Tender Gluten-Free Tres Leches Cake
yields: 15 - 28 slices
This gluten-free tres leches cake is rich, ultra-moist, and tender, with a light sponge that soaks up every drop of the sweet three-milk mixture. The crumb stays soft and airy without ever turning soggy, thanks to a perfectly balanced soak that gives you all the creaminess without the mush. Topped with whipped cream and a dusting of cinnamon, it’s the kind of dessert that steals the show.
Ingredients
Gluten-Free Sponge Cake
- 64 g (½ cup) Bob’s Red Mill sorghum flour
- 60 g (¼ cup + 2 tablespoons) sweet rice flour, also called mochiko; do not substitute white or brown rice flour
- 56 g (½ cup) Bob’s Red Mill tapioca flour
- 37 g (¼ cup) millet flour
- ¼ teaspoon ground cinnamon
- ¾ teaspoon xanthan gum
- 2½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 5 large eggs, room temperature, divided
- 1 cup (200 g) granulated sugar, divided
- 1 tablespoon pure vanilla extract
- ½ cup (120 g) whole milk
Tres Leches
- 14 oz evaporated milk
- 12 oz sweetened condensed milk
- ½ cup (120 g) whole milk
Whipped Topping
- 1 pint heavy whipping cream
- ¼ cup (50 g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
INSTRUCTIONS
- Preheat the oven to 350°F.
- In a medium bowl, sift the dry ingredients together and set aside.
- In the bowl of a stand mixer with the whisk attachment, or a large mixing bowl with a hand mixer over medium-high speed, whip the egg yolks and ¾ cups of sugar until very pale and fluffy, about 3 minutes.
- With the mixer on low, add sifted dry ingredients in two batches, adding the milk and vanilla in between, scraping down the sides and needed and mixing until just combined.
- In a separate bowl, whip the egg whites with ¼ cup of sugar until they form stiff, glossy peaks.
- Fold ⅓ of the egg whites into the batter to loosen the batter, then fold the remaining egg whites into the batter until just combined.
- Pour the batter into an unlined, ungreased 9x12 baking pan and bake about 26 minutes, until just set.
- Let the cake cool completely in the pan, then prick the cake all over with a fork, ensuring you go all the way to the bottom of the pan so the liquid can soak in thoroughly.
- In a medium bowl of measuring cup, whisk the three milks together, then slowly pour this mixture all over the cooled cake.
- Cover the cake with plastic wrap and chill for at least two hours, but preferably overnight.
- When ready to serve, make the whipped cream. In a stand mixer with the whisk attachment or a large bowl with a hand mixer, whip the heavy cream over medium speed, increasing as it firms up. Slowly add the sugar, one tablespoon at a time, followed by the vanilla. Whip just until soft pillowy peaks form. Take care not to over whip.
- Swirl the whipped cream evenly over the chilled cake then dust with ground cinnamon and serve!
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