Healthy Gluten Free Tres Leches Cake

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This healthy gluten-free tres leches cake is a must-try heavenly dessert. I make it with a combination of milk, gluten-free flours, and a touch of sugar. I top it with homemade whipped cream and fresh fruit, and it melts in my mouth with every bite. This healthier, grain-free take on traditional tres leches tastes just like the real thing.

If you’ve never tried tres leches, or three milk cakes before, you’re missing out. I love that this recipe gives all the traditional texture and flavors in a gluten-free version. It’s the perfect way for me to enjoy this classic dessert without feeling guilty.

Back in the day, milk cakes were typically made with whole milk, sweetened condensed milk, and evaporated milk. They were amazing, but packed with gluten and lots of refined sugar. I wanted to develop a healthier version so my family and I could enjoy it without the guilt. The cake itself is fluffy and filled with rich, sweet flavors, and I finish it with a light, fresh whipped cream topping. Its texture and moistness remind me of my Healthy Vegan Oat Flour Cake and Vegan Lemon Cupcakes, giving that same soft, tender bite. One taste of this dessert, and I know you’ll fall in love with this incredible, healthier take on a classic favorite.

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🥘 Ingredients

These are some of the main ingredients I use in this gluten-free tres leches cake recipe.

Milk: For this gluten-free three milk cake, I use a combination of whole milk, condensed milk, and coconut milk. If I want to reduce the fat but keep the flavor, I use 1% milk, fat-free condensed milk, and light coconut milk.

Flour: I use a mix of gluten-free flours, almond, coconut, and tapioca, to ensure the cake stays light and fluffy while remaining gluten-free. Alternatively, I can use an all-purpose gluten-free flour like Bob’s Red Mill that includes xanthan gum.

Sugar: This recipe calls for 1/2 cup of sugar, but I often cut it down to 1/4 cup if I want a less-sweet, healthier cake.

Vanilla Extract & Salt: I always add these to enhance the overall flavor of the cake.

Eggs: I use both the yolks and whites to make the cake extra fluffy and moist.

Heavy Cream: I whip up heavy cream for the topping to create the best fluffy, light finish for the cake.

Substitutions

Milk: I replace the dairy milk with my favorite alternatives like almond milk, soy milk, or coconut cream for a dairy-free tres leches cake. See the dietary adaptation section for a vegan option.

Sugar: I use coconut sugar, monk fruit, or my preferred sugar substituted

Fruit: I use any type of fruit I like, from fresh berries to seasonal fruits, when making the gluten-free tres leches cake.

🔪 How To Make

Here’s how I make this easy gluten-free tres leches recipe.

For The Milk Cake

Mix Most Dry Ingredients: In a large bowl, I combine all the dry ingredients, except the sugar, and whisk until everything is well mixed.

Prep Wet Ingredients: In a separate bowl, I crack the eggs and add the sugar, then whisk until the eggs become frothy. I add the melted butter, milk, and vanilla extract to the egg mixture and whisk until everything is combined. I can also use a hand mixer for this step.

Mix Wet And Dry: I add the dry ingredients to the wet mixture and whisk gently until everything is evenly combined into a smooth cake batter.

Bake: I pour the batter into a prepared 8×8-inch pan that is lined and sprayed with cooking spray. I bake the cake in a preheated oven at 350 degrees F for about 20-30 minutes, until a skewer inserted in the center comes out clean.

Cool: I let the spongy cake cool slightly, about 10-15 minutes, in the cake pan. While it’s cooling, I prepare the topping mixture (see steps below).

For The Milk Topping

Warm Coconut Milk And Condensed Milk: I add the coconut milk and condensed milk to a small pot and place it over medium heat to make a sweet milk mixture. I warm it through, stirring continuously, for about 3-4 minutes, then turn off the heat.

Pour Warmed Milks Over Top: Once the cake has slightly cooled, I poke holes in it using a skewer or fork. I pour the coconut milk mixture evenly over the surface of the cake and then refrigerate it for about 4-6 hours before serving.

Prep Whipped Cream: Before serving, I whip the cream with an electric mixer on medium speed until soft peaks form.

Add To Cake: I spread the homemade whipped cream evenly over the top of the cake.

Finish and Serve: I top the cake with slices of fresh fruit and serve it on a serving platter or individual plates.

📖 Variations

While I love the flavors of the original, I also enjoy experimenting with the following variations to make this cake my own.

Chocolate option: I use 2 to 3 tablespoons of cocoa powder to make a chocolate flavored cake that stays soft and tender. This option works well when I want a richer dessert without changing the base recipe too much.

Warm spices: I add 1 teaspoon cinnamon along with a small pinch of nutmeg and cloves for a fall inspired version. The spices blend nicely with the milk mixture and keep the cake balanced.

Fruity flavor: I add 1 to 2 teaspoons of a fruit flavored extract to bring in a light fruity taste. This is an easy way to change the flavor while keeping the texture the same.

🍽 Serving Suggestions

I can serve this healthy take on the classic cake with any side or drink that I would typically pair with a vanilla or coconut-flavored cake. I like to top this sweet cake with a big scoop of vanilla tofu ice cream or serve it alongside a chocolate almond milk pudding. These pairings make the dessert even more indulgent and delicious.

I love a sweet oat milk hot chocolate or a healthy hot chocolate to enjoy with a slice of tres leches cake. Coffee or a cold glass of milk, or a dairy-free alternative, also work perfectly to wash it down.

🧊 Storage Directions

Refrigeration: After the cake has cooled to room temperature and is frosted, I store it in an airtight container in the fridge for 3-4 days. The frosting might deflate slightly in the fridge, but it still tastes great. In fact, the longer the milk has to soak into the moist cake, the better it becomes. Sometimes I even find it tastes better the next day!

Freezing: I can freeze milk cake, but only the cake portion of the recipe before soaking it in milk and adding the frosting. After the cake has cooled, and before I add the hot milk and frosting, I put it in an airtight container or wrap it with aluminum foil and freeze it. It will last up to 2 months in the freezer.

Serving From Frozen: The day before I want to serve it, I thaw the cake overnight in the fridge. I make the hot milk mixture and the whipped topping, then pour them over the cake. I store the cake in the fridge overnight and serve it the next day.

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