Moist Gluten-Free Tres Leches Cake (Rich & Milky)

Indulge in Gluten-Free Tres Leches Cake

Craving a deliciously moist and decadent dessert that’s also gluten-free? Look no further! This gluten-free Tres Leches Cake recipe delivers an authentic, melt-in-your-mouth experience. This cake, soaked in a luscious three-milk mixture and crowned with whipped cream and cinnamon, is perfect for any celebration or simply a sweet treat.

If you’re looking for more festive desserts, be sure to check out our Gluten-Free Snickerdoodles, or our Gluten-Free Gingerbread Men perfect for your holiday needs!

The Magic of Three Milks

Tres Leches translates to “three milks,” which is the key to this cake’s incredible texture and flavor. The cake is saturated with a blend of evaporated milk, sweetened condensed milk, and whole milk. This combination creates an unforgettable dessert. This soaking method ensures every bite is supremely moist and flavorful, a hallmark of this classic dessert.

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For another take on a moist and flavorful cake, you might also enjoy our Gluten-Free Banana Bread. And if you’re new to gluten-free baking, don’t miss our guide to 10 Easy Gluten-Free Recipes for Beginners for helpful tips and tricks.

Gluten-Free Tres Leches Cake Instructions

Follow these step-by-step instructions to create a delicious, authentic gluten-free Tres Leches Cake that everyone will love!

Making the Cake

  1. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum (if your flour blend doesn’t already contain it), gluten-free baking powder, and salt. This ensures even distribution of the leavening agents.
  2. Separate the Eggs: Carefully separate the eggs, placing the egg whites in one bowl and the egg yolks in another.
  3. Mix the Egg Yolks: In a large bowl, combine the ¾ cup of sugar and the egg yolks. Beat on high speed until the mixture becomes pale yellow and creamy. This incorporates air and creates a light base.
  4. Add Milk and Vanilla to Yolks: Add the â…“ cup of milk and the vanilla extract to the egg yolk mixture. Mix on low speed until just combined.
  5. Combine Wet and Dry Ingredients: Gently pour the egg yolk mixture over the gluten-free flour mixture. Stir lightly until just combined. Be careful not to overmix, as this can develop the gluten (even in gluten-free flour) and make the cake tough.
  6. Prepare the Egg Whites: In a clean, large bowl, beat the egg whites on high speed. Gradually add the remaining ¼ cup of sugar, continuing to beat until stiff, glossy peaks form. This provides structure and lightness to the cake.
  7. Fold in Egg Whites: Gently fold the beaten egg whites into the batter until just combined. Be careful not to deflate the egg whites; fold gently to maintain the air.
  8. Bake the Cake: Pour the batter into a greased 9×13 inch baking pan. Smooth the top of the batter for even baking.
  9. Bake: Bake in a preheated oven at 350°F (175°C) for 35-40 minutes. To ensure it’s baked properly, insert a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done.
  10. Cool Completely: Remove the baked cake from the oven and allow it to cool completely in the pan.

Preparing the Tres Leches Mixture

  1. Combine the Milks: In a small bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk until well combined.

Soaking the Cake

  1. Poke Holes: Once the cake is completely cooled, use a fork to poke holes all over the top of the cake. This allows the milk mixture to soak in thoroughly.
  2. Pour Milk Mixture: Slowly and evenly pour the milk mixture over the entire surface of the cake, making sure to saturate the edges as well.
  3. Refrigerate: Cover the cake and refrigerate for at least 1 hour, or preferably overnight, to allow the cake to fully absorb the milk mixture.

Whipped Cream Topping

  1. Whip the Cream: In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip.
  2. Assemble and Serve: Smooth the whipped cream evenly over the top of the soaked cake. Sprinkle with ground cinnamon and garnish with fresh sliced strawberries, if desired.
  3. Enjoy! Slice and serve cold. This gluten-free Tres Leches Cake is best enjoyed when the cake is fully soaked and the flavors have melded together.

Mama’s Note: Always double-check the labels of all your ingredients to ensure they are certified gluten-free!

Gluten-Free Tres Leches Cake

Welcome to Be Gluten Free! Today, we’re diving into a classic dessert with a gluten-free twist: Tres Leches Cake. This “three milks” cake is a staple in Latin American cuisine, known for its incredible moistness and rich flavor. Perfect for celebrations or a special treat, our gluten-free version doesn’t compromise on taste or texture. Let’s get baking!

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Ingredients

Cake:

  • 1 cup all-purpose gluten-free flour, (I like Pillsbury gluten-free)
  • 1/4 teaspoon xanthan gum, (Leave out if your flour already has it)
  • 1 1/2 teaspoon gluten-free baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, , separate whites from the yolks
  • 1 cup sugar, , divided
  • 1/3 cup whole milk
  • 1 teaspoon pure vanilla extract

Three Milks Mixture:

  • 12 oz can evaporated milk
  • 14 oz can sweetened condensed milk
  • 1/4 cup whole milk

Whipped Cream:

  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • ground cinnamon, , for the topping
  • fresh strawberries, (optional)

Nutrition Information

Enjoying a gluten-free diet doesn’t mean missing out on delicious treats! Here’s a breakdown of the nutritional benefits of our Gluten-Free Tres Leches Cake (per slice):

  • Calories: 282kcal
  • Carbohydrates: 32g
  • Protein: 6g
  • Fat: 14g
  • Saturated Fat: 8g
  • Cholesterol: 95mg
  • Sodium: 111mg
  • Potassium: 219mg
  • Sugar: 27g
  • Vitamin A: 570IU
  • Vitamin C: 1.1mg
  • Calcium: 164mg
  • Iron: 0.6mg

Note: Nutritional values are approximate and can vary based on specific ingredients and brands used.

Gluten-Free Benefits: This recipe uses gluten-free flour, making it suitable for those with celiac disease or gluten sensitivity. Enjoy a classic dessert without the worry!

Tips and Variations for the Perfect Gluten-Free Tres Leches Cake

  • Flour Choice: For best results, use a high-quality all-purpose gluten-free flour blend that contains xanthan gum. If your blend doesn’t have it, add the 1/4 teaspoon listed in the ingredients for improved texture.
  • Dairy-Free Option: To make this cake dairy-free, substitute the evaporated milk, sweetened condensed milk, and whole milk with coconut milk, coconut condensed milk (if available), and almond milk, respectively. Use a dairy-free whipped topping or coconut cream for the frosting.
  • Sweetness Adjustment: If you prefer a less sweet cake, reduce the amount of sugar in the cake batter or use unsweetened almond milk in the milk mixture.
  • Extract Variations: Experiment with different extracts in the cake batter and whipped cream. Almond, coconut, or even a hint of citrus extract can add a unique twist.
  • Serving Suggestions: Garnish with fresh berries, a sprinkle of cinnamon, or a drizzle of caramel sauce for an extra touch of flavor and presentation.
  • Storage: Tres Leches cake is best stored in the refrigerator. It will stay moist and delicious for up to 3 days.

Essential Equipment for This Recipe

To prepare this delicious recipe, you’ll need the following kitchen tools:

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