Gluten Free Tres Leches Cake

Heavenly would not be an overstatement for describing this gluten free tres leches cake. Thank you to centuries of globalization for the dissemination and ultimate perfection of this milk and cream soaked cake. Apparently, after a grand total of five minutes of digital research, I’ve discovered that soaked cakes were popular in Europe in Medieval times (more likely soaked in alcoholic liquids), and that recipes for such cakes were then seen in Mexico starting around the 19th century (though with such an easy cake to begin with, undoubtedly soaked cakes were made by people throughout the Americas after the mid-1400s and recipes were passed down orally). More interesting still, the recipe for a “Tres Leches” cake first appeared, in writing, on the Nestle condensed milk can labels, a product that was widely distributed throughout Latin America as well as the rest of North America and Europe. I’m guessing Nestle stole the idea from some brilliant grandmother somewhere in Mexico or thereabouts, but who knows.

Thanks to that grandmother, then, for one of the dreamiest, most heavenly cakes you’ll ever try. It is egregiously dairy-heavy, so for our dairy-free friends, let’s press on and find you a good way to make this with three dairy free milks! Dairy free options are noted in the recipe – ultimately, it’s possible! If you’re all in for dairy, though, this is your cake through and through. The three milks are most commonly heavy cream, evaporated milk, and condensed milk. I mean you can’t go wrong with any one of those but all three together? Game-changer. The cake itself is quite simple and is usually a plain or vanilla sponge, not too tall, with plenty of space for the milk mixture to soak in. So, a gluten free version of this decadent dessert was quite simple: the cake is just a vehicle for loads of milky goodness. And don’t forget more of the heavy cream whipped and spread in the perfect layer on top.

The only downside of this gluten free tres leches cake is that it requires you to let it sit, unbothered and untasted, to soak up the milk for at least four hours but generally speaking overnight. If you can wait that long, we commend you. For an extra-special touch, you’re welcome to dust the entire thing with cinnamon (it tastes wonderfully like Mexican rice pudding), or go a different route and garnish it with berries or chocolate. A chocolate version would be very worth someone trying out (hint hint). If you’re excited about gluten free cake and want to try out more recipes, check out our matcha pound cake or the pear and hazelnut upside down cake, or even the strawberry snacking cake! Do what tastes good!

Print Recipe

5 from 4 votes

Gluten Free Tres Leches Cake

A classic tres leches cake, but gluten free

Prep Time40 minutes mins

Cook Time30 minutes mins

Chilling time6 hours hrs

Course: Dessert

Cuisine: Mexican

Diet: Gluten Free

Keyword: cake, cream, milk, tres leches

Servings: 20 people

Calories: 350kcal

Author: Amelia Farber

Equipment

• 9×13 inch pan

Ingredients

For the cake:

• 1 1/2 Cup gluten free flour 1-1 mix with xanthan gum in it (if your mix doesn't have xanthan gum, add 1/2 tsp)
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 Cup softened butter or dairy free butter substitute
• 1 Cup white sugar
• 5 large eggs separated (whites in a clean, dry bowl)
• 1 1/2 tsp vanilla extract

For the sauce:

• 1 14 oz can sweetened condensed milk or condensed coconut milk or coconut milk creamer
• 1 16 oz can evaporated milk or full-fat coconut milk
• 2 Cups heavy cream or full-fat coconut milk

For topping:

• 2 Cups heavy cream or coconut cream – no liquid just solids
• 1 Tbsp powdered sugar
• 1/4 tsp vanilla extract
• cinnamon for dusting

Instructions

• Preheat the oven to 350° Fahrenheit. Grease a 9x13inch pan with butter or cooking spray. In a small bowl, whisk together the flour, baking powder, and salt, then set aside. Using an electric mixer, beat the plain egg whites in their own large bowl until soft peaks form. Add 1/2 cup of the sugar and continue to beat until stiff peaks form, then set aside. In a third, large bowl, beat together the butter, remaining 1/2 cup of sugar, egg yolks, and vanilla until lighter and fluffy. Add the dry ingredients into the egg yolk bowl and stir together until combined (it will be thick/stiffer). Using a spatula, stir in 1/3 of the stiff egg whites until the batter is smoother and easier to work with, then add in the remaining egg whites 1/3 at a time and fold in carefully.
• Pour batter into the prepared pan and smooth so that it covers the pan evenly. Bake for 20-30 minutes or until a knife inserted in the middle comes out clean. When the cake is done, let it cool completely before pouring the sauce mixture over it.
• While the cake is cooling, whisk together the sauce: the sweetened condensed milk, evaporated milk, and heavy cream. Once the cake is cool, use a long-pronged fork to poke holes all over the cake (the more the better!) so that the sauce can soak in. Pour the sauce over the cake and save about 1/2 cup in a container to add for plating (it will look like too much, but it will all soak in when left to sit in the fridge!). Chill the cake (covered) and the saved container of extra sauce in the fridge for at least 4 hours, and preferably overnight.
• Once the cake has chilled, before removing it from the fridge, beat the final topping together using an electric mixer. Beat the cream, powdered sugar and vanilla until stiff peaks form. Remove the cake from the fridge and, using a spatular or spoon, spread the whipped cream evenly over the top of the cake (it will form a 1/2-inch or more layer). Dust cinnamon over the top of the cake (optional, but great flavor!). And serve! We recommend using a large spatula to get the cake pieces out – they’re a bit tricky!

Tag @sisterssansgluten on Instagram if you snap a photo of your cake!

Food photography and styling by Amelia Farber