Gluten Free Vegan Tres Leches Cake Recipe

Gluten Free Vegan Tres Leches Cake Recipe

Tres Leches Cake is served all over the world using different accent ingredients which range from rum to caramel, but always using three milks (hence the name!). My gluten free vegan Tres Leches Cake recipe breaks the traditional mold, but does so deliciously!

The original cake probably originated in Central America, where it is still made today with sweetened condensed milk, evaporated milk and heavy cream. These three milks combine to form a rich sauce that is poured over and absorbed into the moist, spongy cake, making this dessert truly unique.

gluten free vegan tres leches cake with fork | gfJules

What makes my gluten free vegan tres leches cake recipe even more special are the coconut and almond accent flavors, and the fact that this cake is entirely gluten, dairy and egg-free. A vegan tres leches cake? You bet! And topped with homemade coconut whipped cream, it tastes like a dream!

gluten free Tres leches cake

I’ve given you lots of ingredient options here, so dive in! (My preferred brands and choices are in parentheses.) No excuses – it’s time to celebrate … just in time for Cinco de Mayo!

pinataTo hear more about this annual tradition and about other wonderful gluten free options for this day of food and festivities, tune into the free podcast of my radio show on Cinco de Mayo!

gluten free tres leches cake

Gluten Free Vegan Tres Leches Cake Recipe

Yield: serves 8
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes

Three dairy free milks combine to form a rich sauce that is poured over and absorbed into the moist, spongy gluten free vegan tres leches cake, making this dessert truly unique.

Ingredients

Gluten Free Tres Leches Cake

Homemade Coconut Whipped Cream:

  • 11 ounces unsweetened coconut milk (full fat) -- refrigerated until cold
  • 1/3 cup sifted confectioner’s sugar
  • 1/4 cup non-dairy milk powder Coconut Milk Powder
  • 1/2 cup toasted, sliced almonds, optional
  • 1/2 cup toasted, flaked coconut (sweetened), optional

Instructions

To make the cake:

Preheat oven to 350°F (static) or 325°F (convection or for dark pans). Coat bottom and sides of 8×8 inch pan with oil or cooking spray (without flour).

In a small bowl, combine the gluten-free egg replacer powder with warm water and whisk together (or whisk eggs). Set aside.

In a large bowl, stir together oil, sugar, almond extract, and almond milk. Add the egg replacer mixture and mix well.

Whisk together the gfJules™ flour, non-dairy milk powder, baking powder and salt. Slowly stir these dry ingredients into the wet mixture bowl, then increase the mixer speed and beat for 3-4 minutes, until the mixture is lighter and well-mixed.

Pour batter into prepared pan and bake for approximately 40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the sides of the cake are pulling away from the sides of the pan. The cake will be lightly browned on the top and sides.

Set aside to cool for 5 minutes while preparing the Tres Leches Sauce.

In a medium-sized sauce pot, whisk together the three “milks”: coconut, almond and kefir coconut milk. Add the untoasted coconut. Stir over medium heat on the stove until warmed — approximately 5 minutes.

Poke holes in the top of the cake with a toothpick or fork, every 1/2 to 1 inch. This perforation will help the Tres Leches sauce to seep into the cake itself. Once the sauce is warmed, pour slowly over entire cake, but do not allow it to pool in the center. Tilt the cake pan, if necessary, to help disperse the sauce, and reserve extra sauce if there appears to be too much for the cake to absorb (this may be served with the cake later, if desired).

Cover cake with plastic wrap and refrigerate until the sauce is mostly absorbed – usually 3- 4 hours or overnight.

To make the coconut whipped cream:

Plan ahead by putting the can of coconut milk in the refrigerator the day before, making it super easy to make insanely delicious coconut whipped cream in just minutes.

Chill coconut milk by putting the unopened can in the refrigerator for at least 4 hours – this will help the milk to separate.

Before preparing the cream, chill a metal mixing bowl and whisk attachment or beaters in the refrigerator or freezer.

Open coconut milk can by removing the lid. Using a spoon, skim the thick cream off the top of the coconut water and transfer to the chilled bowl. There should be approximately 1 cup of cream skimmed off, leaving approximately 1/2 cup coconut water in the can to save for other uses.

Beat the cream with the chilled whisk attachment or beaters until thick and fluffier – at least 3-5 minutes.

Meanwhile, sift confectioner’s sugar and mix with non-dairy milk powder. Stir in the sugar mixture with the cream and beat again until integrated.

Cover and chill until serving.

Notes

Serving Suggestion: Serve chilled Tres Leches Cake in sliced squares, topped with a dollop of fresh homemade coconut whipped cream or So Delicious® CocoWhip (found in the freezer section). Sprinkle toasted almond slices and toasted coconut on top.

I hope you love this recipe as much as we do!

Pin it for later!

My gluten free vegan Tres Leches Cake recipe breaks the traditional mold, but does so deliciously!

 

 

Vegan Gluten Free Tres Leches Cake gfJules.com

Leave a Reply

Your email address will not be published. Required fields are marked *


The maximum upload file size: 1 MB.
You can upload: image.
Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded.

63 thoughts on “Gluten Free Vegan Tres Leches Cake Recipe

  1. Pingback: Tres Leche Rice Pudding - Sweet and Simple - MI Gluten Free Gal

  2. This recipe calls for 2 TBLS non-dairy milk powder. I have trouble finding this ingredient. What brand do I look for? Where do I get it?

    • Hi KC, yes, you could absolutely make this gluten free tres leches cake into cupcakes. I’m not totally sure how long they would take to bake (it will also vary by cupcake size; darkness of pan; whether you use liners or not; etc), so I would say start checking at about 20 minutes. Enjoy!
      ~jules

        • I do my best to reply to all the questions and comments, but I’m not always as quick as I’d like to be! 🙂 Let me know how it went!!
          ~jules

  3. I actually squealed when I came across this recipe! I’ve never been able to indulge in a tres leches cake… I can’t wait to make this vegan treat around the holidays 🙂 I’m going to surprise all my family!

    • That’s fantastic! I actually wrote the recipe when challenged by a reader who was desperate for a vegan version. It’s truly SO good – I hope you love it, too!
      ~jules

  4. okay, you totally made my fav dessert totally possible for me. since i normally cannot eat it since its not both dairy free and gluten free and now thanks to your recipe i can! YAY! I grew up eating this so thanks so much.

    • There’s never a wrong time for a gf, vegan tres leches cake. The recipe is there for you whenever you need it!
      ~jules