Gluten Free Tres Leches Cake

5 from 12 votes

Gluten Free Tres Leches Cake

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.

Prep Time15

Cook Time30

Refrigeration Time6

Total Time6 45

Course: Baking, Dessert

Cuisine: American, Mexican

Diet: Gluten Free, Vegetarian

Servings: pieces

Calories: 262kcal

Author: Anjali Shah

Equipment

Ingredients

For The Cake

2 cups Almond flour
½ cup Coconut flour
½ cup Tapioca flour
½ cup Cane sugar
2 tsp Baking soda
½ tsp Salt
⅓ cup Unsalted butter
1 cup Whole milk
1 tsp Vanilla extract
4 Eggs

For The Toppings

½ cup Coconut milk
½ cup Condensed milk
½ cup Heavy whipping cream
Fresh fruit (e.g. strawberries, blueberries) optional

Instructions

For The Cake

In a bowl, take all the dry ingredients except sugar and whisk until everything is well combined.
In a separate bowl, crack the eggs and add the sugar. Whisk it until the egg starts to get frothy.
Add the melted butter, milk and vanilla extract to the egg mixture. Whisk until combined.
Add the dry ingredients to the wet ingredients mixture and whisk it gently until everything is evenly mixed.
Pour this batter into a greased and lined 8x8 baking pan and bake the cake in a preheated oven at 350 degrees F for about 20-30 minutes until a skewer inserted in the middle of the cake comes out clean.
Let the cake cool slightly (about 10-15 minutes). While the cake is cooling, make the topping mixture (see steps below)

For The Toppings

Add the coconut milk and condensed milk into a small pot and place it over medium heat.
Warm it through, stirring continuously, for about 3-4 minutes. Turn off the heat.
Now, to the slightly cooled cake, poke a lot of holes using a skewer or a fork. Pour the warm milk mixture all over the cake as evenly as you can. Refrigerate the cake for about 4-6 hours before serving.
Before serving, whip up the whipping cream and spread it evenly on top of the cake and top it with slices of fresh fruit.

Video

https://youtu.be/vQddW8hAU2I

Notes

My #1 Secret Tip for this recipe is to use room temperature eggs and butter so the wet ingredients mix smoothly. When the eggs and butter are not cold, they blend into the custard more easily, which helps everything combine well and creates a softer and creamier cake.
Take your time. For the best results with this healthy tres leches cake recipe, I slowly add the dry ingredients to the wet ingredients. I also make sure not to overmix.
Avoid Sticking: I make sure to have a prepared pan that is coated with oil or lined with parchment paper. I also make sure to grease the sides of the pan.
Refrigerate. I never skip chilling the cake for 4-6 hours, the longer, the better. I know it takes time, but the cake is incredible when served cold. Chilling also gives the milk mixture time to fully soak into the cake. Sometimes I even make it the day before and chill it overnight for extra moistness and flavor.
Change up the fruit. I use any kind of fruit I like on top. We used strawberries, but I could also add blueberries, raspberries, or any other fruit I enjoy.
Add whipped cream last. I wait until right before serving to add the whipped cream to the cake so it stays nice and fluffy. I also make sure the cake has cooled completely before adding the topping.

Nutrition