Gluten-Free Tres Leches Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Gluten-free tres leches cake soaked in coconut milk and topped with whipped coconut cream, featuring a moist vanilla sponge. Dairy-free and with vegan options available. A Latin American classic made lighter and plant-forward.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 2 cups (192g) blanched almond flour
- ½ cup (57g) tapioca flour
- ½ cup (65g) coconut flour
- ¼ cup coconut sugar
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- 1 cup dairy-free milk (I used almond milk, warmed slightly)
- ¼ cup (50g) coconut oil (melted)
- ¼ cup (84g) pure maple syrup
- 1 teaspoon apple cider vinegar
- 3 large eggs (room temperature, replace with flax eggs for vegan version)
- 2 teaspoons vanilla extract
- ½ cup Nature’s Charm Evaporated Coconut Milk
- ½ cup Nature’s Charm Sweetened Condensed Coconut Milk
- 1 can Nature’s Charm Coconut Whipping Cream (chilled in the refrigerator overnight)
- Fresh strawberries (to garnish)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 320mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 324mg
- Calcium
- 72mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 320MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.