Get ready to indulge in a decadent dessert that’s sure to satisfy your sweet tooth! Our gluten-free Tres Leches Cake is a moist and creamy treat that’s perfect for any occasion. With a rich blend of three different types of milk and a perfectly whipped cream topping, this Latin American favorite will have you savoring every bite.
ABOUT THIS GLUTEN FREE TRES LECHES RECIPE
Gluten-free Tres Leches Cake is a delicious dessert that originates from Latin America. This cake is traditionally made with three different types of milk, and the result is a moist and decadent treat that’s perfect for any occasion!
For those who have gluten intolerance or celiac disease, this recipe is a great alternative to the classic version that typically contains wheat flour.
I shared with our non-gluten free friends and neighbors and everyone agreed it tastes just as good as the original!
Looking for more cool dessert recipes? You’ll love my PISTACHIO SALAD!
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Table of contents
INGREDIENTS IN GLUTEN FREE TRES LECHES
Tres Leches cake only requires a few ingredients and while you probably have most on hand, there are a few that might warrant a trip to the grocery store.
I based this recipe on an authentic one from Mexico in My Kitchen
- large eggs
- sugar
- vanilla
- neutral oil such as avocado or canola oil.
- high quality gluten free flour (I used King Arthur Measure for Measure, stirred, scooped, and leveled)
- baking powder
- salt
- sweetened condensed milk (I used Nestle La Lechera, but any will work)
- evaporated milk
- heavy whipping cream
- rum extract, optional
- Cinnamon for dusting, or fresh fruit like berries, kiwi, or mango. If using fruit to decorate, add just before serving.
Looking for more dessert recipes? You’ll love my Quinoa Chocolate Cake or Gluten Free Strawberry Shortcake!
HOW TO MAKE GLUTEN FREE TRES LECHES CAKE
Step 1: Prepare
Spray a 13 X 9 inch cake pan with gluten free cooking spray, or line the bottom with parchment paper and set aside.
Preheat the oven to 350 degrees F. Make sure to adjust the oven rack to the middle position.
Step 2: Make the Cake!
Use the stir, scoop, and level method to measure gluten free flour into a medium-large bowl and stir together with baking powder and salt. Set aside.
Crack one egg into a medium bowl and mix with an electric mixer on medium speed about 15 seconds. Add remaining eggs one at a time, beating for another 15-30 seconds after each addition.
Gradually add in the sugar over about 30 seconds while continuing to mix, until all sugar is incorporated. The egg mix will be very fluffy and turning a light yellow.
Reduce speed of mixer, and gradually add the oil and then the vanilla while mixing.
Sprinkle the flour mixture over the egg mixture and gently fold with a spatula until well combined. DO NOT OVER MIX.
PRO TIP: Beating the eggs for an extended period of time is crucial, so don’t rush this step! Whipping air into the eggs add to the rise and texture of this cake.
Step 3: Bake the Cake
Transfer batter to the prepared pan and spread evenly.
Bake 25-30 minutes or until cake looks light golden or a wooden toothpick comes out clean when inserted into the middle of the cake.
Remove cake from the oven and allow to cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
PRO TIP: If you plan to serve the tres leches in the pan, you can leave the cake in the pan to cool.
Step 4: Soak the Cake
Whisk the sweetened condensed milk, evaporated milk, and heavy whipping cream together with the vanilla and rum (if using) and set aside.
Transfer the cooled cake to a platter or rimmed baking sheet and poke all over using a fork
Pour the milk mixture all over the cake, putting a little extra around the edges to get them nice and soft.
Cover the cake with plastic wrap and allow it to soak up the milk mixture for 5-10 minutes.
PRO TIP: Wheat-based tres leches tastes better the longer it sits, but gluten free cake soaks up moisture much quicker. We found that gluten free tres leches has the best texture when you pour the liquid over the cake 5-10 minutes before serving.
Step 5: Make the Whipped Cream and Serve!
Combine heavy cream, sugar, and vanilla into a large bowl and mix on medium speed about 2 minutes, until soft peaks form.
PRO TIP: cool the bowl and beater(s) in the freezer for a few hours before making your whipped cream to help with the texture.
Spread the whipped cream over the cake, or scoop a dollop onto individual slices.
If you want to decorate this cake, top with fresh berries, kiwi, and/or mango, or a light dusting of cinnamon just before serving.
TRES LECHES VARIATIONS
Looking for fun new ways to enjoy tres leches cake? Try these easy alternatives!
Strawberry Mojito
Include 1 teaspoon rum extract to the 3 milks sauce, and top with strawberries and lime zest
Pina Colada
Add 1/2 teaspoon coconut extract to the 3 milks mixture. Top soaked cake with crushed pineapple, then whipped cream and toasted coconut.
Horchata Tres Leches
Sprinkle finished cake with cinnamon.
Banana Bread Tres Leches
Top finished tres leches cake with fresh or caramelized bananas
Peach Bourbon Tres Leches
Add 2-3 tablespoons bourbon and 1/4 teaspoon cinnamon to the 3 milks mixture. After pouring the milk mixture over the cake, top with 4-5 peeled and sliced peaches, then whipped cream.
Salted Caramel Tres Leches
Use dulce de leche instead of sweetened condensed milk in the 3 milk mixture. When whipping the cream, omit the sugar and instead add 1/4 cup dulce de leche. Finish with a sprinkling of flaky salt just before serving.
PRO TIPS FOR THIS RECIPE
While this is a pretty easy recipe to make, there are some steps that require a little time so plan accordingly.
Traditional tres leches cake is refrigerated at least overnight and is better the longer it sits. Because gluten free flours absorb more moisture, gluten free tres leches is best when soaked for only 5-10 minutes.
CAN YOU FREEZE/HOW TO STORE
Store the cake, milk mixture, and whipped cream separately in the fridge for up to 3 days and assemble 5-10 minutes before serving.
You can freeze just the cake portion for up to 3 months.
GLUTEN FREE FLOUR
I used King Arthur Measure for Measure gluten free flour in this recipe, and that’s what I recommend for best results.
If you’re looking for other recipes that work well with King Arthur Measure for Measure, try my gluten free coffee cake recipe, gluten free cornbread, or gluten free chocolate waffles!
HOW TO MEASURE GLUTEN FREE FLOUR
It is crucial that you use the stir, scoop and level method when measuring gluten free flour. This ensures that you don’t get too much or too little flour, which will drastically affect the final results. It is easiest if you pour your flour into a pantry bin or container.
Here’s how to measure gluten free flour:
- Stir the flour with a spoon.
- Using a spoon, scoop the flour into your measuring cup so it is heaping above the rim. Be careful to not pack it down at all.
- Use a leveler or the flat edge of a knife to scrape the top of the measuring cup, which will level off the flour.
HOW TO MAKE A GLUTEN-FREE, DAIRY-FREE TRES LECHES CAKE
The cake in this recipe is naturally dairy free. While we didn’t try using dairy free substitutes for the three milks and whipped topping, you could try the following swaps:
sweetened condensed milk—use sweetened condensed coconut milk
evaporated milk—use coconut evaporated milk OR lite coconut milk (canned, not in a carton)
For the whipped topping, just use a Reddi-Whip style of dairy free whipped topping you can get in the dairy section of the grocery store.
PRO TIP: Whenever I’m looking for dairy free subs, my go-to resource is Go Dairy Free
HOW DO I MAKE GLUTEN FREE VEGAN TRES LECHES?
If you want to make a gluten-free vegan tres leches cake, I recommend using this recipe for gluten free vegan yellow cake from Allergy Awesomeness, and swapping sweetened condensed coconut milk, lite coconut milk (canned, not in a carton), and coconut cream for the 3 milks. Top with a dairy free whipped cream and your toppings of choice.
MORE GLUTEN-FREE DESSERT RECIPES YOU MIGHT LIKE
Gluten Free Chocolate Chip Cookies
Nutella Stuffed Rice Krispie Treats
2 Ingredient Peanut Butter Fudge
FREQUENTLY ASKED QUESTIONS
Can I make gluten free tres leches egg-free?
Because the cake requires so many eggs, we don’t recommend using an egg replacer.
Can I make tres leches dairy free?
Yes! The cake is naturally dairy free and you can use sweetened condensed coconut milk, canned lite coconut milk, and a dairy free cream or creamer. Whip your own coconut cream for the topping, or use a Reddi-whip style.
What flour is best for gluten free tres leches cake?
King Arthur Measure for Measure gluten free flour works great in gluten free tres leches cakes. Bob’s Red Mill 1:1 and Cup4Cup would also be good fits.
Does tres leches contain gluten?
Tres leches is traditionally made from wheat-based flour and therefore is not gluten free. However, you can make a gluten free version using a high quality gluten free flour blend and limiting the soaking time.
Why is my tres leches cake soggy?
Tres leches is made by soaking a sponge cake in a mixture of 3 milks and naturally has a soggy texture. However, if it seems too soggy, try letting it soak for a shorter amount of time. This is especially important with gluten free tres leches, as the rice-based flours soak up more of the milk mixture and can result in a soggy texture.
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GLUTEN FREE TRES LECHES CAKE RECIPE
Gluten Free Tres Leches
Get ready to indulge in a decadent dessert that's sure to satisfy your sweet tooth! Our gluten-free Tres Leches Cake is a moist and creamy treat that's perfect for any occasion. With a rich blend of three different types of milk and a perfectly whipped cream topping, this Latin American favorite will have you savoring every bite.
Ingredients
FOR THE CAKE
- 5 whole eggs
- 1 cup sugar
- 1 teaspoon vanilla
- ½ cup neutral oil such as avocado or canola oil.
- 1 ¼ cup high quality gluten free flour (I used King Arthur Measure for Measure, stirred, scooped, and leveled)
- 1 teaspoon baking powder
- ¼ teaspoon salt
FOR THE MILK MIXTURE
- 1 can (14 ounce) sweetened condensed milk
- 1 can (12 ounce) evaporated milk
- 1 cup heavy whipping
- 1 ½ teaspoons vanilla
- 1 teaspoon rum extract, optional
FROSTING
- 1 ¼ cup heavy whipping
- ¼ cup sugar
- 1 teaspoon vanilla
GARNISH (optional)
- Cinnamon for dusting, or fresh fruit like berries, kiwi, or mango. If using fruit to decorate, add just before serving.
Instructions
Prepare:
- Preheat the oven to 350 degrees F. Make sure to adjust the oven rack to the middle position.
Make the cake:
- Use the stir, scoop, and level method to measure gluten free flour into a medium-large bowl and stir together with baking powder and salt. Set aside.
- Use the stir, scoop, and level method to measure gluten free flour into a medium-large bowl and stir together with baking powder and salt. Set aside.
- Crack one egg into a medium bowl and mix with an electric mixer on medium speed about 15 seconds. Add remaining eggs one at a time, beating for another 15-30 seconds after each addition.
- Gradually add in the sugar over about 30 seconds while continuing to mix, until all sugar is incorporated. The egg mix will be very fluffy and turning a light yellow.
- Reduce speed of mixer, and gradually add the oil and then the vanilla while mixing.
- Sprinkle the flour mixture over the egg mixture and gently fold with a spatula until well combined. DO NOT OVER MIX.
Bake the cake:
- Transfer batter to the prepared pan and spread evenly.
- Bake 25-30 minutes or until cake looks light golden or a wooden toothpick comes out clean when inserted into the middle of the cake.
- Remove cake from the oven and allow to cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely. If you plan to serve the tres leches in the pan, you can leave the cake in the pan to cool.
Soak the cake:
- Whisk the sweetened condensed milk, evaporated milk, and heavy whipping cream together with the vanilla and rum (if using) and set aside.
- Transfer the cooled cake to a platter or rimmed baking sheet and poke all over using a fork
- Pour the milk mixture all over the cake, putting a little extra around the edges to get them nice and soft.
- allow the cake to soak up the milk mixture for 5-10 minutes
Frost and serve:
- Combine heavy cream, sugar, and vanilla into a large bowl and mix on medium speed about 2 minutes, until soft peaks form.
- Spread the whipped cream over the cake, or scoop a dollop onto individual slices.
- Take your tres leches up a level or two by topping with fresh berries, kiwi, and/or mango. You can also top with a light dusting of cinnamon. Add any toppings just before serving. See recipe variations in the blog post for other ideas on ways to serve this yummy cake!
Notes
PRO TIP: Beating the eggs for an extended period of time is crucial, so don't rush this step! Whipping air into the eggs add to the rise and texture of this cake.
PRO TIP: Wheat-based tres leches tastes better the longer it sits, but gluten free cake soaks up moisture much quicker. We found that gluten free tres leches has the best texture when you pour the liquid over the cake 5-10 minutes before serving.
PRO TIP: cool the bowl and beater(s) in the freezer for a few hours before making your whipped cream to help with the texture.
Gluten Free Flour: I used King Arthur Measure for Measure gluten free flour blend in this recipe, and recommend it. You can also try Bob's Red Mill 1:1 or Cup4Cup.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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King Arthur, Measure for Measure Flour, Certified Gluten-Free, Non-GMO Project Verified, Certified Kosher, 3 Pounds, Packaging May Vary -
Good Cook AirPerfect Nonstick Oblong Cake Pan, 13 x 9", Gray -
Hi-Temp Silicone Spatulas -
Gluten Free Mexican Vanilla -
Watkins Rum Extract with Other Natural Flavors, 2 oz. Bottles, Pack of 6 (Packaging May Vary) -
Rumford Baking Powder
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 268Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 64mgSodium: 105mgCarbohydrates: 35gFiber: 3gSugar: 25gProtein: 4g