Gluten Free Vegan Tres Leches Cake Recipe
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.
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Ingredients
Gluten Free Tres Leches Cake
- 1 Tbs. gluten-free Egg Replacer Ener-G® + 4 Tbs. warm water (equivalent of 2 eggs) OR 6 Tbs. aquafaba OR 2 large eggs
- 2 Tbs. non-GMO canola OR mild vegetable oil like safflower or sunflower oil
- 1 cup granulated sugar white, organic or vegan cane sugar OR unrefined coconut palm sugar
- 1 tsp. pure almond extract OR pure vanilla extract OR rum
- 3/4 cup vegan milk like Almond Cashew, Coconut, Macadamia or Hemp Milk (I used So Delicious® Cashew Milk)
- 1 cup 135 grams gfJules® Gluten Free All Purpose Flour
- 2 Tbs. non-dairy milk powder like coconut milk powder — do not reconstitute here's a widely available "cheat": powdered GF vanilla pudding like Jell-o® Brand
- 1 1/2 Tbs. baking powder
- 1/4 tsp. salt
- 3/4 cup Coconut Milk Beverage I used So Delicious® Coconut Milk Beverage
- 3/4 cup Almond Milk I used So Delicious® Almond Milk
- 1/2 cup vegan Kefir OR Almond or Coconut Milk Creamer I used So Delicious® Coconut Milk Creamer
- 1/2 cup flaked coconut sweetened or unsweetened, optional
Homemade Coconut Whipped Cream:
- 11 ounces unsweetened canned coconut milk full fat, at least 13 grams -- refrigerated until cold -- do not shake!
- 1/3 cup sifted confectioner’s sugar
- 1/4 cup non-dairy milk powder like coconut — do not reconstitute use my favorite non-dairy "cheat": powdered GF vanilla pudding like Jell-o® Brand
- 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.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.