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This gluten free tres leches cake is absolutely delicious. A light sponge soaks up a rich three-milk mixture, is finished with homemade whipped cream, and can be dusted with cocoa or cinnamon for a pretty touch. It’s one of the most requested cake recipes I make for family and friends.
If you enjoy gluten free cakes, try the peach upside down cake or the chocolate bundt cake from my collection.
Tres leches is one of my favorite desserts — the tender sponge, the sweet, milky soak, and the airy whipped cream are impossible to resist. I’ve made this cake for birthdays and celebrations more than once because it always gets rave reviews.
This traditional Latin American dessert becomes wonderfully gooey and satisfying after soaking in the three-milk mixture. I was initially uncertain about converting the recipe to gluten free, but the sponge turns out light and perfect. Below are all the tips and steps I use to make it successful every time.
Why You’ll Love This Recipe
- Sweet, rich, and gooey — the flavor and texture are unique and irresistible.
- Homemade whipped cream adds a light, not-too-sweet finish that complements the milky soak.
- Simple to make: a one-bowl batter means fewer dishes and an easy dessert for any occasion.
Ingredient Notes and Substitutions
- Plain Greek yogurt: I use yogurt as an egg replacement in this recipe. Either nonfat (0%) or 2% works well; room temperature is best.
- Gluten free flour blend: Use a 1-to-1 blend that contains xanthan gum (Bob’s Red Mill 1-to-1 works well). Do not substitute nut flours here — they will change the texture and structure.
- Leavening: Make sure baking powder and baking soda are fresh for reliable rise.
- Sweetened condensed and evaporated milk: Both are commonly found in cans in the baking aisle of most grocery stores.
- Half and half: I use half and half instead of heavy cream in the milk soak. If you don’t have half and half, mix equal parts whole milk and heavy cream.
Step-By-Step Instructions
STEP ONE: Combine the sugar and oil. Stir together in a large bowl until combined.
STEP TWO: Add the wet ingredients. Mix in the yogurt, vanilla, and milk. A few small lumps from the yogurt are fine.
STEP THREE: Add the dry ingredients. Fold in the gluten free flour, baking powder, baking soda, and salt until just combined.
STEP FOUR: Bake. Pour the batter into a greased 8″ cake pan and bake at 350°F for 30–35 minutes, until the top is golden and a toothpick comes out clean.
STEP FIVE: Make the three-milk mixture. In a bowl, whisk together sweetened condensed milk, evaporated milk, and half and half. Let the cake cool about 15 minutes, then use a fork to poke holes all over the warm cake. Pour the milk mixture over the cake gently so it soaks in. Cover and chill for at least 1 hour.
STEP SIX: Make the whipped cream. Beat heavy whipping cream with vanilla using an electric mixer until stiff peaks form. Spread the whipped cream on the chilled cake just before serving.
Expert Tips
- Weigh your flour when possible. Accurate measurements are especially important with gluten free baking to get the right texture.
- Don’t worry if the cake cracks on top after baking — cracks help the milk soak in and will be hidden by the whipped cream.
- The one-hour chill is important so the three-milk mixture has time to penetrate the sponge. You can chill longer for an even better texture.
- Watch the cream as you whip it. Stop when stiff peaks form to avoid over-whipping.
How To Store
Store the cake covered in an airtight container in the refrigerator for up to 4 days.
Frequently Asked Questions
Tres leches means “three milks” in Spanish. The cake is soaked with three different milks — sweetened condensed milk, evaporated milk, and half and half — which give it its signature richness.
Freezing after the cake has been soaked can make it mushy. If you want to freeze, do so before adding the milk mixture: wrap the cooled cake tightly in plastic wrap and freeze up to 3 months. Thaw, then add the milk soak and make fresh whipped cream before serving.
Yes. This cake actually improves after resting. You can prepare it a day ahead and finish with freshly whipped cream just before serving.
I don’t recommend converting this exact recipe to dairy free because yogurt replaces eggs and the three-milk soak is central to the dessert. Non-dairy swaps might work in theory (for example, sweetened condensed coconut milk), but I haven’t tested those substitutions.
Did you try my gluten free tres leches cake? Leave a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don’t forget to subscribe to get new recipes directly in your inbox.
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📖 Recipe
Best Ever Gluten Free Tres Leches Cake
Print Recipe
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
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Preheat the oven to 350°F. Grease an 8″ round cake pan and set aside.
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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.
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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.
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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.
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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.
Notes
- I use 0% or 2% Greek yogurt for baking and both give good results.
- Whole milk adds richness, but you can substitute a lower-fat milk if needed.
- If you don’t have half and half, mix equal parts whole milk and heavy cream to make a substitute.
If you enjoyed this recipe, try the butterscotch cake next!