Gluten Free Strawberry Tres Leches Cake Recipe
Tres Leches Cake's name, which translates to "Three Milks Cake" in English, is made low carb and gluten free with my Gluten Free Strawberry Tres Leches Cake Recipe! Start out making your own strawberry infused 3-milk mixture then my gluten free yellow cake with a stablized whipped cream frosting!
Equipment
- 1 8-inch or 9-inch round cake pan/or springform pan
- Whisk
- electric mixer
- food processor or high speed blender
- large quart jar or other lidded container
- plastic wrap or aluminum foil
Ingredients
Strawberry Milk Mixture
- 2 oz Fresh Strawberries; chopped or thawed frozen strawberries
- 1 Tbsp Granulated Sweetener such as THM Super Sweet or monkfruit
- 1/4 cup Unsweetened Almond Milk
- 1 Tbsp Heavy Cream or coconut milk
- 2 Tbsp Protein Powder (I prefer Equip Prime Protein Powder)
Gluten Free Vanilla Cake
- 1/2 cup Sugar free honey or sugar free maple syrup
- 1/3 cup Coconut oil; melted and cooled
- 3 Large Egg whites
- 3 Large Whole eggs; room temperature
- 1/2 tsp Apple cider vinegar
- 1 tsp Vanilla extract
- 2 Tbsp Heavy cream or coconut milk; full fat
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Sea salt
- 1/2 cup Coconut flour
Sugar Free Whipped Cream Frosting
- 1 1/2 cup Heavy Whipping Cream
- 1 tsp Vanilla Extract
- 15 drops Liquid Stevia or sugar free powdered sugar
- 1 tsp Xanthan Gum
Instructions
Strawberry Milk Mixture
- Chop the strawberries into small pieces and put into a small bowl. Sprinkle all of the sweetener over the strawberries and stir to combine.
- Let the strawberries sit for 20-30 minutes. After sitting, place the strawberries and almond milk into your blender.
- Blend a minute or two until it is uniform in color and the strawberries are well blended. Add in the heavy cream and protein powder and pulse to combine. Do not blend much as it will increase in volume, and you do not want that. Now add the strawberry milk to a lidded jar. Put into the fridge while you make the delicious cake.
Sugar Free Vanilla Cake
- Preheat to 350 degrees F and grease or line one 8-inch round cake pan or one 9-inch springform pan.
- In a large bowl of an electric stand mixer with the whisk attachment, or a hand mixer, add in the melted coconut oil and liquid sweetener you chose. Whip them together very well to incorporate air into them.
- In a separate medium bowl, whisk up the egg whites until they are broken down and frothy. Now add the large eggs one at a time to the oil/sweetener mixture, mixing well after each, followed by the frothed egg whites.
- Finish adding the rest of the liquid ingredients to the egg mixture. Let it mix on low for a few minutes.
- In a small bowl, measure the dry ingredients, coconut flour, baking powder, baking soda, and salt and whisk until it is clump free. While the mixer is on low speed, slowly add 1/3rd of the flour mixture to the large mixing bowl. After the last third of the dry ingredients has been added, stop the mixer and scrape down the sides.
- Now mix the cake batter at medium speed to incorporate more air. Then turn the mixer off and let the batter sit for a good one minute or two to thicken up.
- Add the cake batter to the pre-greased prepared pans and bake for 25-30 minutes until a toothpick or cake tester tests clean out of the middle. If your oven runs hot, set it for about 20 minutes then check with a toothpick in the center.
- If for some reason the top of the cake is getting too brown before the center is fully cooked, put a loose piece of aluminum foil over the top. Let the cake cool to room temperature before pouring on the strawberry milk.
Sugar Free Whipped Cream Frosting
- In the bowl of a stand mixer, or a large bowl with a hand mixer, whip the heavy whipping cream with the vanilla and sweetener on high speed until you get a soft peak.
- Stop and scrape the sides of the bowl. Whip the cream on low now and sprinkle in the xanthan gum. Turn the mixer to high speed again for a few seconds to get stiff peaks.
- After the cake has sat overnight in the fridge, it is time to frost it with this fluffy decadent mixture. Spread the homemade whipped cream frosting all over the top of the cake. Adorn the top of the cake with fresh berries before cutting up to serve BUT not while it is stored, or it will break down the frosting.
- Keep any leftovers in an airtight container. It will freeze well up to 2 months.
Notes
| Nutrition Facts | |
|---|---|
| Serving size: 1 slice | |
| Servings: 8 | |
| Amount per serving | |
| Calories | 305 |
| % Daily Value* | |
| Total Fat 30.4g | 39% |
| Saturated Fat 20.6g | 103% |
| Cholesterol 141mg | 47% |
| Sodium 65mg | 3% |
| Total Carbohydrate 4.8g | 2% |
| Dietary Fiber 0.9g | 3% |
| Total Sugars 1.7g | |
| Protein 7.6g | |
| Vitamin D 34mcg | 168% |
| Calcium 49mg | 4% |
| Iron 0mg | 3% |
| Potassium 127mg | 3% |
Nutrition
Calories: 305kcal
Tried this recipe?Let us know how it was!