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

Tres Leches Cake {Gluten-Free}

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!
Course Dessert
Cuisine Mexican
Keyword gluten-free Tres Leches Cake, Tres Leches Cake
Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 1 hour
Total Time 55 minutes
Servings 18 servings
Calories 282kcal
Author Audrey from Mama Knows Gluten Free



  • 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)

Whipped Cream

  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon  pure vanilla extract


  • Preheat oven to350° F .
  • 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.
  • 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 9x13 pan. Smooth the top of the batter to make it even as you can.
  • Bake the cake for 35 to 40 minutes at 350 degrees. Please watch your cakes because all ovens are different.
  • Check the center of the cake by inserting a toothpick to make sure it is done.
  • 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!


Mama says, "Check all of your labels!"
Recipe adapted from Tes Leches Cake from The Pioneer Woman.


Serving: 1slice | Calories: 282kcal | Carbohydrates: 32g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 95mg | Sodium: 111mg | Potassium: 219mg | Sugar: 27g | Vitamin A: 570IU | Vitamin C: 1.1mg | Calcium: 164mg | Iron: 0.6mg
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