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    Gluten-Free Dairy-Free Tres Leches Cake

    Published: Jul 11, 2020 · Modified: Aug 28, 2023 by Gemma · This post may contain affiliate links.

    This Gluten-Free Dairy-Free Tres Leches Cake is so creamy, decadent and delicious you won't even know it's not the classic recipe.

    Gluten-Free Dairy-Free Tres Leches Cake #treslechescake #glutenfreedairyfreetresleches #glutenfreetreslechescake

    Gluten-Free Dairy-Free Tres Leches Cake

    Tres-leches cake is by far my family's favorite cake. It was what Matt and I had as our wedding cake and what we always buy for our kids' birthday parties. It also always used to be the cake we would get for my dad's birthdays since it is also his absolute favorite. However, after he discovered a gluten and dairy intolerance a couple of years ago, we have had to turn to other desserts for his special day.

    For a while now I have had the idea of creating a gluten-free and dairy-free tres leches cake so the whole family can once again partake in its sweet, creamy goodness. After many hours of reading, studying, and analyzing various baking and cake recipes I finally began testing out the idea. It has taken a couple of tries, but I am so happy to finally have a recipe my whole family, and especially my dad, approves.

    The cake is so creamy, decadent and delicious that you won't even know it is gluten and dairy free.

    Special Notes for Tres Leches Cake

    The Flour

    First, you need a gluten-free all-purpose flour to replace the regular flour. I always use one that already has xanthan gum included. My top favorites are:

      • Bob's Red Mill Gluten Free 1-to-1 Baking Flour
      • King Arthur Flour Gluten Free Measure for Measure Flour
      • Pillsbury Best Gluten Free All Purpose Flour Blend

    I also added almond flour to the mix. I love the texture and flavor almond flour adds to baked goods and it works great in this recipe with the gluten-free flour.

    The Eggs

    Use room temperature eggs.

    • As I've learned from years of watching Ina Garten, room temperature eggs are more easily incorporated with other baking ingredients, they help cakes rise, and are easier to whip (a necessary step in many of the regular tres leches recipes I found).

    The Three Milks

    Traditionally the three milks used in tres leches cakes are condensed milk, evaporated milk, and whole milk. So after brainstorming and a few tests, these are the non-dairy milk substitutes I found to be most effective:

      • Sweetened condensed coconut milk in place of the condensed milk. Did you know such a thing exists? Let me tell you, not only does it have the same consistency as regular condensed milk, but condensed coconut milk has a delicious flavor and a coconut taste is hardly noticeable.
          • I found the condensed coconut milk at Walmart, but there are also some available through Amazon.
      • Soy milk in place of evaporated milk. I love the taste of soy milk and found that vanilla soy milk added a delicious touch of sweetness that reminds me of evaporated milk. You can also heat soy milk to reduce it so it has more of the consistency of evaporated milk. However, I used it right out of the carton and it worked great in the recipe.
          • There is also evaporated coconut milk. However, I preferred the idea of having three distinct milk alternatives to truly round out the flavors. I am sure it would be great with evaporated coconut milk though if you want to give that a try.
      • A thick coconut/nut based creamer instead of whole milk. Whole milk is thick and has a slight sweetness to it. The best alternative I found was a coconut-almond coffee creamer that has a similar thickness to that of half and half.
          • My favorite brand (and the one I used in this recipe) is Original Nut Pods. You can usually find NutPods at many grocery stores such as Sprouts, Kroger, and Target and it is also available online.
          • Other similar creamers include: Coffee Mate Natural Bliss Unsweetened Plant Based Half & Half and Califia Farms Unsweetened Better Half Coffee Creamer

    Now let's get to the recipe.

    How to Make Gluten-Free Dairy-Free Tres Leches Cake

    Preheat oven to 350°F. Grease a 9x13 baking dish or pan.

    Combine ½ cup of almond flour, 1 cup of all-purpose gluten-free flour, 1 ½ teaspoons of baking powder, ¼ teaspoon of salt and ¼ teaspoon of cinnamon in a bowl.

    Next, separate 5 eggs into two different mixing bowls, placing the yolks in one and the egg whites in another.

    Using a hand or stand mixer, beat ½ cup of granulated sugar, 1 tablespoon of softened butter and the egg yolks until the mixture is a pale yellow. Then, add ⅓ cup of almond milk (or other nut milk) and 1 teaspoon of vanilla and mix until combined.

    In a separate mixing bowl, use a hand or stand mixer to beat the egg whites and another ½ cup of sugar until soft peaks form.

    Click here to watch a video on how to whip egg whites.

    Pour the yolk mixture into the dry flour mixture and combine. Then, carefully fold in the egg whites until just combined, do not over mix.

    Pour the batter into the greased pan, making sure you spread the batter evenly.

    Batter for tres leches cake #dairyfreetreslechescake #glutenfreetreslechescake

    Bake for 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean.

    Place the pan on a cooling rack and let the cake cool completely.

    Once cooled, mix ¾ cup of sweetened condensed coconut milk, 1 ½ cups of vanilla soy milk, and 1 cup of Original Nutpods (or other coconut-almond coffee creamer).

    Use a fork to poke holes throughout the top of the cake. The more holes you poke the more evenly saturated your cake will be. Also, be sure you poke the holes all the way down so the milks can soak all the way to the bottom of the cake.

    Evenly pour the milk mixture all over the cake. Cover and refrigerate for at least 2 hours, but it is definitely best if soaked overnight.

    Tres leches cake with holes and milk #glutenfreetreslechescake #dairyfreetreslechescake

    Making the Frosting

    You can buy coconut whipped cream, but is so easy to make your own.

    First, place a can of full-fat coconut milk in the refrigerator for at least an hour.

    After the hour, open the can and scoop out the thick coconut cream from the top of the can into a mixing bowl. Do not use any of the liquid coconut milk left on the bottom. Save that milk in the fridge for other recipes or smoothies.

    Use a hand mixer or stand mixer to whip the cream, ¼ cup of powdered sugar and ½ teaspoon of vanilla until airy and creamy.

    Spread the top of the cake with the coconut whipped cream and garnish with fruit such as strawberries, blueberries, mango, pineapple or kiwi.

    The last time I made this my whole family raved about it and my dad gave it his seal of approval.

    I hope you enjoy!

    Please leave me a comment below if you make this or tag me on Instagram @everydaylatina.

    Check out the following links for other great gluten-free recipes:

    • Gluten-Free Apple Oat Muffins
    • Gluten-Free Almond Joy Cookies
    • Crispy and Chewy Coconut Flour Oatmeal Cookies

    Gluten-Free Dairy-Free Tres Leches Cake #treslechescake #glutenfreedairyfreetresleches #glutenfreetreslechescake

    Recipe

    Gluten-Free Dairy-Free Tres Leches Cake #treslechescake #glutenfreedairyfreetresleches #glutenfreetreslechescake

    Gluten-Free Dairy-Free Tres Leches Cake

    by Gemma Aguayo-Murphy
    This Gluten-Free Dairy-Free Tres Leches Cake is so creamy, decadent and delicious you won't even know it's not the classic recipe.
    Print Recipe Pin Recipe

    Ingredients
      

    Tres Leches Cake

    • ½ cup almond flour
    • 1 cup gluten-free all purpose flour
    • 1 ½ teaspoon gluten-free baking powder
    • ¼ teaspoon salt
    • ¼ teaspoon cinnamon
    • 5 large eggs (room temperature)
    • 1 cup granulated sugar (or coconut sugar) divided
    • 1 tablespoon softened butter
    • 1 teaspoon vanilla extract
    • ⅓ cup almond milk (or other nut milk)
    • ¾ cup sweetened condensed coconut milk
    • 1 ½ cups vanilla soy milk
    • 1 cup coconut-almond coffee creamer (such as Original Nut Pods or Califia Farms Unsweetened Better Half)

    Topping

    • 1 14 oz. can full-fat coconut milk
    • ¼ cup powdered sugar
    • 1 teaspoon vanilla extract

    Instructions
     

    Tres Leches Cake

    • Preheat oven to 350°F. Grease a 9×13 baking dish or pan.
    • Combine almond flour, gluten-free flour, baking powder, salt and cinnamon in a bowl.
    • Next, separate 5 eggs into two different mixing bowls. Place the egg yolks in one and the egg whites in another.
    • Use a hand or stand mixer to beat ½ cup of sugar, softened butter and the egg yolks until the mixture is a pale yellow. Then, add ⅓ cup of almond milk and 1 teaspoon of vanilla. Mix until combined.
    • In a separate mixing bowl, use a hand or stand mixer to beat the egg whites and the other ½ cup of sugar until soft peaks form.
    • Pour the yolk mixture into the dry flour mixture and combine. Carefully fold in the egg whites until just combined.
    • Pour the batter into the greased pan, making sure you spread the batter evenly.
    • Bake for 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
    • Place the pan on a cooling rack and let the cake cool completely. Once cool, mix the sweetened condensed coconut milk, vanilla soy milk, and Nutpods (or other coconut-almond coffee creamer).
    • Use a fork to poke holes throughout the top of the cake. The more holes you poke the more evenly saturated your cake will be. Also, be sure you poke the holes all the way down so the milks can soak all the way to the bottom of the cake.
    • Evenly pour the milk mixture all over the cake. Cover and refrigerate for at least 2 hours, but it is definitely best if soaked overnight.

    Topping

    • Place the can of full-fat coconut milk in the refrigerator for at least an hour or overnight.
    • Open the cold can and scoop out the thick coconut cream from the top into a mixing bowl. (Save any remaining liquid in the fridge for other recipes or smoothies.)
    • Use a hand mixer or stand mixer to whip the cream, powdered sugar and vanilla until airy and creamy.
    • Spread the top of the cake with the coconut whipped cream and garnish with fruit such as strawberries, blueberries, mango, pineapple or kiwi.

    Notes

    See blog post for additional notes.
    Did you try this recipe?Leave me a comment and star rating below or mention @everydaylatina on Instagram!

    {This post contains affiliate links, which means I receive a small commission, at no extra cost to you, if you make a purchase using this link.}

    My Amazon Links

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      Vegan Oatmeal Chocolate Chip Cookies

    About Gemma

    Gemma is the recipe developer, writer and food photographer behind Everyday Latina. Gemma was born in Mexico, but has spent the majority of her life in the United States. She has been sharing recipes since 2018 with an emphasis on her parents' traditional Mexican cuisine and a focus on clean, healthy ingredients. Her goal is to build a community of people who appreciate family, food and culture and, who like her, want to live a healthy, happy everyday life.

    Reader Interactions

    Comments

    1. Jackie

      September 06, 2023 at 10:09 pm

      5 stars
      Thank you for this amazing recipe! My family loves tres leches cake but we have lots of gluten sensitivities. This hit the spot. Everyone loved it!

      Reply
      • Gemma

        September 09, 2023 at 5:07 pm

        Hi Jackie, that's great! So happy you found this recipe and that everyone in your family can enjoy it.

        Reply
    2. Laura

      June 29, 2023 at 10:57 pm

      5 stars
      Thank you so much for sharing this Gluten free, Dairy Free Tres Leches recipe. I took it to a potluck where several people were gluten and lactose intolerant. One of them is also allergic to Cinnamon, nutmeg, allspice, cloves, etc, so I substituted 1/4 tsp ginger for the cinnamon and no one could even tell. It was delicious and everyone loved it, including those who didn't have any food allergies! I will definitely be making this one again!

      Reply
      • Gemma

        July 10, 2023 at 2:21 pm

        Hi Laura, I am thrilled to hear this. Thank you so much for giving it a try and I am so glad it was a success at the potluck!

        Reply
    3. Susan

      May 07, 2023 at 8:13 pm

      How is this recipe dairy-free when it contains a tablespoon of butter? Is there a substitute?

      Reply
      • Gemma

        May 08, 2023 at 9:00 pm

        Hi Susan, I use dairy-free butter. I prefer to use the brand Miyoko's.

        Reply
    4. Ashlee

      September 05, 2022 at 7:54 am

      Do you think leftovers of this cale could be frozen?

      Reply
      • Gemma

        September 07, 2022 at 10:07 pm

        Hi Ashlee, I am not sure, I haven't tried it. If you do, I don't recommend freezing it for too long. It might also soak up a lot of the milks, that's at least what happens when I leave it in the fridge for too many days.

        Reply
    5. Allison

      May 11, 2022 at 11:21 am

      Can this cake be baked in two round pans to become a layer cake?

      Reply
      • everydaylatina

        May 11, 2022 at 12:32 pm

        I haven’t tried it but it shouldn’t be a problem. Just note that the baking time will have to be decreased. Also the recipe doesn’t make too much batter so the cakes won’t be that tall.

        Reply
    6. Adriana M.

      February 19, 2022 at 12:18 pm

      5 stars
      I tried this yesterday and it was so delicious! After letting it soak overnight there was still a lot of liquid on top, so much so that it made it difficult to put on the topping. Maybe next time I’ll do just a touch less liquid. Also my whipped topping didn’t make enough to cover the whole cake so I had to go to the store and buy stuff to make more. It also stayed kind of thick instead of getting fluffy. Maybe double that part and include some of the water from the can so it’s fluffier and there is enough? Just some thoughts but overall still 5 stars!! And I’ll for sure make it again. Thank you for this recipe!

      Reply
      • everydaylatina

        March 21, 2022 at 8:51 pm

        Hi Adriana, I’ve never had that happen. Yes perhaps less liquid could work better for you. I’m glad you enjoyed it though. The whipped cream can be a little weird sometime depending on the brand of coconut milk. The store-bought kind is always a nice alternative. Thank you for trying the recipe and for the comment.

        Reply
    7. Kim Sembrano

      January 18, 2022 at 9:08 pm

      5 stars
      I decided last minute that I wanted to bring gluten free and dairy free tres leche cake to a gathering. Everyone absolutely loved it, not just the people one dietary restrictions! The only things I did differently than the recipe were: I used lactose-free sweetened condensed milk (that's all my grocery store had), I used store-bought coconut whipped topping (to save time), and I used plant-based butter. This was a very simple recipe and my first time baking gluten and dairy free. Thank you!

      Reply
      • everydaylatina

        January 20, 2022 at 11:27 pm

        That’s wonderful Kim! I’m so happy everyone enjoyed it and that you found the recipe simple to make. Thank you for trying it and for the comment!

        Reply
    8. Marlene

      October 07, 2021 at 12:13 am

      5 stars
      I love the flavor of the cake, it's so good! Maybe I did something wrong, but I did feel like it had a little too much liquid for me personally, it was more on the soggy side but it was still so delicious, thank you for the recipe!

      Reply
      • everydaylatina

        October 11, 2021 at 8:58 pm

        That’s good to know because my husband never feels like it has enough liquid. Perhaps it’s just a personal preference. I’m glad you liked the taste though and the liquids can definitely be decreased to your liking. Thank you for the comment and for trying the recipe.

        Reply
    9. Barbara Wolfrum

      May 09, 2021 at 3:06 pm

      5 stars
      Excellent flavor, moist texture, wonderful dessert! I made this cake for my husband's 70th birthday and because it was dairy free and gluten free the whole family could enjoy it. Thank you so very much for creating and sharing this recipe!

      Reply
      • everydaylatina

        March 24, 2022 at 12:53 pm

        So wonderful to hear! I am glad you enjoyed it and what an honor that you served it for your husband's 70th birthday.

        Reply
    10. Krista

      May 06, 2021 at 12:16 pm

      5 stars
      This was absolutely delicious!! Thank you for a great recipe!

      Reply
      • everydaylatina

        May 08, 2021 at 11:20 am

        That’s so wonderful to hear! Thank you Krista!

        Reply
    11. DairyFreeBaker

      March 25, 2021 at 12:53 pm

      How would the recipe change if we’re Can have gluten?

      Reply
      • everydaylatina

        March 25, 2021 at 1:53 pm

        Hi, I haven’t tried this exact recipe with regular flour. But I looked at some other cake recipes and I recommend cutting the flour down to 1 cup of all-purpose flour and leave out the butter. The rest of the ingredients and process should stay the same.

        Reply
      • everydaylatina

        March 25, 2021 at 1:55 pm

        Hi, I haven’t tried this exact recipe with regular flour. But I try at some other cake recipes for an answer and you should did base it on a number of different cake recipes. So with that said, cut the flour down to 1 cup of all-purpose flour and leave out the butter. The rest of the ingredients and process should stay the same.

        Reply
    12. Natalie

      January 24, 2021 at 1:40 pm

      How can it be dairy free if there the recipe calls for butter? Even though its low is lactose, there should be an alternative for it.

      Reply
      • everydaylatina

        January 24, 2021 at 1:42 pm

        Hi Natalie, I use vegan butter such as Miyoko’s that does not have any dairy.

        Reply
        • Kim

          August 25, 2023 at 3:50 pm

          Can this recipe be made with dairy using same measurements?

          Reply
          • Gemma

            August 28, 2023 at 11:35 am

            Hi Kim,

            Yes it can. Replace the sweetened condensed coconut milk with regular sweetened condensed milk, the vanilla soy milk with evaporated milk, and the Nutpods creamer with whole milk. It comes out so good with dairy products too!

            Reply
    13. Courtney

      December 21, 2020 at 11:42 am

      Can I do this without the almond flour? There's a nut allergy in our family.

      Reply
      • everydaylatina

        December 21, 2020 at 11:52 am

        Hi Courtney, yes you can. You can just use the all purpose gluten-free flour or replace the almond flour with the same amount of oat flour.

        Reply
    14. Shannon

      August 23, 2020 at 5:18 pm

      5 stars
      Made this DF and GF tres leches this weekend and was not disappointed! Thank you for developing this!

      Reply
      • everydaylatina

        August 31, 2020 at 9:42 pm

        Hi Shannon, thank you for the comment! I am so happy you liked it!

        Reply
    15. Kat

      July 12, 2020 at 9:37 pm

      I'm excited to try this recipe but I noticed that it says 1 1/2 baking powder, what are the measurements for the baking powder? Thank you!

      Reply
      • everydaylatina

        July 12, 2020 at 9:42 pm

        Oops, it is 1 1/2 teaspoons. Thanks for catching that and I'd love to know what you think when you make it.

        Reply

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    Hi, I'm Gemma! I am originally from Mexico and the recipe developer, writer, and food photographer behind Everyday Latina. Here you will find traditional Mexican cuisine and a focus on clean, healthy ingredients. 

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