RICOTTA CAKE and CHOCOLATE CHIPS with rice flour, easy and quick recipe, light dessert, gluten-free, butter-free, recipe for a snack or breakfast in a short time
This morning I needed a quick dessert for breakfast, something soft that would fill the kitchen with aroma and not take too much time. So I thought of the ricotta cake and chocolate chips with rice flour, a light dessert, gluten-free and butter-free, that everyone always loves.
It’s a cake so simple it’s almost “magical”: few ingredients, no complications, and a delicious result, perfect to serve even to unexpected guests.
The ricotta cake and chocolate chips with rice flour is the classic dessert that saves your day: easy, quick, light, and perfect for all occasions. A traditional homemade dessert that never disappoints but instead conquers anyone who tastes it.
Follow me in the kitchen today there’s the ricotta cake and chocolate chips.
Posted
March 16, 2016, 21:19
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz ricotta
- 2/3 cup sugar
- 1/4 cup extra virgin olive oil or seed oil
- Half lemon zest
- Half lemon juice
- 1/5 cup rice flour
- 3 eggs
- 3/4 oz chocolate chips
Steps
Preheat the oven to 356°F
Beat the eggs with the sugar until foamy, reduce the mixer speed, add the flour, ricotta, oil, zest, and lemon juice.
Mix gently, do not overwork the batter, just mix all the ingredients well for a couple of minutes, then use a spatula by hand.
Add the chocolate chips and mix again with the spatula.
Pour the mixture into a 8-inch pan lined with parchment paper or greased and floured, bake and cook for about 25-30 minutes.
Keep an eye on your oven, the cake should be cooked inside, the toothpick will be oiled but not sticky and mushy.
Unmold, let cool, and sprinkle with powdered sugar.
Bon appétit
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RICOTTA CAKE and CHOCOLATE CHIPS with rice flour
Why try the ricotta cake and chocolate chips with rice flour
It is gluten-free (just use certified rice flour).
It is butter-free, so it’s lighter but equally soft.
It is easy and quick, ready in less than an hour.
Perfect for both breakfast and snack.
With chocolate chips, it becomes irresistible, even for children.
Gluten-free ricotta and chocolate cake – delicious variations
The beauty of this dessert is that it can be easily customized:
add orange or lemon zest for a fresh touch,
use dark or white chocolate chips depending on your preference,
replace sugar with honey or brown sugar,
enrich it with a tablespoon of unsweetened cocoa in the batter for a more chocolaty version.
Practical advice
Always use well-drained ricotta: this keeps the batter soft but not too moist.
Don’t overdo it with the chocolate chips, or they might sink to the bottom. You can slightly flour them with rice flour before adding.
Store the cake under a glass dome: it stays soft for 2-3 days.
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FAQ RICOTTA CAKE and CHOCOLATE CHIPS with rice flour
Can I make the ricotta and chocolate cake without eggs?
Yes, you can replace them with plain yogurt or with a mix of milk and potato starch.
Can I use all-purpose flour instead of rice flour?
Of course, but in that case, the cake will no longer be gluten-free.
How can I make it lighter?
You can reduce the sugar and use natural sweeteners like xylitol or erythritol.
Can the ricotta and chocolate cake be frozen?
Yes, slice it and wrap well so you can defrost as needed.
Can I also make it in an air fryer?
Absolutely yes: in 20-25 minutes at 320°F, you get a soft and well-cooked cake.
How can I substitute ricotta?
You can use mascarpone, Philadelphia, or any creamy cheese.
