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Never Say Never to Dolce

A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.

Manuela’s Sweet Temptations

A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.

The Complete Italian Cookbook: Essential Regional Cooking of Italy

A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.

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Apple Ricotta Cake – Gluten Free

Easy-to-make, moist, and delicious gluten-free apple cake made with ricotta cheese and almond flour

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This gluten-free cake is just as delicate and wholesome as the regular version I shared before, but it’s made with ricotta cheese to keep it extra dense and super moist, and almond flour (in place or regular all-purpose flour) to make it gluten-free. 

 

Every bite of this cake is packed with apple pieces. For this recipe I use 4 large apples, peeled, cored and cut extra thin. 

You can add all the apple slices to the batter or, if you like,  save some and add them to the top like I did, for a pretty presentation.

 Take a look!

And check out the ingredient list in the recipe below. 

Nothing unusual, but the classic eggs, sugar, almond flour, and a bit of corn starch (you can also use potato starch) to add a bit of consistency. Apples and ricotta of course!  

I bet you have everything on the list right now (especially if you have a weak spot for ricotta cheese just like I do!). So you can head to your kitchen and whip this up in no time. 

This cake is ready in just a little over one hour.

The only time-consuming part is peeling and slicing the apples. Combine the ingredients, bake, and sprinkle with powdered sugar when ready. Slice and enjoy!



Which are the best apples for this recipe:

The best apples to use for baking are those that are firm enough to keep their shape and stand the heat and don’t turn into soft mush in the oven… unless that’s what you prefer of course
The most common baking apples (at least around here) are Fuji, Gala, Granny Smith, and Pink Lady to name a few.
A little less firm apples that also work great for this recipe are McIntosh and Golden Delicious. These tend to break down faster and make a softer bite when baked.
And don’t forget, you can always mix it up! Mixing apple varieties will add flavor to your cake.

How to store this Apple-Ricotta Cake: 

This cake can be stored at room temperature for up to one day. So if you don’t plan to eat it within the first day, make sure to refrigerate. You can refrigerate in an air-tight container for up to 6 days.

Ready to try this too?!? Here is the recipe for you.

Video recipe: 

Other gluten-free dessert recipes you might like:

Easy to Make Gluten-Free Basque Cheesecake

 

Apple Ricotta Cake – Gluten Free

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Easy-to-make, moist, and delicious gluten-free apple cake made with ricotta cheese and almond flour

Servings:

8

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Prep Time

15 min

Cook Time

60 min

Resting Time

Total Time

1 hr, 15 min

Ingredients

  • 4 large apples, peeled and thinly sliced
  • 1 lemon, juice and zest
  • 3 large eggs
  • 3/4 cup (150 gr) sugar
  • 1 1/2 cups (375 gr) whole milk ricotta
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • 1 1/2 cups (150 gr) almond flour
  • 1/3 cup (40 gr) cornstarch
  • powdered sugar, to decorate

Instructions

  1. Preheat the oven to 375 F (200C). Peel and remove the core of the apples, and cut into thin slices. Toss with lemon juice and set aside.
  2. In a large bowl add the eggs and sugar, and beat well with an electric mixer until light and fluffy. Add the ricotta, vanilla extract, and zest of the lemon. Beat well.
  3. Add the almond flour, cornstarch, and baking powder. Mix until combined. Fold in about 2/3 of the apples. Save the rest for the top.
  4. Grease or line with parchment paper a 9-inch baking pan. Add the batter and level. Top with the remaining apple slices. Bake at 375F for about 55-60 minutes, or until set in the middle. Let the cake cool down. Remove from the pan and sprinkle with powdered sugar if you like.

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