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.
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.
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.
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!
PrintPaleo Tres Leches
Ingredients
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
- Preheat the oven to 350F
- 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.
- 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.
- 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.
- Once the cake is chilled, remove from the refrigerator and spread the coconut whipped cream on top. Slice and serve.
What other types of milk could I sub for flax?
Any other milk will work. You can do more coconut or almond.
Tres leches from America’s is the best ever!
It really is!!!
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!
Awesome!!!! Thanks for letting me know!
Attempting to make this and my batter is super thick! What did i do wrong?
It may be your brand of coconut flour which can make a difference. You can add a bit more milk.
Can the cake be doubled and put into a 9×13 inch pan? If so how would that affect the baking time?