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Home Dairy Free DF Vickys Tres Leche Cake, GF DF EF SF NF

Vickys Tres Leche Cake, GF DF EF SF NF

Name: How to cook Vickys Tres Leche Cake, GF DF EF SF NF - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

Vickys Tres Leche Cake, GF DF EF SF NF

A lot of people with food allergies dread special holidays but I'm here to show you that having allergies doesn't mean you can't enjoy these days with everyone else. I first made this dessert for Cinco de Mayo but we enjoy it at any time of the year

Ingredient

Food ration :

8 servings

Cooking time :

4 hours 50 mins

2 tbsp

ground flax seed

6 tbsp

warm water

200 grams

granulated sugar

180 ml

full fat coconut milk

1 tbsp

pure olive oil

1 tsp

vanilla extract

140 grams (1 cup)

gluten-free / plain flour

2 tbsp

ground almonds or coconut flour

1 tbsp

baking powder

1 tsp

xanthan gum (if using gluten-free flour)

180 ml

almond milk or light coconut milk

120 ml

coconut cream

Cooking instructions

* Step 1

Preheat the oven to gas 4 / 180C / 350°F and grease & line an 8"square or 9" round cake tin

* Step 2

Mix the flax and water together and set aside until it turns thick and gelatinous

* Step 3

Beat together the sugar, milk, oil and vanilla until the sugar has dissolved, then add the flax mixture and stir in

* Step 4

In a separate bowl, combine the flour, ground almonds / coconut flour, baking powder and xanthan gum if using. I suggest using my gluten-free flour mix number 3 attached below

* Step 5

Whisk the wet ingredients into the flour mixture and beat until well combined

* Step 6

Pour the batter into the lined tin and bake for 40 - 45 minutes or until the cake pulls away from the sides of the tin and is lightly golden on top

* Step 7

Let stand in the tin for 5 minutes, then turn out onto a wire rack. While the cake cools a little bit, using a toothpick or skewer, poke holes all over the cake surface a half inch apart

* Step 8

To make the tres leche sauce, whisk the coconut milk, almond milk / light coconut milk and coconut cream together in a saucepan over a medium heat until warmed through

* Step 9

Place the still warm cake onto a plate then very slowly, spoon the warm sauce over the entire thing, tilting the cake as needed to help disperse the sauce and stop it from pooling in the middle. The holes should help with this. When the cake stops absorbing the sauce, reserve any extra you have to serve with the cake later

* Step 10

Cover the cake with clingfilm and put it in the fridge for at least 4 hours, preferably overnight

* Step 11

Cut the chilled cake into equal pieces. Top each piece with a dollop of whipped coconut cream and sprinkle with some desiccated coconut or flaked almonds