Gluten-Free Tres Leches Cake

Indulge in the luscious flavors of this Gluten-Free Tres Leches Cake, a delightful twist on the classic Latin American dessert that’s perfect for everyone, including those with gluten sensitivities. This moist and airy cake is made with gluten-free all-purpose flour and soaked in a trio of decadent milks: sweetened condensed milk, evaporated milk, and heavy cream, ensuring every bite is rich and creamy. Topped with a cloud of freshly whipped cream and your choice of fresh strawberries or a dash of cinnamon, this dessert is irresistibly light yet luxurious. Easy to prepare in under an hour and best served chilled, it’s ideal for special occasions, family gatherings, or anytime you crave a gluten-free treat that doesn’t skimp on indulgence.

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 1.5 cups Gluten-free all-purpose flour (with xanthan gum)
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter (softened)
• 1 cup Granulated sugar
• 4 large Eggs (separated)
• 1 teaspoon Pure vanilla extract
• 0.5 cup Whole milk
• 14 ounces Sweetened condensed milk
• 12 ounces Evaporated milk
• 1 cup Heavy whipping cream
• 2 tablespoons Powdered sugar
• 0 Fresh strawberries or cinnamon (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or line it with parchment paper.

Step 2

In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.

Step 4

Add the egg yolks one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.

Step 5

In another bowl, whisk the egg whites until stiff peaks form. Set aside.

Step 6

Gradually add the dry flour mixture to the butter mixture, alternating with the 1/2 cup of whole milk, until fully combined. Be careful not to overmix.

Step 7

Gently fold the whipped egg whites into the batter using a spatula until fully incorporated.

Step 8

Pour the batter into the prepared baking dish and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

While the cake is baking, whisk together the sweetened condensed milk, evaporated milk, and 1/4 cup of the heavy whipping cream in a mixing bowl to create the tres leches mixture.

Step 10

Once the cake is out of the oven, allow it to cool completely in the pan. Use a fork to poke holes all over the surface of the cake to allow the milk mixture to seep in.

Step 11

Slowly pour the tres leches mixture evenly over the cooled cake, allowing it to absorb. Cover and refrigerate for at least 4 hours or overnight for the best results.

Step 12

To make the whipped cream topping, beat the remaining heavy whipping cream and powdered sugar together in a cold bowl using a mixer until stiff peaks form.

Step 13

Spread the whipped cream evenly over the chilled cake. Garnish with fresh strawberries or a sprinkle of cinnamon if desired.

Step 14

Slice and serve cold. Store leftovers in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	1930.4 grams (1930.4g)

Amount per serving	% Daily Value*
Calories	5109

Total Fat 236.20g	303%
Saturated Fat 139.60g	698%
Polyunsaturated Fat 1.50g
Cholesterol 1406mg	468%
Sodium 2370mg	103%
Total Carbohydrate 624.80g	227%
Dietary Fiber 6.70g	24%
Total Sugars 482.60g
Protein 97.30g	195%

Vitamin D 580IU	2899%
Calcium 2448mg	188%
Iron 8mg	46%
Potassium 3319mg	71%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.4%

Protein: 7.8%

Carbs: 49.8%