My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Sunday
May122013

Raspberry Ricotta Vanilla Snack Cake

Cake on Monday is a necessity.

Oh yes.  

And this is a cross between cake, pound-cake, and muffins.  It's studded with raspberries and vanilla beans, and silky smooth from the ricotta cheese.  Why don't I put ricotta in baked goods more often?  It not only adds moisture but also helps keep the texture nice + light.  Using almond flour instead of almond meal helps to lend a more cake-like texture as well.

If the tiny cartons of fresh raspberries currently cost $6.99 in your area, frozen will totally get the job done.  If raspberries aren't your thing try blackberries or blueberries, or a mixture of all three!

The vanilla beans add a light vanilla fragrance and dot the cake with adorable tiny black specks.  My absolute favorite baked good flavor.  And ice cream flavor.  And frosting.  Mmmm, vanillaaaa.

Print this!

Raspberry Ricotta Vanilla Snack Cake gluten-free // yields 1, 8x8 pan

  • 3/4 cup gluten-free oat flour
  • 1/3 cup sweet rice flour
  • 1/3 cup blanched almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sucanat, or pure cane sugar
  • 2 large eggs
  • 1/3 cup full-fat ricotta cheese
  • 1/4 cup unsweetened almond milk, or 2%
  • 2 tablespoons unrefined coconut oil, melted + slightly cooled
  • 2 tablespoons honey
  • 1 vanilla bean pod, scraped 
  • 1/2 teaspoon vanilla extract
  • 3/4 cup raspberries
  1. Preheat your oven to 350* F and thoroughly grease an 8x8 pan.
  2. Mix the oat flour, sweet rice flour, almond flour, baking powder, salt, and sucanat together in a large bowl.
  3. Whisk the eggs, then whisk in the ricotta, milk, oil, vanilla beans, and vanilla extract.
  4. Pour the wet into the dry and whisk until just combined [when you no longer see dry flour].
  5. Gently fold in the raspberries then pour into the 8x8 pan.  Dot the top with a few extra raspberries if desired.
  6. Bake for 32-38 minutes, until golden brown and a toothpick comes out clean.  
  7. Let fully cool before slicing.  Cake firms as it cools.

notes/substitutions: If you are unable to tolerate gluten-free oat flour sub in a GF all-purpose flour at a 1:1 ratio for the oat flour only.  There is no sub for sweet rice flour.  

The perfect cake to get you through a Monday and every other day this week.  You totally deserve it.

Ashley

Reader Comments (21)

Mondays with cake are exponentially better than Mondays without cake. I so wish I had a slice of this today.
May 13, 2013 | Unregistered CommenterKathryn
Mmm...will do a favour for myself. I have bought sweet rice flour to try your couple of recipes. Very curious how it goes.
May 13, 2013 | Unregistered CommenterSonia
This looks marvelous! I love anything with raspberries (my favorite fruit ever). I made a ricotta cake a few months ago that was great--it really does make baked goods incredibly light and fluffy. I'm guessing this would make a great layer cake with frosting too! YUM!
Raspberries, vanilla bean, ricotta... okay, you've got me!
Vanilla is my favorite flavor of everything too :) Yum.
May 13, 2013 | Unregistered CommenterLaceyAnn
Oh man, this looks incredibly tasty! I love ricotta in chocolate cupcakes with orange zest...so moist and rich! Love your blog, by the way. Every recipe I've tried has turned out amazing!
May 13, 2013 | Unregistered CommenterAshley
This is exactly the kind of cake I like best! Must go seek out some raspberries very soon. :)
May 13, 2013 | Unregistered CommenterEileen
Ooohhh I love all the things that are stuffed inside this snack cake! Raspberries, oats, almonds, honey, vanilla, coconut...all delicious...which means this must be fantastic:))
May 13, 2013 | Unregistered CommenterKylie @ immaeatthat
Such a delicious looking snack cake, I love it! Thanks for sharing.
This looks and sounds wonderful! I love using ricotta cheese in baked things, and love the combo of raspberries and vanilla bean.
May 13, 2013 | Unregistered Commenteragi
Yummmm... if I could devour that I certainly would! All in one sitting. No shame.
It's been a while so I just wanted to pop in and say HI! and I love your blog. That's all :)
long-time reader and fan of yours- Love your blog. However, I refuse to eat dairy (or eggs) so I'm putting in a request for more vegan recipes- you CAN do it, Ashley!
May 13, 2013 | Unregistered CommenterAmy
I need a few slices to boot a very dull Monday!
Looks good and moist!
May 14, 2013 | Unregistered CommenterKate B
Looks wonderful!! Not sure we would stop eating this!!
May 14, 2013 | Unregistered CommenterMr. & Mrs. P
I’ve a craze for chocolate and bakery items, especially if they are stuffed with seasonal fruits and nuts. Baking is more like my hobby and an ideal way to express my unique ideas. I love the way I bake new things and make innovative recipes.
May 14, 2013 | Unregistered CommenterOlivia
I can't function on Monday without cake!! I agree!
snack cake! Those are the best two combination of words ever. Even better than "breakfast cake" because you can have like...three (cake) snacks a day, and only one breakfast.
May 14, 2013 | Unregistered CommenterKatie
@Amy - Check today's post! I have a few more vegan recipes coming soon!

@Katie - So you just gave me the okay to eat cake 3x/day? Sweet.
May 14, 2013 | Registered CommenterAshley
Hi! Love your website! I had a question, can I sub Sweet Sorghum Flour for the Sweet Rice flour in this recipe? thanks.
July 4, 2013 | Unregistered CommenterParizad in AZ

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