This chocolate ricotta cake is a rich, tender dessert that just happens to be gluten-free. Made with whole milk ricotta, oat flour, and melted chocolate, it bakes up soft and moist with a deep chocolate flavor, no dry or crumbly texture here.
A Quick Look at the Recipe
✅ Recipe Name: Chocolate Ricotta Cake
🕒 Ready In: ~1 hour (includes cooling time)
👪 Serves: 10-12 slices
🍽 Calories: ~320 per slice (estimated)
🥣 Main Ingredients: Ricotta cheese, oat flour, honey, chocolate, eggs
📖 Dietary Info: Gluten-free; naturally sweetened
👌 Difficulty: Easy - mix, bake, glaze
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Ricotta keeps the cake plush and light, while oat flour provides structure without making the crumb dense. Sweetened with honey instead of refined sugar, this cake has balanced sweetness and a smooth, almost fudgy interior that doesn't taste gluten-free at all.
Finished with a simple chocolate ganache, this cake works just as well for special occasions as it does for an everyday dessert. If you enjoy chocolate-forward treats like this, you may also like our German Chocolate Brownies, Chocolate Protein Pudding, or Dark Chocolate Bark made with simple ingredients.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Chocolate Ricotta Cake:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Chocolate Ricotta Cake:
- Recipe Notes & Tips:
- How to Store:
- Chocolate Ricotta Cake FAQs:
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- Chocolate Ricotta Cake
Why You'll Love this Chocolate Ricotta Cake:
Moist and rich: Ricotta gives the cake a soft, tender texture while chocolate chips make it extra decadent.
Naturally sweetened: Sweetened with honey instead of refined sugar.
Gluten-free friendly: Made with oat flour for a wholesome, nutrient-dense base.
Easy to make: Simple ingredients and straightforward steps, no electric mixer needed.
Perfect for any occasion: Fancy enough for a dinner party, simple enough for a weeknight treat.
Key Ingredients:
- semi-sweet chocolate chips. Used in both the cake and the ganache for deep chocolate flavor, feel free to use dark chocolate if you prefer less sweetness.
- whole milk ricotta. The key to the cake's moist, tender crumb. Be sure to use whole milk ricotta cheese and drain off excess liquid if it's watery.
- honey. Naturally sweetens the cake, pairs well with the chocolate and keeps the crumb soft.
- oat flour. Makes the cake gluten-free and adds a subtle nutty flavor. You can use store-bought or finely ground oats.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Skip the ganache: The cake is moist and flavorful on its own. Dust with cocoa powder or powdered sugar if you prefer a simpler finish.
- Change the sweetener: Honey works best for moisture, but maple syrup can be used in an equal amount. Expect a slightly darker cake and softer crumb.
- Add espresso flavor: Stir 1-2 teaspoons of espresso powder into the melted chocolate for a deeper chocolate flavor.
- Make it extra chocolatey: Fold ½ cup mini chocolate chips into the batter before baking for pockets of melted chocolate throughout the cake.
How to Make Chocolate Ricotta Cake:
- Preheat oven to 350°F. Grease a 9-inch round cake springform pan.
- Melt butter and chocolate: In a small saucepan over low heat, melt ½ cup butter and 1 cup chocolate chips together until smooth. Let cool slightly.
- In a large bowl, whisk together ricotta, honey, eggs, and vanilla extract until smooth.
- Slowly whisk the cooled chocolate mixture into the ricotta mixture until fully combined.
- Stir in oat flour, baking powder, baking soda, and salt until just combined, don't over mix.
- Pour batter into the prepared pan and smooth the top. Bake for 35-45 minutes, or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small saucepan, heat ½ cup heavy cream just until it begins to simmer. Pour over 1 cup chocolate chips in a bowl. Let sit 1-2 minutes, then stir until smooth.
- Once the cake is cool, pour ganache over the top and spread evenly. Let set before slicing.
Recipe Notes & Tips:
- Use good-quality chocolate: Since chocolate is the main flavor, using a good semi-sweet or dark chocolate makes a noticeable difference.
- Cool melted chocolate fully before mixing: Warm chocolate can curdle the ricotta or scramble the eggs, make sure it's lukewarm at most.
- Room temperature ingredients work best: Let the ricotta and eggs come to room temp before mixing for a smoother batter.
- Oat flour tip: If making your own oat flour, blend rolled oats until very fine and sift if needed for a smoother cake texture.
- Ganache variation: For a fluffier topping, let the ganache cool, then whip it with a hand mixer for a few minutes before spreading.
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How to Store:
Room temperature: Store covered at room temp for up to 2 days if your kitchen is cool and the cake is unfrosted.
Refrigerator: Once topped with ganache, store the cake in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving for the best texture and flavor.
Freezer: You can freeze the unfrosted cake for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge, then frost and serve.
Chocolate Ricotta Cake FAQs:
No. Chocolate ricotta cake does not taste like ricotta. The ricotta melts into the batter as it bakes, creating a moist, tender crumb while the chocolate flavor remains dominant.
Chocolate ricotta cake can turn out dense if the batter is overmixed or if the ricotta is very wet. Mix just until combined and use whole milk ricotta that is thick and well-drained.
Yes. This chocolate ricotta cake is gluten-free when made with certified gluten-free oat flour. It does not contain wheat flour and does not have a dry or crumbly gluten-free texture.
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Chocolate Ricotta Cake
Ingredients
- ½ cup butter
- 1 cup semi-sweet chocolate chips
- 1 ½ cups whole milk ricotta
- ½ cup honey
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups oat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Preheat oven to 350°F. Grease a 9-inch round cake springform pan.
- In a small saucepan over low heat, melt ½ cup butter and 1 cup chocolate chips together until smooth. Let cool slightly.
- In a large bowl, whisk together ricotta, honey, eggs, and vanilla extract until smooth.
- Slowly whisk the cooled chocolate mixture into the ricotta mixture until fully combined.
- Stir in oat flour, baking powder, baking soda, and salt until just combined, don't over mix.
- Pour batter into the prepared pan and smooth the top. Bake for 35-45 minutes, or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small saucepan, heat ½ cup heavy cream just until it begins to simmer. Pour over 1 cup chocolate chips in a bowl. Let sit 1-2 minutes, then stir until smooth.
- Once the cake is cool, pour ganache over the top and spread evenly. Let set before slicing.
Nutrition
Notes
- Use good-quality chocolate: Since chocolate is the main flavor, using a good semi-sweet or dark chocolate makes a noticeable difference.
- Cool melted chocolate fully before mixing: Warm chocolate can curdle the ricotta or scramble the eggs, make sure it's lukewarm at most.
- Room temperature ingredients work best: Let the ricotta and eggs come to room temp before mixing for a smoother batter.
- Oat flour tip: If making your own oat flour, blend rolled oats until very fine and sift if needed for a smoother cake texture.
- Ganache variation: For a fluffier topping, let the ganache cool, then whip it with a hand mixer for a few minutes before spreading.
Jake P says
This cake was super moist and rich. Goes great with a big cup of milk.