Paleo Classic Ricotta Cake
Indulge in the wholesome goodness of this Paleo Classic Ricotta Cake, a modern twist on the beloved dessert that’s both gluten-free and dairy-free. Crafted with a creamy cashew “ricotta” base, sweetened naturally with honey, and infused with the bright, zesty notes of lemon, this cake is a deliciously light and guilt-free treat. Coconut flour adds a tender crumb, while rich coconut milk and vanilla extract create a luxurious depth of flavor. Perfect for paleo enthusiasts, this recipe can be topped with fresh raspberries for a burst of sweetness and vibrant color. Whether you’re serving it as a dessert or pairing it with your afternoon tea, this cake is a standout for anyone seeking a healthy, classic-inspired indulgence.
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Recipe Information
Ingredients
- 2 cups Raw Cashews
- 2 tablespoons Lemon Juice
- 0.5 cup Honey
- 1 cup Coconut Milk
- 4 Eggs
- 0.5 cup Coconut Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
- 0.5 teaspoon Sea Salt
- 1 cup Raspberries (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with coconut oil and line the bottom with parchment paper.
Soak the raw cashews in hot water for about 20 minutes to soften them, then drain and rinse.
In a high-speed blender or food processor, combine the soaked cashews, lemon juice, and 1/4 cup of honey. Blend until smooth and creamy, creating a cashew 'ricotta' base.
In a large mixing bowl, whisk together the cashew 'ricotta', coconut milk, remaining honey, eggs, and vanilla extract until well combined.
In a separate bowl, combine the coconut flour, baking powder, and sea salt. Gradually add the dry ingredients to the wet mixture, stirring until smooth and well incorporated.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
If using, gently place the raspberries on top of the batter for added flavor and decoration.
Bake in the preheated oven for 40-45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Enjoy your Paleo Classic Ricotta Cake as a delightful dessert or snack!
Nutrition Facts
Calories |
2396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.5 g | 165% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2030 mg | 88% | |
| Total Carbohydrate | 265.8 g | 97% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 145.6 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 285 mg | 22% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 2832 mg | 60% | |
*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.
