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Gluten-free tres leches cake does exist, and now you never have to be without this delicious Mexican dessert again!
This gluten-free tres leches cake combines a light and airy gluten-free sponge cake soaked in a sweet milk mixture that's topped with fresh whipped cream and cinnamon. It's the ultimate gluten-free Mexican dessert.
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What is tres leches cake?
Tres leches mean "three milks" in Spanish. That means the cake is soaked in a sweet cream mixture made of three different kinds of milk, whole milk, evaporated milk, and sweetened condensed milk. This traditional cake is very popular in Latin America and Mexico and is often made for Cinco De Mayo.
This is my version of this authentic style; gluten-free tres leches cake.
Ingredients.
- 1:1 Gluten-free Flour - I use the King Arthur 1:1 blend for this cake that contains xanthan gum. I do NOT recommend using gluten-free all-purpose flour for this cake.
- Cornstarch - We only use a few tablespoons, but you can also use arrowroot starch instead of cornstarch.
- Baking powder - Baking powder is essential to help lift the cake.
- Salt
- Eggs - For this gluten-free sponge cake, we are separating the eggs. This allows us to emulsify the yolks for the best flavor and use the egg whites to help give the cake a light and airy texture.
- Sugar - Unlike most cakes, this one uses less sugar, but don't worry, it's still delicious.
- Milk - I typically use whole milk to make this cake.
- Evaporated Milk - This is not regular milk; evaporated milk can be found in cans, usually on the baking aisle.
- Sweetened condensed milk.
- Butter - You want your butter to be completely at room temperature. I DO NOT recommend swapping any type of oil in for the butter. You will not get the same texture.
- Vanilla - It's not a cake with some vanilla. Just make sure you use a gluten-free vanilla extract.
- Heavy whipping cream - This is for the whipped cream topping that goes over the cake.
- Powdered Sugar - Make sure your powdered sugar is gluten-free.
- Cinnamon - Dusting a small bit of cinnamon on top makes this gluten-free tres leches even more delicious.
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Steps.
Step 1. Make the cake.
Step 2. Poke holes in the cake.
Step 3. Pour the tres leches mixture over the cake.
Step 4. Chill the cake.
Step 5. Top with the fresh whipped cream and sprinkle with cinnamon before serving.
Tips and tricks.
- Measure the gluten-free flour by weight. - When it comes to baking, if you want the same results every time, weigh your ingredients.
- Use room temperature ingredients. - This means your eggs, butter, and milk should all be at room temperature.
- Really cream the egg yolks. - The egg yolk mixture should look pale yellow and light and fluffy when fully creamed them.
- Once you add the flour to the egg yolk, the mixture will look crumbly, and you will think you've done something wrong. Don't worry. We use a little reverse creaming method to help add more air to our cake. Once you add the milk and vanilla, it will come together in a smooth batter.
- Bring the egg whites to stiff peaks. - The air in the egg whites helps with the final texture of the cake. Make sure you are bringing your egg whiles fully to stiff peaks.
- GENTLY FOLD the egg whites into the batter. - The batter will start stiff but lighten as you fold the egg whites into it. Be careful not to over-mix the egg whites into the batter. You want to leave as much air as possible and not deflate the egg whites.
- Do not overbake. - This cake takes about 35-45 minutes to bake at 350 degrees. My oven takes right about 40 minutes on average. Watch your cake in the oven and start checking it at about 35 minutes of baking, depending on your oven.
- Let the tres leches mixture soak on the cake for at least an hour, but it's even better when left overnight in the fridge.
- I tend to reserve the whipped cream topping and add it on top right before serving, so it's fresh.
Make ahead.
Because this gluten-free tres leches cake needs time for the milk mixture to soak into it before serving, it's the perfect gluten-free cake to make a day or so ahead of time.
Storing.
This tres leches cake should be stored covered in the fridge. When stored in the fridge, it lasts up to five days if you don't eat it all beforehand.
Serving.
This gluten-free tres leches cake is the perfect dessert served sliced and cold right out of the fridge. If you want to be extra, my kids love adding fresh sliced strawberries on top. No matter when you serve this, I promise it will be a hit, and no one will know it's gluten-free.
More gluten-free cakes.
Want more gluten-free cake? Give one of these recipes a try next!
- Gluten-free Victoria Sponge Cake
- Gluten-free Vanilla Cake
- Gluten-free Banana Cake
- Gluten-free Cheesecake
📖 Recipe
Gluten-free Tres Leches Cake
Ingredients
For the cake.
- 2 Cups 1:1 Gluten-free Flour 248 grams. I use King Arthur 1:1 Blend
- 2 Tablespoons Cornstarch You can also use arrowroot starch.
- 2 ¼ Teaspoons Baking Powder
- ½ Teaspoon Salt
- 4 Large Eggs At room temperature.
- 1 ¼ Cups Sugar
- 1 Cup Whole Milk
- ¼ Cup Butter At room temperature.
- 2 Teaspoons Vanilla.
For the milk mixture.
- 1 12 Ounce Evaporated Milk
- 1 14 Ounce Sweetened Condensed Milk
- ¼ Cup Whole Milk
Whipped Cream Topping
- 1 Package Unflavored Gelatin
- 3 Tablespoons Cold Water
- 2 Cups Heavy Whipping Cream Cold
- 1 Cup Powdered Sugar
- 1 Teaspoon Vanilla
- 1 Teaspoon Cinnamon
Instructions
For the Cake
- Preheat the oven to 350 degrees.
- In a bowl, sift the gluten-free flour, cornstarch, baking powder, and salt together.2 Cups 1:1 Gluten-free Flour, 2 Tablespoons Cornstarch, 2 ¼ Teaspoons Baking Powder, ½ Teaspoon Salt
- Separate the egg yolks and whites into two separate bowls.4 Large Eggs
- Add 1 cup of the sugar to the bowl with the egg yolks along with the butter and cream them together until the color is very pale yellow and the mixture is light and fluffy.1 ¼ Cups Sugar, ¼ Cup Butter
- In the bowl with the egg whites, add the remaining ¼ cup of sugar and whip them until stiff peaks have formed.1 ¼ Cups Sugar
- To the bowl of the egg yolk, mix in the bowl of dry ingredients. The mixture will look like course sand at this point.
- Once you have a coarse sand like texture, add the milk and vanilla and bring the batter together until it's smooth.1 Cup Whole Milk, 2 Teaspoons Vanilla.
- To the batter, CAREFULLY fold in the egg whites. The batter will start a little stiff but it will loosen and become fluffy once you add the eggs. DO NOT overmix. You want to just fold the egg whites until incorporated.
- Transfer the cake batter to a 9x13 baking pan.
- Bake in the preheated oven for 35-45 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool.
For the milk soak.
- In a bowl, combine the whole milk, the evaporated milk, and the sweetened condensed milk.1 12 Ounce Evaporated Milk, 1 14 Ounce Sweetened Condensed Milk, ¼ Cup Whole Milk
- Using a fork, poke holes into the top of the cake in the pan,
- Slowly pour the milk mixture over the cake in the pan, making sure to cover all the surface area and around the edges of the cake.
- Cover and place the cake in the fridge for at least an hour or overnight.
Top and serve.
- Sprinkle the unflavored gelatin into a small microwave safe bowl.1 Package Unflavored Gelatin
- Add the cold water and whisk until all the gelatin is absorbed, and let it rest for about 5 minutes.3 Tablespoons Cold Water
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla together until it reaches soft peaks.2 Cups Heavy Whipping Cream, 1 Teaspoon Vanilla, 1 Cup Powdered Sugar
- Check your gelatin and see if it has solidified. If it has, microwave the gelatin for about 5-10 seconds until it is a liquid again, but not very hot.
- With the mixer on low, drizzle the gelatin into the whipped cream. Slowly increase the speed on the mixer to medium and then high, and continue mixing until you've reached stiff peaks.
- Use the stabilized whipped cream to frost the top of the cake.
- Dust the cinnamon over the top, slice, and enjoy!1 Teaspoon Cinnamon
Notes
- Measure the gluten-free flour by weight. - When it comes to baking, if you want the same results every time, weigh your ingredients.
- Use room temperature ingredients. - This means your eggs, butter, and milk should all be at room temperature.
- Really cream the egg yolks. - The egg yolk mixture should look pale yellow and light and fluffy when fully creamed them.
- Once you add the flour to the egg yolk, the mixture will look crumbly, and you will think you've done something wrong. Don't worry. We use a little reverse creaming method to help add more air to our cake. Once you add the milk and vanilla, it will come together in a smooth batter.
- Bring the egg whites to stiff peaks. - The air in the egg whites helps with the final texture of the cake. Make sure you are bringing your egg whiles fully to stiff peaks.
- GENTLY FOLD the egg whites into the batter. - The batter will start stiff but lighten as you fold the egg whites into it. Be careful not to over-mix the egg whites into the batter. You want to leave as much air as possible and not deflate the egg whites.
- Do not overbake. - This cake takes about 35-45 minutes to bake at 350 degrees. My oven takes right about 40 minutes on average. Watch your cake in the oven and start checking it at about 35 minutes of baking, depending on your oven.
- Let the tres leches mixture soak on the cake for at least an hour, but it's even better when left overnight in the fridge.
- I tend to reserve the whipped cream topping and add it on top right before serving, so it's fresh.
If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!
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