If you’ve been craving a moist, rich, and easy gluten-free tres leches cake, you’ll love this delicious recipe! Made with a fluffy gluten free sponge and soaked with a creamy milk blend, this dessert turns out incredibly moist and sweet without feeling heavy.
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It’s perfect for Cinco de Mayo, birthdays, or any day you want a show-stopping, make-ahead cake. Learn how to make this gluten-free tres leches cake from scratch, and I will also walk you through dairy-free options so everyone can enjoy it!
❤️ Sandi’s Summary
1. I have been making this cake for over 10 years, back when Chef Tony Kzaz shared the original recipe with me. It always gets rave reviews, and nobody can tell it is gluten-free!
2. This easy gluten free tres leches cake makes the perfect cake for any Cinco de Mayo celebration.
3. Dairy-free and sugar-free options included!
4. This cake tastes ultra-moist, milky, and melts in your mouth.
5. [👉 Jump to Recipe]
Have you tried a tres leches cake? Tres leches means “three milks” in Spanish. This popular Latin American cake is soaked with a mixture of evaporated milk, sweetened condensed milk, and heavy cream. My version uses coconut milk, coconut cream, and heavy cream for a delicious flavor twist, making it naturally richer and slightly tropical.
If you’re planning a Cinco de Mayo party, you’ll also love my Gluten Free Churros and Prickly Pear Margaritas! For more recipe inspiration, Cinco de Mayo recipes.
I made this and it was quite possibly the best cake, gluten or non gluten, I have ever eaten!
Joyce R.“
“Allergen Information:
I know many of my readers have multiple food sensitivities. This homemade Tres Leches Cake is:
- gluten-free
- nut-free
- soy-free
- oat-free.
- For a dairy-free option, see the Substitutions section below!
- For a sugar-free option, reader Alyssa used monk fruit sweetener and said it tasted great.
I swaped the sugar with Monk Fruit Sweetener. It turned out great! I also made it dairy-free too!
Alyssa C., Facebook
Ingredient Notes:
- Gluten Free Flour Blend – I used King Arthur Measure for Measure and Bob’s Red Mill 1:1 Blend to make this gluten free coconut tres leches cake. Because of how this cake is made, most gluten free flour blends should work well. Be sure your blend has a binder like xanthan or guar gum.
- Baking Powder – Use aluminum-free baking powder. This recipe calls for a full tablespoon. Regular baking powder will give your cake a metallic aftertaste.
- Eggs – Use large, room temperature eggs.
- Coconut Cream – Use canned coconut cream.
- Coconut Milk – Use regular canned coconut milk.
- Heavy Cream – Do not use half and half. If you are dairy-free, I love the So Delicious brand dairy-free heavy cream.
- Vanilla Extract – Use pure vanilla extract. Using imitation vanilla will affect the flavor of this cake.
- Topping: Homemade whipped cream or a non-dairy whipped topping like Truwhip, plus optional shredded coconut and fresh berries.
🍰 Tips For Success
1. Whip eggs properly: Don’t rush the whipping step! This helps create a light sponge texture. This can take 4-5 minutes, and that is okay.
2. Don’t overmix: Fold gently to avoid deflating the batter.
3. Chill time: Letting the cake rest ensures all the milk is fully absorbed for maximum moistness and flavor.
How to Make Gluten-free Tres Leches Cake (Step-By-Step)
Note From The Kitchen: This recipe was originally created by a chef trying to help Marriott Hotels feature more gluten-free recipes in their restaurants. Meeting him and enjoying a 100% safe meal at his restaurant was a special treat. I have since re-worked the recipe completely to accommodate more allergens, but the memory will always stay with me.
Equipment Needed:
- Mixing bowls
- Electric mixer or stand mixer with whisk attachment
- Whisk
- 8×8 baking dish
Step 1: Mix the dry ingredients. Preheat the oven to 350º F. (Use the bake, not convection setting.) Combine the gluten free flour and baking powder in a mixing bowl. Whisk to blend the ingredients thoroughly.
Step 2: Prepare the wet ingredients. Add the eggs, sugar, and vanilla to a stand mixer bowl. Alternatively, you can use a hand-held electric mixer.
Step 3: Whip the eggs. Whip the egg mixture for 4-5 minutes until the color is very pale yellow and the batter looks very airy and slightly glossy. When you lift the whisk attachment, look for a thick string of batter that runs down the whisk.
Step 4: Add the flour mixture. Gently fold the dry ingredients into the whipped egg mixture.
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Step 5: Evaluate the batter. The batter will look very light and foamy. That’s correct!
Step 6: Pour the cake batter into a greased 8×8 baking pan or 9-inch springform pan. The bubbles make this gluten free tres leches cake airy and light, but don’t worry, this is the texture you want! I use this gluten-free baking spray.
Bake the cake for 40-48 minutes. The actual baking time will vary depending on the size, depth, and material of the pan you use.
👀 Sandi Says: If baking past 30 minutes, cover the top loosely with foil to prevent over-browning.
Step 7: Prepare the milk soak. While the cake is baking, heat the coconut cream, coconut milk, and heavy cream in a saucepan over low heat. Do not let it boil. This is to blend them and melt the coconut cream.
Step 8: Remove the cake from the oven. Use a skewer to poke holes all over the top of the cake. You want a lot of holes so the tres leches can soak into the cake. The cake texture should be like a soft sponge.
Step 9: Slowly spoon the warm milk mixture over the cake. Let it soak in between additions. It’s okay if some liquid pools on top—it will absorb as it chills! Check after 10 minutes and add any remaining milk if the top looks dry.
Step 10: You can see how saturated the cake is. Now, cover the cake and refrigerate it for 2 hours.
Step 11: Cover the top of the cake with store-bought whipped topping or homemade whipped cream. To make whipped cream from scratch, add heavy cream to a large
Make it dairy-free!
- Follow all other instructions the same way!
- Use So Delicious heavy whipping cream alternative.
- Use canned coconut cream and coconut milk.
- Top with Truwhip non-dairy whipped topping.
Enjoy dessert with these Pink Grapefruit Margaritas! This is the perfect cocktail for any Cinco de Mayo celebration!
Frequently Asked Questions:
If you have time, let the tres leches cake soak overnight. This allows the milk to fully absorb and the cake to develop its luscious texture.
You can freeze the baked sponge before soaking it with milk. Wrap tightly and freeze for up to 2 months. Thaw, poke holes, and add the milk mixture when ready to serve.
This tres leches cake can be stored in the refrigerator for up to 4 days. I highly recommend keeping it in an airtight container so it doesn’t dry out!
Because the cake sits in the three milks, you do not have to let the batter rest before baking.
More Gluten Free Cinco de Mayo Recipes:
Love This Recipe?
💬 Did you make this recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten-Free Coconut Tres Leches
Ingredients
- 5 large eggs
- 1 cup cane sugar
- 1 tablespoon water
- 2 teaspoons pure vanilla extract
- 1 tablespoon baking powder aluminum-free
- 1 cup gluten free flour blend *see note
- gluten free cooking spray
- 15 ounce can cream of coconut
- 14 ounce can coconut milk
- 14 ounce heavy cream
Topping
- 1 cup whipped cream
- ½ cup strawberries
- ¼ cup unsweetened shredded coconut
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Instructions
- Preheat the oven to 375º F.
- Add 15 ounce can cream of coconut to a sauce pan. Heat it over low heat until melted. Add 14 ounce can coconut milk and 14 ounce heavy cream and heat until it is simmering (do not boil). Set aside until ready to use.
- For the cake batter, combine 5 large eggs, 1 cup cane sugar, 2 teaspoons pure vanilla extract, and 1 tablespoon water in the bowl of an electric mixer fitted with a whip attachment.
- Whip on high speed until tripled in volume or ribbon stage. Sift together 1 cup gluten free flour blend and 1 tablespoon baking powder . Using a whip, fold the flour mixture into egg mixture until smooth. The egg mixture should turn a pale yellow. When you lift the whisk, you should see a thick ribbon form between the whisk and the bowl.
For Small Cakes:
- Wrap the bottom of each ring mold with a piece of aluminum foil and spray with nonstick spray. Fill each mold 3/4 full and bake on a sheet pan at 375º F for 12 minutes. Cakes should rise and fall when cooked. Using a fork, poke a few holes in the top of each cake, then ladle 6 to 8 ounces of coconut milk on top of each cake. It should absorb all the milk; add more milk if necessary . Refrigerate overnight or at least 3 hours.
- When ready to plate, carefully remove foil while tilting cake slightly sideways without letting it slide out. Slide it onto a plate and remove the ring mold garnish with whipped cream, toasted coconut and your favorite fruit sauce with berries. Makes five to six individual cakes.
For an 8×8 Cake Pan:
- Spray gluten-free baking spray in the pan. Pour the cake batter into the pan. Bake for 35-45 minutes until finished baking. Cover the cake with foil after the first 30 minutes of baking if you notice the cake getting dark on top.
- Remove the cake and use a shishkabob stick to poke holes all over the cake.
- Pour the tres leches milk combination over the cake. The cake will absorb all of the liquid. Let the cake cool, then cover and refrigerate the cake.
- Chill for 2 hours then top with whipped cream.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1:1. Other blends should also work well.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 3/4 teaspoon.
- To make this cake dairy-free, swap dairy-free heavy cream.
- To make this cake sugar-free, use 1:1 monk fruit sweetener in place of the sugar.
- This cake will keep fresh for up to 4 days in an airtight container.
- You can make one large cake by using a springform pan.
- To test for doneness, insert a toothpick into the center of the donut. If the toothpick comes out clean, it is done baking. The cake needs to be baked longer if you see batter or crumbs.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an old post published in 2014 with new photos and more detailed recipe instructions.
Can you use a sugar substitute like monk fruit? I have a pre diabetic husband.
It is funny you asked this. I looked on my spreadsheet where I track reader modifications, and one reader did write she used monk fruit sweetener for this cake, and that it was great. I haven’t tried it myself…but knowing a reader used it successfully should encourage you to try it.
I couldn’t even get the cool whip on and I was eating this cake lol. So delicious, light and milky. Only problem I had after following the directions exactly and batter looking just like yours was my center caved in my 8×8 cake as soon as I took it out of the oven. Doesn’t matter to me still eats the same. So good with the coconut flavor!
Hi Lisa, I am so glad you loved the recipe. What gluten free flour blend did you use?
I used King Arthur measure for measure. I did open the oven to cover so top didn’t get too dark. I think i happened then. Regardless it’s delicious! I would love to share a picture but don’t see that as an option.
Yup, opening the oven door will definitely cause the middle to sink a bit. I am really glad the flavor was great!
Just wondering if you let the batter sit for 30 mins before baking? I always do that with gf cookie doughs and batters. I’m concerned the airiness will settle if I let the dough sit. I appreciate any insight you have 🙂 thanks
I find it varies, depending on the flour blend I use. I always let Bob’s 1:1 sit, but I find King Arthur Measure for Measure doesn’t need to sit that long. I usually let it sit 10 minutes while my oven heats.
Delicious! I substituted Lakanto Monk Fruit for the sugar and used a hand mixer (took about 10 minutes to get it to the correct consistency). However, the cake itself tasted so good! I also baked at 375 for 18 minutes and then had to cover, lowered temp to 350 for 12 minutes. Next time, I’ll do 350 for 35-40 minutes. Lastly, I made it DF too! Thank you so much!! This was also so much easier than the traditional way of making it. 🤣
I am sure many readers will be glad to know this can be made sugar-free as well. Thank you so much for coming back to let everyone know.
I tried this recipe twice and both times my cake collapsed. I tried two different pans and tried convection and non convection. I’m not sure what went wrong. Any advice? Thanks!
Hi Lisa, What gluten free flour blend did you use, and how do you measure your flour? My guess is you used a very starchy blend, which would require more flour, or perhaps you opened the oven door while it was baking. Here is an article on cake troubleshooting too. https://www.fearlessdining.com/gluten-free-cake-troubleshooting-guide/
I made this recipe this last weekend when we celebrated my 17 year old’s birthday. We have raised all of our children in Texas, so this was a special request cake. Everyone LOVED it! It was easy and came out just as expected with King Arthur Measure for Measure flour. Will definitely make again!
I am so glad you loved it. We are from Austin and we also really love Cinco de Mayo and the celebrations!
This tres leches cake recipe is absolutely delicious! It is the best cake I have ever eaten, gluten or non-gluten…easy recipe with clean, simple ingredients. Make it, you will love it ❤
I am so excited you loved the cake! Thank you so much for coming back to leave a comment.
Do you use
Cream of coconut – thick has sugar
Or
Coconut cream thin no sugar.
My can says coconut cream. I hope this helps.
I’d like to use an 8″ spring form pan–how long would you recommend I bake it?
Hi Dianne, I haven’t baked it as one big cake, so you may want to bake 30 minutes and check it. Please come back and let us know how long you baked it.
I am glad you like it. This is a chef I interviewed at Level Two, in the Oakland Marriott. I admire him quite a bit. It is not often a chef tosses out all of the gluten and develops recipes that taste as good as their gluten counterparts. Thank you so much for your feedback 🙂