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Paleo Tres Leches

April 16, 2018 by predominantlypaleo 9 Comments

 

My Paleo Tres Leches is unbelievably close to the original I tried years ago and is a recipe I hold near my heart…


Growing up in Houston, one of my all time favorite restaurants near the Galleria was called Americas. It was like no other dining experience and to this day brings back a flood of memories, from the vibrant, unique decor, to the flavor explosions you were guaranteed to fall in love with. 

Paleo Tres Leches

Every meal started with thin crispy plantain chips and a chimichurri that still makes me salivate. I’ve never quite had another chimichurri so bold and delicious. By the end of the meal, you were always too full to breathe; but that didn’t ever stop a single patron from ordering their famous Tres Leches cake. 

Paleo Tres Leches

Literally meaning “three milks,” their cake was soaked in a combination of sweetened cream and topped with a frosting that had you licking the plate clean. So when I was writing my first paleo cookbook, Down South Paleo, I knew I had to include my recreation of Tres Leches, made without all that deliciously decadent and dreadful dairy (say that 3x fast). It only made sense that any recipe evoking that kind of emotional response HAD to be included. 

Paleo Tres Leches

Naturally I had my work cut out for me. I mean the whole foundation of traditional Tres Leches is dairy, sugar, and wheat. And being that I was still learning so much about how paleo baking flours worked, I knew I had to get creative. In the end, however, I fell in love all over again. It was just the right amount of sweet milk soaked cake and a whipped topping that left me feeling much more comfortable after indulging!

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Paleo Tres Leches

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★★★★

4 from 1 reviews

  • Author: Jennifer Robins

Ingredients

Scale

For the cake:

  • 1/2 cup coconut flour
  • 1/2 cup coconut oil
  • 1/2 teaspoon baking soda
  • 1/4 cup 100% maple syrup
  • 2 teaspoons 100% vanilla extract
  • 1/4 teaspoon sea salt
  • 5 eggs

For the milks:

  • 1/2 cup full fat coconut milk
  • 1/4 cup cashew or almond milk
  • 1/4 cup flax milk
  • 3 tablespoons 100% maple syrup

For serving:

  • coconut whipped cream (refrigerated full fat canned coconut milk, whipped after straining off the coconut water)
  • ground cinnamon
  • fresh strawberries

 

 

Instructions

  1. Preheat the oven to 350F
  2. To make the cake, combine all the cake ingredients in a blender and pulse or blend on low until well combined. The batter will be fairly runny. Pour the cake batter into a small, 6-cup greased glass casserole dish. 8×6 works well. Bake for 25-30 minutes or until an inserted toothpick comes out clean and the cake is firm but springy.
  3. To make the milks, while the cake is baking, whisk together the three milks and maple syrup in a small mixing bowl. Note: if you’d rather prepare a nut-free recipe, omit the cashew/almond milk and replace with either additional coconut or flax milk.
  4. Once the cake is finished baking, carefully remove from the oven and pierce it with a fork 15-20 times. Pour the milk mixture over the aerated cake and refrigerate until the cake absorbs most of the liquid and is chilled.
  5. Once the cake is chilled, remove from the refrigerator and spread the coconut whipped cream on top. Slice and serve.

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Filed Under: baked goods, cake, gluten free, grain free, paleo, refined sugar free, soy free, treats, yeast free

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Comments

  1. Jenny says

    April 16, 2018 at 8:03 pm

    What other types of milk could I sub for flax?

    ★★★★

    Reply
    • predominantlypaleo says

      April 17, 2018 at 4:22 pm

      Any other milk will work. You can do more coconut or almond.

      Reply
  2. Andrea says

    April 30, 2018 at 12:59 am

    Tres leches from America’s is the best ever!

    Reply
    • predominantlypaleo says

      April 30, 2018 at 7:15 pm

      It really is!!!

      Reply
  3. Holly says

    May 13, 2018 at 2:02 am

    I made this for my friends who are very lactose intolerant and it was a hit! I loved the fact that he cake wasn’t overly sweet like other trea leches cakes I’ve had in the past. A great way to indulge indeed! I’m making it again right now for my mother to try on mother’s day! Thanks for the recipe!

    Reply
    • predominantlypaleo says

      May 15, 2018 at 10:10 pm

      Awesome!!!! Thanks for letting me know!

      Reply
  4. Teresa A Hernandez says

    December 30, 2018 at 7:30 pm

    Attempting to make this and my batter is super thick! What did i do wrong?

    Reply
    • predominantlypaleo says

      December 30, 2018 at 8:27 pm

      It may be your brand of coconut flour which can make a difference. You can add a bit more milk.

      Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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