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    Home / Desserts / Cakes & Cupcakes
    5 from 8 reviews

    Gluten-Free Tres Leches Cake (Dairy-Free Option)

    By Alanna Taylor-Tobin on Aug 20, 2022 (updated Jan 9, 2025) / 20 Comments Jump to Recipe

    Pillowy and super-moist, this gluten-free tres leches cake is easy to make in about an hour and can be chilled for up to 1 or 2 days before serving. The cake is made with sweet rice, oat, and millet flours which give it a floofy crumb and big flavor.

    Soak it with coconut milk mixture for a delicious dairy-free option. Your guests will never, ever believe this light and tender cake is gluten-free and dairy-free!

    a gluten-free tres leches cake sits in a gray-blue graniteware pan topped with floofy whipped cream and juicy berries
    Gluten-free sponge cake topped with sweet and creamy milk mixture makes the most luscious gluten-free dessert.

    When it comes to delicious gluten-free cake recipes, I've got you covered. Last year I shared the recipe for my favorite *floofy* gluten-free sponge cake, a foolproof chiffon cake scented with vanilla.

    It's been a big hit with you, dear readers, so today I'm sharing a variation made with the same base recipe: Gluten-Free Tres Leches Cake.

    a slice of gf tres leches cake shown from the side with gooey milk on the plate and jammy berries on top
    Top slices with whipped cream (or whipped coconut cream) and berries, or go traditional with a sprinkle of cinnamon instead.

    Tres leches cake (also called milk cake, torta de tres leches, and pastel de tres leches) is a traditional dessert that hales from Latin America.

    Throughout my four years as pastry chef at a Latin-American restaurant in San Francisco, we always had tres leches cake on the menu. I would bake a large sponge cake in a sheet pan and cut out individual rounds of cake using a plain biscuit cutter. We would serve the individual cakes in shallow bowls topped with the milk mixture, whipped cream, and seasonal fresh fruit.

    I featured a GF DF coconut tres leches cake in my award-winning gluten-free baking cookbook Alternative Baker topped with mango and lime.

    Today's version is one that I created for GFF: Gluten-Free Forever magazine. It's baked in a lasagna pan and the whole thing is topped with cream and berries. It's excellent for feeding a crowd because it can be made ahead of time; in fact, it just gets better and better as it sits.

    a round coconut tres leches cake topped with mango chunks from my cookbook Alternative Baker
    Coconut tres leches cake with mango & lime from Alternative Baker

    Tres Leches Cake Base

    While most tres leches cake recipes use a simple sponge cake made with whipped eggs, flour, and sugar, my favorite version of tres leches cake is made with chiffon cake. Chiffon cake is made with those ingredients plus oil, leavening, and the egg whites are stabilized with sugar. This makes chiffon cake fairly foolproof to execute, baking up with a plush texture that's both light and toothsome.

    Like all my recipes, this one is judiciously sweetened with just enough sugar to keep it flavorful and tender. The oil in the chiffon cake gives this tres leches cake a supple texture while the lower egg-to-batter ratio makes the flavor less eggy and more akin to a classic vanilla cake.

    The only difference between my vanilla sponge cake and this tres leches cake is that I've added an extra egg white here. This helps open up the crumb even more, allowing it to absorb more of the milk mixture.

    Tres leches cake in the pan with holes poked in the cake and creamy vanilla-flecked milk mixture pooling on top
    Poke holes in the cake and soak it in three milks mixture.

    Three Milks

    Once the cake is baked, it gets poked all over and soaked with a mixture of three milks – evaporated milk, sweetened condensed milk, and heavy cream or whole milk – which is where it gets its name.

    But this cake can easily be made dairy-free by using a mixture of sweetened condensed coconut milk mixed with regular coconut milk (technically dos leches, but who's counting?!) For a refined sugar-free option, or if you don't have sweetened condensed milk, use full-fat coconut milk sweetened with coconut sugar. Both versions are included below in the recipe card.

    Ingredients & Substitution Suggestions

    Flours for the Cake

    As I mentioned before, this gluten-free tres leches cake recipe starts with my gluten-free sponge cake formula, with just one small change: I add an extra egg white to keep the crumb more open and ready to absorb the milk mixture. It's made with the following flours:

    • Oat flour adds fluff and creamy depth of flavor (can sub by weight sorghum flour, teff flour, or chestnut flour)
    • Sweet rice flour adds stickiness and a neutral taste (can sub by weight cassava flour or a GF AP blend such as Bob's Red Mill 1 to 1)
    • Millet flour adds a buttery, golden crumb (can sub by weight sorghum flour)
    ingredients for the cake base

    Three Milks Mixture

    Traditionally, tres leches cake is made with a mixture of evaporated milk, sweetened condensed milk, and heavy cream or whole milk. I've included measurements for this more classic version in the recipe notes below.

    Since many of my readers are also sensitive to dairy, I've kept this version dairy-free. Though it only uses two "milks" instead of three, it still has the same tres leches vibe.

    • Sweetened condensed coconut milk adds luscious body and a sweet, caramelized flavor. If you don't have any on hand, use all full-fat canned coconut milk and add a little sugar to sweeten it.
    • Full-fat coconut milk adds creamy goodness and moisture

    Topping

    Tres leches cake is traditionally topped with sweetened whipped cream. To keep it dairy-free, use whipped coconut cream.

    Seasonal fruit makes a lovely accompaniment. Here I've topped it with fresh berries tossed with a little lime juice and sugar to draw out their juices. Other good options are fresh mango or peaches.

    Sometimes tres leches cake is sprinkled with cinnamon on top. Feel free to add some if you like!

    Method

    This cake takes about 20 minutes of active time to make, plus about 40 minutes to bake. It makes one 9x13-inch cake, 12-16 servings.

    batter being whisked in a large stoneware bowl
    Start by making a gluten-free sponge cake. Whisk together the egg yolks, oil, water, sugar, and vanilla. Sift in the gluten-free flours, baking powder, and salt, and whisk to combine. 
    one-third of the beaten egg whites are being folded into the batter
    In a stand mixer, whip the egg whites with the cream of tartar and sugar until the egg whites hold firm peaks (i.e. stand up straight when you lift the whisk out of the eggs and turn it upside-down). Stir one-third of the whipped egg whites into the batter until just combined. 
    the batter is mostly stirred together with swirls of beaten egg white and golden batter
    Add the remaining egg whites and fold with a large, soft spatula until just combined. 
    floofy combined batter in a large bowl
    Spread the batter into a 9x12 or 9x13-inch baking pan and bake until the top springs back, then poke all over with a chopstick or skewer.

    Meanwhile, make the milk mixture by combining the sweetened condensed coconut milk, full-fat coconut milk, vanilla, and salt in a small saucepan. Heat and stir until warm and combined. Pour the warm milk mixture over the baked cake 1 cup at a time, letting it absorb.
    Finished cake in the pan topped with swirls of whip and jammy berries
    Top with whipped cream or vegan whipped cream and fresh fruit and serve.
    Finished cake in the pan topped with swirls of whip and jammy berries
    Enjoy!

    Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free tres leches cake, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

    5 from 8 reviews

    Gluten-Free Tres Leches Cake (Dairy-Free Option)

    Print Recipe Pin Recipe
    Pillowy and super-moist, this gluten-free tres leches cake is easy to make in about an hour and can be chilled for up to 1 or 2 days before serving. Soak it with coconut milk mixture for a dairy-free option. Your guests will never, ever believe this light and tender cake is gluten-free and dairy-free. See the recipe notes for more variations!
    Alanna Taylor-Tobin
    Prep Time: 20 minutes minutes
    Cook Time: 40 minutes minutes
    Total: 1 hour hour 10 minutes minutes
    Servings: 16

    Ingredients

    GF Sponge Cake

    • 1 teaspoon room temperature coconut oil, for the pan (bottom only)
    • ¼ cup water
    • 3 tablespoons sunflower oil or other neutral oil
    • 3 large egg yolks
    • 1 teaspoon vanilla extract
    • ½ cup plus 2 tablespoons (120 grams) granulated sugar divided
    • ¼ cup plus 2 tablespoons (50 grams) millet flour*
    • ¼ cup plus 2 tablespoons (55 grams) sweet rice flour*
    • ¼ cup plus 2 tablespoons (40 grams) oat flour*
    • 1 ¼ teaspoon baking powder
    • ½ teaspoon fine sea salt
    • 6 large egg whites at room temperature
    • ¼ teaspoon cream of tartar

    Dairy-Free Milk Mixture

    • 1 (13.5 ounce) can full-fat coconut milk
    • ¾ cup (6 ounces) canned sweetened condensed coconut milk
    • ½ teaspoon vanilla bean paste or extract
    • pinch salt

    For serving

    • 3 cups whipped coconut cream
    • 6 cups seasonal fruit of your choice such as berries, stone fruit, or mango
    Prevent your screen from going dark

    Instructions

    Cake

    • Position a rack in the center of the oven and preheat to 325ºF. Rub coconut oil over the *bottom only* of a 9x12-inch or 9x13-inch cake pan. The cake batter will crawl up the ungreased sides of the pan, making for a taller, lighter cake that will better absorb the milk mixture.
    • In a very large bowl, whisk together ¼ cup water with the oil, egg yolks and vanilla, then whisk in the 1⁄2 cup sugar. Place a strainer over the bowl and sift the millet, sweet rice, and oat flours with the baking powder and salt directly into the yolk mixture, adding back any bits left behind in the strainer. Whisk until very smooth and the consistency of pancake batter.
    • In the clean, dry bowl of a stand mixer fitted with the whip attachment, whip the egg 
whites with the cream of tartar on medium-high speed until soft peaks form. Slowly add the remaining 2 tablespoons sugar and whip until the whites are glossy and just hold a firm peak when lifted from the bowl, 1 to 3 more minutes.
    • Use a flexible silicone spatula to fold one-third of the whites into the batter, then gently fold in the remaining whites until just combined and no streaks remain. Immediately pour the batter into the prepared pan and quickly but gently spread the batter into a thin, even layer.
    • Transfer to the oven and bake until the cake is golden, springs back to the touch and a toothpick inserted near the center comes out clean, 30 to 40 minutes. Let cool until warm, about 30 minutes.

    Milk Mixture

    • Combine the coconut milk, sweetened condensed coconut milk, vanilla, and salt in a medium saucepan. Warm over medium heat, stirring until combined and warm to the touch. Keep warm; this will help the mixture absorb into the cake.
    • When the cake has cooled slightly, poke it all over with a slender chopstick or skewer. Slowly pour the warm milk mixture over the cake 1 cup at a time, letting it absorb into the cake, until the cake stops absorbing liquid. Tilt and swirl the cake to help the liquid absorb. Cover and chill the cake until ready to serve, at least 1 hour and up to 2 days.
    • To serve, top the cake with the whipped cream (or coconut cream or coconut yogurt) and fruit. To make the fruit extra juicy as shown here, toss it with a little sugar and lime juice and let sit for 10 minutes to draw out the juices.
    • Cut the cake into squares or wedges and enjoy!

    Notes

    *Flour Substitutions (best to sub by weight if possible):
    • All flours can be subbed out for 145 grams of GF AP flour (such as Bob's Red Mill 1 to 1)
    • Millet can be subbed for sorghum flour or teff flour
    • Sweet rice can be subbed for GF AP flour (such as Bob's Red Mill 1 to 1) or cassava flour
    • Oat can be subbed for sorghum flour or teff flour
    For a more traditional tres leches cake with dairy, make the milk mixture with 3/4 cup each evaporated milk, sweetened condensed milk, and whole milk (or half and half or heavy cream). Omit the vanilla and salt. Top the cake with whipped cream and dust it with a fine layer of ground cinnamon. Serve plain or with fresh strawberries. 
    For refined sugar-free tres leches cake, make the maple-sweetened gluten-free sponge cake batter using 6 egg whites instead of 5, and bake as directed here. Make the milk mixture using 1 1/2 cans of full-fat coconut milk, omitting the sweetened condensed coconut milk, and sweeten to taste with 2-3 tablespoons coconut sugar or other sweetener. 
    For a boozy GF tres leches cake, add 2-4 tablespoons dark rum, spiced rum, or other flavorful spirit to the milk mixture. 
    Make-Ahead:
    • The cake can be baked ahead and refrigerated for a day or two (or frozen for up to 1 month) until ready to use. Warm the cake in a low oven before adding the milk mixture to help it absorb. 
    • The milk mixture can be made up to 2 days ahead and refrigerated until ready to use. Warm before pouring over the cake to help it absorb. 
    • The cake can be baked, soaked, covered and refrigerated for up to 2 days before serving. Leftovers will keep for another 2 days or so. 
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

      5 from 8 votes (3 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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      Rate this recipe after you've made it:




    1. joanne says

      August 24, 2022 at 6:12 pm

      This is my favorite kind of cake and I'm thrilled to see a sugar and dairy-free version! Thanks for the recipe! I look forward to trying it out.
      If I want to make a smaller batch, how would I adjust the recipe?
      Can I make these as large cupcakes?
      Does this freeze well, and how long would they last in refrigerator and freezer?

      I tried to pin this recipe to my Pinterest board, but something is preventing me from doing it.. is there an issue on your end?

      Reply
      • Alanna Taylor-Tobin says

        August 24, 2022 at 7:59 pm

        Hi Joanne,

        I'm so glad you're also a tres leches fan. I hope you love the DF / RFS version!

        To make a smaller batch, you could cut the recipe in half and since there are 3 egg yolks, use either one or two yolks.

        You could definitely bake these as cupcakes - love that idea!

        Freezing the unsoaked cakes will probably work best; I'm not sure how the texture of the milk mixture will hold up in the freezer. They should be ok frozen for several months if you wrap them well.

        The soaked cakes will keep refrigerated for up to 3 days.

        Thank you for for letting me know about the pinterest issue! It's not just you, it doesn't seem to be working to hover over the images. As a workaround, you can click the "P" button that's right under the title of this post and pin it that way – that one seems to be working! I've submitted a request to my support team. Hopefully they'll be able to fix it asap.

        Reply
        • joanne says

          August 25, 2022 at 5:16 am

          Thanks for the suggestions. I really appreciate all your effort to make recipes that are DF / RSF!

          I looked all over for the "P" button, but don't see it anywhere on my end. I just see "Jump to Recipe" and "Print Recipe" buttons under the title of this post.

          Reply
          • Alanna Taylor-Tobin says

            August 25, 2022 at 4:04 pm

            Hm that's really strange, those buttons are showing on my end! My support team is on it, so hopefully they can fix whatever's going on soon. Thanks for your patience!

            Reply
    2. Claudia says

      September 02, 2022 at 12:12 am

      This cake is absolutely divine! I can’t even put into words how much me and my family loved it! Instant Top Favorite, and definitely worth seeking out the individual flours! Thank you for sharing your incredible talent with the world!!

      Reply
      • Alanna Taylor-Tobin says

        September 05, 2022 at 10:47 am

        Aw that makes me so happy to hear! So glad it was a hit!!

        Reply
    3. Marc says

      September 17, 2022 at 10:11 am

      Extremely confusing instructions and all of the links created utter chaos- you have water listed as an ingredient to add to the oil and yolks on one post, yet not on the other ones- same for the vanilla. Should they or should they not be added? Mine certainly does not look great (I did not add water…?) but I’m baking it anyway and the ingredients were pricey so hope it’s forgiving and turns out!

      Reply
      • Alanna Taylor-Tobin says

        September 17, 2022 at 10:52 am

        Hi Marc,

        I'm sorry you found this recipe confusing!

        The recipe that's written out here that uses sugar *does* use water and vanilla. I added the water measurement to the ingredient list here for clarity, thanks for catching that. It already said to add 1/4 cup water and the vanilla in the instructions. Let me know if it there's a way I can make that more clear!

        If you make one of the versions I linked to that calls for maple syrup instead of sugar (sounds like that's what you're doing!), there's *no water or vanilla* in those versions because the maple adds the needed moisture and flavor.

        If you made the version with maple syrup (and didn't add water or vanilla) then it should be great! Please keep me posted. :)

        Reply
    4. Emily R says

      March 05, 2023 at 2:53 pm

      I made the dairy-full version for a friend's birthday party. It was nice to be able to assemble it ahead of time and have an easy to transport dish. It got rave reviews from everyone, especially those originally from a country in Latin America. Thanks for the great recipe!

      Reply
      • Alanna Taylor-Tobin says

        March 09, 2023 at 11:22 am

        I'm so glad it was a hit, especially with those from Latin America! Thanks so much for trying my recipe and for the sweet note and rating.

        Reply
        • Jessica says

          April 25, 2024 at 11:08 am

          So can I sub the gf flour for all flours in the recipe?

          Reply
          • Alanna Taylor-Tobin says

            April 25, 2024 at 11:16 am

            I think that should work great! Best to sub by weight if you can. Please let me know how it turns out :)

            Reply
            • Jessica says

              April 25, 2024 at 12:01 pm

              How much in weight for entire recipe?

            • Alanna Taylor-Tobin says

              April 25, 2024 at 12:09 pm

              145 grams :)

    5. Bren says

      August 26, 2024 at 1:19 pm

      This recipe was a hit! I ended up subbing about 45 grams of flour with coconut flour and the rest 1:1 GF flour. It made the mixture drier so I doubled the water to make the consistency needed to fold the egg whites in. Tastes like angel food cake, light and fluffy. Goes great with coconut whipped cream and strawberries.

      Reply
      • Alanna Taylor-Tobin says

        September 01, 2024 at 5:35 pm

        I'm so glad the cake worked well with those modifications. Good call doubling the water to accommodate the thirsty thirsty coconut flour! The original version in my cookbook is actually coconut flour based too. I do love the way that flour works in this recipe. So glad you enjoyed it!

        Reply
    6. Christy says

      September 01, 2024 at 1:43 pm

      Excellent! Thank you.

      Reply
      • Alanna Taylor-Tobin says

        September 01, 2024 at 4:28 pm

        So glad you liked it!

        Reply
    7. Nancy says

      May 05, 2025 at 4:44 am

      We made both the dairy free and dairy version and everyone loved it. Thank you!

      Reply
      • Alanna Taylor-Tobin says

        May 06, 2025 at 7:50 am

        That makes me so happy to hear – so glad both versions were a hit!

        Reply

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    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

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    This favorite springtime recipe made the cover of This favorite springtime recipe made the cover of my cookbook Alternative Baker so it has a special place in my heart … and stomach because I ate so much of it! 

It starts with a flaky gluten-free crust made with sweet rice, oat, and millet flours filled with loads of fresh strawberries and rhubarb. 

The cut-out top crust is fun to make and prettier than a traditional lattice IMHO. 

I just shared the recipe on TBG. Comment “recipe please” and I’ll send it to you. 

Bojon appétit my sweets! 👩🏻‍🍳

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As for why Zeppo and Hank choose him instead of the die-hard cat lady with the soft lap – that's one of life's great mysteries. 

Bojon appétit, my sweets!

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https://bojongourmet.com/gluten-free-rhubarb-muffins/
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