Can this be made for people with Dietary Restrictions?

If you want this to be vegan, though non-dairy butter and ricotta are available, you'll also need an egg equivalent. Aquafaba (liquid from a can of garbanzo or channeling beans) is a decent option. 1 egg = 1/4 c. aquafaba. I haven't made this cake with these substitutions, but might be worth a try if you're not risk averse.

That would be challenging. You could maybe sub butter for vegan butter, and AP flour for GF flour, but ricotta is challenging. Potentially could use tofu, but at that point the modifications are piling up and I think a disaster could result.