Tres Leches Cake Gluten Free Recipe
Tres leches cake is one of the most popular cakes in Latin American countries and is made with a combination of three milks: evaporated milk, condensed milk, and heavy cream. This delicious cake is typically made with wheat flour, but here we present a gluten-free version of the classic tres leches cake. This gluten-free tres leches cake is made with gluten-free flour, so it is perfect for those with gluten sensitivities. It is also light and airy, and the combination of sweet milks and fresh fruit make it a perfect dessert for any occasion.
Ingredients
For the cake:
- 2 cups gluten-free flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter, softened
- 1 cup sugar
- 5 large egg whites
- 1 teaspoon vanilla extract
- ¾ cup whole milk
For the Tres Leches Topping:
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
For the topping:
- 2 cups fresh strawberries, sliced
- 1 cup heavy cream
- 1 tablespoon sugar
Instructions
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and sugar until light and fluffy. Add the egg whites one at a time, beating well after each addition. Add the vanilla and mix until combined.
4. Add the dry ingredients to the wet ingredients in 2 batches, alternating with the milk. Beat until just combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.
6. To make the tres leches topping, combine the condensed milk, evaporated milk, heavy cream, and vanilla in a medium bowl. Whisk until combined.
7. When the cake is completely cool, use a fork to poke holes all over the top of the cake. Pour the tres leches topping over the cake, making sure to coat the entire cake. Refrigerate for at least 2 hours.
8. To make the topping, beat the heavy cream and sugar until stiff peaks form. Spread the whipped cream over the top of the cake and top with the sliced strawberries.
9. Serve chilled or at room temperature. Enjoy!
Nutrition
This recipe makes 12 servings. Each serving contains approximately 320 calories, 14 grams of fat, 43 grams of carbohydrates, 2 grams of fiber, and 7 grams of protein.
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