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Tres Leches Cake {Gluten-Free}

Name: Tres Leches Cake {Gluten-Free}
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 18 servings
Ingredients: 1 cup all-purpose gluten-free flour ((I like Pillsbury gluten-free)); 1/4 teaspoon xanthan gum ((Leave out if your flour already has it)); 1 1/2 teaspoon gluten-free baking powder; 1/4 teaspoon salt; 5 large eggs (, separate whites from the yolks); 1 cup sugar (, divided); 1/3 cup whole milk; 1 teaspoon pure vanilla extract; 12 oz can evaporated milk; 14 oz can sweetened condensed milk; 1/4 cup whole milk; ground cinnamon (, for the topping); fresh strawberries ((optional)); 2 cups heavy whipping cream; 1/4 cup powdered sugar; 1/2 teaspoon pure vanilla extract

May 1, 2018 By Audrey 20 Comments

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Authentic homemade gluten-free Tres Leches Cake. A sponge cake soaked in a sweet milk mixture and topped with fresh whipped cream and cinnamon. You are going to love this traditional Mexican gluten-free dessert!

I was first introduced to Tres Leches cake years ago by a dear friend when we lived in Santa Fe, New Mexico.

Tres Leches means three milks in Spanish, and this gluten-free cake is soaked in a sweet and creamy mixture of whole milk, evaporated milk and sweetened condensed milk.

It is a traditional cake made in Latin America. It is very popular in Mexico and often made for Cinco de Mayo celebrations.

How To Make A Gluten-Free Tres Leches Cake

Traditional Tres Leches cake is made in a few easy steps.

The Egg Yolks Step

In a large bowl combine the gluten-free flour, gluten-free baking powder, and salt.
Separate the eggs into egg whites and eggs yolks into two separate small bowls.
In a large bowl mix the 3/4 cup sugar and the egg yolks together on high speed until yolks are pale yellow.
Add the 1/3 cup milk and pure vanilla extract to the egg yolk mixture and mix on low to combine.
Pour the egg yolk mixture over the gluten-free flour mixture and stir gently just until the ingredients are combined.

The Egg Whites Step

In a large bowl beat the egg whites on high speed, adding the remaining 1/4 cup of sugar gradually. Beat the egg whites until stiff peaks form.
Fold the egg whites into the batter gently, just until combined.
Pour batter into a greased 9×13 pan. Smooth the top of the batter to make it even as you can.

The Three Milks Step

Bake the cake for 35 to 40 minutes at 350 degrees. Remove from the oven and allow the cake to cool completely.
Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl and stir to combine.
Using a fork to poke holes all over the top of the completely cooled cake.
Slowly pour the milk mixture all over the top of the cake. Make sure you pour all over the cake, even the edges.
Refrigerate the cake for at least 1 hour or overnight. This will allow the cake to soak up the milk.
When ready to serve, whip the heavy cream, powdered sugar, and pure vanilla extract until stiff peaks form.
Smooth the whipped cream over the top of the cake. Sprinkle with cinnamon and serve with fresh sliced strawberries.
Enjoy!

Tres Leches cake is similar to angel food cake when it is baked. It is a light and spongy cake because of the whipped eggs whites in the cake batter.

Soaking the cake in the sweet milk mixture totally changes the taste and the texture of this gluten-free cake. It transforms it into an ultra moist sponge cake.

Topped with fresh whipped cream, a sprinkle of ground cinnamon and a sliced strawberry it is to die for! I promise no one will even know it’s a gluten-free cake.

More Gluten-Free Dessert Recipes to Try!

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Recipe adapted from Tes Leches Cake from The Pioneer Woman.

a piece of gluten-free tres leche cake on a plate with more cake and strawberries in the background

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5 from 10 votes