Gluten Free Tres Leches Cake
Serves 1615 mins prep30 mins cook
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.
0 servings
What you need
Instructions
For The Cake 2 In a bowl, take all the dry ingredients except sugar and whisk until everything is well combined. 3 In a separate bowl, crack the eggs and add the sugar. Whisk it until the egg starts to get frothy. 4 Add the melted butter, milk and vanilla extract to the egg mixture. Whisk until combined. 5 Add the dry ingredients to the wet ingredients mixture and whisk it gently until everything is evenly mixed. 6 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. 7 Let the cake cool slightly (about 10-15 minutes). While the cake is cooling, make the topping mixture (see steps below) For The Toppings 10 Add the coconut milk and condensed milk into a small pot and place it over medium heat. 11 Warm it through, stirring continuously, for about 3-4 minutes. Turn off the heat. 12 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. 13 Before serving, whip up the whipping cream and spread it evenly on top of the cake and top it with slices of fresh fruit.View original recipe