Gluten-Free Tres Leches Cake with Almond Flour or GF Flour Blend

Celiac.com 08/02/2025 - Tres Leches Cake, or Pastel de Tres Leches, is a beloved Latin American dessert known for its irresistibly moist texture and delicate sweetness. Originating from Central or South America—though fiercely claimed by countries like Mexico, Nicaragua, and Colombia—this "three milks" cake gets its name from the trio of milks used in the soak: evaporated milk, sweetened condensed milk, and heavy cream. Its airy sponge base allows the liquid mixture to seep through every crumb, resulting in a luxurious bite that is both light and decadently rich.

This gluten-free version stays true to the cake’s celebratory spirit while swapping out traditional wheat flour for almond flour or a trusted gluten-free flour blend. The result is a tender sponge that still soaks up the milks beautifully without becoming soggy or dense. Whether you’re celebrating a birthday, Cinco de Mayo, or simply craving comfort food with Latin flair, this cake offers all the magic of the original—without the gluten.

Ingredients

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For the Cake:

• 1 cup almond flour or 1 cup gluten-free all-purpose flour blend (with xanthan gum if not included)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 5 large eggs, separated
• ¾ cup granulated sugar (divided into ½ cup and ¼ cup)
• 1 teaspoon pure vanilla extract
• ¼ cup milk (dairy or unsweetened plant-based)

For the Milk Soak (Tres Leches):

• 1 (12 oz) can evaporated milk
• 1 (14 oz) can sweetened condensed milk
• ½ cup heavy cream (or full-fat coconut cream for dairy-free)

For the Whipped Topping:

• 1 cup heavy whipping cream (or coconut cream, chilled overnight)
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• Ground cinnamon, for garnish (optional)
• Fresh berries or sliced fruit (optional)

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch or 9x9-inch square baking pan with parchment paper.

Step 2: Make the Sponge Cake

In a medium bowl, whisk together the almond flour (or gluten-free blend), baking powder, and salt. Set aside.

Separate the eggs into two large bowls. Beat the egg yolks with ½ cup of the granulated sugar using an electric mixer until the mixture is pale and creamy (about 2–3 minutes). Mix in the vanilla extract and milk.

In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup of sugar and continue beating until stiff, glossy peaks form.

Gently fold the yolk mixture into the flour mixture until just combined. Then, carefully fold in the beaten egg whites in thirds to keep the batter light and airy. Pour into the prepared pan and smooth the top.

Step 3: Bake the Cake

Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then transfer it to a rimmed serving dish or leave it in the pan if it’s deep enough to hold the milk soak.

Step 4: Prepare the Milk Soak

Whisk together the evaporated milk, sweetened condensed milk, and heavy cream. Once the cake is slightly cooled, poke holes all over the surface with a fork or skewer. Slowly pour the milk mixture over the cake, giving it time to absorb. Chill the cake in the refrigerator for at least 4 hours, or overnight for best results.

Step 5: Make the Whipped Topping

Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the chilled cake.

Step 6: Garnish and Serve

Dust with ground cinnamon and garnish with fresh berries if desired. Serve cold and enjoy!

Conclusion

This gluten-free Tres Leches Cake brings a classic dessert into the hands of those with gluten sensitivity or celiac disease, without sacrificing its traditional character. Whether made with almond flour for a nutty richness or a well-balanced gluten-free blend for a traditional texture, the end result is tender, milky, and unforgettable. It's a dessert that proves you don’t need wheat to soak in the sweet side of Latin culinary tradition.