Gluten-Free Ricotta Cake

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm unsweetened almond milk or other plant-based milk 1 cup warm unsweetened almond milk or other plant-based milk
• 2 large flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 5 minutes) 2 large flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 5 minutes)
• 0.5 cup vegan ricotta cheese (cashew-based or tofu-based) 0.5 cup vegan ricotta cheese (cashew-based or tofu-based)
• 0.75 cup granulated sugar 0.75 cup granulated sugar
• 0.5 cup neutral-flavored oil (like canola or sunflower) 0.5 cup neutral-flavored oil (like canola or sunflower)
• 1 tsp vanilla extract 1 tsp vanilla extract

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and lightly grease and flour a 9-inch cake pan with gluten-free flour or line it with parchment paper. In a large mixing bowl, whisk together the certified gluten-free flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt until thoroughly combined and no lumps remain. This ensures even distribution of leavening agents and structure.

2. 2

   In a separate medium bowl, prepare the flax eggs by combining the ground flaxseed with water and letting it sit for about 5 minutes until it forms a gel-like consistency. Then, whisk in the vegan ricotta cheese, granulated sugar, neutral-flavored oil, and vanilla extract until the mixture is smooth and well incorporated. This wet mixture will form the base of your cake's flavor and moisture.

3. 3

   Gradually add the wet ingredients to the dry ingredients, alternating with the warm plant-based milk. Begin by adding about half of the wet mixture to the dry ingredients and stir until just combined, then add half of the plant-based milk and mix. Continue this process, adding the remaining wet ingredients and then the remaining plant-based milk, mixing until a smooth, thick batter forms. Be careful not to overmix, as this can lead to a tough cake.

4. 4

   Pour the batter into the prepared cake pan, spreading it evenly with a spatula. The batter should be thick but pourable, similar to a very thick pancake batter. Gently tap the pan on the counter a couple of times to release any large air bubbles and ensure an even surface for baking.

5. 5

   Bake in the preheated oven for approximately 55-65 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean and the top is golden brown and springs back lightly when touched. The aroma of the cake baking should be sweet and inviting. Once baked, let the cake cool in the pan on a wire rack for about 15-20 minutes before inverting it onto the rack to cool completely. This cooling process is essential for the cake to set properly and achieve its best texture.

Nutrition (per serving)

Tips & Notes

• Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
• Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.