Paleo Classic Ricotta Cake
Indulge in the guilt-free decadence of this Paleo Classic Ricotta Cake, a wholesome twist on a beloved dessert favorite! Crafted with a creamy, dairy-free "ricotta" base made from soaked cashews and brightened with fresh lemon juice, this cake blends nourishing ingredients like coconut milk, honey, and coconut flour to create a moist, tender texture. Naturally gluten-free and grain-free, it’s perfect for those following a paleo lifestyle or anyone looking for a clean dessert option. Top it off with fresh raspberries for a burst of fruity sweetness, and delight in the golden-crusted perfection that’s as elegant as it is satisfying. Whether served as a show-stopping party dessert or enjoyed as a mid-afternoon treat, this Paleo Ricotta Cake is sure to impress.
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Ingredients
- 2 cups Raw Cashews
- 2 tablespoons Lemon Juice
- 0.5 cup Honey
- 1 cup Coconut Milk
- 4 Eggs
- 0.5 cup Coconut Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
- 0.5 teaspoon Sea Salt
- 1 cup Raspberries (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with coconut oil and line the bottom with parchment paper.
Step 2
Soak the raw cashews in hot water for about 20 minutes to soften them, then drain and rinse.
Step 3
In a high-speed blender or food processor, combine the soaked cashews, lemon juice, and 1/4 cup of honey. Blend until smooth and creamy, creating a cashew 'ricotta' base.
Step 4
In a large mixing bowl, whisk together the cashew 'ricotta', coconut milk, remaining honey, eggs, and vanilla extract until well combined.
Step 5
In a separate bowl, combine the coconut flour, baking powder, and sea salt. Gradually add the dry ingredients to the wet mixture, stirring until smooth and well incorporated.
Step 6
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Step 7
If using, gently place the raspberries on top of the batter for added flavor and decoration.
Step 8
Bake in the preheated oven for 40-45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 9
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Step 10
Enjoy your Paleo Classic Ricotta Cake as a delightful dessert or snack!
Nutrition Facts
| Serving size | (1125.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2396.3 |
| Total Fat 128.5g | 0% |
| Saturated Fat 32.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 744mg | 0% |
| Sodium 2030.2mg | 0% |
| Total Carbohydrate 265.8g | 0% |
| Dietary Fiber 47.0g | 0% |
| Total Sugars 145.6g | |
| Protein 81.8g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 285.0mg | 0% |
| Iron 24.1mg | 0% |
| Potassium 2832.1mg | 0% |
Source of Calories