The creamy ricotta gluten-free cake is easy and quick to make and is gluten-free because instead of flour I used corn starch. It is also lighter and more digestible because it has no yeast. It is a cake suitable as a dessert but also for a snack. It is so creamy that it will melt in your mouth, and you’ll find it hard to resist a second helping.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8/10 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for creamy gluten-free ricotta cake
- 18 oz Sheep ricotta
- 1 Egg
- 3/4 cup Gluten-free corn starch
- 2/3 cup Sugar
- Zest of 1 lemon
- 3.4 oz Milk
Preparation of creamy gluten-free ricotta cake
Let’s see how to prepare the creamy gluten-free ricotta cake.
In a bowl, mix sugar and ricotta well until you get a creamy mixture. Then add the egg and, while continuing to mix, pour the milk slowly, paying attention that no lumps form. Then pour the mixture into a buttered and floured baking pan or lined with parchment paper. Bake at 350°F for about 35/40 minutes. Always do the toothpick test before removing from the oven. Once cooled, remove from the mold and sprinkle with powdered sugar.
Notes
When it is cold, remove it from the pan and give it a sprinkle of powdered sugar. I used sheep ricotta because I prefer it, but cow ricotta is also fine. If you are especially greedy, you can serve it with some cream or even with chocolate ganache.
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