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This gluten free tres leches cake is truly exceptional. A light, tender sponge soaks up a sweet three-milk mixture, then gets finished with fresh whipped cream and a dusting of cocoa powder. It’s one of my most requested cakes for celebrations and family gatherings.
If you like gluten free cakes, try my peach upside down cake or chocolate bundt cake for more options.
I’ve always loved tres leches—the contrast between a delicate sponge and the rich milk soak is irresistible. This version is gluten free but still perfectly moist and flavorful. I tested the method until the cake texture was spot on, and I’ll share the key tips below so you can replicate it at home.
Why You’ll Love This Recipe
- Sweet, rich, and tender: the soaked cake has a uniquely luscious texture.
- Fresh whipped cream brightens the finish without adding too much sweetness.
- Simple to make: this is essentially a one-bowl batter and straightforward to pull together.
Ingredient Notes and Substitutions
- Plain Greek yogurt: I use 0% or 2% Greek yogurt as an egg substitute; it adds structure and moisture.
- Gluten free flour blend: Use a 1-to-1 blend with xanthan gum. I use Bob’s Red Mill 1-to-1; other similar blends should work. Do not substitute nut flours here.
- Leavening: Make sure baking powder and baking soda are fresh for proper rise.
- Sweetened condensed & evaporated milk: These canned milks give tres leches its signature richness and are usually found in the baking aisle.
- Half and half: I prefer half and half in the milk mixture for balance, but you can mix equal parts whole milk and heavy cream if needed.
Step-By-Step Instructions
STEP ONE: Combine the sugar and oil. In a large bowl, stir together until smooth.
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. Gently fold in the gluten free flour, baking powder, baking soda, and salt until blended.
STEP FOUR: Bake. Pour batter into a greased 8″ cake pan and bake at 350°F for 30–35 minutes, until golden and a toothpick comes out clean.
STEP FIVE: Prepare the three-milk mixture. Whisk sweetened condensed milk, evaporated milk, and half and half together. While the cake is still warm (after cooling 15 minutes), poke holes across the top with a fork and slowly pour the milk mixture over the cake. Cover and chill at least 1 hour.
STEP SIX: Make the whipped cream. Whip heavy cream with vanilla using an electric mixer until stiff peaks form. Spread the whipped cream over the chilled cake just before serving.
Expert Tips
- Weigh your flour for the most consistent results—this is especially important in gluten free baking.
- Cracks on the cake surface are normal and help the milk soak in; they disappear under the whipped cream.
- The 1 hour chill time is the minimum—longer is fine and the flavors deepen as it rests.
- Watch the cream as you whip it; stop when stiff peaks form to avoid over-whipping.
How To Store
Store the cake covered in the refrigerator in an airtight container for up to 4 days. Keep it chilled until serving for the best texture.
Frequently Asked Questions
Tres leches means “three milks” in Spanish. This cake is soaked with a mixture of three milks—sweetened condensed milk, evaporated milk, and half and half—which is what gives it its characteristic richness.
Freezing after the milk soak can cause a mushy texture. If you need to freeze, do so before adding the milk: wrap the baked and cooled cake tightly and freeze up to 3 months. Thaw, then add the milk mixture and whip the cream fresh before serving.
Yes—this cake benefits from resting. You can complete the cake (including soaking) the day before and add the whipped cream right before serving.
I don’t recommend converting this recipe to dairy free without testing. The dairy components—Greek yogurt and the three-milk soak—are central to texture and flavor. While dairy-free swaps might work (sweetened condensed coconut milk, coconut cream), I haven’t tested them here.
If you try this gluten free tres leches cake, leave a comment or tag me on Instagram @justastastyblog with #justastastyblog! Subscribe on the site to get new recipes directly to your inbox.
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- The BEST Butterscotch Cake
- Easy Strawberry Jam Cake (Gluten Free)
- Raspberry Ricotta Cake With Lemon Glaze
- Easy Eggless Coffee Cake With Streusel Topping
📖 Recipe
Best Ever Gluten Free Tres Leches Cake
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
- 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 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 until combined. Add the yogurt, milk, and vanilla, then fold in the flour, baking powder, baking soda, and salt.
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Transfer the batter to the prepared pan. Bake 30–35 minutes or until a toothpick comes out clean. Cool 15 minutes in the pan, then transfer to a wire rack and poke holes across the top with a fork.
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Whisk condensed milk, evaporated milk, and half and half. Pour slowly over the warm cake, cover, and chill at least 1 hour.
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Whip heavy cream with vanilla until stiff peaks form. Spread over the chilled cake before serving. Reserve extra whipped cream for serving if desired.
Notes
- I use 0% or 2% Greek yogurt; both work well in this recipe.
- Whole milk gives richer flavor for the batter, but lower-fat milk can be substituted if needed.
- If you don’t have half and half, mix equal parts whole milk and heavy cream as a substitute.
If you enjoyed this recipe, try the butterscotch cake next.