Venezuelan Tres Leches Paleo Cake – A Heavenly Dessert Experience

Allergens

Eggs - Coconut

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• Pinch of salt
• 5 large eggs, separated
• 3/4 cup canned full
• fat coconut milk
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup full
• fat coconut milk
• 1/2 cup canned full
• fat coconut cream
• 1/4 cup unsweetened cocoa powder

Instructions

1. Preheat oven to 350°F (180°C). Grease and line an 8 inch (20 cm) round cake pan with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, baking soda, and salt. Set aside.
3. In another bowl, combine egg yolks, 1/2 cup coconut milk, maple syrup, and vanilla extract. Mix well.
4. Pour the wet ingredients into the dry ingredients, mixing until smooth.
5. In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the cake batter.
6. 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.
7. Allow the cake to cool for 10 minutes before poking holes all over its surface with a fork.
8. In a saucepan, combine remaining coconut milk, coconut cream, and cocoa powder. Heat gently until smooth and combined. Pour this mixture evenly over the cooled cake, allowing it to soak in for 30 minutes.
9. Serve chilled with fresh berries or a dollop of whipped coconut cream.

Chef’s Insight

The secret to a perfect Tres Leches Paleo Cake lies in the combination of almond and coconut flours, which add a delicate crumb while still being gluten-free.

Notes

The Tres Leches Paleo Cake is best served chilled and can be garnished with fresh berries or a dollop of whipped coconut cream.