Almond Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12
  • 3 c. all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ¾ c. coconut oil (or 1½ sticks butter)
  • 1½ c. sugar
  • 4 large eggs
  • 1 tsp. vanilla extract
  • 1½ tsp. almond extract
  • 1½ c. whole milk ricotta cheese
  • 1 c. coconut milk
  • Coconut oil (to grease cake pan)
  1. Preheat oven to 350 degrees F.
  2. Grease a Bundt cake pan with coconut oil and dust with 2 T. flour.
  3. Combine the flour, baking powder, baking soda and salt in a large bowl.
  4. In another bowl, combine the coconut oil (or butter), sugar and mix with an electric mixer.
  5. Add in ricotta cheese, mix well.
  6. One at a time, add in eggs to the batter. Mix well after each egg addition.
  7. Add in the vanilla and almond extract.
  8. With the electric mixer on low speed, add in half of the flour mixture and half of the milk and mix.
  9. Add in the remainder of the flour, milk and mix.
  10. Pour batter into the pan and bake for approximately 1 hour.
  11. Cake will be golden.
  12. After cake has baked 1 hour, insert a toothpick into the center and if it comes out clean, the cake is done.
  13. Cool the cake in the pan for 15 minutes.
This recipe is fantastic with a dollop of whip cream, vanilla bean ice cream and/or sliced peaches! You can also serve it with honey and cinnamon drizzled over the top!
For the cake to keep fresh longer, store in Tupperware in the refrigerator. Then, when you'd like to serve, just let the cake get to room temperature.
Recipe by Maryann Ridini Spencer at