Gluten-Free & Dairy-Free Tres Leches Cake
Servings: 16 squares
Calories: 204kcal
Decadent, sweet, and moist Gluten-Free Tres Leches Cake is easy to make and beautiful to serve for your next gathering or celebration. Tres leches cake is gluten-free and dairy-free making this a great go-to allergen-friendly dessert with fluffy dairy-free whipped cream atop the tender cake.
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Ingredients
Cake
- 1 cup gluten-free 1-to-1 flour
- 1 cup fine almond flour
- 2 tablespoons cornstarch
- ½ teaspoon fine salt
- 1 tablespoon baking powder
- ¾ cup granulated sugar
- ¼ cup vegan butter softened to room temperature
- ¾ cup non-dairy milk
- ¼ cup vegan mayonnaise
- 1 tablespoon vanilla extract
Milk mixture
- ½ cup dairy-free sweetened condensed milk
- ½ cup dairy-free evaporated milk
- 1 cup non-dairy milk
- ½ teaspoon pure vanilla extract
- pinch of salt
Whipped topping
- 1 can dairy-free whipping cream chilled in the fridge overnight
Instructions
Cake
- In a bowl, whisk together gluten-free flour, almond flour, cornstarch, salt, baking powder, and granulated sugar.
- Add the softened butter to the dry ingredients and work it in with your fingers or a pastry cutter until the mixture looks like sand.
- In a separate bowl, whisk together the non-dairy milk, mayo, and vanilla. Pour it into the flour mixture and whisk together until smooth. Let it rest for 30 minutes.
- Preheat the oven to 350°F (175°C). Grease and line an 8x8 inch square pan with parchment paper.
- Pour the batter into the pan and spread the batter so the surface is smooth. Bake the cake in the preheated oven for 45-48 minutes, or until a toothpick inserted into the middle comes out clean. Place the cake on a wire cooling rack and let it cool completely in the pan.
- Once the cake is completely cooled, prick the entire surface of the cake using a fork or a toothpick.
Milk mixture
- Add all the milk mixture ingredients into a bowl and whisk together until smooth.
- Pour the milk mixture over the cake to cover the top of the cake. Place the cake in the refrigerator and let it soak up the milk mixture for at least 1 hour, or up to overnight.
Whipped topping
- Add the cold vegan whipping cream to a large bowl. Beat it with a hand mixer for about 3-5 minutes, or until fluffy.
- Spread the whipped cream on the chilled cake. Keep the cake chilled in the fridge until ready to eat.
- Optional: Garnish the cake with ground cinnamon or fresh sliced strawberries.
Notes
- Allow cake batter to sit for 30 minutes before baking.
- Dairy-free whipping cream is best when chilled before whipping
- Recipe variations
- Just Dairy-Free: To make just dairy-free tres leches cake, substitute all-purpose flour for gluten-free 1-to-1 flour and omit the batter resting step.
- Just Gluten-Free: If you'd like to just make gluten-free tres leche cake, use traditional unsalted butter, sweetened condensed milk, evaporated milk, whole milk, and whipping cream in place of the plant-based alternatives. Follow the rest of the recipe directions as instructed.
- Storage Directions
- Store: Tres leches cake keeps covered in an airtight container in the refrigerator for up to 4 days.
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- Freeze: Freeze tres leches cake without the whipped cream topping in an airtight, freezer-safe, container for up to 3 months. Defrost in the refrigerator overnight before topping with whipped cream
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Nutrition
Serving: 1square | Calories: 204kcal | Carbohydrates: 25g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 229mg | Potassium: 39mg | Fiber: 2g | Sugar: 17g | Vitamin A: 129IU | Vitamin C: 2mg | Calcium: 128mg | Iron: 1mg