My favorite cakes are rustic, simple, and delicious — and this cherry almond ricotta cake checks all those boxes. It’s equally at home beside an afternoon cup of tea or on a holiday dessert table. Serve it as a snack cake, a coffee cake, or dress it up for special occasions. It’s easy to make, and if you use frozen pitted cherries you won’t need to pit them yourself. Don’t miss the step-by-step video below.
Gluten free cherry almond cake
This cake is made with gluten free all-purpose flour (Bob’s Red Mill 1-to-1 blend works well), though regular all-purpose flour can be substituted. A bit of almond flour keeps the crumb moist and tender.
Ricotta cake
The secret to this cake’s texture is ricotta cheese: it adds moisture and a light, fluffy crumb. Choose a ricotta with minimal ingredients (ideally just milk, salt and vinegar/whey) for the best flavor and texture.
Ingredients:
Frozen pitted cherries make this recipe especially easy, though fresh pitted cherries work too. A pinch of cinnamon adds warmth, and extra-virgin olive oil contributes moistness. Sprinkling the top with coarse turbinado (or Demerara) sugar gives a pleasant crunch.
How to make cherry almond cake from scratch:
- Whisk together gluten free (or all-purpose) flour, almond flour, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together eggs, ricotta, sugar, olive oil, and almond extract.
- Pour the wet ingredients into the dry ingredients and stir to combine — the batter will be thick.
- Fold in frozen, pitted cherries.
Scrape the batter into a lined 9-inch cake pan, scatter extra cherries across the top, and sprinkle with turbinado sugar. Bake at 350°F (175°C) until golden and a toothpick inserted in the center comes out clean, about 45–50 minutes. Let the cake cool in the pan for 15–20 minutes, then run a thin knife around the edges, remove it from the pan, and peel off the parchment. Cool completely before serving.
Can you make the cake ahead?
Yes. Once cooled, wrap the cake tightly and store at room temperature for up to 1 day, or freeze for up to 2 months. For easy portioning, slice and wrap individual pieces before freezing.
How do you serve ricotta cake?
Serve it plain with coffee or tea as a snack or brunch cake, or top with a dollop of fresh whipped cream or a scoop of vanilla ice cream to make it a festive dessert.
FAQ
Yes. Wrap tightly and freeze for up to 2 months. Wrapping individual slices in parchment or wax paper makes it easy to thaw single portions.
What can I do with leftover ricotta?
Use leftover ricotta on pasta, as a spread for crostini, or in other desserts where ricotta adds creaminess.
What does almond flour do to the cake?
Almond flour contributes a tender, moist crumb and a subtle almond richness that complements the cherries and almond extract.
Tips for making this cake:
- Use a 9-inch cake pan or a 9-inch springform pan. Grease the pan and line the bottom with parchment for easy removal.
- A kitchen scale makes measuring flour more accurate, which is especially helpful with gluten free baking.
- Choose a high-quality ricotta without gums or fillers for the best texture.
- Frozen pitted cherries save time, but fresh cherries may be used if pitted first.
- Sprinkling turbinado or Demerara sugar on top gives a crunchy, caramelized finish; granulated sugar can be used in a pinch.
*This post originally contained affiliate links to products the author uses. Purchasing through affiliate links supports the creator at no extra cost to you.
Other gluten free desserts you might like:
- Lemon Olive Oil Polenta Cake
- Chocolate Quinoa Cake with Cocoa Whipped Cream Frosting
- Showstopping Crepe Cake
- Easy Orange Olive Oil Cake
- One Bowl Chocolate Almond Cake
- No-Bake Mascarpone Cheesecake
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Cherry Almond Ricotta Cake (Gluten Free)
This cherry almond ricotta cake is moist and tender with a bright almond flavor. Use gluten free 1-to-1 flour for a GF version, and almond flour for extra tenderness. Serve plain or with whipped cream or ice cream.
Equipment
- 9-inch cake pan
Ingredients
Dry ingredients
- 1 cup (148g) gluten free flour (or 1 cup / 136g regular all-purpose flour)
- 1/2 cup (55g) almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon cinnamon
Wet ingredients
- 1 cup (210g) whole milk ricotta cheese
- 3 large eggs
- 3/4 cup (155g) sugar
- 1/3 cup (70g) extra virgin olive oil
- 1 1/8 teaspoons almond extract
- 2 cups frozen pitted sweet cherries
- 1 tablespoon turbinado or demerara sugar
For serving
- Whipped cream or vanilla ice cream (optional)
Instructions
- Preheat oven to 350°F (175°C). Spray a 9-inch pan with cooking spray or rub with oil and line the bottom with parchment paper.
- Whisk together flour, almond flour, baking powder, salt, and cinnamon.
- In a separate bowl, whisk ricotta, eggs, sugar, olive oil, and almond extract.
- Pour wet into dry and fold to combine; the batter will be thick. Fold in 1 1/2 cups of cherries.
- Scrape batter into prepared pan, scatter remaining cherries on top, and sprinkle with turbinado sugar. Bake 45–50 minutes or until golden and a toothpick comes out clean.
- Cool in the pan 15–20 minutes, then remove and cool completely. Serve plain or with whipped cream or ice cream.
Notes
Storage: Store at room temperature for up to 1 day or freeze for up to 2 months.
Tips: Line the pan with parchment for easy removal. Choose a ricotta without gums or fillers. Frozen pitted cherries speed up prep; fresh cherries must be pitted before use. Turbinado or Demerara sugar adds a crunchy finish, but granulated sugar works if that’s what you have.
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