Sunday, August 5, 2018

The No. 1 Raspberry-Ricotta Cake Recipe (GF) (DF)

This Bon Appétit recipe has been kicking around food blogs since 2015. Why? It’s quick to make (15 minutes), doesn’t require a mixer or food processor (!), and works with whatever berries you want to use. Plus, it tastes YUMMY!

Even modified for Paleo, I think you’ll like it. So don’t hesitate ~ embrace the berries of summer, and enjoy!

My Paleo Marin Rating: 4.5 Persimmons


1 1/2 cups Cup4Cup gluten free flour
1/3 cup coconut sugar
2 (slightly heaping) teaspoons baking powder
1/2 teaspoon kosher salt

3 large eggs
1 cup Kite Hill non-dairy ricotta
1/2 cup Kite Hill plain almond yogurt
1 teaspoon vanilla bean paste

8 oz. grass-fed butter, melted (or Earth Balance for non-dairy)
1 heaping cup fresh (or frozen) berries
1/2 cup berries for top + extra to decorate the cake

Powdered sugar for topping (light sprinkle)


Preheat oven to 350 degrees F. Grease the bottom of a 9" spring form pan with butter; cover with parchment paper; grease again with butter.

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

2. In a medium bowl, whisk together the eggs, ricotta, yogurt, and vanilla. Fold the wet ingredients into the dry ingredients until just blended.

3. Fold in the cooled butter, followed by the cup of berries. Distribute as evenly as possible. Sprinkle the remaining 1/2 cup of berries on top.

Note: Or, to more evenly distribute the berries: scrape 1/3 of the batter into the pan, and add a layer of berries from the cup of berries. Mix the remaining berries in the batter, then add to the pan. Sprinkle the remaining 1/2 cup berries on top.

4. Bake the cake until the sides and top are browned and a wooden skewer comes out clean - about 55 - 65 minutes. Cool at least 20 minutes before removing the spring form pan.

Serve with extra raspberries and a light sprinkling of powdered sugar, or with Coconut Whipped Cream.

Cake can be made 2 days ahead. Store tightly wrapped at room temperature for up to 2 days.

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Recipe adapted from Bon Appétit here.

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

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