Vickys Tres Leche Cake, GF DF EF SF NF

Vickys Tres Leche Cake, GF DF EF SF NF

A lot of people with food allergies dread special holidays but I’m here to show you that having allergies doesn’t mean you can’t …more


8 servings

  1. Cake

  2. 2 tbsp ground flax seed

  3. 6 tbsp warm water

  4. 200 grams granulated sugar

  5. 180 ml full fat coconut milk

  6. 1 tbsp pure olive oil

  7. 1 tsp vanilla extract

  8. 140 grams (1 cup) gluten-free / plain flour

  9. 2 tbsp ground almonds or coconut flour

  10. 1 tbsp baking powder

  11. 1 tsp xanthan gum (if using gluten-free flour)

  12. Sauce

  13. 180 ml full fat coconut milk

  14. 180 ml almond milk or light coconut milk

  15. 120 ml coconut cream

  16. 1 tsp vanilla extract

  17. Topping

  18. whipped coconut cream – see recipe link below

  19. desiccated coconut

  20. flaked almonds (optional)


  1. Preheat the oven to gas 4 / 180C / 350°F and grease & line an 8″square or 9″ round cake tin

  2. Mix the flax and water together and set aside until it turns thick and gelatinous

  3. Beat together the sugar, milk, oil and vanilla until the sugar has dissolved, then add the flax mixture and stir in

  4. In a separate bowl, combine the flour, ground almonds / coconut flour, baking powder and xanthan gum if using. I suggest using my gluten-free flour mix number 3 attached below

  5. Whisk the wet ingredients into the flour mixture and beat until well combined

  6. Pour the batter into the lined tin and bake for 40 – 45 minutes or until the cake pulls away from the sides of the tin and is lightly golden on top

  7. Let stand in the tin for 5 minutes, then turn out onto a wire rack. While the cake cools a little bit, using a toothpick or skewer, poke holes all over the cake surface a half inch apart

  8. To make the tres leche sauce, whisk the coconut milk, almond milk / light coconut milk and coconut cream together in a saucepan over a medium heat until warmed through

  9. Place the still warm cake onto a plate then very slowly, spoon the warm sauce over the entire thing, tilting the cake as needed to help disperse the sauce and stop it from pooling in the middle. The holes should help with this. When the cake stops absorbing the sauce, reserve any extra you have to serve with the cake later

  10. Cover the cake with clingfilm and put it in the fridge for at least 4 hours, preferably overnight

  11. Cut the chilled cake into equal pieces. Top each piece with a dollop of whipped coconut cream and sprinkle with some desiccated coconut or flaked almonds

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