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This gluten free Raspberry Ricotta Cake is so light and fluffy! A deliciously soft, not-too-sweet cake flavoured with subtle lemon and vanilla, and big juicy bursts of raspberries.

A slice of gluten free raspberry and ricotta cake.

Notes On This Raspberry and Ricotta Cake

If you’ve never tried baking a ricotta cake before, you’re going to love this recipe! This easy, one-bowl gluten free cake is so fluffy, with tangy raspberries throughout.

I get asked a lot for cakes which are less sweet than my usual bakes, and this is it. It has subtle lemon and vanilla flavours without being overly sweet.

You can enjoy this raspberry and ricotta cake warm as a dessert or cold sliced up with a cuppa. And it’s completely gluten free and coeliac-safe!

Table of Contents

Overhead shot of a gluten free ricotta and raspberry cake with a slice cut out.

Ingredients and Substitutions

There’s a printable recipe card below for this gluten free raspberry ricotta cake with the full quantities. But here are the main ingredients and ideas for any swaps.

  • Ricotta: As this is so integral to the recipe (being a ricotta cake!) it would be difficult to swap this!
  • Raspberries: I find fresh raspberries better as frozen ones can add more ‘wetness’.
  • Butter: You could use a margarine instead.
  • Olive Oil: Or swap for a neutral oil like vegetable oil.
  • Caster Sugar: Or baker’s sugar in the US.
  • Eggs
  • Vanilla and Lemon: Feel free to just go for one or the other if you prefer. I like the subtle tones of both though.
  • Gluten Free Self-Raising Flour: I use the FREEE flour. You can make your own by mixing 1 tsp gluten free baking powder per 100g gluten free plain or all puropose flour.
  • Xanthan Gum: The flour blend I use does contain this but because the cake is very light I felt this helped give it a little more structure.
  • Baking Powder: Make sure you choose a gluten free baking powder as some contain wheat starch as a filler.
Ingredients for gluten free raspberry ricotta cake laid out with text labels.

How to Make a Raspberry Ricotta Cake

There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free ricotta cake with raspberries is to make.

Cream together the butter, sugar and olive oil.
Step 1: Mix together the ingredients for the chocolate coffee cake into a batter.
Add the eggs, lemon and vanilla to the cake batter.
Step 2: Add the eggs, lemon zest and vanilla to the cake batter.
Mix the dry ingredients into the cake batter.
Step 3: Next, mix the dry ingredients into the cake batter.
Add the ricotta cheese to the cake batter and mix to combine.
Step 4: Add the ricotta cheese to the mixture and mix to make into a thick batter.
Add the raspberries to the cake batter and fold through gently.
Step 5: Add the raspberries to the cake batter and fold through gently.
Pour the cake batter into the tin, top with the extra raspberries and bake.
Step 6: Pour the cake batter into the tin, top with the extra raspberries and bake.
A gluten free ricotta and raspberry cake on a plate.
Step 7: Once baked dust the cake with icing sugar then serve hot or cold.

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A slice of gluten free raspberry and ricotta cake.
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Raspberry Ricotta Cake Recipe

By: Sarah Howells
A super light and fluff cake, with a subtle vanilla and lemon flavours and bursts of juicy raspberries. Enjoy this cake warm as a dessert, or cold for afternoon tea.
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 10 slices
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Equipment

Ingredients 

  • 150 g butter, (softened)
  • 50 ml olive oil
  • 175 g caster sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 lemon, (zest only)
  • 220 g gluten free self-raising flour
  • 0.25 xanthan gum
  • 2 tsp baking powder
  • 250 g ricotta
  • 250 g fresh raspberries

Instructions 

  • Preheat the oven to 180C / Fan 160C / Gas Mark 4. Grease and line a 20cm round baking tin.
  • Add the butter, olive oil and caster sugar to a large mixing bowl and beat together.
  • Add the eggs, vanilla extract and lemon zest and beat again until just combined.
  • Add the gluten free flour, baking powder and xanthan gum. Beat together until just combined.
  • Add the ricotta cheese and beat again until you have a smooth, very thick cake batter.
  • Fold in the raspberries carefully (I reserve a few to put on the top) and then pour into your lined cake tin. Smooth out and press the final raspberries into the top.
  • Bake for 55-60 minutes in the centre of the oven, until well risen and a skewer in the centre comes out clean.
  • Cool and dust with icing sugar to serve warm or cold.

Video

Notes

  • This cake will keep for up to 3 days in an airtight container. You can also freeze it and defrost a slice when you fancy it!

Nutrition

Serving: 1slice | Calories: 360kcal | Carbohydrates: 37g | Protein: 7g | Fat: 22g | Fiber: 4g | Sugar: 20g
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More Easy Gluten Free Cake Recipes

If you like this raspberry and ricotta cake then make sure you check out these other gluten free cake recipes too…

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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

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