This lemon raspberry almond cake has a secret ingredient: complete milk ricotta makes it gentle, fluffy, and (I’m simply gonna say it) extraordinarily moist. Lots of you already know that I’ve been on a gut-healing, grain-free journey that’s led me down a brand new path of discovering all of the scrumptious baked items that use almond flour, coconut flour, and cassava flour. Sure, swapping in these alt-flours requires some know-how (and I’ve had a number of fails alongside the way in which), however this cake proves I’m not sacrificing a single ounce of deliciousness. As a result of even if you happen to’re consuming grain or gluten-free, I consider that everybody ought to have the option to totally indulge.

This scrumptious cake checks all of the packing containers, and that complete milk ricotta is what makes it really feel particularly decadent—the consistency is fluffy and bordering on custardy. It’s the right cake to serve on Mom’s Day or a particular birthday dinner, however it’s gentle and easy sufficient to make for any weeknight night al fresco.

Learn on to see how this grain-free lemon raspberry cake comes collectively—I’ve a sense it’d turn into a springtime favourite. (And whereas we’re on the subject, don’t miss my salted chocolate gluten-free cake recipe, too!)

Why Grain-Free?

A More healthy Alternative

Going grain-free would possibly seem to be a fad, however for a lot of (self included), it’s a call pushed by intestine well being points. Whether or not it’s due to gluten intolerance, celiac illness, or a need to cut back irritation, many individuals discover a grain-free lifestyle to be supportive to their well being and vitality ranges. The excellent news is that by choosing almond, coconut, or one other gluten-free flour, you’re making a recipe extra nutrient-dense—which implies this can be a plus for anybody no matter food plan.

The Almond Flour Benefit

The almond flour used right here, for example, is excessive in protein, vitamin E, and wholesome fat, contributing not solely to the dietary worth of this cake but additionally giving it a wealthy, nutty style that infuses it with a lot taste.

Star Ingredient: Entire Milk Ricotta

Why this cake is so fluffy and moist

The key to this cake’s unimaginable texture is complete milk ricotta. It provides a stage of moisture and richness that’s laborious to obtain with different components. And it’s what provides our lemon raspberry almond cake its distinctive, pudding-like consistency that you just gained’t discover in conventional desserts.

What You’ll Want to Make This Recipe

• Eggs
• Sugar
• Vanilla
• Lemon
• Entire Milk Ricotta
• Almond Flour
• Baking Powder
• Kosher Salt
• Frozen Raspberries
• Sliced Almonds

Serving and Storage Ideas

Good Pairings

Serve this cake with a dollop of whipped cream and some contemporary raspberries. For a extra decadent deal with, drizzle with a easy lemon glaze.

Preserve It Recent

Retailer leftovers in an hermetic container within the fridge for up to Three days. This cake tastes each bit pretty much as good the subsequent day, because the flavors actually meld collectively.

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This grain-free lemon raspberry almond cake is a testomony to how scrumptious gluten-free baking cake might be. Whether or not you’re serving it for an important day or a easy household dinner, everybody on the desk can get pleasure from such a stunning, seasonal deal with. Scroll on for the recipe, and if you happen to make it, make certain to price and overview. Take pleasure in!