Tres Leches Cake, GF

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Tres Leches (“Three Milks”) Cake is the perfect dessert to top off a Mexican feast. This moist cake bakes up like a dream. As it cools and absorbs three types of milk, it transforms into an amazing sponge cake. Use coconut, almond, potato or soy milk or any combination of dairy or dairy-free milk; just stay away from skim milks in this recipe.

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Ingredients

  • 2 large eggs
  • 2 tablespoons coconut oil or vegetable oil
  • 1 cup granulated sugar or coconut sugar
  • 1 teaspoon pure vanilla extract, almond extract or rum
  • ¾ cup coconut milk (full fat), almond milk or milk of choice (not skim)
  • 1 cup Jules’ Homemade Gluten-Free All-Purpose Flour Blend
  • 2 tablespoons milk powder of choice or almond meal
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • Sauce
  • ¾ cup coconut milk (not lite)
  • ¾ cup almond milk or milk of choice (not skim)
  • ½ cup coconut creamer or creamer or choice (vanilla flavor)
  • Toppings
  • -Whipped cream or dairy-free whipped topping
  • ½ cup flaked coconut (sweetened or unsweet- ened), optional
  • ¼ cup sliced almonds, optional

Preparation

Step 1

Preheat oven to 350°F (325°F for convection oven or if using a dark pan). Grease the bottom and sides of 8×8-inch pan or an 8- or 9-inch round cake pan and line the pan with parchment paper.

2. In a small bowl, whisk eggs. Set aside.

3. In a large bowl, beat together oil, sugar, vanilla extract and milk. Add eggs and mix well.

4. In a separate bowl, whisk together flour blend, milk powder, baking powder and salt. Slowly stir dry ingredients into the wet mixture. Increase mixer speed and beat 3 minutes or until ingredients are well combined.

5. Pour batter into prepared pan. Place in preheated oven and bake about 40 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake is pulling away from the sides of the pan. The cake will be lightly browned on the top and sides. Set cake aside to cool for 5 minutes.

6. Poke holes in the top of the cooling cake every ½ to 1 inch using a toothpick or fork. (This helps the sauce seep into the cake.)

7. To make the sauce, whisk together the three “milks” in a medium saucepan. Stir over medium heat until warmed, about 5 minutes.

8. Slowly pour warm sauce over the entire cake. Do not allow sauce to pool in the center. Tilt the cake pan, if necessary, to help disperse the sauce. Reserve extra sauce to serve with the cake later, if desired.

9. Cover the cake with plastic wrap and refrigerate it until the sauce is mostly absorbed, usually 3 to 4 hours or overnight.

10. Cut chilled cake into equal squares. Top each square with a dollop of whipped cream or dairy-free whipped topping. Sprinkle with flaked coconut or sliced almonds, if desired.
Each serving contains 248 calories, 7g total fat, 5g saturated fat, 0g trans fat, 53mg cholesterol, 256mg sodium, 47g carbohydrate, 1g fiber, 26g sugars, 2g protein, 31 Est GL.

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