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!Print
Paleo Tres Leches
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
- coconut whipped cream (refrigerated full fat canned coconut milk, whipped after straining off the coconut water)
- ground cinnamon
- fresh strawberries
- 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.