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.

Course Gluten Free Dessert Recipes

Cuisine Mexican

Keyword gluten free tres leches, gluten free tres leches cake, gluten free tres leches recipe

Prep Time 20

Cook Time 25

Additional Time 1

Total Time 1 45

Servings

Calories 268kcal

Author Celeste Noland | Life After Wheat

Equipment

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: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.

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!

Video

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.

Nutrition