Gluten Free Cinnamon Spiked Coconut Tres Leches Cake
Total Time: 02h 00m
Makes: 12 servings
A “Tres Leches Cake” is a cake soaked in three milks. I have removed the gluten and dairy from this recipe but none of the flavor. The coconut and almond flours make for a gluten-free healthier version of this popular cake. Plant-based milks make it dairy-free. Spiking the cake batter and whipped coconut cream with extra cinnamon adds depth of flavor and a quick strawberry sauce makes it complete. The longer it sits in the fridge, the better it gets. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- Cake
- 13x9 cake pan
- Nonstick spray
- Beyond Gourmet parchment paper
- 1 cup of Bob’s Red Mill coconut flour
- 1 cup of Bob’s Red Mill almond flour
- 1 cup of Bob’s Red Mill tapioca flour
- 1 teaspoon of baking soda
- 1 cup of full fat unsweetened coconut milk from can
- 1 cup of melted vegan butter or coconut oil
- 1/2 cup of cinnamon vanilla maple syrup
- 1 teaspoon of Simply Organic or Frontier Co-op cinnamon
- 2 teaspoons of Simply Organic or Frontier Co-op vanilla extract
- 8 eggs at room temperature
- Tres Leches (3 milks)
- 14 ounce can of sweetened coconut condensed milk
- 12 ounce can of evaporated coconut milk
- 1/4 cup of unsweetened macadamia milk or your choice of plant-based milk
- Pinch of Frontier Co-op salt
- *optional rum to taste if you want a boozy cake
- Cinnamon Coconut Whipped Cream
- 27 ounces of full fat unsweetened coconut milk that has been refrigerated overnight
- 3-6 tablespoons of Frontier Co-op maple powdered sugar depending on your sweetness level
- 2 teaspoons of Simply Organic or Frontier Co-op cinnamon
- Splash of Simply Organic or Frontier Co-op vanilla extract
- Strawberry Sauce
- 1 pound of fresh or frozen strawberries
- 1/4 cup of Wholesome Organic sugar
- Splash of Simply Organic or Frontier Co-op vanilla extract
- Garnish Options
- 1 cup of Bob’s Red Mill coconut flakes toasted
- Sliced almonds
- Dusting of cocoa powder or shaved chocolate
- Lemon or lime zest
Directions
- Preheat oven to 350 degrees. Spray your 13x9 pan with nonstick spray and line it with some parchment paper and then spray the parchment paper. Set aside.
- Mix all the cake ingredients in a bowl with a hand or stand mixer. Make sure the eggs are room temperature otherwise they will cause your melted butter to solidify into sporadic pieces.
- Pour into your baking pan and bake for roughly 30 minutes or until an inserted toothpick comes out clean.
- Meanwhile place all of your tres leches or 3 milks & pinch of salt in a bowl and whisk to combine and set aside.
- To make the coconut cream, you will need to place the thickened solid cold coconut cream into a bowl (leaving the liquid behind) with maple powdered sugar to taste, cinnamon & vanilla and whip until light and fluffy. Cover the bowl and refrigerate or place in another container and put in the refrigerator. If it gets too hard while storing you can always rewhip it.
- For the strawberry sauce, simply combine the strawberries, sugar & vanilla into a small saucepan and lightly simmer until it has reduced down to a thicker sauce. You can leave it chunkier or you can immersion blend it for a smooth sauce. Refrigerate.
- Once the cake is done, allow it to cool. Using a fork or skewer or end of a wooden spoon, you are going to poke lots of holes all over the cake. Slowly pour the tres leches mixture over the cake. Taking your time and allowing it to soak in. It might not all soak in and that is ok. This is a cake soaked in milk and you may still have a light layer of milk on top. Place covered in fridge for at least 30 minutes before serving but it really shines if you can leave it sit overnight. Always storing leftovers in the fridge.
- Serve the cake with toasted coconut, cinnamon coconut whipped cream, strawberry sauce and lemon zest.
