Description
This Gluten-Free Tres Leches Cake is a deliciously moist and sweet dessert perfect for celebrating Cinco de Mayo. Made with almond flour and soaked in a rich blend of three milks, it’s sure to be a crowd-pleaser!
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1 cup heavy cream
- Whipped cream for topping
- Fresh fruit for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a mixing bowl, combine almond flour, coconut flour, sugar, salt, and baking powder.
- In another bowl, beat the eggs and vanilla extract until light and fluffy.
- Gradually add the dry ingredients to the egg mixture, mixing until just combined.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan.
- In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream.
- Once the cake is cooled, poke holes all over the top using a fork.
- Pour the milk mixture evenly over the cake, allowing it to soak in.
- Refrigerate for at least 2 hours or overnight.
- Before serving, top with whipped cream and fresh fruit if desired.
Notes
- Make sure all ingredients used are certified gluten-free.
- This cake can be made a day in advance for better flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15
- Sodium: 100
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 30
- Fiber: 3
- Protein: 4
- Cholesterol: 70
Keywords: cinco de mayo desserts gluten free, gluten free tres leches cake, easy gluten free dessert, Mexican desserts gluten free