Why You’ll Love This Recipe

This gluten-free tres leches cake offers the same incredible flavor and moist texture as the traditional recipe but is adapted for those following a gluten-free diet. The combination of evaporated milk, sweetened condensed milk, and regular milk creates a rich, indulgent soaking mixture that makes the cake irresistibly moist. The whipped cream topping adds a velvety smooth finish, making each bite an absolute delight. Plus, it’s simple to make and only requires a few ingredients you likely already have at home!

Ingredients

Cake Ingredients: 1 cup all-purpose gluten-free flour (I used Pillsbury gluten-free)
1 1/2 teaspoon gluten-free baking powder
1/4 teaspoon salt
5 large eggs (separate whites from the yolks)
3/4 cup sugar (divided)
1/3 cup whole milk (2% milk will also work)
1 teaspoon pure vanilla extract
12 oz can of evaporated milk
14 oz can of sweetened condensed milk
1/4 cup whole milk (2% milk will also work)
Ground cinnamon (for the topping)

Whipped Cream Ingredients: 2 cups heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon pure vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
In a large bowl, beat the egg yolks with 1/2 cup sugar until pale and fluffy. Add in the milk and vanilla extract, and continue to beat until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
In another bowl, beat the egg whites until stiff peaks form. Slowly add the remaining 1/4 cup sugar and continue to beat until glossy.
Gently fold the egg whites into the batter until fully incorporated.
Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the milk mixture: In a large bowl, combine the evaporated milk, sweetened condensed milk, and 1/4 cup whole milk.
When the cake is done, remove it from the oven and allow it to cool for about 10 minutes. Once slightly cooled, poke holes all over the cake using a fork or skewer.
Slowly pour the milk mixture over the warm cake, allowing it to soak in. Let the cake cool to room temperature, then refrigerate for at least 2 hours to fully absorb the milk.
To make the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
Spread the whipped cream over the chilled cake and sprinkle with ground cinnamon.
Serve and enjoy!

Servings and Timing

Servings: 12-16 slices
Preparation time: 20 minutes
Baking time: 25-30 minutes
Cooling time: 2 hours (or more) in the refrigerator

Variations

Dairy-Free: Use coconut milk or almond milk as substitutes for the whole milk and evaporated milk. For the whipped cream, opt for a coconut whipped cream instead of heavy whipping cream.
Tropical Twist: Add a layer of diced fresh fruit, such as mango or pineapple, on top of the whipped cream for a tropical variation.
Spiced Flavor: Add a pinch of ground nutmeg to the milk mixture or whipped cream for a warm, spiced touch.

Storage/Reheating

Storage: Store leftover cake in an airtight container in the refrigerator for up to 4 days.
Reheating: This cake is best enjoyed cold, straight from the fridge. If you prefer it warm, you can gently heat individual slices in the microwave for 20-30 seconds.

FAQs

How long should I let the cake cool before adding the milk mixture?

Let the cake cool for about 10 minutes before adding the milk mixture to ensure the cake can absorb the liquid without becoming soggy.

Can I use a different flour for this recipe?

Yes, you can try using other gluten-free flour blends, but make sure the blend contains a binding agent like xanthan gum for the best texture.

Can I make this cake ahead of time?

Yes, this cake is perfect for making ahead. It needs time to chill in the refrigerator for the best texture and flavor.

Can I use a different type of milk?

Yes, you can substitute regular milk with any non-dairy milk such as almond, coconut, or oat milk if needed.

How do I know when the cake is done baking?

The cake is done when a toothpick or cake tester inserted into the center comes out clean. The edges of the cake should also pull slightly away from the sides of the pan.

Can I use whipped topping instead of making whipped cream from scratch?

Yes, you can use store-bought whipped topping as a shortcut. However, homemade whipped cream will provide a fresher taste and better texture.

Can I freeze this cake?

You can freeze the cake before adding the whipped cream. After it cools and soaks in the milk mixture, wrap the cake tightly in plastic wrap and freeze for up to 1 month.

How can I make the whipped cream firmer?

For firmer whipped cream, make sure to chill the mixing bowl and beaters before whipping the cream. You can also add a stabilizer like unflavored gelatin or cream of tartar.

Can I use an electric mixer for whipping the egg whites?

Yes, an electric mixer makes it easier to beat the egg whites to stiff peaks. Make sure the mixing bowl is clean and free from any grease.

How do I serve this cake?

This cake is best served cold, straight from the fridge. Slice it into small portions as it is very rich and moist!

Conclusion

This Gluten-Free Tres Leches Cake offers a perfect balance of rich, creamy texture and lightness that makes it an indulgent treat. Whether you’re celebrating a special occasion or simply enjoying a sweet dessert at home, this version of the beloved tres leches cake will surely impress your guests and satisfy your cravings. Easy to make, full of flavor, and adaptable for various dietary preferences, it’s a dessert you’ll love to return to again and again!

Gluten Free Tres Leches Cake

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Author: Julia
Total Time: 2 hours 45 minutes (including chilling)
Yield: 12-16 servings
Diet: Gluten Free

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Description

This Gluten-Free Tres Leches Cake is a delicious twist on the classic Latin dessert, made with a blend of three milks to create a rich, moist cake. It’s topped with sweetened whipped cream and a sprinkle of cinnamon, making it the perfect gluten-free dessert for any occasion. This easy-to-make cake will satisfy your cravings without compromising on flavor or texture!

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a medium bowl, whisk together gluten-free flour, baking powder, and salt. Set aside.
In a large bowl, beat egg yolks with 1/2 cup sugar until pale and fluffy. Add milk and vanilla, continue mixing until smooth.
Gradually fold in dry ingredients until fully combined.
In another bowl, beat egg whites to stiff peaks. Add the remaining sugar and continue beating until glossy.
Gently fold egg whites into the batter until incorporated.
Pour batter into prepared pan. Bake for 25-30 minutes, or until a toothpick comes out clean.
While the cake bakes, mix together evaporated milk, sweetened condensed milk, and 1/4 cup whole milk.
Once the cake cools for about 10 minutes, poke holes all over it with a fork or skewer.
Slowly pour the milk mixture over the warm cake, allowing it to soak in. Cool to room temperature, then refrigerate for at least 2 hours.
For whipped cream: beat the whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread whipped cream over the chilled cake, and sprinkle with cinnamon.
Slice and enjoy!

Notes

For dairy-free, use coconut milk or almond milk as substitutes, and opt for coconut whipped cream.

You can add diced tropical fruit like mango or pineapple for a tropical twist.

If you prefer a spiced flavor, add a pinch of ground nutmeg to the milk mixture or whipped cream.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Latin American