Gluten Free Tres Leche

Tres Leche is a favorite recipe of my brothers… and now I have perfected the recipe to make it Gluten Free so my sis-in-law and myself can enjoy it as well.

A fun Birthday treat!

We always do a family dinner for birthday’s and I always get to fix a dessert for my brothers birthday.  This year he wanted Tres Leche, which I love, so I decided to try a GF version so we could all enjoy it.

Now I am not going to lie I was a little nervous.  Sometimes gluten free recipes, especially baked goods, can feel gritty and dry, but I was hoping all the milk would really help.  Let me tell you this was the BEST Tres Leche I have ever made.  

It all starts with the cake

This cake is a little different than you traditional white cake.  You separate out the egg whites from the yolks giving the cake a lighter more airy sponge.  

It also makes it a perfect cake to absorb all the yumminess!

Poke Away

To let the cake absorb all the yummy you have to poke the living junk out of it.  I used a chopstick and made what felt like 1000 holes in the cake.  

The more the better… as is almost always the case with a GREAT dessert!

3 Milks

The name of the cake kinda says it all but this cake is soaked in a  3 milk mixture.  You combine evaporated milk, coconut milk and sweetened condensed milk… yes all 3 and it is AMAZING!

The key to make this cake perfect is to slow the milk mixture over the warm cake VERY slowly.  It should take you a good 4-5 minutes to pour all the liquid over the cake…now I know it will seem like forever but trust me savor the few minutes, you will be glad you did.

If you pour too quickly all the liquid will settle at the bottom… and trust me we don’t want that.

Let it Chill

As good as this cake will smell (oh and trust me it smells SO, SO good) you need to let it sit in the fridge for at least 6 hours, but overnight is best.

As they always say the best things are worth waiting for and this cake is no exception.  

Top it off

Fresh whipped cream and strawberries a must for me with this cake.  The whipped cream, which is not overly sweet, and the berries really help cut through the richness of the cake.

You can use cool whip if you would like or another berry option, let me know what you like.


16 servings

Tres Leche Cake

Tres Leche Cake is the perfect sweet treat, and worth every second it takes to make!

20 minPrep Time

30 minCook Time

7 hrTotal Time

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Recipe Image


5 eggs, divided
1/2 cup butter, room temperature
1 cup sugar
1 teaspoon vailla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 can (13.6 oz) coconut milk (full fat is preferable)
1 can (15 oz) Coco Crema
1 can (14 ox) sweetened condensed milk
1 can (12 oz) evaporated milk
Whipped Cream
2 cups heavy cream
1/4 cup powder sugar
1/2 teaspoon vanilla extract
Fresh cut Strawberries


Preheat oven to 350
Spray a 9x13 pan with nonstick spray, set aside
In the bowl of a stand mixer, or large bowl. whip egg whites until stiff
Place whipped egg whites in a bowl, set aside
In the same bowl cream together butter and sugar until light and fluffy (about 3-4 minutes)
Add in one egg yolk at a time, mixing until just combined, scraping down the sides as needed
Mix in vanilla extract
In a bowl whisk together flour, baking powder, baking soda and salt
Fold in 1/3 of the flour, until just combined and then 1/2 the egg whites, until just combined, repeating until all ingredients are incorporated
Spread batter into prepared pan in an even layer
Bake for 25-30 minutes or until center of the cake is cooked completely
When cake is done remove cake from oven and turn oven off
Let cake cool for 10 minutes
While cake is cooking in a large bowl combine all the milk ingredients, whisking until well combined
After 10 minutes, using a chopstick or fork, pole holes all over the cake (keep poking) and keep poking
Slowly, VERY slowly, pour milk mixture over the cake - this should take 4-5 minutes, if you pour too fast all the liquid will settle at the bottom
Place cake back into cooling oven for 10 minutes
Remove and let cool for 15 minutes on the counter
Cover with foil and place in refrigerator for at least 6 hours, or overnight
When ready to serve in the bowl of a stand mixer begin to whip cream until soft peaks form
Add in powder sugar and vanilla, whipping until stiff peaks form
Spread whipped cream over chilled cake
Top with strawberries when serving


Chilling overnight is best, but it is still amazing at 6 hours



4853 cal


308 g


456 g


80 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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