Gluten-Free Tres Leches Cake, ready to serve!
Gluten-Free Tres Leches Cake
(technically it's a Cinco Leches Cake, since there's a bit of milk and yogurt in there, too!)
Makes one 9 x 13 pan. If you double the cake recipe, you can make an extra sheet cake to use with the leftover tres leches mixture. (I recommend doing that).
Preheat oven to 350 F. Butter 9 x 13 glass pan (or similar). You can also use a large cookie sheet pan - line with parchment paper if you don't want to butter.
Whisk together in a large bowl:
2/3 cup brown rice flour
1/3 cup white rice flour
1/4 cup arrowroot starch OR cornstarch
2 Tbsp potato starch
2 Tbsp tapioca starch
1 tsp xanthan gum
1 - 1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
In a mixer, cream together:
6 Tbsp butter, softened
3/4 cup sugar
Add and mix in:
1/2 cup milk
2 Tbsp plain yogurt OR sour cream
3 large eggs
1 tsp vanilla bean paste OR vanilla extract
Mix the dry ingredients into the wet ingredients. Let them mix for 2-3 minutes, so it's nice and smooth.
Spread batter in your buttered pan.
Cake, ready to bake!
Bake at 350 F for ~22 minutes, until golden brown. If baking in a large cookie sheet pan, it needs about 15-17 minutes until golden brown.
Fresh from the oven - a nice golden brown
While the cake is baking, whisk together:
14 oz can sweetened condensed milk
12 oz can evaporated milk
1/4 cup heavy whipping cream
*Note: you will only use 2 cups of this tres leches mixture. If you make an extra cake, you can use the extra cup on the second cake for a lighter treat.*
Once the cake has finished baking, place it on a cooling rack. While hot/warm, poke the top of the cake with a fork. You want lots and lots of holes poked all over the cake. Spoon 2 cups of the tres leche syrup over the cake. Take your time, so the syrup can soak evenly over the cake.
This was poked with a fork A LOT - hard to tell from the picture. I'd say you want to poke a hole with your fork every 1/2" so the syrup really spreads evenly through the cake.
Once the cake has cooled a bit, then chill thoroughly in the refrigerator - at least 3 hours, or overnight.
One hour before serving, whip until nice and stiff peaks (don't overwhip or you'll make butter):
1 3/4 cup heavy whipping cream
3 Tbsp powdered sugar
Spread the whipped cream evenly over the cake. (Once the cake is fully chilled, you can add the whipped cream the day before to have it ready in advance - but I like making it nice and fresh).
Topped with fresh whipped cream, ready for adding the cherries
Decorate, if desired with:
maraschino cherries, sliced in half
Refrigerate until serving. Slice and serve! Enjoy!
A yummy slice of gluten-free tres leches cake. Mmmm...
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