Gluten Free Tres Leches Cake Easy Moist Foolproof Recipe

Imagine a sponge cake so light it almost floats, drenched in a creamy mix of sweet milks, then crowned with fluffy whipped cream. This is the dream behind the perfect gluten free tres leches cake. A classic recipe with a subtle hint of almond to elevate the flavor.

If you’re tired of dry, dense, or soggy gluten-free bakes, this is your solution. This cake gets everything right. Soft and tender with just the right soak, it delivers that melt-in-your-mouth texture every time.

This guide is your complete companion. It includes a tested recipe, step-by-step photos, a full video tutorial, smart baking tips, and answers to every common question.

Table of Contents

Table of Contents

Why This is the BEST Gluten Free Tres Leches Cake Recipe

• Perfectly Moist Never Soggy
  The ratio of sponge to milk has been carefully calibrated. You get full flavor without the cake breaking down.
• Incredibly Light and Airy Sponge
  Made with whipped egg whites instead of butter, the base is structured to soak in the milk while staying fluffy.
• Amazingly Easy to Make
  Clear steps and common ingredients make this recipe doable for all skill levels.

Fully Adaptable
Includes tested swaps for dairy-free and vegan options along with gluten-free flour recommendations.

Key Ingredients for Gluten Free Tres Leches Cake

The Sponge Cake Base

A sponge cake works best for tres leches because its structure can hold moisture without collapsing. Whipping the egg whites builds volume and lift, which makes the cake airy enough to absorb the milk without turning to mush.

Choosing The Right Gluten Free Flour

The best choice is a high-quality “1-to-1” or “measure for measure” gluten-free flour blend. These are specifically formulated to replace all-purpose flour in recipes and already contain essential binders like xanthan gum. This gum provides the structure that gluten normally would, which is critical for helping the cake hold up to the heavy milk soak.

The Three Milks A Creamy Trio

Each milk plays a role. Sweetened condensed milk brings deep sweetness. Evaporated milk adds body. Whole milk or heavy cream helps the mixture flow evenly through the sponge.

Ingredients

For the Cake

• 1 cup gluten free all-purpose flour (Pillsbury gluten free works well)
• 1/4 teaspoon xanthan gum (skip if your flour already has it)
• 1 1/2 teaspoons gluten free baking powder
• 1/4 teaspoon salt
• 5 large eggs, yolks and whites separated
• 1 cup sugar, divided
• 1/3 cup whole milk
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract (optional but recommended)

For the Milk Mixture

• 1 can (12 oz or 354 ml) evaporated milk
• 1 can (14 oz or 396 g) sweetened condensed milk
• 1/4 cup whole milk
• Ground cinnamon for garnish
• Fresh strawberries (optional)

For the Whipped Cream

• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 teaspoon pure vanilla extract

How to Make Gluten Free Tres Leches Cake Step by Step

Watch The Video Tutorial First

The video shows each step so you can follow along with confidence and match the right texture and techniques.

Part 1: Making the Gluten Free Sponge Cake

Step 1: In a large bowl, whisk together the gluten-free flour, xanthan gum if needed, baking powder, and salt. Set aside.

Step 2: In a separate large bowl, use an electric mixer to beat the egg yolks and 3/4 cup of sugar on high speed for 2 to 3 minutes. The mixture should become pale yellow, nearly double in volume, and fall in thick ribbons from the beaters.

Step 3: Add the whole milk, vanilla extract, and almond extract to the yolk mixture. Mix gently to combine.

Step 4: Pour the wet yolk mixture into the dry ingredients. Stir gently until just combined.

Step 5: In a clean bowl, beat the egg whites on medium speed until foamy. Gradually add the remaining 1/4 cup sugar, then increase to high speed and beat until stiff peaks form.

Step 6: Fold in one-third of the whipped whites to lighten the batter. Then gently fold in the rest in two additions, using a spatula to cut down the middle and sweep around the sides. Stop as soon as no white streaks remain.

Step 7: Pour the batter into a greased 9×13 inch pan. Smooth the top evenly.

Step 8: Bake at 350°F (175°C) for 35 to 40 minutes. A toothpick should come out clean from the center. Let the cake cool fully in the pan.

Part 2: Preparing and Soaking with the Three Milks

Step 9: In a bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk until well combined.

Step 10: Once the cake has cooled, use a fork or skewer to poke holes all over the top. Make sure to reach near the bottom.

Step 11: Slowly pour the milk mixture over the cake in stages, allowing time for it to soak in evenly.

Step 12: Refrigerate for at least one hour or overnight to let the cake absorb all the liquid.

Part 3: The Whipped Topping and Final Touches

Step 13: Place a mixing bowl and beaters in the freezer for 15 minutes. Then whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Step 14: Spread the whipped cream evenly over the chilled cake.

Step 15: Sprinkle with cinnamon and top with fresh strawberries if desired.

Pro Tips for Success

• Use Room Temperature Ingredients
  Eggs and milk at room temp whip better and blend more evenly.
• Don’t Overmix
  Once you add the flour, mix only until combined. Overmixing toughens the cake.
• Chill Your Tools for the Cream
  Cold beaters and bowl help your whipped cream hold its shape.

Weigh Your Flour
Using a kitchen scale avoids adding too much flour, which can dry out the cake.

Gluten Free Tres Leches Cake Variations and Toppings

• Chocolate Tres Leches
  Add cocoa powder to the dry ingredients and use chocolate milk in the soak.
• Coffee Tres Leches
  Add espresso powder to the milk mixture and dust the top with cocoa.
• Piña Colada Tres Leches
  Use coconut milk and rum extract, topped with toasted coconut.
• Dulce de Leche
  Swirl dulce de leche into the topping or drizzle before serving.

Complete Dairy Free and Vegan Tres Leches Guide

Three Milks
Use sweetened condensed coconut milk, evaporated coconut milk, and a rich plant milk like Nut Pods or oat milk.

Cake Base
Use vegan butter and a creamy plant milk instead of dairy milk.

Eggs
Choose JUST Egg or a reliable commercial egg replacer. Avoid flax or chia for this recipe.Topping
Use whipped coconut cream or a dairy free store-bought topping.

Storing and Making Ahead

Storing Leftovers
Refrigerate in an airtight container for four to five days.

Making Ahead
Prepare the cake a day early so it can soak overnight. Add whipped cream just before serving.Freezing Instructions
Freeze only the sponge before soaking. Wrap tightly and thaw at room temperature when ready to use.

Gluten Free Tres Leches Cake Conclusion

This gluten free tres leches cake will surprise you with how soft and rich it turns out. You do not need gluten to create a show-stopping dessert that holds flavor and texture beautifully.

Now that you have the recipe, what event will you bake this for? Share your favorite toppings, a twist you tried, or even your baking success story in the comments below. I’d love to hear how it turned out.

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Frequently Asked Questions