Gluten Free Tres Leches Cake
Serves 16
15 mins prep
30 mins cook
360 mins Refrigeration Time
405 mins total
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.
For The Cake
For The Toppings
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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.
