How to make Gluten-Free and Vegan Tres Leches(three kinds of milk) cake
This Gluten-free and Vegan Tres Leches Cake is soaked with evaporated coconut milk and sweetened condensed coconut milk (to keep it vegan). As a result, the light sponge cake stays super moist and gives that milky mouthfeel without any need for dairy!
Origin of Tres Leches cake
Tres leches means, “three milks” and originally tres leches cake is a light sponge cake soaked in a sweet milk mixture. Tres leches cake is a popular cake in Mexico and now it’s very popular in my house as well:)
I saw this cake in the TV programs a little while ago:) While it certainly wasn’t gluten-free dairy-free or vegan it just looked so delicious… Certainly, I needed to try to make it vegan and gluten-free!
As a result, we have a cake that exceeded all my expectations!
How to make light and delicious gluten-free sponge cake
This gluten-free sponge has a great texture and flavour because of the addition of almond flour. While using only almond flour can make gluten-free bakes quite dense and heavy. We definitely don’t want that! So as s a solution, I combined it with a gluten-free flour blend:) This way the cake can rise better. And to incorporate more air into this sponge I used whipped aquafaba aka vegan egg whites replacement.
What is aquafaba
Just in case, I thought that I can clarify that aquafaba is basically the liquid from a can of chickpeas. Importantly it has a remarkable ability to mimic egg whites. As an addition, worth mentioning if you use aquafaba your cake won’t taste like chickpeas I promise!
How to make Tres Leches cake dairy-free
Normally the cake is soaked in a mixture of three kinds of milk as I found out after my research. Alternatively to make the Tres Leches vegan and dairy-free I used brilliant Nature’s Charm products and it worked so well.
I highly recommend giving this cake a go! Literally, everyone with whom I shared loved it. The best thing is that they didn’t guess that it was gluten-free or vegan:)
Tres leches cake vegan and gluten-free
- 80 grams almond flour
- 80 grams gf all purpose flour
- 200 grams aquafaba
- 60 grams of sugar or stevia blend
- 1 tsp of baking soda
- 1 tsp of lemon juice
- 1 tbsp of flax meal
- 3 tbsp of water
- 150 grams of coconut evaporated milk
- 50 grams of sweetened coconut condensed milk plus 2-3 tbsp extra
- 400 grams pf coconut whipping cream
- Preheat the oven to 180 degrees Celsius
- Mix flax meal and water, set aside
- To the bowl add almond and gluten-free flour and baking soda, stir everything together
- Add aquafaba to the bowl and adding the sugar gradually whip till soft peaks form
- Add 1/3 of aquafaba to the dry ingredients and stir to combine
- Follow by another 1/3 and carefully stir together
- Finally add the rest of aquafaba and lemon juice and mix together just till everything is incorporated
- Transfer to the lined with baking parchment baking tray and bake for 25 minutes or till toothpick inserted into the centre comes out clean
- Remove from the oven and let it cool for 15 minutes
- Meanwhile mix sweetened condensed coconut milk and evaporated coconut milk together
- With a fork make holes in the sponge and pour half the prepared mixture over.
- In 10 minutes the cake should soak up all the milk and you can carefully pour the rest over( note you may need slightly less or more liquid as it depends from how well your cake is risen so just keep it in mind and maybe do it in stages)
- Let it sit for at least half an hour but ideally refrigerate it overnight so the cake to soak up the milk
- When cake is completely cold and you no longer can see the milk on top, whip coconut cream adding an extra tbsp of coconut condensed milk to sweeten it up
- Spread the frosting evenly over the cake and refrigerate till needed