Gluten-Free Tres Leches Cake Recipe (healthy version!)

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more budget-friendly.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is lower in calories, and whipped topping is often cheaper.

In a bowl, add oat flour, tapioca flour, cornstarch, baking powder, and a pinch of salt.

Separate 5 eggs into two different bowls, one for egg whites and one for egg yolks.

Beat the egg whites on high speed for 2-3 minutes with a little sweetener and lemon juice until soft peaks form.

In the bowl with egg yolks, add liquid sweetener and vanilla extract, then beat until lightened in color and foamy.

Add milk to the egg yolk mixture and mix on low to combine.

Sift the dry ingredients into the egg yolk mixture and gently mix until just combined.

Fold the beaten egg whites into the batter carefully using a spatula to keep air in the batter.

Grease the baking dish with butter and pour the batter into the pan, smoothing the top.

Bake for 30 minutes, checking with a toothpick for doneness; it's better to overcook than undercook.

In a bowl, mix coconut milk, almond milk, heavy whipping cream, and maple syrup for the soaking mixture.

Once the cake is cool, poke holes all over the top with a fork.

Pour the milk mixture over the cake slowly, allowing it to soak in; if it pools on top, wait a minute before adding more.

Cover the cake and refrigerate overnight to soak and let flavors meld.

Frost the cake with lightly sweetened whipped cream and garnish with sliced strawberries or dust with cinnamon or cocoa powder.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens