Gluten Free Tres Leches Cake

Gluten-free Tres Leches Cake is a delightful twist on the classic Latin American dessert, renowned for its moist, spongy texture and rich, sweet milk glaze. Traditionally made with wheat flour, this beloved treat is often off-limits to those on a gluten-free diet. However, with the growing popularity of gluten-free baking, everyone can now enjoy this delicious dessert.

By using a combination of gluten-free flours, the cake remains just as decadent and indulgent as the original. Whether you have gluten intolerance or simply want to try a dessert that everyone can enjoy, gluten-free Tres Leches Cake is a must-try.

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 Topping:

• • ½ cup – Coconut milk

• • ½ cup – Condensed milk

• • ½ cup – Whipping cream

• • Fresh fruit of your choice (optional)

Method:

The Cake:

• In a bowl, take all the dry ingredients except sugar and give it a 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.

• Now add in the melted butter, milk and vanilla extract. Give it another mix.

5. • Add the dry ingredients to the wet mixture and whisk it gently until everything is evenly mixed.

• • Pour this batter into a greased and lined 8×8 baking pan.

5. • Bake the cake in a preheated oven at 180 degrees Celsius for about 20-30 minutes until a skewer inserted in the middle comes out clean.

• • Let the cake cool slightly.

The Topping:

• • Take the coconut milk and condensed milk in a pan and place it over medium heat. 

• • Heat it, stirring continuously for about 3-4 minutes. Take it 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.

1. • Refrigerate the cake for about 4-6 hours.

• • Before serving, whip the cream and spread it evenly on top of the cake, topping it with slices of strawberries.