Recipes ofStephanie Searor, MS RD LDN RYT-200

Registered Dietitian Nutritionist

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food


Gluten-Free Tres Leches Latte Cake

Friday, July 19, 2019
Total time
3 hours
Preparation time
30 minutes

The addition of spices and espresso powder give this traditional Tres Leches cake depth and deeper flavor. It's lightened up with fat-free milk, and is gluten-free! Serve with fresh fruit for a beautifully light, summer dessert.

or1 cup gluten-free flour blend
or2 teaspoons baking powder
or1/4 teaspoon Kosher salt
or5 large eggs, whites and yolks separated
or1 cup white sugar (divided into 3/4 cup and 1/4 cup)
or1/2 teaspoon ground nutmeg
or1 teaspoon ground cinnamon
or1/3 cup unsweetened almond milk
or1 teaspoon vanilla extract (not imitation)
or12 ounces (1 can) fat-free evaporated milk (for the milk mixture)
or14 ounces (1 can) fat-free sweetened condensed milk (for the milk mixture)
or1/3 cup unsweetened almond milk (for the milk mixture)
or1 teaspoon ground cinnamon (for the milk mixture)
or1 teaspoon instant espresso/coffee granules (or one single serve packet, for the milk mixture)
or2 teaspoons vanilla extract (for the topping)
or2 tablespoons granulated sugar (for the topping)
or2 cups heavy whipping cream (for the topping)
Preheat the oven to 350 degrees. First, make the milk mixture. In a blender or pitcher, combine the evaporated milk, sweetened condensed milk, the other 1/3 cup unsweetened almond milk, cinnamon, and instant espresso/coffee powder. Blend or whisk to combine. Store in the refrigerator until ready to use.
For the cake; line a 9x13 cake pan with parchment paper, and spray with non-stick spray.
In one bowl, combine the gluten-free flour, baking powder, salt, cinnamon, and nutmeg.
In the bowl of a mixer, combine the five egg yolks with 3/4 cup of sugar, and mix on high with the whisk attachment until light and fluffy, about five minutes. Add the first 1/3 cup unsweetened almond milk and 1 teaspoon vanilla, and combine.
Add the egg yolk mixture to the dry ingredients, and stir gently just until combined (the batter might still have some lumps, which is OK).
Clean and dry the mixer bowl and whisk for the next step (they must be very clean or the egg whites won't froth).
In the bowl of the mixer, whisk the egg whites on high speed with the remaining 1/4 cup of granulated sugar until stiff peaks form (the egg white stays in a peak when lifted and doesn't fall), about 5 minutes.
Gently fold the egg whites into the prepared batter until smooth and the lumps are gone. Folding means run the spatula around the outside of the bowl to "lift" the ingredients together, rather than stirring. Stirring will deflate the egg whites, and the cake won't be as light.
Pour the entire mixture into the 9x13 pan, smoothing out the top. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean (it will be very light and spongy).
Let the cake cool, about 30 minutes. Once the cake is cool, use a fork or a chopstick to poke lots of holes all over the top of the cake (be liberal, the more holes the better!).
Pour the milk mixture all over the cake (it will absorb fairly quickly). Place the cake in the refrigerator for a least an hour, but up to overnight before serving.
To serve; in a mixing bowl, combine the whipping cream, vanilla, and sugar, and use the whisk attachment to whisk until light and fluffy. Spread on top of the cake, and dust lightly with cinnamon, if desired.
Nutritional information
Per 100 gPer portion (139 g)% DRI
Energy205 kcal285 kcal14 %
Fat6 g8 g12 %
Fatty acids, total saturated3 g4 g22 %
Cholesterol59 mg82 mg27 %
Sodium172 mg238 mg10 %
Carbohydrate34 g47 g16 %
Sugars28 g38 gremove
Fiber1 g1 g3 %
Protein5 g7 gremove