Delicious Dairy-Free Tres Leches Cake
Delicious Dairy-Free Tres Leches Cake is a soft soaked cake made with coconut milk, almond milk, sweetened condensed coconut milk, and coconut whipped topping.
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Servings: 12
Ingredients
Cake
- 1 cup granulated sugar
- 5 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Dairy-Free Milk Mixture
- 1 cup unsweetened canned coconut milk
- 1/2 cup almond milk
- 1 can / 11 oz sweetened condensed coconut milk
Coconut Whipped Topping
- 2 cans / 13 oz each coconut cream chilled
- 3/4 to 1 cup powdered sugar
- 1 tsp vanilla extract
Optional Garnish
- Ground cinnamon for garnish
Instructions
- Preheat the oven to 350°F.
- Grease a 9x13-inch baking dish thoroughly.
- In a large mixing bowl, combine the granulated sugar, eggs, and vanilla extract.
- Beat the mixture until it is smooth, light, and fluffy.
- In a separate small bowl, sift together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the egg mixture.
- Mix only until the batter is just combined. Do not overmix.
- Pour the batter into the prepared baking dish.
- Spread the batter evenly in the dish.
- Bake for 30 to 34 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, prepare the dairy-free milk mixture.
- In a large bowl, combine the unsweetened canned coconut milk, almond milk, and sweetened condensed coconut milk.
- Whisk until the milk mixture is smooth and fully combined.
- Remove the baked cake from the oven.
- While the cake is still warm, use a fork to pierce the top of the cake evenly over the entire surface.
- Slowly pour the prepared dairy-free milk mixture over the warm cake.
- Allow the milk mixture to soak into the cake.
- Let the cake cool completely to room temperature.
- Once cooled, cover the baking dish.
- Refrigerate the cake for at least 8 hours, or overnight.
- Place the cans of coconut cream in the refrigerator during this chilling time.
- When ready to prepare the topping, do not shake the chilled cans of coconut cream.
- Carefully open the cans and spoon the solid coconut cream from the top into a large mixing bowl.
- Set aside the liquid remaining at the bottom of the cans for another use.
- Whisk the coconut cream solids until smooth.
- Add the powdered sugar and vanilla extract.
- Whisk until the topping is creamy, smooth, and spreadable.
- Spread the coconut whipped topping evenly over the chilled cake.
- Dust the top with ground cinnamon, if desired.
- Refrigerate the cake until ready to serve.
- Slice and serve chilled.
Notes
To make this Delicious Dairy-Free Tres Leches Cake gluten free, replace the all-purpose flour with a gluten-free all-purpose flour blend that contains xanthan gum.
Confirm that the baking powder, powdered sugar, coconut milk, almond milk, sweetened condensed coconut milk, coconut cream, vanilla extract, salt, and cinnamon are labeled gluten free.
Use gluten-free certified almond milk and coconut products, as some brands may be processed in shared facilities.
Prepare the cake with clean mixing bowls, whisks, measuring cups, spatulas, and baking dishes to prevent gluten cross-contact.
Gluten-free cake may be slightly more delicate after soaking, so chill it thoroughly before frosting and slicing.
Slice the cake with a clean, sharp knife and serve chilled for the best texture.