Ricotta cake

Ricotta cake

Creamy cake with crunchy white chocolate. Super delicous and low in sugar.
  • INGREDIENTS

    Cake:

    • 50g OKONO Vegan white chocolate
    • 250g ricotta cheese
    • 3 eggs
    • 100g almond flour
    • 50g coconut flour
    • 70g erythritol
    • teaspoon vanilla extract
    • 1 teaspoon baking powder
    • 50g butter or coconut oil
    • zest of 1 lemon
    • pinch of salt

    Topping:

    • 50g OKONO Vegan white chocolate
    • 1 tablespoon coconut oil
    • 1/2 teaspoon vanilla extract
  • INSTRUCTIONS

    • Preheat the oven to 175°C and grease the baking mold.
    • Mix the wet ingredients in a large bowl: beat the eggs and add the ricotta, melted butter or coconut oil and vanilla extract.
    • Mix well to make a smooth batter.
    • Mix the dry ingredients (almond flour, coconut flour, erythritol, baking powder, lemon zest and salt) in another bowl.
    • Add this mixture to the wet ingredients and stir well until everything is well blended.
    • Then add 50g chopped OKONO vegan white chocolate.
    • Pour the batter into the baking mold and smooth the top.
    • Bake the cake in the preheated oven for 40-45 minutes.
    • Let the cake cool completely.
    • Make the topping: melt 50g OKONO Vegan white chocolate au bain marie and add the coconut oil and vanilla extract.
    • Pour over the cake and leave to set in the fridge for a while.

Products used in this recipe

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