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
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:
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:
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- 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.
- 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.
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- 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.
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- 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.
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- 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
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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.
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.
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
Recipe
Gluten-Free Dairy-Free Tres Leches Cake
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
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Jackie
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!
Gemma
Hi Jackie, that's great! So happy you found this recipe and that everyone in your family can enjoy it.
Laura
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!
Gemma
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!
Susan
How is this recipe dairy-free when it contains a tablespoon of butter? Is there a substitute?
Gemma
Hi Susan, I use dairy-free butter. I prefer to use the brand Miyoko's.
Ashlee
Do you think leftovers of this cale could be frozen?
Gemma
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.
Allison
Can this cake be baked in two round pans to become a layer cake?
everydaylatina
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.
Adriana M.
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!
everydaylatina
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.
Kim Sembrano
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!
everydaylatina
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!
Marlene
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!
everydaylatina
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.
Barbara Wolfrum
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!
everydaylatina
So wonderful to hear! I am glad you enjoyed it and what an honor that you served it for your husband's 70th birthday.
Krista
This was absolutely delicious!! Thank you for a great recipe!
everydaylatina
That’s so wonderful to hear! Thank you Krista!
DairyFreeBaker
How would the recipe change if we’re Can have gluten?
everydaylatina
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.
everydaylatina
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.
Natalie
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.
everydaylatina
Hi Natalie, I use vegan butter such as Miyoko’s that does not have any dairy.
Kim
Can this recipe be made with dairy using same measurements?
Gemma
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!
Courtney
Can I do this without the almond flour? There's a nut allergy in our family.
everydaylatina
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.
Shannon
Made this DF and GF tres leches this weekend and was not disappointed! Thank you for developing this!
everydaylatina
Hi Shannon, thank you for the comment! I am so happy you liked it!
Kat
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!
everydaylatina
Oops, it is 1 1/2 teaspoons. Thanks for catching that and I'd love to know what you think when you make it.