There’s something about a soft breeze on a warm summer morning that feels like a gift. And when you pair that peaceful moment with the scent of something sweet and nutty wafting from your oven… well, that’s pure joy. Thank you for stopping by my kitchen today—this recipe is one I’m truly grateful to share. It’s more than just a cake—it’s a little slice of morning sunshine, fluffy as a cloud and fragrant with almond and citrus.
If you’re looking for a treat that feels both indulgent and light, you’re in the right place! 💛 Want more cozy, bright recipes like this in your inbox? Don’t miss a single one—[subscribe here] and I’ll send them straight to you!
About This Ricotta Almond Cloud Cake
This isn’t your typical breakfast bake. It’s a gently sweet, naturally gluten-free almond cake made rich with ricotta cheese and brightened with a touch of lemon zest. The texture? Oh, it’s dreamy—moist and airy, just like its name suggests.
Reasons to Love This Recipe:
- Naturally gluten-free and made with wholesome almond flour.
- Minimal ingredients, maximum flavor.
- Versatile—serve for brunch, dessert, or even a light snack with tea.
- No butter or oil! Yet still so rich and moist.
- Easy to whip up—just one bowl for wet, one for dry, and a simple stir together.
The Taste:
Each bite of this cake is soft, tender, and full of delicate almond flavor. The ricotta gives it a creamy richness, while the lemon zest adds brightness that keeps it from feeling heavy. It’s like a cloud… with flavor.
Benefits:
- High in protein thanks to almond flour and ricotta.
- No refined oils or butter.
- Perfect for gluten-sensitive eaters.
- Freezer-friendly!
Ingredients
Here’s everything you’ll need:
- 1 cup ricotta cheese
- 1 cup almond flour
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon
- Powdered sugar (for dusting)
Tools You’ll Need
- 9-inch round cake pan
- Mixing bowls (2)
- Whisk or hand mixer
- Rubber spatula
- Parchment paper
- Wire cooling rack
Ingredient Swaps and Additions
Make it your own! Here are a few options:
- Orange zest instead of lemon for a warmer citrus note.
- Honey or maple syrup in place of sugar (reduce liquid elsewhere slightly).
- Chopped pistachios or slivered almonds for crunch on top.
- Add blueberries for a fruity variation—fold in 1/2 cup before baking!
How to Make Velvety Ricotta Almond Cloud Cake
Step-by-Step Instructions:
- Preheat oven to 350°F. Grease and line your 9-inch cake pan.
- In a large bowl, whisk ricotta, sugar, and eggs until smooth.
- Stir in vanilla, almond extract, and lemon zest.
- In another bowl, combine almond flour, baking powder, and salt.
- Gradually mix dry into wet ingredients. Do not overmix.
- Pour into the pan and smooth the top.
- Bake for 30-35 minutes—until golden and a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a rack.
- Dust with powdered sugar and enjoy warm or cool!
What to Serve With This Cake
This beauty pairs perfectly with:
- A hot cup of Earl Grey or espresso
- Fresh berries or sliced peaches
- A dollop of Greek yogurt or crème fraîche
- Lightly toasted slivered almonds on top
Tips for the Perfect Texture
- Use full-fat ricotta for best flavor and moisture.
- Don’t skip the lemon zest—it lifts the whole flavor profile!
- Let it cool completely before slicing to keep that cloud-like texture.
- For a crisper top, bake it in a springform pan and broil the last 2 minutes.
Storage Instructions
This cake keeps well!
- Room temp: 2 days in an airtight container.
- Fridge: Up to 5 days—just let it come to room temp before serving.
- Freezer: Wrap slices individually and freeze for up to 2 months.
General Info
- Prep time: 10 minutes
- Bake time: 30-35 minutes
- Servings: 8
- Difficulty: Easy
- Best for: Breakfasts, brunch, afternoon tea, light desserts
Frequently Asked Questions
Can I use cottage cheese instead of ricotta?
It’s not ideal—ricotta is smoother and creamier. If you must substitute, blend the cottage cheese until smooth first.
Can I double the recipe?
Absolutely—just use a larger pan (like 9×13) and increase bake time slightly.
Is almond flour the same as almond meal?
Not quite. Almond flour is finer and better for cakes. Almond meal can make the texture grittier.
In Conclusion
Whether you serve this as a gentle start to a sunny morning or a light finish to a summer meal, this Velvety Ricotta Almond Cloud Cake is sure to become a favorite. It’s simple, satisfying, and somehow both indulgent and wholesome. I promised you versatile, and here’s proof!
Love Peaches?
Why not try these next:
- Peach Ricotta Honey Tart – Elegant, creamy, and no bake!
- Rustic Peach Galette – Buttery, flaky, and easier than pie.
- Almond Peach Muffins – A delightful grab-and-go summer bite.
Share the Love 💕
Did you bake this cake? I’d love to see! Share a photo on Pinterest or tag me on Instagram. ⭐ Leave a review below to help others fall in love with it too!
Nutritional Information (per slice)
- Calories: ~210
- Protein: 7g
- Fat: 14g
- Carbohydrates: 12g
- Fiber: 2g
- Sugar: 8g
(Nutrition is approximate and may vary depending on ingredient brands.)
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