Why I Love This Recipe
I love how this cake manages to feel both elegant and homey at the same time. The ricotta keeps it moist and almost cheesecake-like, while the almonds give it texture and flavor. I don’t need any fancy frosting—just a dusting of powdered sugar or a dollop of whipped cream is enough to make it feel complete. It’s also naturally gluten-free when made with almond flour, which makes it a versatile dessert for sharing with friends and family.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 ½ cups almond flour
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½ cup cocoa powder
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1 teaspoon baking powder
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¼ teaspoon salt
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½ cup unsalted butter, softened
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1 cup granulated sugar
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3 large eggs
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1 cup ricotta cheese
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1 teaspoon vanilla extract
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½ cup dark chocolate chips (optional, for extra richness)
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¼ cup sliced almonds (for topping)
Directions
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I preheat the oven to 350°F (175°C) and grease a 9-inch springform pan, lining the bottom with parchment paper.
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In a medium bowl, I whisk together the almond flour, cocoa powder, baking powder, and salt.
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In a large bowl, I beat the butter and sugar until light and fluffy. I add the eggs one at a time, mixing well after each addition.
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I stir in the ricotta and vanilla until smooth.
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I fold in the dry ingredients until just combined, then mix in the chocolate chips if I’m using them.
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I pour the batter into the prepared pan, smooth the top, and sprinkle with sliced almonds.
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I bake for 40–45 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
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I let the cake cool completely in the pan before removing it, then dust with powdered sugar if I want an extra finish.
Servings and Timing
This cake serves 8–10 slices. It takes about 15 minutes to prepare and 40–45 minutes to bake, so I can have it ready in just about an hour.
Variations
Sometimes I stir in a splash of espresso for a mocha flavor, or swap the dark chocolate chips for white chocolate chunks. For a citrus twist, I add orange zest to the batter—it brightens the chocolate beautifully. If I want to make it even richer, I top the cooled cake with a ganache glaze instead of powdered sugar.
Storage/Reheating
I keep the cake covered at room temperature for up to 2 days, or in the fridge for up to 5 days. I let it come to room temperature before serving, as the texture softens and the flavors shine more that way. It also freezes well—wrapped tightly—for up to 2 months.
FAQs
Can I make this cake without almond flour?
I prefer almond flour for its nutty flavor and moist texture, but I can substitute finely ground hazelnut flour for a different twist.
Does the ricotta make the cake taste like cheesecake?
Not exactly—it doesn’t taste like cheesecake, but the ricotta adds creaminess and moisture that keeps the cake soft and rich.
Can I make this cake less sweet?
Yes, I sometimes reduce the sugar to ¾ cup or use coconut sugar for a slightly deeper flavor.
Can I bake this in a different pan?
Yes, I’ve made it in a square 8×8-inch pan for more of a brownie-like feel. The baking time may vary slightly, so I keep an eye on it.
Is this cake gluten-free?
Yes, since it’s made with almond flour, it’s naturally gluten-free—just make sure all other ingredients (like baking powder) are certified gluten-free if needed.
Conclusion
This Rich Chocolate Almond Ricotta Cake is one of those desserts that always feels special. I love its fudgy texture, nutty undertones, and the way ricotta makes every bite moist and luscious. Whether I’m serving it at a dinner party, baking it for family, or treating myself with an afternoon slice and coffee, it’s always a nutty, decadent delight that never disappoints.
Print
Rich Chocolate Almond Ricotta Cake – Nutty & Decadent Delight
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
Moist, dense, and full of deep chocolate flavor, this ricotta cake with almonds is the perfect indulgent dessert for any special occasion or cozy night in.
Ingredients
1 cup ricotta cheese (full-fat, room temperature)
½ cup unsalted butter, softened
¾ cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup almond flour (finely ground almonds)
½ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
Optional: ½ teaspoon almond extract
Optional: ½ cup dark chocolate chips or chunks
Optional topping: powdered sugar, sliced almonds, or chocolate ganache
Instructions
Prep Oven & Pan:
Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
Make Batter:
In a mixing bowl, cream together butter, ricotta, and sugar until smooth and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla (and almond extract if using).
Sift in cocoa powder, then add almond flour, baking powder, and salt. Mix until just combined.
Fold in chocolate chips or chunks if using.
Bake:
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Serve:
Dust with powdered sugar, top with sliced almonds, or drizzle with ganache before serving.
Notes
This cake is naturally gluten-free due to the almond flour.
It’s best served slightly warm or at room temperature.
Store leftovers in the fridge for up to 4 days. Let come to room temp before serving for the best texture.
Great with espresso or red wine!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
