Gluten-Free Tres Leches Cake (Dairy-Free Option)
Serves 1620 mins prep40 mins cook
Pillowy and super-moist, this gluten-free tres leches cake is easy to make in about an hour and can be chilled for up to 1 or 2 days before serving. Soak it with coconut milk mixture for a dairy-free option. Your guests will never, ever believe this light and tender cake is gluten-free and dairy-free. See the recipe notes for more variations!
0 servings
What you need
tsp coconut oil
cup water
tbsp sunflower oil
tsp vanilla extract
cup granulated sugar
cup millet flour
cup sweet rice flour
cup oat flour
tsp baking powder
tsp fine sea salt
tsp cream of tartar
pinch salt
cup coconut cream
cup Seasonal Fruit
Instructions
Cake 0 Position a rack in the center of the oven and preheat to 325ºF. Rub coconut oil over the *bottom only* of a 9x12-inch or 9x13-inch cake pan. The cake batter will crawl up the ungreased sides of the pan, making for a taller, lighter cake that will better absorb the milk mixture. 1 In a very large bowl, whisk together ¼ cup water with the oil, egg yolks and vanilla, then whisk in the 1⁄2 cup sugar. Place a strainer over the bowl and sift the millet, sweet rice, and oat flours with the baking powder and salt directly into the yolk mixture, adding back any bits left behind in the strainer. Whisk until very smooth and the consistency of pancake batter. 2 In the clean, dry bowl of a stand mixer fitted with the whip attachment, whip the egg whites with the cream of tartar on medium-high speed until soft peaks form. Slowly add the remaining 2 tablespoons sugar and whip until the whites are glossy and just hold a firm peak when lifted from the bowl, 1 to 3 more minutes. 3 Use a flexible silicone spatula to fold one-third of the whites into the batter, then gently fold in the remaining whites until just combined and no streaks remain. Immediately pour the batter into the prepared pan and quickly but gently spread the batter into a thin, even layer. 4 Transfer to the oven and bake until the cake is golden, springs back to the touch and a toothpick inserted near the center comes out clean, 30 to 40 minutes. Let cool until warm, about 30 minutes. Milk Mixture 5 Combine the coconut milk, sweetened condensed coconut milk, vanilla, and salt in a medium saucepan. Warm over medium heat, stirring until combined and warm to the touch. Keep warm; this will help the mixture absorb into the cake. 6 When the cake has cooled slightly, poke it all over with a slender chopstick or skewer. Slowly pour the warm milk mixture over the cake 1 cup at a time, letting it absorb into the cake, until the cake stops absorbing liquid. Tilt and swirl the cake to help the liquid absorb. Cover and chill the cake until ready to serve, at least 1 hour and up to 2 days. 9 To serve, top the cake with the whipped cream (or coconut cream or coconut yogurt) and fruit. To make the fruit extra juicy as shown here, toss it with a little sugar and lime juice and let sit for 10 minutes to draw out the juices. 12 Cut the cake into squares or wedges and enjoy!View original recipe