Vegan Classic Ricotta Cake

Indulge in the delightful simplicity of our Vegan Classic Ricotta Cake, a plant-based twist on a timeless dessert. Featuring a combination of almond flour and all-purpose flour for a tender crumb, this cake is elevated by the creamy richness of vegan ricotta cheese and the zesty brightness of fresh lemon zest. Silken tofu lends a velvety texture, while coconut oil and vanilla create the perfect balance of moisture and flavor. Sweetened with cane sugar and finished with a delicate dusting of powdered sugar, this cake is as elegant as it is satisfying. Perfect for celebrations or an everyday treat, it bakes up beautifully in under an hour and serves eight generously. Whether you're vegan or simply looking for a dairy-free dessert that’s as decadent as the original, this ricotta cake is sure to impress!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 1.5 cups almond flour
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.75 cup cane sugar
• 0.25 teaspoon salt
• 1 cup silken tofu
• 1 tablespoon lemon zest
• 1 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 0.5 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1.5 cups vegan ricotta cheese
• 2 tablespoons powdered sugar

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.

Step 2

In a large bowl, whisk together the almond flour, all-purpose flour, baking powder, baking soda, cane sugar, and salt.

Step 3

In a blender or food processor, combine the silken tofu, lemon zest, almond milk, apple cider vinegar, melted coconut oil, and vanilla extract. Blend until very smooth.

Step 4

Add the wet ingredients from the blender into the dry ingredient mix. Stir until just combined, being careful not to overmix.

Step 5

Fold in the vegan ricotta cheese gently until it is evenly distributed throughout the batter.

Step 6

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Step 7

Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Step 8

Allow the cake to cool in the pan for 10 minutes, then carefully remove from the pan and transfer to a wire rack to cool completely.

Step 9

Once cooled, dust the top with powdered sugar before serving.

Step 10

Slice and enjoy your Vegan Classic Ricotta Cake!

Nutrition Facts

Serving size	(1457.0g)

Amount per serving	% Daily Value*
Calories	3952.3

Total Fat 250.0g	0%
Saturated Fat 111.1g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 3485.7mg	0%
Total Carbohydrate 352.6g	0%
Dietary Fiber 20.3g	0%
Total Sugars 199.5g
Protein 82.0g	0%

Vitamin D 87.8IU	0%
Calcium 1842.2mg	0%
Iron 20.4mg	0%
Potassium 786.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.4%

Protein: 8.2%

Carbs: 35.4%