Gluten-Free Ricotta Cake!

Here is another classic, delectable breakfast family tradition - another favorite!

This cake is very versatile and can be enjoyed at any time. It can also be made into a regular shaped cake for a special occasion filled with your favorite filling and topping!

Check out our book: Pasqualina's Table, Our Italian Family Traditions ...The Gluten-Free Way for more family recipes converted into gluten-free deliciousness. Available on Amazon:

Enjoy everyone!

Yields: 6 to 8 Servings

Prep Time: 20 minutes

Baking Time: 40 to 45 minutes


  • 1 cup rise flour -

  • 1/2 cup cornstarch -

  • 1 tablespoon baking powder

  • 1 teaspoon baking soda

  • 2 eggs, room temperature

  • 1/4 plus 2 tablespoons caster superfine baker’s sugar -

  • 2 tablespoons butter, melted and cooled

  • 3/4 cup ricotta cheese

  • 1 teaspoon vanilla extract

  • 1 teaspoon lemon zest

  • Powdered sugar for dusting


  1. Preheat oven to 335 degrees F.

  2. Grease and flour a bundt pan and set aside.

  3. In a mixing bowl, sift together rice flour, cornstarch, baking powder and baking soda. Mix well and set aside.

  4. Using a stand-up mixer with a paddle attachment, mix eggs and sugar until frothy then add butter, ricotta, vanilla and lemon zest. Mix until well combined.

  5. Transfer mixture into a prepared pan and bake for 40 to 45 minutes. Insert toothpick or skewer into the middle of the cake. If it comes out clean the cake is done.

  6. Once baked, allow to cool in the cake pan for 10 minutes, them remove and allow to cool on a wire cooling rack. This cake is delicious when served warm. Garnish with powdered sugar.


  • Store in an air-tight container and in a cool dry place for up to 3 days.

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