
Gluten-Free Tres Leches Cake
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- Serves 8
- Cooks in 55 mins (20m prep + 35m cook)
- Difficulty: medium
- Tastes:
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Estimated nutrition per serving
gluten free tres leches mexican
local_grocery_store Ingredients
restaurant_menu Method
- 1.Preheat the oven to 350°F. Grease a 9x13-inch baking dish with cooking spray.
- 2.In a medium bowl, whisk together the gluten-free flour blend, almond flour, baking powder, and salt.
- 3.In a large bowl, beat the egg whites until stiff peaks form.
- 4.In another large bowl, beat the egg yolks with the sugar until pale and fluffy. Add the dry ingredients and the coconut milk, and mix until well combined.
- 5.Fold in the egg whites, one-third at a time, until the batter is light and fluffy.
- 6.Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- 7.In a large bowl, whisk together the evaporated milk, condensed milk, and vanilla extract.
- 8.Using a fork, poke holes all over the cake.
- 9.Slowly pour the three-milk mixture over the cake, making sure it gets absorbed into the holes.
- 10.Refrigerate the cake for at least 2 hours, or overnight, before serving.
lightbulb_outline Tips
- Make sure to use a gluten-free flour blend that contains xanthan gum, which will help bind the cake together.
- If you don't have almond flour, you can make your own by grinding blanched almonds in a food processor until they resemble a fine meal.
- For an extra-special touch, top the cake with some toasted coconut flakes or chopped nuts.