Gluten-Free Tres Leches Cake

local_grocery_store Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, room temperature
• 1 cup sugar
• 4 eggs, room temperature
• 1 teaspoon vanilla extract
• 1 can evaporated milk ((12 ounces))
• 1 can condensed milk ((14 ounces))
• 1 cup heavy cream
• 1 cup whipped cream, for topping
• 1 cup strawberries, for topping

restaurant_menu Method

1. 1.Preheat the oven to 350°F. Grease a 9x13-inch baking dish with cooking spray.
2. 2.In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
3. 3.In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. 4.Add the dry ingredients to the wet ingredients and mix until just combined.
5. 5.Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. 6.In a large measuring cup, whisk together the evaporated milk, condensed milk, and heavy cream.
7. 7.Using a fork, poke holes all over the surface of the cake.
8. 8.Slowly pour the milk mixture over the cake, making sure to get it into all the holes.
9. 9.Refrigerate the cake for at least 2 hours, or overnight.
10. 10.Before serving, top the cake with whipped cream and fresh strawberries.

lightbulb_outline Tips

• chevron_rightMake sure to use room temperature eggs and butter for the best results.
• chevron_rightIf you don't have evaporated milk, you can use half-and-half or whole milk instead.
• chevron_rightFor an extra special touch, sprinkle some cinnamon on top of the whipped cream.