This raspberry almond cake has a secret ingredient: whole milk ricotta that makes it incredibly light and fluffy. My gluten-free journey has led me down a new path of discovering all the delicious baked goods that use almond flour, coconut flour, and cassava flour. Yes, swapping in these alt-flours requires some know-how (and I’ve had a few fails along the way), but this cake proves I’m not sacrificing a single ounce of deliciousness. Because even if you’re eating grain or gluten-free, I believe that everyone should be able to fully indulge.

This delicious cake checks all the boxes, and that whole milk ricotta is what makes it feel especially decadent—it's the perfect ending to any evening spent al fresco.

Read on to see how this gluten-free lemon raspberry cake comes together—I have a feeling it might become a summertime favorite. 

Why Grain-Free?

Going grain-free might seem like a fad, but for many (self included), it’s a decision driven by a desire to heal the gut. issues. Whether it’s due to gluten intolerance, celiac disease, or a desire to reduce inflammation, many people find a grain-free way of life to be supportive to their health and energy levels. The good news is that by opting for almond, coconut, or another gluten-free flour, you’re making a recipe more nutrient-dense—which means this is a plus for anyone regardless of diet.

Star Ingredient: Whole Milk Ricotta

The secret to this cake’s incredible texture is whole milk ricotta. It gives a level of moisture and richness that is hard to achieve with other ingredients. And it’s what gives our lemon raspberry almond cake its distinctive, pudding-like consistency that you won’t find in traditional cakes.

What You’ll Need to Make This Recipe

  • Eggs
  • Sugar
  • Vanilla
  • Lemon
  • Whole Milk Ricotta
  • Almond Flour
  • Baking Powder
  • Kosher Salt
  • Frozen Raspberries
  • Sliced Almonds

Tips for success

Serve this cake with a dollop of whipped cream and a few fresh raspberries. For a more decadent treat, drizzle with a simple lemon glaze.

Store leftovers in an airtight container in the fridge for up to 3 days. This cake tastes every bit as good the next day, as the flavors really meld together.

This gluten-free raspberry almond cake is a testament to how delicious gluten-free baking cake can be. Whether you’re serving it for a special occasion or a simple family dinner, everyone at the table can take pleasure in such a gorgeous, seasonal treat. 

Lemon Raspberry Almond Cake

Total Time

1 hour 15 minutes




Camille Styles


  • 4 large eggs, separated, at room temperature

  • 1/2 cup + 2 tablespoons granulated sugar, divided

  • 1 teaspoon vanilla

  • Zest of 1 lemon

  • 3/4 cup whole milk ricotta

  • 1 1/2 cups almond flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon kosher salt

  • 1 cup + 1/4 cup frozen raspberries (divided)

  • 1/3 cup sliced almonds


  • Preheat the oven to 350°F. Lightly grease the bottom and sides of an 8” or 9” round springform pan with oil or butter. Sprinkle 2 tablespoons of sugar into the bottom of the pan.

  • In a large mixing bowl, beat together the egg yolks, remaining ½ cup sugar, vanilla, lemon zest, and ricotta until smooth. Add the almond flour, baking powder, and salt, and stir together.

  • In the bowl of a stand mixer, whip the egg whites until they form soft peaks. 

  • With a spatula, fold the egg whites into the other ingredients, until incorporated. Fold in 1 cup of the frozen berries.

  • Pour the cake batter into the prepared pan. Scatter remaining berries over top, followed by almonds. Bake on the center rack of the oven for about 45 minutes, until it’s golden brown and a toothpick inserted into the center comes out clean.

  • Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Run a knife around the edge of the pan to loosen the sides, then turn the cake out onto a serving plate.

  • Serve with whipped cream and fresh berries. Eat!