Strawberry Ricotta Cake: the delicious, gluten-free dessert recipe made without flour

Total time: 50 Min
Difficulty: Low
Serves: 8 people
By Cookist

Looking for a fresh, light cake that happens to be quick and easy to whip up? Then look no further than this Gluten-Free Strawberry Ricotta Cake. It’s an easy, Italian-inspired dessert recipe made without flour which also makes it gluten-free!

The cake is a combination of a regular cake and a cheesecake. The texture is moist, dense, and very creamy—thanks to the ricotta. Juicy strawberries add a fruity flavor and makes the cake mildly sweet with a bit of tang.

The cake is super easy to make, whisk together the batter ingredients pour into a mold, and add the strawberries. Bake until golden and dust with powdered sugar before serving.

Strawberry Ricotta Cake Ingredients

Eggs – this makes the eggs light and fluffy and gives a texture of a typical flourless cake.

Sugar – granulated and powdered are used.

Ricotta – this adds creaminess and gives it a cheesecake texture.

Lemon – adds a bit of tang.

Strawberries – add fruitiness and sweetness.

How To Make Strawberry Ricotta Cake

This ricotta cake comes together in no time! First, whisk together the eggs and sugar until light fluffy. Add the ricotta cheese and lemon zest and whisk until all the ingredients are fully combined.

Pour this mixture into a greased mold (an 8-inch cake tin will work!), arrange strawberry pieces on top and bake until golden. Dust with powdered sugar before serving.

The cake is quite moist and could be difficult to remove from the mold without breaking. For best results, use a springform tin, grease it well, and line with parchment paper.

Tips For Making Gluten-Free Strawberry Ricotta Cake

To make this cake into muffins (or mini muffins), pour the batter into small muffin cup molds, top with pieces of strawberries, and bake. For mini muffins, bake about 20 minutes, and for mini muffins, bake 13 muffins.

If you’re making muffins, make sure to cut the fruit into smaller pieces.

Instead of dusting with powdered sugar, you can also sprinkle the baked cake with freeze-dried strawberries.

Feel free to substitute the strawberries with raspberries, blueberries, or chopped peach pieces.

How To Store Strawberry Ricotta Cake

Because the cake has eggs and ricotta, it needs to be refrigerated. Store in an airtight container for up to 3 days. It’s not suitable for freezing.

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200 g (1 cup)
370 g (1 1/2 cups)
lemon, zested
140 g
Powdered sugar


Add the eggs in a large bowl.

Add in the granulated sugar.

Whisk until fluffy.

Stir in the ricotta.

Grate the lemon zest, and mix all together well.

Pour the mixture into the cake mold about 20cm/8-inch large.

Arrange the strawberry pieces on top.

Bake in the oven at 180°C/356°F for 40 minutes.

Dust with powdered sugar before serving.


Serve the ricotta cake with ice cream or freshly whipped cream.

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