Gluten Free Vegan Tres Leches Cake Recipe

I’ve given you lots of ingredient options here, so dive in! (My preferred brands and choices are in parentheses.) No excuses – it’s time to celebrate … just in time for Cinco de Mayo!

To hear more about this annual tradition and about other wonderful gluten free options for this day of food and festivities, tune into the free podcast of my radio show on Cinco de Mayo!

INGREDIENTS
Gluten Free Tres Leches Cake

• 1 Tbs. gluten-free Egg Replacer (Ener-G®) + 4 Tbs. warm water OR 2 eggs
• 2 Tbs. non GMO canola OR vegetable oil (safflower or sunflower oil)
• 1 cup granulated sugar (white, organic or vegan cane sugar OR unrefined coconut palm sugar)
• 1 tsp. pure almond extract OR pure vanilla extract OR rum
• 3/4 cup Almond Milk OR Coconut Milk Beverage (I used So Delicious® Coconut Almond Milk)
• 1 cup gfJules™ Gluten Free All Purpose Flour (135 g)
• 2 Tbs. non-dairy milk powder — do not reconstitute (I used Vance’s DariFree™) — OR almond meal
• 1 1/2 Tbs. baking powder
• 1/4 tsp. salt
• 3/4 cup Coconut Milk Beverage (I used So Delicious® Coconut Milk Beverage)
• 3/4 cup Almond Milk (I used So Delicious® Almond + Protein Almond Milk)
• 1/2 cup Kefir or Almond or Coconut Milk Creamer (I used So Delicious® Almond Milk Creamer or So Delicious® Coconut Milk Creamer)
• 1/2 cup flaked coconut (sweetened or unsweetened) – optional –

Homemade Coconut Whipped Cream:

• 11 ounces unsweetened coconut milk (full fat) — refrigerated until cold
• 1/3 cup sifted confectioner’s sugar
• 1/4 cup non-dairy milk powder (I like Vance’s DariFree™)*
• 1/2 cup toasted, sliced almonds, optional
• 1/2 cup toasted, flaked coconut (sweetened), optional
• *to make without non-dairy milk powder, add 1/4-1/2 tsp. cream of tartar

INSTRUCTIONS
To make the cake:

• Preheat oven to 350°F (static) or 325°F (convection or for dark pans). Coat bottom and sides of 8×8 inch pan with oil or cooking spray (without flour).
• In a small bowl, combine the gluten-free egg replacer powder with warm water and whisk together (or whisk eggs). Set aside.
• In a large bowl, stir together oil, sugar, almond extract, and almond milk. Add the egg replacer mixture and mix well.
• Whisk together the gfJules™ flour, non-dairy milk powder, baking powder and salt. Slowly stir these dry ingredients into the wet mixture bowl, then increase the mixer speed and beat for 3-4 minutes, until the mixture is lighter and well-mixed.
• Pour batter into prepared pan and bake for approximately 40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the sides of the cake are pulling away from the sides of the pan. The cake will be lightly browned on the top and sides.
• Set aside to cool for 5 minutes while preparing the Tres Leches Sauce.
• In a medium-sized sauce pot, whisk together the three “milks”: coconut, almond and kefir coconut milk. Add the untoasted coconut. Stir over medium heat on the stove until warmed — approximately 5 minutes.
• Poke holes in the top of the cake with a toothpick or fork, every 1/2 to 1 inch. This perforation will help the Tres Leches sauce to seep into the cake itself. Once the sauce is warmed, pour slowly over entire cake, but do not allow it to pool in the center. Tilt the cake pan, if necessary, to help disperse the sauce, and reserve extra sauce if there appears to be too much for the cake to absorb (this may be served with the cake later, if desired).
• Cover cake with plastic wrap and refrigerate until the sauce is mostly absorbed – usually 3- 4 hours or overnight.

To make the coconut whipped cream:

• Plan ahead by putting the can of coconut milk in the refrigerator the day before, making it super easy to make insanely delicious coconut whipped cream in just minutes.
• Chill coconut milk by putting the unopened can in the refrigerator for at least 4 hours – this will help the milk to separate.
• Read more please visit : gfjules.com

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