The Ultimate Gluten-Free Italian Dessert Made with Love
Looking for a gluten-free dessert that’s rich, creamy, and truly unforgettable?
This Flourless Ricotta Cake with Chocolate Chips is a beloved Italian classic that brings together the natural sweetness of fresh ricotta and the indulgence of chocolate in a cake that’s as easy to make as it is delicious to eat.
Perfect for family gatherings, special occasions, or a simple weeknight treat, this cake requires no flour, no yeast, and just a handful of pantry staples.
It’s a naturally gluten-free option that doesn’t sacrifice flavor or texture. With its delicate lemon aroma and chocolate-studded bite, it’s a beautiful cross between a custard and a cheesecake—light, satisfying, and elegant.
Why This Italian Ricotta Cake Deserves a Spot on Your Table
A 5-ingredient recipe with big results
Naturally gluten-free and yeast-free
Perfectly balanced between sweet, creamy, and tangy
Loved by kids and adults alike
A timeless recipe straight from Nonna’s kitchen
Whether you serve it at Easter, a family dinner, or your next brunch party, this flourless ricotta cake promises to become one of your go-to desserts. Let’s dive into the magic of simple, rustic Italian baking—no special equipment required!
🕒 Cooking Time
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
🧾 Ingredients
For an 8-inch (20 cm) round cake pan
2 cups (16 oz / 500 g) ricotta cheese, well-drained
3 large eggs
1/2 cup plus 1 tbsp granulated sugar (about 4.2 oz / 120 g)
Zest of 1 lemon
2/3 cup (4 oz / 110 g) semisweet chocolate chips
👩🍳 Method
Preheat oven to 350°F (175°C). Line the bottom of a springform or round pan with parchment paper and lightly grease the sides.
In a large mixing bowl, combine ricotta and sugar. Mix until smooth.
Add the eggs one at a time, mixing well between each.
Stir in the lemon zest.
Gently fold in most of the chocolate chips, reserving some for the top.
Pour the batter into the prepared pan. Smooth the top and sprinkle with remaining chocolate chips.
Bake for 40–45 minutes, until the edges are set and the center has a gentle jiggle.
Let cool completely, then refrigerate for at least 1 hour before serving.
📊 Nutritional Facts (per slice, approx. based on 8 servings)
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Protein | 9 g |
| Carbohydrates | 18 g |
| Sugars | 14 g |
| Fat | 13 g |
| Saturated Fat | 7 g |
| Fiber | 1 g |
| Sodium | 100 mg |
| Cholesterol | 80 mg |
Note: Nutritional values are approximate and may vary based on brands and ingredient variations.
💡 Tips and Tricks
Drain your ricotta well to avoid excess moisture in the cake. Use cheesecloth or a fine sieve for 30 minutes.
Don’t overbake! The center should still jiggle slightly when done; it sets as it cools.
Add a splash of vanilla or almond extract for extra flavor depth.
Dust with powdered sugar before serving or pair with berries for a fresh contrast.
Store in the fridge for up to 4 days in an airtight container.
EASTER RICOTTA CHOCOLATE PIE
Notes
Ingredients
For an 8-inch (20 cm) round cake pan- 2 cups (16 oz / 500 g) ricotta cheese, well-drained
- 3 large eggs
- 1/2 cup plus 1 tbsp granulated sugar (about 4.2 oz / 120 g)
- Zest of 1 lemon
- 2/3 cup (4 oz / 110 g) semisweet chocolate chips
👩🍳 Method
- Preheat oven to 350°F (175°C). Line the bottom of a springform or round pan with parchment paper and lightly grease the sides.
- In a large mixing bowl, combine ricotta and sugar. Mix until smooth.
- Add the eggs one at a time, mixing well between each.
- Stir in the lemon zest.
- Gently fold in most of the chocolate chips, reserving some for the top.
- Pour the batter into the prepared pan. Smooth the top and sprinkle with remaining chocolate chips.
- Bake for 40–45 minutes, until the edges are set and the center has a gentle jiggle.
- Let cool completely, then refrigerate for at least 1 hour before serving.
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