Gluten free tres leches cake recipe — the ultimate summer dessert that combines light, airy sponge with a creamy three-milk soak. This version transforms a traditional Latin American favorite into a gluten-free masterpiece, perfect for those hot days when you want something chilled, refreshing, and indulgent.
Growing up, summer meant two things in our kitchen: long days filled with laughter and the unmistakable chill of Tres Leches Cake waiting in the fridge. My Italian grandmother had a flair for adapting traditional dishes, and when she first tried this beloved Mexican dessert at a family friend’s party, she set out to create a version we could all enjoy—especially those of us with gluten sensitivities. This gluten free tres leches cake is inspired by her gentle tweaks and love for inclusive, indulgent baking.
Why You’ll Love This Gluten Free Tres Leches Cake Recipe
- Naturally refreshing and perfect for summer
- Light, airy sponge that soaks up every drop of the three-milk mixture
- Completely gluten-free—no one will even notice!
- Easy to prepare and always a crowd-pleaser
Ingredients
For the Sponge Cake:
- 1 cup gluten-free 1:1 baking flour (or almond flour for a nutty twist)
- 1 tsp baking powder
- ¼ tsp salt
- 5 large eggs, separated
- ¾ cup granulated sugar
- 1 tsp vanilla extract
For the Milk Mixture:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 1 tsp vanilla extract
For the Whipped Topping:
- 1 ½ cups heavy cream
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
Optional Garnishes:
- Fresh berries (strawberries, raspberries, blueberries)
- Toasted coconut flakes
- A dusting of cinnamon
Instructions
Step 1: Prep and Preheat
- Preheat oven to 350°F (175°C).
- Grease a 9×13 inch baking pan and line with parchment paper if desired for easier removal.
Step 2: Make the Sponge
- In a medium bowl, whisk together gluten-free flour, baking powder, and salt.
- In a large bowl, beat the egg yolks with ½ cup of sugar until pale and thick (about 2 minutes). Stir in vanilla.
- In a separate bowl, whisk the egg whites until they form soft peaks. Slowly sprinkle in the remaining ¼ cup of sugar, beating until stiff peaks hold their shape.
- Fold the yolk mixture into the flour mixture, then gently fold in egg whites. Be careful not to deflate the batter.
- Pour into the prepared pan and bake for 25–30 minutes, until golden and springy to the touch.
Step 3: Soak the Cake
- Cool cake completely.
- Use a fork or skewer to pierce the top all over, creating space for the milk mixture to soak in.
- Combine evaporated milk, sweetened condensed milk, heavy cream, and vanilla in a bowl, whisking until fully blended. Slowly pour over the cake, letting it absorb. Refrigerate at least 3 hours (or overnight for best results).
Step 4: Whip and Top
- Whip the heavy cream with powdered sugar and vanilla until it reaches soft peak consistency.
- Spread over the soaked cake evenly.
Step 5: Garnish and Serve
Garnish with fresh berries or shredded coconut, add a light sprinkle of cinnamon, and enjoy it cold.
Tips for the Perfect Gluten Free Tres Leches Cake
- Use a 1:1 gluten-free flour blend that includes xanthan gum for the best sponge texture.
- Make it dairy-free by substituting coconut milk, almond milk, and coconut cream.
- Let it rest overnight for ultimate flavor infusion.
- Serve ice-cold for a refreshing summer treat!
Variations to Try
| Variation | Swap Ingredients | Notes |
|---|---|---|
| Dairy-Free | Use dairy-free condensed milk, evaporated coconut milk, and coconut cream | Tropical twist! |
| Chocolate | Add ¼ cup cocoa powder to dry ingredients | A rich, indulgent twist |
| Coconut | Use coconut milk in soak and top with toasted coconut flakes | Adds extra texture |
Frequently Asked Questions (FAQs)
Can I make this cake ahead of time?
Yes! In fact, it’s best made the day before so the milk mixture has time to fully soak into the sponge.
How do I store leftovers?
Cover tightly and refrigerate. It keeps well for up to 5 days.
Can I freeze it?
You can freeze the sponge alone (before soaking), but once soaked, it’s best kept in the fridge.
Serving Suggestions
Pair this chilled treat with:
- A scoop of dairy-free vanilla ice cream
- Mexican hot chocolate (for contrast on cool evenings)
- A fresh summer fruit salad
A Quick Look at Nutritional Highlights (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~290 |
| Protein | 6g |
| Carbs | 28g |
| Fat | 18g |
| Fiber | 1g |
(May vary depending on ingredients used)
Final Thoughts
This gluten free tres leches cake recipe brings the soul of a Latin American favorite to your summer table—with none of the gluten but all of the joy. It’s soft, sweet, and just the right kind of indulgent to make memories with. Whether it’s for a party or a quiet backyard dinner, it’s bound to steal the show.
Let me know if you make it—I’d love to hear how you made it your own!
