Homemade Gluten Free Tres Leches Cake Recipe (2024)

Why this gluten free tres leches cake is great:

1. Moistness: Tres Leches Cake is soaked in a mixture of three types of milk (hence its name, “tres leches,” which means “three milks” in Spanish) that makes it incredibly moist and tender.
2. Flavor: I use a combination of coconut milk, coconut cream, and heavy cream to add a rich layer of sweetness to this cake recipe.
3. Simple to make: Despite its impressive taste and texture, this Gluten Free Tres Leches Cake is easy to make with just a few simple ingredients. You will need an electric or stand mixer, but most gluten free flour blends will work in this recipe.
4. Versatility: I include a dairy-free version of this cake so everyone has options. Note this cake recipe will not work with an egg replacer.

Tips For Sucess:

• Be sure to whip your eggs, sugar, and vanilla until the color of the eggs becomes dull and creamy colored. This can take 4-5 minutes.
• Do not overmix your whipped egg mixture and dry ingredients. Gently fold the two together to blend.
• Cover and cool the cake in the refrigerator after adding the milk blend.
• Cover the top of the cake with foil if your baking time is over 30 minutes. This cake takes a long time to bake, so you want to prevent the top from getting too dark.

Substitutions:

• To make this cake dairy-free, use a dairy-free heavy cream. So delicious and makes a great non-dairy heavy cream.
• I used Truwhip non-dairy whipped topping. This is a nice whipped cream if you don’t want to make one from scratch.
• Feel free to add funfetti sprinkles to the cake batter. This makes the cake festive. Use a brand of sprinkles that is gluten free.

• ▢ 5 large eggs
• ▢ 1 cup granulated sugar
• ▢ 1 tablespoon water
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1 tablespoon baking powder aluminum-free
• ▢ 1 cup gluten free flour blend *see note
• ▢ gluten free cooking spray
• ▢ 15 ounce can cream of coconut
• ▢ 14 ounce can coconut milk
• ▢ 14 ounce heavy cream

Topping

• ▢ 1 cup whipped cream
• ▢ ½ cup strawberries
• ▢ ¼ cup unsweetened shredded coconut

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  Preheat the oven to 375º F.

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  Add the coconut cream to a sauce pan. Heat the over low heat until melted. Add coconut milk and heavy cream and heat until simmering (do not boil). Set aside until ready to use.

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  For the cake batter, place eggs, sugar, vanilla and water in the bowl of electric mixer fitted with a whip attachment. Whip on high speed until tripled in volume or ribbon stage. Sift flour and baking powder together. Using a whip, fold flour mixture into egg mixture until smooth.

For Small Cakes:

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  Wrap the bottom of each ring mold with a piece of aluminum foil and spray with nonstick spray. Fill each mold ¾ full and bake on a sheet pan at 375 degrees F for 12 minutes. Cakes should rise and fall when cooked. Using a fork, poke a few holes in the top of each cake then ladle 6 to 8 ounces of coconut milk on top of each cake should absorb all the milk add more milk if necessary . Refrigerate overnight or at least 3 hours.

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  When ready to plate, carefully remove foil while tilting cake slightly sideways without letting it slide out. Slide it onto a plate and remove the ring mold garnish with whipped cream, toasted coconut and your favorite fruit sauce with berries. Makes five to six individual cakes.

For an 8×8 Cake Pan:

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  Spray oil in the baking pan. Pour the cake batter into the pan. Bake for 35-45 minutes until finished baking. If you notice the cake getting dark on top, cover with foil after the first 30 minutes of baking.

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  Remove the cake and use a shishkabob stick to poke holes all over the cake.

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  Pour the tres leches over the cake. The cake will absorb all of the liquid. Let the cake cool then cover and refrigerate the cake.

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  Chill for 2 hours then top with whipped cream.

1. I have tested this recipe with King Arthur Measure for Measure GF. Other blends should also work well.
2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
3. This cake will keep up to 4 days in an air-tight container.
4. You can make one large cake by using a springform pan.
5. To test for doneness, insert a toothpick into the center of the donut. If the toothpick comes out clean, it is done baking. The cake needs to be baked longer if you see batter or crumbs.