other dry ingredients.
- Using a stand mixer or a hand mixer, cream the butter, sugar (or sweetener) and almond extract. Add an egg, beat, then add the ricotta.
- Then alternate adding one-third of the dry ingredients alternatively with an egg, finishing with the fourth egg.
- Gently fold in sliced cherries, spread into the prepared pan and bake!
The hardest part of this recipe will be waiting for the cake to cool before slicing!
If you'd like, you can drizzle the cake with an almond glaze once it's cool.
👍🏼 Helpful Tips to make Cherry Ricotta Cake
- Line your baking pan with parchment paper when baking gluten-free cakes. It makes it easy to remove the cake from the pan without having it break. Peel off the parchment paper as soon as you remove the cake from the pan as it tends to trap moisture.
- Use finely ground almond flour (not almond meal) to keep the cake light.
- Whisk the almond flour and coconut flour before measuring. Make sure to remove any lumps by passing it through a sieve.
- Cool the cake completely before slicing to avoid crumbling. It's hard to wait, but it will be worth it!
🥶 How to Store Ricotta Cake
Store this cake tightly wrapped at room temperature for a day or two. For longer storage, line an airtight container with a piece of paper towel and refrigerate, or freeze for up to three months.
More gluten-free cake or dessert recipes
- Flourless Lemon Almond Ricotta Cake with Blackberry Coulis
- Flourless Nectarine Ricotta Cake
- Gluten-free Sugar-Free Strawberry Shortcake!
- Flourless Raspberry Lemon Ricotta Cake
- One Bowl Flourless Lemon Almond Cake
When you make this cherry ricotta cake, please leave a comment and a rating below. Thanks in advance! Subscribe to my newsletter and have new recipes delivered straight to your inbox once a week.
🗒More gluten-free cake recipes
Flourless Cherry Almond Ricotta Cake
- ½ cup butter, softened
- ½ cup pure organic cane sugar, or white or golden sugar
- ½ teaspoon pure almond extract
- 4 large eggs
- 1 cup ricotta cheese, whole milk
- 1 cup fine almond flour, Super-fine ground
- ¼ cup coconut flour
- 2 teaspoon baking powder
- ¼ teaspoon sea salt
- ½ cup cherries, fresh, pitted and sliced
- ¼ cup sliced almonds, optional for topping
- Preheat oven to 325°F. Cut a circle of parchment paper to fit in the bottom of an 8-inch round pan, or ilne an 8-inch square pan with parchment paper.
- Measure the almond flour, coconut flour, baking powder and salt into a small bowl. Whisk to combine and remove any lumps or use a sifter.
- In a large bowl or the bowl of a stand mixer, (or with a hand mixer) cream the butter, sugar and almond extract until well combined. Add one egg and beat. Add the ricotta and beat.
- Add ⅓ of the dry ingredients alternatively with an egg, repeating and finishing with the last egg. Gently fold in the sliced cherries. Spread into the lined pan, smoothing the top.
- Bake for 45 - 50 minutes or until cake tester comes out clean. Remove from the oven and let cool for 20 minutes. Loosen the edges with a knife, lay a cake rack over the pan, invert and remove the parchment paper. Invert back on to the first rack and let stand to cool completely.
- Trim edges with a sharp knife, if desired, then slice into 8 - 10 pieces. Drizzle with an optional glaze made with ½ cup powdered sugar, ¼ teaspoon almond extract and 2-3 teaspoons of cream or milk. Store leftover cake in an airtight container or freeze.