A deliciously zesty Flourless Lemon Cake made with almond meal and ricotta… in just one bowl! This really is the perfect gluten-free cake. Free printable Thermomix & conventional recipe cards included below.
If you’re looking for a delicious, moist and zesty cake that’s also gluten-free, then you have come to the right place! This Flourless Lemon Cake is all of that… and so much more!
The ricotta and almond meal in this Flourless Lemon Cake give it a beautiful dense texture, while the lemon keeps everything light and refreshingly zesty!
This Flourless Lemon Cake takes only a few minutes to whip up, uses only 1 bowl and tastes amazing. It’s perfect for when you need a gluten-free cake or dessert (but even if you’re not gluten-free, this cake is absolutely not to be missed!).
I like to add flaked almonds and a little sprinkling of raw sugar to my cake before baking as this gives it a beautifully sweet crunch. YUM!!
For more great lemon recipes, check out my collection of lemon recipes here.
Flourless Lemon Cake - Conventional Method
Ingredients
- 400 g ricotta
- 3 eggs, beaten
- 1/4 cup grated lemon zest
- 2 cups (240g) almond meal
- 3/4 cup (165g) caster sugar
- 1/4 cup (20g) flaked almonds
- 2 tbs raw sugar, for sprinkling (optional)
Instructions
- Grease and line the sides and bottom of a 23cm springform tin with baking paper.
- Preheat oven to 160 degrees celsius (140 degrees if using fan forced).
- Place the ricotta, eggs, lemon zest, almond meal and caster sugar into a large bowl.
- Beat until smooth and well combined. Pour the mixture into the tin.
- Sprinkle the flaked almonds and raw sugar over the top.
- Bake for 50-60 minutes or until a skewer inserted into the middle comes out clean (don't overcook the cake though, as you want it to be nice and moist).
Flourless Lemon Cake - Thermomix Method
Ingredients
- 1/4 cup lemon zest
- 400 g ricotta
- 3 eggs
- 2 cups (240g) almond meal
- 3/4 cup (165g) caster sugar
- 1/4 cup (20g) flaked almonds
- 2 tbs raw sugar, for sprinkling (optional)
Instructions
- Grease and line the sides and bottom of a 20cm round cake tin with baking paper.
- Preheat oven to 160 degrees celsius (140 degrees if using fan forced).
- Place the lemon rind into the TM bowl. Grate on Speed 10 for 20 seconds, scraping down the bowl occasionally.
- When you have a fine zest, add the eggs, ricotta, almond meal and caster sugar.
- Mix on Speed 5, 20 seconds or until well combined.
- Pour the mixture into the tin.
- Sprinkle the flaked almonds and raw sugar over the top.
- Bake for 50-60 minutes or until a skewer inserted into the middle comes out clean (don't overcook the cake though, as you want it to be nice and moist).
Looks scrumptious…can you freeze ok?
Absolutely!