If you're a fan of moist, fluffy cakes soaked in a sweet and creamy milk mixture, then this recipe is sure to become a new favorite. And the best part? It's completely gluten-free, so everyone can indulge in a slice without any worry.
Welcome to the Nommy kitchen, where today we are whipping up a delicious and indulgent gluten-free tres leches cake! If you're a fan of moist, fluffy cakes soaked in a sweet and creamy milk mixture, then this recipe is sure to become a new favorite. And the best part? It's completely gluten-free, so everyone can indulge in a slice without any worry. So grab a mixing bowl, preheat the oven, and get ready to savor every last bite of this delectable dessert. Whether you're celebrating a special occasion or simply want to treat yourself, this gluten-free tres leches cake is the perfect way to indulge your sweet tooth. Let's get baking!
1 c. gluten free all purpose flour (a little more for dusting the cake pan) - We use Cup4Cup and King Arthur with great results!
1.5 tbsp. baking powder
1 c. sugar
1/3 c. milk (preferably whole)
14 oz. sweetened condensed milk
1 c. heavy cream
12 oz. evaporated milk
2 teaspoons vanilla
2 teaspoon ground cinnamon
5 large eggs
You will need a 10 inch spring form cake pan. Trace your cake pan bottom onto a piece of parchment paper, and cut it out. Grease the cake pan and dust with flour. Line with the cut out parchment paper and grease the parchment paper.
Preheat your oven to 350 F.
Separate your eggs. Whip the egg whites until very frothy. As the mixer is running, add the sugar in a stream and continue beating on high until your egg whites resemble glistening stiff peaks. Beat in the yolks one at a time. Blend in 1 teaspoon of vanilla.
Mix together flour, baking powder and 1 teaspoon cinnamon. Blend in the flour fixture in three separate additions, adding half the milk in between each addition. Let batter rest for 20 minutes.
Pour batter into your cake pan and bake for about 30 minutes. A skewer stuck in the center should come out clean when your cake is ready. Cool for about 15 minutes and then invert onto a large platter. Tuck strips of parchment paper under the sides to help clean up any messes.
Pierce the top of the cake everywhere with a skewer. Mix together condensed milk, heavy cream, and evaporated milk, along with remaining vanilla and cinnamon. Pour the mixture gradually over the cakes allowing the cake time to absorb the three milks. I always pour out a measuring cup over a spoon to slow the mixture.
Cover and refrigerate your cake until cold (at least 4 hours). Be sure to cover, as this cake will absorb any smells in your refrigerator.
1 c. heavy cream
1 tbsp. powdered sugar
Beat ingredients together until you get soft peaks. Spread all over the cake.
Top with fresh fruit. I prefer kiwi, strawberry, blueberries, blackberries, and canned peaches. Thin apricot preserves with a little bit of water and glaze the fruit for a beautiful finish.
