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Gluten-Free Tres Leches Cake

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  • Serves 8
  • Cooks in 55 mins (20m prep + 35m cook)
  • Difficulty: medium
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

gluten free tres leches mexican

local_grocery_store Ingredients

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 gluten-free flour blend, almond flour, baking powder, and salt.
  3. 3.In a large bowl, beat the egg whites until stiff peaks form.
  4. 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. 5.Fold in the egg whites, one-third at a time, until the batter is light and fluffy.
  6. 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. 7.In a large bowl, whisk together the evaporated milk, condensed milk, and vanilla extract.
  8. 8.Using a fork, poke holes all over the cake.
  9. 9.Slowly pour the three-milk mixture over the cake, making sure it gets absorbed into the holes.
  10. 10.Refrigerate the cake for at least 2 hours, or overnight, before serving.

lightbulb_outline Tips

  • chevron_rightMake sure to use a gluten-free flour blend that contains xanthan gum, which will help bind the cake together.
  • chevron_rightIf 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.
  • chevron_rightFor an extra-special touch, top the cake with some toasted coconut flakes or chopped nuts.