Best Ever Gluten Free Tres Leches Cake
A gluten free sponge cake topped with a rich three milk mixture and whipped cream!
Ingredients
- 1 cup (200g) granulated sugar
- ⅓ cup (80ml) vegetable or canola oil
- ¾ cup (170g) Greek yogurt* room temperature
- ¼ cup (60ml) whole milk* room temperature
- 1 teaspoon vanilla extract
- 1 ⅓ cups (197g) gluten free flour blend (I use Bob's Red Mill 1 to 1 flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
For the condensed milk mixture:
- ¾ cup (240g) sweetened condensed milk
- ¼ cup (60ml) evaporated milk
- ¼ cup (60ml) half and half*
For the whipped cream topping:
- 2 cups (480ml) heavy whipping cream
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease an 8" round cake pan and set aside.
- In a large bowl, stir the sugar and oil together until combined. Add the yogurt, milk, and vanilla and mix well. Fold in the flour, baking powder, baking soda, and salt.1 cup (200g) granulated sugar, ⅓ cup (80ml) vegetable or canola oil, ¾ cup (170g) Greek yogurt*, ¼ cup (60ml) whole milk*, 1 teaspoon vanilla extract, 1 ⅓ cups (197g) gluten free flour blend, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon fine sea salt
- Transfer the batter to the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring to a wire cooling rack. Use a fork to poke holes all over the top of the cake.
- In a small bowl, whisk the condensed milk, evaporated milk, and half and half together. Carefully pour over the warm cake. Cover the cake and chill in the refrigerator at least 1 hour.¾ cup (240g) sweetened condensed milk, ¼ cup (60ml) evaporated milk, ¼ cup (60ml) half and half*
- To make the whipped cream, beat the heavy cream and vanilla extract using a hand mixer or a stand mixer fitted with the whisk attachment until stiff peaks form. Spoon on top of the chilled cake before serving and reserve any excess whipped cream to serve alongside individual slices.2 cups (480ml) heavy whipping cream, ¼ teaspoon vanilla extract
Notes
- When it comes to baking with Greek yogurt, I use 0% or 2% milkfat and both work well.
- I really recommend whole milk in this recipe for the richness, but if you only have a lower fat milk on hand, you can substitute.
- If you don't have half and half, you can make your own by mixing equal parts whole milk and heavy cream.
Nutrition
Calories: 420kcal