Luscious Churro Tres Leches Cake – Gluten-Free

Allergens

Eggs, Milk (Dairy)

Ingredients

• 1 1/2 cups almond flour
• 3/4 cup coconut sugar
• 1/2 teaspoon sea salt
• 1 tablespoon ground cinnamon
• 6 large eggs, separated
• 1/3 cup milk
• 1/3 cup canned coconut milk
• 1 teaspoon vanilla extract
• 1 can (14 oz) sweetened condensed milk

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line an 8 inch cake pan with parchment paper.
2. In a large bowl, whisk together almond flour, coconut sugar, sea salt, and ground cinnamon.
3. Add egg yolks, milk, coconut milk, and vanilla extract to the dry ingredients. Mix well until you have a smooth batter.
4. In another bowl, beat the egg whites until stiff peaks form. Fold them gently into the batter.
5. Pour the batter into the prepared cake pan and bake for 25 30 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove the cake from the oven and let it cool slightly. Pierce the top of the cake with a fork to create holes for the milk mixture.
7. In a bowl, mix together sweetened condensed milk and canned coconut milk. Slowly pour this over the warm cake, making sure it soaks into all the holes. Allow the cake to absorb the milk mixture before serving.

Chef’s Insight

To make the cake even more authentic, add 1 teaspoon of Spanish ground cinnamon for a unique flavor.

Notes

Adjust the sweetness by using more or less coconut sugar.