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!

Ingredients

Cake Ingredients:

1 cup all-purpose gluten-free flour (Pillsbury gluten-free recommended)

1 1/2 teaspoon gluten-free baking powder

1/4 teaspoon salt

5 large eggs (separate whites from yolks)

3/4 cup sugar (divided)

1/3 cup whole milk (or 2% milk)

1 teaspoon pure vanilla extract

12 oz can evaporated milk

14 oz can sweetened condensed milk

1/4 cup whole milk (or 2% milk)

Ground cinnamon (for topping)

Whipped Cream Ingredients:

2 cups heavy whipping cream

1/4 cup powdered sugar

1/2 teaspoon pure vanilla extract

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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