Millet Ricotta Cake with Pumpkin
Indulge in the warm, autumnal flavors of this Millet Ricotta Cake with Pumpkin—a gluten-free delight that combines wholesome millet and almond flours with the creamy richness of ricotta cheese and the natural sweetness of pumpkin purée. Enhanced with a touch of cinnamon, nutmeg, and vanilla, this tender cake offers a perfectly spiced balance that’s ideal for fall gatherings or cozy afternoons. The unique blend of ingredients creates a moist and fluffy texture, while a light dusting of powdered sugar provides an elegant, delicate finish. With just 20 minutes of prep time and straightforward directions, this seasonal treat is as easy to make as it is satisfying. Perfect for those seeking a gluten-free dessert option with gourmet appeal!
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Recipe Information
Ingredients
- 180 g Millet flour
- 50 g Almond flour
- 1.5 tsp Baking powder
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 0.25 tsp Salt
- 200 g Pumpkin purée
- 250 g Ricotta cheese
- 3 large Eggs
- 150 g Brown sugar
- 1.5 tsp Vanilla extract
- 80 g Unsalted butter (melted)
- 10 g Powdered sugar (for dusting)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a mixing bowl, combine the millet flour, almond flour, baking powder, cinnamon, nutmeg, and salt. Whisk together to remove any lumps.
In a separate large mixing bowl, whisk together the pumpkin purée, ricotta cheese, and eggs until smooth.
Add the brown sugar and vanilla extract to the wet mixture and mix until well combined.
Gradually fold the dry ingredients into the wet mixture, stirring gently until just incorporated. Avoid overmixing the batter to ensure a tender cake.
Gently fold in the melted butter until the batter is smooth and uniform.
Pour the batter into the prepared cake pan, smoothing out 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 let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake is completely cooled, dust the top with powdered sugar before serving.
Nutrition Facts
Calories |
2834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.8 g | 178% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 1796 mg | 78% | |
| Total Carbohydrate | 338.1 g | 123% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 166.0 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1454 mg | 112% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1467 mg | 31% | |
*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.
