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Best Gluten Free Tres Leches Cake

Gluten Free Tres Leche Cake.
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5 from 2 reviews

This delicious Gluten-free Tres Leches Cake is super moist from the heavenly cream-soaked cake and whipped cream topping. Every bite is luscious! This special gluten-free cake will be a family favorite for any celebration. 

Ingredients

Units Scale
  • Cake Ingredients:
  • 1 cup all-purpose gluten-free flour (I used Pillsbury gluten-free)
  • 1 1/2 teaspoon gluten-free baking powder
  • 1/4 teaspoon salt
  • 5 large eggs (separate whites from the yolks)
  • 3/4 cup sugar (divided)
  • 1/3 cup whole milk (2% milk will also work)
  • 1 teaspoon pure vanilla extract
  • 12 oz can of evaporated milk
  • 14 oz can of sweetened condensed milk
  • 1/4 cup whole milk (2% milk will also work)
  • ground cinnamon (for the topping)
  • Whipped Cream Ingredients:
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat the oven to 350° F.
  2. Add the gluten-free flour, baking powder and salt to a large bowl.
  3. Divide the eggs, placing the whites in one small bowl and the yolks in another
  4. Combine 1/2 cup of the sugar and the egg yolks in a large bowl, beating them vigorously
    at high speed until the yolks lighten to a pale yellow shade.
  5. Incorporate the ⅓ cup milk and pure vanilla extract into the egg yolk blend, then gently
    mix on low until fully combined.
  6. Being careful not to over mix, combine the egg yolk mixture with the gluten-free flour
    blend, stirring delicately until the ingredients are just combined.
  7. In a separate medium bowl, add in the egg whites and beat vigorously for 1 minute. Add
    in the last of the sugar, ¼ cup, and continue to beat for a few minutes, or until stiff peaks
    form.
  8. Add the fluffy egg white mixture into the batter, and gently mix all together. Mix until
    combined, but do not over mix.
  9. Grease a 9×13 inch pan and pour in the batter, smoothing the batter evenly in the pan
    with a spoon.
  10. Bake the cake for 30 to 40 minutes at 350 degrees. Start checking your cake at the 30
    minute mark. Bake until a toothpick comes out clean after poking the cake in the center.
  11. After baking, let the cake cool completely on the counter.
  12. In a medium bowl, mix together the evaporated milk, sweetened condensed milk, and
    whole milk with a spoon.
  13. Poke holes all over the cake using a fork or toothpick.
  14. Carefully pour the milk mixture all over the cake, covering it evenly and getting
    all the edges.
  15. Let the cake soak the milk by refrigerating it for at least 1 hour or overnight.
  16. Make the whipped cream by beating the chilled heavy cream on high for a few minutes,
    then add in the powdered sugar and vanilla extract. Beat together again until stiff peaks
    form.
  17. Once the cake has absorbed the milk, top the cake with the whipped cream and spread evenly. Sprinkle a bit of cinnamon on top and slice into squares. Enjoy

Notes

Store cake in an airtight container in the refrigerator for up to 4 -5 days. 

  • Prepare your Pan: You will want a prepared pan that is coated with oil, cooking spray or parchment paper.

  • Chill the Tres Leches: Chilling the cake for 4 hours or longer– the longer, the better. The cake is so delicious when it’s served cold. You can even make the cake the day before and chill it overnight.

  • Add whipped cream last. Wait until before serving to add the whipped cream to the cake.

Find it online: https://delectablefoodlife.com/best-gluten-free-tres-leches-cake/