An Original Recipe: Tres Leches Cake (Vegan and Gluten Free)
For one of my culinary classes, I wanted to make a tres leches cake; however, while searching for recipes I had an idea: what if I could adapt it so that almost anyone could enjoy it? I combed through recipes online but wasn’t all that impressed, so I decided to take on the challenge myself and develop my own version that would be both accessible and delicious while still having the texture and looks of a traditional tres leches cake.
On the left is most of the ingredients that are used
The cake is your standard gluten free recipe with some substitutions for vegan alternatives with the main substitute being coconut milk and oil
After making this again, I can confidently recommend it as a reliable way to ensure nearly everyone can enjoy this cake. It’s fairly simple to make — the key is to trust the process, handle the batter gently, and avoid overworking or over baking any components.
Ingredients
- King Arthur Gluten Free All Purpose flour
- Almond Flour
- Granulated Sugar
- Xanthan Gum
- Baking Powder
- Baking Soda
- Dairy Free Milk
- Dairy Free Plain Yogurt
- Plant Based Butter
- Vanilla
- Salt
Milk Mixture
- Sweeetened Condensed Coconut Milk
- Coconut Milk
- Non Dairy Milk (I used oat milk)
Instructions
- Preheat your oven to 180°C/350°F
- Mix the dry ingredients in a bowl (reserve the coconut milk and sweetened condensed coconut milk for the milk mixture)
- Mix the wet ingredients in a separate bowl
- Mix the coconut milk, sweetened condensed coconut milk, and half cup oat milk for the milk mixture
- Combine the wet with the dry and mix together until a batter consistency is achieved
- Bake the cake for 45 minuets or until a toothpick comes out clean
- Let the cake cool and then poke holes with a fork all over the cake
- Pour the tres leches mixture over the cake and adding more until it can no longer absorb anymore
- Lastly frost with whipped cream (I made my own with plant based whipping cream)
Notes
Post soaking and icing