Vegan Classic Ricotta Cake
Indulge in the delightful decadence of this Vegan Classic Ricotta Cake, a plant-based twist on a beloved dessert favorite! Made with almond flour for a subtly nutty base and featuring creamy vegan ricotta cheese folded into the batter, this cake delivers a moist, tender crumb that's packed with rich flavor. Elevated with zesty hints of fresh lemon and a touch of vanilla, every bite is perfectly balanced and irresistibly aromatic. Silken tofu and almond milk create the ideal texture, while a light dusting of powdered sugar adds the perfect finishing touch. With just 20 minutes of prep time, this egg-free and dairy-free ricotta cake is a must-try for anyone craving a sophisticated yet simple vegan dessert. Perfect for holidays, special occasions, or a cozy treat with afternoon tea, this recipe is as versatile as it is delicious!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.75 cup cane sugar
- 0.25 teaspoon salt
- 1 cup silken tofu
- 1 tablespoon lemon zest
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 0.5 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1.5 cups vegan ricotta cheese
- 2 tablespoons powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a large bowl, whisk together the almond flour, all-purpose flour, baking powder, baking soda, cane sugar, and salt.
In a blender or food processor, combine the silken tofu, lemon zest, almond milk, apple cider vinegar, melted coconut oil, and vanilla extract. Blend until very smooth.
Add the wet ingredients from the blender into the dry ingredient mix. Stir until just combined, being careful not to overmix.
Fold in the vegan ricotta cheese gently until it is evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully remove from the pan and transfer to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar before serving.
Slice and enjoy your Vegan Classic Ricotta Cake!
Nutrition Facts
Calories |
3952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.0 g | 321% | |
| Saturated Fat | 111.1 g | 556% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3486 mg | 152% | |
| Total Carbohydrate | 352.6 g | 128% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 199.5 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1842 mg | 142% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 786 mg | 17% | |
*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.
