“Mouthwatering Venezuelan Tres Leches Cake (Gluten-Free)”
Our gluten-free Venezuelan Tres Leches Cake recipe is a heavenly dessert that captures the essence of traditional Venezuelan flavors while being easy to make and perfect for special occasions. Enjoy its rich aroma, velvety texture, and irresistible appeal with every bite.
Allergens
None
Ingredients
- 1 cup white rice flour
- 1 cup almond flour
- 1/2 cup coconut flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 large eggs, separated
- 1 can (14 oz) sweetened condensed milk
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9 inch round cake pan with gluten free flour.
- In a large bowl, whisk together white rice flour, almond flour, coconut flour, sugar, baking powder, and salt.
- In another bowl, beat egg yolks with sweetened condensed milk, whole milk, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir until smooth.
- In a separate bowl, beat egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter.
- Pour the batter into the prepared cake pan and bake for 30 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before pouring the Tres Leches mixture over it.
Chef’s Insight
The combination of flours gives this gluten-free cake a tender crumb and a delicate texture that mimics traditional Venezuelan Tres Leches Cake.
Notes
Serve the cake chilled or at room temperature for the best taste and texture.