Tres Leches Cake (Grain-Free)
Inspired by Food Network.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 7 hours 15 minutes
- Category: Dessert
- Diet: Gluten Free
Ingredients
Units
- 1 recipe Coconut Flour Cake, or Simple Mills Vanilla Cake
- 3/4 cup heavy cream (or coconut cream for a dairy-free option)
- 1 cup whole milk (or coconut milk for a dairy-free option)
- 1 (7.5-ounce) can dairy-free sweetened condensed milk (or you can use my homemade recipe)
- 1 (14-ounce) can dairy-free evaporated milk or you can use Jennie’s homemade recipe
- 1 tablespoon vanilla extract
- Seeds scraped from 1 vanilla bean
- 2 pints fresh strawberries, sliced
- Whipped cream, for topping
Instructions
- Preheat the oven to 350ºF and adjust the rack to the middle position. Pour the prepared cake batter into a buttered 8×8-inch pan. Bake for 30 minutes, or until the cake tester comes out clean. Set aside to cool for 30 minutes.
- Place the heavy cream, milk, condensed milk, evaporated milk, vanilla extract and vanilla seeds into a blender and blend until smooth.
- Using a bamboo skewer, poke holes all over the cooled cake and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour more of the mixture over the cake. Continue this process until you have about 3/4 a cup of the milk mixture left. Cover the cake and refrigerate for at least 6 hours. Store the remaining milk mixture in the fridge.
- To serve, pour 2 tablespoons of the milk mixture on 9 dessert plates and then top with a piece of cake. Surround the cake with strawberries and place a dollop of whipped cream on top.
Nutrition
- Serving Size: Serves 9
Find it online: https://deliciouslyorganic.net/tres-leches-cake-grain-free/