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Gluten Free Tres Leches Cake

Gluten Free Tres Leches Cake Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup almond flour
  • 1/2 cup tapioca flour
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 4 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1 tsp vanilla extract
  • 1/3 cup whole milk
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup heavy cream (for the soaking mixture)
  • 1 cup heavy cream (for the topping)
  • 1/2 tsp vanilla extract (for the topping)
  • 2 tbsp granulated sugar (for the topping)
  • Ground cinnamon, for dusting

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish. Beat egg yolks, 3/4 cup sugar, and 1 tsp vanilla on medium until thick and pale, about 3 minutes. Mix in 1/3 cup whole milk.
  2. Whisk together almond flour, tapioca flour, baking powder, and salt. Stir into the wet mixture until just combined.
  3. In a clean bowl, beat egg whites until foamy, then gradually add remaining 1/4 cup sugar and beat to stiff, glossy peaks. Fold into the batter in two additions, taking care not to deflate.
  4. Pour batter into prepared dish, spread evenly, and bake 25 to 30 minutes or until golden and a toothpick comes out clean. Cool in pan on a rack 15 minutes, then poke holes all over the cake.
  5. Stir together evaporated milk, condensed milk, and 1/2 cup heavy cream. Pour slowly over the cake, using all the liquid. Cover and refrigerate at least 2 hours until fully absorbed and cold.
  6. Beat 1 cup heavy cream, 2 tbsp sugar, and 1/2 tsp vanilla to soft peaks. Spread over the cold cake, dust with cinnamon, slice, and serve.

Notes

The cake needs at least 2 hours in the fridge to fully absorb the milk, but an overnight chill gives the best texture. Keep any leftovers refrigerated and covered for up to 3 days. The whipped cream will soften a little, but the cake stays wonderfully moist.