This Italian Ricotta chocolate chip cake is so moist and comes together perfectly with the combination of ricotta cheese and chocolate chips. It’s gluten-free and serves great as a dessert, or an addition to a cup of coffee.
As Italians, we will use an excuse to eat cake for breakfast any time! So why not pair this up with your favorite cup of coffee and enjoy?
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Why you will love this recipe
Making this Ricotta chocolate chip cake is so easy with just a few staple ingredients. Between the prep and bake time, you can be done in under an hour, which I find a win!
Ingredients
Flour: for this cake, we are using gluten-free one-to-one baking flour. My personal favorite is Bob’s Red Mill.
Eggs: eggs are going to act as a binder and help provide a lift to the cake.
Vanilla extract: always use a quality vanilla extract like Singing Dog vanilla.
Almond extract: almond extract is going to provide a slightly nutty flavor to this cake.
Ricotta cheese: will provide moisture to the cake.
Salt
Sugar
Instructions
- Preheat the oven to 350℉. Lightly grease and flour a 9-inch Bundt pan.
- In a large bowl, combine the eggs, the egg yolk, and sugar. Beat this until creamy about three minutes.
- Next add vanilla extract, almond extract, and ricotta. Continue to beat until well combined.
- In another bowl, whisk together all the dry ingredients; the flour, baking powder, and salt. Add this to your wet mixture and mix until combined. The batter will be thick. Using a rubber spatula, fold in the mini chocolate chips.
- Spoon the batter into the Bundt pan and bake for 30 to 35 minutes until a toothpick comes out clean.
- Let the cake cool completely on a baking rack for about 15 minutes then turn upside down to remove from the pan. Allowed to cool for another 30 minutes, once the cake has cooled, lightly dust powdered sugar over the cake.
- Combine chocolate chips and coconut oil in a small bowl in the microwave. Heat in 30-second increments, stirring well after each one until combined.
- Drizzle chocolate over the cake and allow it to harden.
Equipment
FAQ
Is it necessary to drain the ricotta cheese?
If your ricotta cheese is quite thick, like mine, you do not need to drain it. If you find that your ricotta cheese has a lot of liquid, then drain the ricotta in a sieve or a cheesecloth before adding it to your creamed mixture.
How do I store this cake?
You can store this cannoli cake for up to two days at room temperature. Make sure to wrap the cake well or store it in an airtight container. After two days, place the cake in the refrigerator. You may serve the cake as is or give it a quick warm-up in the microwave.
Can I freeze this cannoli cake?
Yes, you can freeze this cake by wrapping it well in a freezer, friendly wrap, and placing it in an airtight container. You can freeze for up to three months. Just keep in mind as with any gluten-free dessert, freezing, this cake may remove some of the moisture to serve, simply thaw it in the fridge overnight
Is this cannoli cake gluten-free?
Yes, this cannoli cake is gluten-free. If you would like to use gluten flour, it will work just as well.
Is this cannoli cake dairy-free?
No, this cake is not dairy-free as we are using ricotta cheese.
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📖 Recipe
Ricotta chocolate chip cake
Ingredients
- 2 cups Gluten Free 1:1 Flour
- 1 ½ teaspoon Baking Powder
- Salt a pinch
- 1 large egg yolk room temperature
- 2 large eggs
- 1 cup sugar
- 1 cup ricotta room temperature
- 1 ¼ teaspoon organic vanilla extract
- ¾ teaspoon almond extract
- ½ cup mini chocolate chips plus extra for the top
Topping
- Powdered Sugar
- ½ cup chocolate chips
- 1 tablespoon Coconut Oil
Instructions
- Preheat the oven to 350℉.
- Lightly grease and flour a 9 inch Bundt pan.
- In a large bowl, combine the eggs, the egg yolk and sugar. Beat this until creamy about three minutes.
- Next add vanilla extract, almond extract, and ricotta.
- Continue to beat until well combined.
- In another bowl, whisk together all the dry ingredients; the flour, baking powder and salt. Add this to your wet mixture and mix until combined. The batter will be thick.
- Using a rubber spatula, fold in the mini chocolate chips.
- Spoon the batter into the Bundt pan and bake for 30 to 35 minutes until a toothpick comes out clean.
- Let the cake cool completely on a baking rack for about 15 minutes then turn upside down to remove from the pan. Allowed to cool for another 30 minutes, once the cake has cooled, lightly dust powdered sugar over the cake.
- Combine chocolate chips and coconut oil in a small bowl in the microwave. Heat in 30-second increments, stirring well after each one until combined.
- Drizzle chocolate over the cake and allow it to harden.
Anna says
This turned out so great! We loved the tartness of the ricotta along with the chocolate chips. It was like a giant canoli!
Nicole Kendrick says
A giant cannoli has me laughing, LOL! So glad you were able to enjoy!
Swathi says
Rictotta chocolate chip cake are delicious and easy to put together my kids loved it.
Nicole Kendrick says
A favorite for my kids too! Thanks for the kind words!
June says
I loved how moist this Italian ricotta chocolate chip cake turned out. The ricotta and chocolate chips make it perfect with coffee.
Nicole Kendrick says
Nothing like a cup of coffee, dessert, and good friends!
Liz says
So moist and delicious! The chocolate drizzle made it worthy of special dinner guests!
Nicole Kendrick says
Never enough chocolate drizzle in my life! LOL. Happy Holidays! -NK
Ben says
Thank you for sharing this recipe
Nicole Kendrick says
Thanks for stopping by!
Lori-ann Morse says
What’s the trick to removing it from the Bundt pan??? I’m a huge baker,, this cake is absolutely not moving from this pan, very disappointing!!
Nicole Kendrick says
Hello, a cake sticking to a bundt pan is usually from insufficient greasing, improper cooling, or just the pan being old in general. For myself I find that I need to grease the crevasses with a combination of butter and flour to prevent it from sticking. I have one bundt pan in particular with very sharp star like points and unfortunately, I know I cannot use it unless I want to lose half of the cake, so I avoid that one.
Liz says
So moist and tasty! My kids loved this and we all got our chocolate fix!!!
Ashley says
I have a friend who can't have gluten, so this will be perfect to serve at our Christmas party. Thanks for the great recipe!
nancy says
i never imagined adding cheese to my cookies but this recipe works! it so super tasty thanks
Lisa says
Great dessert recipe for the holidays, thank you!
Kerri P says
Bakes this recipe and was so excited it was gluten free. The flavor was good but could have been a little sweeter. I also thought the cake was a bit dry.
Randie says
This cake was delicious! My gluten eaters liked it too!
NKendrick says
That makes me so happy to hear. Thank you for sharing with me!
Clare says
This recipe sounds amazing.
If available in your area, Tofutti
makes a non dairy ricotta cheese.
Also kite hill makes one to. I see there are recipes to make your own vegan ricotta.
Hope this helps.
NKendrick says
Thanks so much!! I do use them once in a while!!