Gluten-Free Dairy-Free Tres Leches Cake

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.

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 dairy-free 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)

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.

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.

See blog post for additional notes.

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