Dairy-Free Classic Ricotta Cake
Indulge in the timeless charm of a ricotta cake—reimagined for dairy-free lifestyles! This Dairy-Free Classic Ricotta Cake offers a moist, tender crumb with the subtle richness of dairy-free ricotta, almond milk, and olive oil. Enhanced by fragrant vanilla, zesty lemon, and a touch of almond flour, this recipe balances sweetness and texture beautifully. It’s easily whipped up in under an hour, making it perfect for weeknight desserts or elegant gatherings. Finished with a delicate dusting of powdered sugar, this cake pairs wonderfully with fresh fruit or a warm cup of tea. Whether you're vegan or simply avoiding dairy, this cake is proof that classic comfort desserts can still shine without compromise!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup dairy-free ricotta
- 0.5 cup almond milk
- 0.5 cup olive oil
- 1 cup granulated sugar
- 1.5 cups all-purpose flour
- 0.5 cup almond flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon apple cider vinegar
- 2 tablespoons powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large mixing bowl, combine the dairy-free ricotta, almond milk, olive oil, granulated sugar, and vanilla extract. Mix until smooth and well combined.
In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Gently fold in the lemon zest and apple cider vinegar until the mixture is smooth.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar before serving.
Slice and enjoy your delicious dairy-free ricotta cake!
Nutrition Facts
Calories |
3241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.2 g | 219% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3182 mg | 138% | |
| Total Carbohydrate | 394.6 g | 143% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 226.0 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 502 mg | 39% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 514 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
