Is tres leches gluten-free?

Traditional tres leches cake is not gluten-free because it uses regular wheat flour in the sponge. However, you can easily make a gluten-free version by using a 1:1 gluten-free baking flour blend with xanthan gum. This ensures the sponge remains light and can absorb the milk mixture properly.

What is a substitute for whole milk in tres leches?

Great dairy-free substitutes for whole milk in tres leches cake include almond milk, oat milk, and full-fat coconut milk. These alternatives still deliver creaminess without the lactose. You can use a combination to mimic the richness of whole milk while keeping it light and digestible.

What dessert is gluten-free and dairy free?

Plenty of desserts can be both gluten and dairy free. Some favorites include gluten-free conchas , air-fried banana chips , and this very gluten and dairy free tres leches cake . With the right swaps, traditional Mexican treats can be made allergy-friendly and delicious.

Which milk is gluten and dairy free?

Non-dairy milks like almond milk, coconut milk, oat milk, and rice milk are all gluten and dairy free. Be sure to check the labels, as some brands add thickeners or flavorings that may include gluten or dairy derivatives. Always choose unsweetened and certified options when possible.

Gluten and Dairy Free Tres Leches Cake – 1 Remarkable Cake Recipe

Name: Gluten and Dairy Free Tres Leches Cake
Prep time: 20 min
Cook time: 25 min
Total time: 4 h 45 min
Cuisine: Mexican
Ingredients: 3/4 cup gluten-free flour blend (with xanthan gum); 1/2 tsp baking powder; 1/4 tsp salt; 3 large eggs, separated; 1/2 cup sugar; 1/2 tsp vanilla extract; 1/4 cup almond milk (unsweetened); 1/2 cup full-fat coconut milk; 1/2 cup sweetened condensed coconut milk; 1/4 cup coconut cream; Whipped coconut cream for topping

Description

A light, moist, and allergy-friendly take on the classic Mexican Gluten and Dairy Free Tres Leches Cake

Ingredients

Scale

3/4 cup gluten-free flour blend (with xanthan gum)

1/2 tsp baking powder

1/4 tsp salt

3 large eggs, separated

1/2 cup sugar

1/2 tsp vanilla extract

1/4 cup almond milk (unsweetened)

1/2 cup full-fat coconut milk

1/2 cup sweetened condensed coconut milk

1/4 cup coconut cream

Whipped coconut cream for topping

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Instructions

1. Preheat oven to 350°F. Line an 8×8 baking pan with parchment.

2. Whisk egg whites until stiff peaks form.

3. In another bowl, beat yolks with sugar and vanilla until thick.

4. Fold egg whites into yolk mixture gently.

5. Sift in gluten-free flour, baking powder, and salt. Fold gently.

6. Pour into pan. Bake 22–25 mins until golden and springy.

7. Cool completely, then poke holes all over the cake.

8. Warm and mix the three milks. Slowly pour over sponge.

9. Refrigerate for 4 hours or overnight.

10. Top with whipped coconut cream and serve chilled.

Notes

Use canned coconut milk for better thickness.

Can be made 1–2 days ahead.

Store in fridge up to 5 days.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Cake
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 slice
Calories: 275
Sugar: 21g
Sodium: 110mg
Fat: 12g
Saturated Fat: 9g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg