Berry Ricotta Cake – Gluten Free, Tender & Perfect for Afternoon Tea
Some recipes arrive slowly, brewing in the background of your mind like a gentle daydream. Others—like this Gluten Free Berry Ricotta Cake—land softly on a sunny afternoon when you’re craving something beautiful to share. I found myself imagining a cake that would feel at home on an afternoon tea table: light yet satisfying, filled with berries that burst against a creamy ricotta crumb, and just sweet enough to feel like a treat without being overwhelming.
Ricotta is one of my favourite ingredients to bake with. It brings a tenderness that gluten free cakes often miss, creating a texture that sits somewhere between a sponge and a tea cake—moist, delicate and softly luxurious. Add a generous scattering of berries and suddenly the whole cake feels celebratory, as though it was always meant to be enjoyed warm with a cup of tea while sunlight streams through the window.
This is the sort of cake you make when people are coming over but you don’t want the fuss of layers or frosting. The kind of cake that looks rustic by design, slices beautifully, and keeps well for days. It’s also wildly adaptable, forgiving, and friendly to whatever berries you happen to have—fresh or frozen.
And best of all, it serves 16, making it perfect for gatherings, afternoon teas, school events, or those sunny moments when you simply want a cake that feels as comforting as it does elegant.
Why You’ll Love This Berry Ricotta Cake
-
Naturally gluten free – tender, soft and light without any gumminess.
- Naturally Dairy free – thanks to the use of a neutral oil instead of butter.
-
Moist & luxurious texture thanks to creamy ricotta folded through the batter.
-
Perfect for afternoon tea – simple, elegant and easy to slice.
-
Works with fresh or frozen berries – choose whatever you have.
-
Not overly sweet – balanced, fragrant and beautifully berry-forward.
-
One bowl + no fuss – minimal equipment, minimal mess.
-
Stays fresh for days – excellent for make-ahead baking.
-
Feeds a crowd – makes 16 generous slices.
There’s something truly comforting about cakes like this—simple, generous and meant to be shared without ceremony. When the afternoon sun is warm, the kettle is boiling and the house feels quiet in that soft late-day way, a cake like this becomes the centrepiece of a small, gentle moment. A slice, a cup of tea, a breath.
I imagined this Berry Ricotta Cake as the kind you’d place on the table and watch disappear slice by slice. Something that offers pleasure without demanding attention—a cake that lets the berries shine and the ricotta work its tender magic. It’s the kind of baking that feels both nostalgic and fresh at the same time.
Whether you’re baking for friends, family, neighbours or simply yourself, I hope this cake brings the same sunny-afternoon joy to your kitchen as it did to mine.
Recipe: Gluten Free Berry Ricotta Cake
Serves: 16
Prep Time: 15 minutes
Bake Time: 40-50 minutes
Ingredients
-
1 ¾ cups gluten free plain flour
-
3/4 cup caster sugar
-
1 1/2 tsp baking powder
- 1/2 tsp Baking soda
-
½ tsp fine salt
-
2 large eggs
-
1 cup ricotta
-
½ cup olive oil or neutral oil
-
1 tsp vanilla extract
-
1 1/2 cups mixed berries (fresh or frozen)
-
2 tbsp raw sugar (for topping)
Method
-
Preheat oven to 180°C fan-forced. Grease and line a 23cm (9-inch) square tin.
-
Whisk the eggs and sugar until pale.
-
Add the ricotta, oil, vanilla and salt and whisk until smooth and combined
- Add dry ingredients and stir until just combined
-
Gently fold in 1 cup of the berries.
-
Pour the batter into the prepared tin and smooth the top.
-
Scatter the remaining ½ cup of berries over the top and sprinkle with raw sugar.
-
Bake for 40-50 minutes, or until golden and a skewer inserted in the centre comes out clean.
-
Cool in the tin for 20 minutes before transferring to a wire rack to cool completely.
-
Slice into 16 portions and enjoy.
Tips & Variations
Berry Options:
-
Blueberries, raspberries, strawberries or blackberries all work beautifully.
-
Frozen berries do not need to be thawed.
Flavour Twists:
-
Add ½ tsp cinnamon for warmth.
-
Add lemon zest or orange zest for a floral sweetness.
-
Add ¼ cup chopped white chocolate for a dessert-leaning cake.
Texture Adjustments:
-
For a lighter crumb, use a whisk instead of a spatula to mix.
-
For a richer cake, replace ¼ cup oil with melted butter.
Serving & Storage
Serving:
-
Serve slightly warm for the softest, most tender result.
-
Dust with icing sugar if you want a simple finish.
- Serve with a lemon drizzle – combine icing sugar with lemon juice.
-
Pair with Greek yoghurt, whipped ricotta or vanilla ice cream for dessert.
Storage:
-
Room temperature: 2 days in an airtight container.
-
Fridge: 4–5 days.
-
Freezer: Wrap individual slices and freeze for up to 2 months.
FAQ
Q. Can I make this dairy free?
Ricotta is essential to the texture, but you can use a dairy-free ricotta substitute if you have a favourite brand.
Q. Can I make this egg-free?
It’s possible, but the cake will be denser. A flax-egg or commercial egg replacer works best.
Q. The top browned quickly—what should I do?
Cover loosely with foil after 40 minutes if needed.
Q. My batter felt thick—is that normal?
Yes. Gluten free flour + ricotta creates a thicker batter, but the cake bakes up beautifully moist.
Q. Can I use all frozen berries?
Absolutely—just fold them in straight from the freezer.
Berry Ricotta Cake - Gluten free tea cake
Ingredients
- 3/4 cup Caster Sugar
- 2 Eggs
- 1 cup Ricotta
- 1/2 cup Oil I used Rice Bran
- 1 tsp Vanilla extract
- 3/4 tsp Salt
- 1 1/4 cup GF Plain Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Bicarb soda
- 1 1/2 cups Mixed Berries i used frozen
- 2 tbsp Raw sugar (for sprinkling)
Instructions
- Preheat oven to 180℃ and line a square pan with baking parchment
- Whisk the eggs and sugar until pale
- Add the ricotta, oil, vanilla and salt and whisk until smooth and combined
- Add dry ingredients and stir well to combine
- Fold through half the berries
- Pour cake batter into lined pan
- Scatter the remaining berries over the top and sprinkle with raw sugar
- Bake until puffed, golden and a cake tester comes out clean. 40 - 50 mins
- Allow to cool.
Notes
If you LOVED this recipe try one of these
Baked Passionfruit Cheesecake
Chocolate Mousse Brownie Stack
Chocolate Mud Cake
Pin for Later
Did You Make This Recipe?
I’d love to see your version of these Berry Ricotta Tea Cake!
Tag @thekrookedspoon on Instagram and use #thekrookedspoon so I can share your creation.
