Delicious Dairy-Free Tres Leches Cake
This Dairy-Free Tres Leches Cake. Is the ultimate indulgence. For those avoiding dairy. But not flavor! The cake is soaked. In a luscious blend of coconut milk, and almond milk. And sweetened condensed coconut milk. Making every bite moist. And creamy. Topped with a light, fluffy coconut whipped cream. This dessert is perfect for celebrations. Or whenever you're in the mood. For something special. The subtle coconut flavor. Combined with the sweetness of the condensed milk. Creates a truly unforgettable cake.
Servings
Ingredients
- 1 c sugar
- 5 eggs
- 1 tsp vanilla extract
- 1 ½ c all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 c unsweetened coconut milk from a can
- ½ c almond milk
- 1 11 ounces can sweetened condensed coconut milk
- Cinnamon for garnish (optional)
Coconut Whipped Topping:
- 2 13 oz cans coconut cream
- ¾ - 1 c powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). And grease. A 9x13 baking dish. To prevent sticking.
- In a large mixing bowl. Beat together the sugar and eggs. Until smooth. Add in the vanilla extract. Continuing to mix. Until the batter is light. And fluffy.
- In a separate bowl. Sift together the flour, baking powder. And salt. Slowly incorporate. The dry mixture. Into the wet ingredients. Stirring just until combined—avoid overmixing.
- Pour the batter evenly. Into the prepared baking dish. Bake for 30-34 minutes. Or until a toothpick. Inserted into the center. Comes out clean.
- While the cake bakes. Whisk together the unsweetened coconut milk, almond milk, and sweetened condensed coconut milk. In a medium bowl. Until smooth. And well combined.
- When the cake is done. Take it out of the oven. And use a fork. To poke holes. All over the top of the cake. Carefully pour. The milk mixture. Over the warm cake. Making sure it soaks in. Let the cake cool completely. At room temperature.
- Once the cake is cool. Cover it. And refrigerate. For at least 8 hours. Or overnight. To allow the flavors to meld. At this time. Also refrigerate. The cans of coconut cream.
- For the whipped topping. Open the chilled cans of coconut cream. Without shaking them. Scoop out the solid cream. From the top. And place it. In a mixing bowl. Reserve the liquid. For another use.
- Whip the coconut solids. Until smooth. And fluffy. Then slowly add powdered sugar. And vanilla extract. Continuing to whisk. Until everything. Is well incorporated.
- Spread the whipped coconut topping evenly. Over the chilled cake. Optionally, sprinkle with cinnamon. Before serving. Keep the cake refrigerated. Until it’s time to enjoy!
Notes
To make this recipe gluten-free. Simply replace the all-purpose flour. With a 1:1 gluten-free baking blend. Make sure to use a mix. That includes xanthan gum. Or another binding agent. To help maintain the cake's structure. And light, fluffy texture. You can still enjoy. The same moist, creamy results. And paired with the coconut whipped topping. No one will ever guess it’s gluten-free! With this easy substitution. Everyone at your table. Can indulge in this delicious cake.