Gluten-Free Tres Leches Cake. I was first introduced to Tres Leches cake years ago by a dear friend when we lived in Santa Fe, New Mexico. Tres Leches means three milks in Spanish, and this gluten-free cake is soaked in a sweet and creamy mixture of whole milk, evaporated milk and sweetened condensed milk. Tres Leches Cake, Gluten-Free-adapted from The Pioneer Woman website.
Serve with strawberries for a light and elegant dessert. The resulting gluten-free Tres Leches Cake is light but also decadent, with such rich flavors and a soft, spongy texture. The chilled cake is the perfect dessert for spring and summer get-togethers, or anytime you're craving a swoon-worthy cake. You can have Gluten-Free Tres Leches Cake using 17 ingredients and 19 steps. Here is how you achieve that.
Ingredients of Gluten-Free Tres Leches Cake
- Prepare of Cake.
- It’s 1 cup of all-purpose gluten-free flour.
- You need 1 1/2 tsp of baking powder.
- Prepare 1/4 tsp of salt.
- You need 5 of large eggs, separate whites from yolks.
- Prepare 1 cup of sugar, divided.
- You need 1/3 cup of whole milk.
- You need 1 tsp of pure vanilla extract.
- Prepare 12 oz of can of evaporated milk.
- Prepare 14 oz of can of sweetened condensed milk.
- Prepare 1/4 cup of whole milk.
- You need of Whipped Cream.
- Prepare 2 cups of heavy whipping cream.
- You need 1/4 cup of powdered sugar.
- Prepare 1/2 tsp of pure vanilla extract.
- You need of Ground cinnamon (for topping).
- It’s of Fresh strawberries (optional).
Tres Leches Cake is served all over the world using different accent ingredients which range from rum to caramel, but always using three milks (hence the name!). My gluten free vegan Tres Leches Cake recipe breaks the traditional mold, but does so deliciously! Gluten free Tres Leches Cake is one of my favorite cakes. I discovered Tres Leches cake years ago when I worked at a local mom and pop bakery.
Gluten-Free Tres Leches Cake step by step
- Preheat oven to 350° F.
- In large bowl, combine flour, baking powder, and salt. Set aside..
- Separate eggs into two separate bowls – one for eggs whites, the other for egg yolks..
- In large mixing bowl, mix 3/4 cup of sugar and egg yolks together on high speed until yolk are pale yellow..
- Add 1/3 cup milk and pure vanilla extract to egg yolk mixture and combine on low speed..
- Pour egg yolk mixture over flour mixture and stir just until ingredients are mixed..
- In another large bowl, beat the egg whites on high speed, adding the remaining 1/4 cup of sugar gradually. Beat egg whites until stiff peak forms..
- Fold egg white mixture into batter gently.
- Pour batter into a greased 9×13 pan. Smooth the top of the batter..
- Bake cake for 35 to 40 minutes.
- Check the center of cake by inserting a toothpick..
- Remove from the oven and allow cake to cool completely..
- Combine evaporated milk, sweetened condensed milk, and whole milk in small bowl..
- Use a fork to poke holes in the top of completely cooled cake..
- Pour milk mixture over the cake – and don't forget the edges!.
- Refrigerate cake for at least five hours.
- When ready to serve, whip the heavy cream, powdered sugar and pure vanilla extract until stiff peak forms..
- Smooth whipped cream on top of the cake, sprinkle it with ground cinnamon and top with strawberries, if you'the like!.
I got in the habit of buying one of the sample cakes to bring home once a week. Since almonds are a big staple in a traditional tres leches cake, I figured I would counter the extracts and nuts with Bob's Red Mill Almond flour, which worked to perfection. Why is this cake called Tres Leches Cake? Tres Leches cake is a Mexican dessert that means three milks. This gluten free milk cake recipe is a delicious cake to make any time, though many make this cake in celebration of Cinco de Mayo.