Go Back
Vanilla Ricotta Cake with Raspberries (Gluten, Oil & Sugar Free) Sliced on A Plate
Print Pin

Vanilla Ricotta Cake with Raspberries (Gluten, Oil & Sugar Free)

This is a very moist, tender and delicious cake that is both easy and quick to make
Course Dessert, Healthy Dessert, Sweet Treat
Cuisine All around
Keyword Easy, Gluten-Free, Healthy, Oil Free, Sugar Free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10 pieces

Ingredients

For the cake

  • 2 Eggs
  • 1 1/2 dl Xylitol
  • 1/2 dl Apple sauce
  • 1/2 dl Plain thick yogurt
  • 1/2-3/4 tsp Vanilla extract
  • 1 1/2 dl Oat flour
  • 1/2 dl Almond flour
  • 1/3 tsp Baking soda
  • 1 tsp Baking powder

For the ricotta layer

  • 2 dl Ricotta
  • 1 Egg
  • 1-2 tbsp Xylitol

To top

  • 50-75 g Raspberries
  • 1 tsp Slivered almonds

Instructions

  • Preheat the oven to 175 degrees Celsius.
  • Line one 20 cm spring form or two smaller 12 cm spring forms (I used two small).
  • Whisk eggs together with sweetener until fluffy.
  • Add the apple sauce, yogurt and vanilla extract and whisk again until incorporated.
  • Combine oat flour, almond flour, baking soda and baking powder in a separate bowl.
  • Add the dry ingredients to the wet and stir to combine, until you have a smooth batter.
  • In a separate bowl add ricotta, egg, sweetener and lemon juice and whisk until a little fluffy and fully combined.
  • Pour the batter into the big spring form or divide between the two smaller forms.
  • Add the ricotta layer on top.
  • Top with raspberry and slivered almonds and bake in the oven for 23-27 minutes.
  • Take out and let it cool completely.