Gluten and dairy-free tres leches cake
This version of tres leches cake is lower in sugar, plus gluten and dairy-free.
Ingredients
Sponge cake (recipe from Yoginibear’s blog)
- 1 1/4 cups almond meal
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 6 large eggs at room temperature
- 1/4 cup honey
- 1 tsp vanilla extract
Topping
- 3/4 cup coconut milk
- 3/4 cup coconut cream
- 1 cup almond milk preferably homemade*
- ground cinnamon to taste
Instructions
- Preheat oven to 180°C.
- Line a loaf pan with baking (wax) paper.
- Mix almond meal, baking powder, baking soda and salt in a bowl.
- In a separate bowl, whisk eggs. Add honey and vanilla whisk with an electric mixer (or by hand, if you're game) until pale and fluffy.
- Using a spatula, carefully fold the dry ingredients into the wet mix.
- Pour batter into prepared pan and bake for 30 minutes or until completely cooked.
- While cake cools down a bit, mix the milks in a bowl.
- Place cake in a suitable container (I use a Pyrex dish) and pour the milks on top. Cover with the container's lid or cling wrap and refrigerate overnight to allow the cake to soak.
- When ready to serve, take the cake out of the fridge, cut in slices, pour the milk that's sitting on the container on top of each slice and sprinkle with ground cinnamon.
- * To make the almond milk: soak 1/2 cup of almonds in water overnight, the next day drain and rinse them and blend them with 1 cup of fresh water. Drain in a fine mesh strainer. Use the milk for this recipe, and reserve the solids for later use (for example: nut porridge or pancakes, or as facial scrub).