Tres Leches Cake

Tres Leches Cake

Prep 45 mins
Bake 40 mins
Makes 9x12” cake, Serves 12

When I moved to Arizona in 2005, Tres Leches Cake quickly became my favorite dessert. I couldn’t get enough of this authentic cake until I discovered how it was made. Traditional Tres Leches is nothing but wheat and LOTS of sugar, eggs and dairy.  Evaporated milk, sweetened condensed milk and whole milk…it actually grosses me out just thinking about how much inflammation this cake will cause most people.  So I set out to make a replica that is actually fit for human consumption.  I wanted it to be delicious, healthy, allergy free and balanced with macronutrients because let's face it…it’s one of the best dang cakes out there!

This detoxed version still keeps the spongy vanilla cake and rich, sweet, creamy “milk” without using any sugar-loaded or dairy-concentrated canned ingredients.  I chose to use nonfat organic Greek Yogurt for extra protein in my leche layers, but please use plant-based yogurt if you’re dairy sensitive.  If you can’t tolerate Greek Yogurt then consider adding a small scoop of your favorite protein powder to the bottom and top leche layers for extra protein.  Any berries can be used in this cake but I made this for our 4th of July celebration so strawberries and blueberries were the obvious choice.  It turned out beautiful, absolutely delicious and most importantly, I felt good about serving this to the people I love.  Nobody missed the real thing!  

One piece of this detoxed cake made with Grain-Free Flour and nonfat organic Greek Yogurt  has 280 calories, 8 grams of fiber (30% of the daily), 11 grams of protein and only 7 grams of slowly digesting net carbs to provide energy for your day.  Compare that with the same size serving of traditional Tres Leches cake which contains 860 calories, 2 grams of fiber, 8 grams of  protein, 65 milligrams of cholesterol, 91 grams of added sugar and 114 grams of rapidly digesting net carbs to spike blood sugar and insulin levels.

Tres Leches Cake

Dry Cake Ingredients:
2 cups Flour Swap
1 ¼ cups Sugar Swap
1 teaspoon salt
2 teaspoons baking powder


Wet Cake Ingredients:
4 Egg Swaps
¼ cup Butter Swap
1 tablespoon vanilla extract


Bottom Leche Layer:
1 cup fresh or frozen blueberries
¾ cup unsweetened plant yogurt or organic Greek yogurt
¼ cup Sugar Swap (granular)


Top Leche Layer:
1 cup fresh or frozen chopped strawberries
¾ cup unsweetened plant yogurt or Greek yogurt
¼ cup Sugar Swap (granular)


Coconut Whipped topping:
1 can of coconut whipped cream (refrigerated overnight) or 2 cans chilled coconut cream (only top/white portion)
½ cup Powdered Sugar Swap
1 teaspoon vanilla extract
1 pinch salt
+Handful fresh seasonal berries for garnish


Directions:
Preheat the oven to 350 degrees.  Line a 9x12” pan with parchment paper.  
Prepare the leche/fruit layers by mixing all ingredients of the bottom and top leche layers in 2 separate bowls.  Use a fork or potato masher to smash the berries into the yogurt while the Sugar Swap crystals liquify.  Transfer to the refrigerator and allow the leche ingredients to marinate while you make the cake.
  
Mix all dry cake ingredients well then add wet ingredients and blend with a wire whisk or spoon until a smooth batter consistency is achieved.  Press the cake batter into the parchment lined cake pan and smooth the top.  Bake for about 35 minutes (40-45 mins Grain-Free) or until a toothpick comes out clean.  Remove from the oven and cool completely on a rack.  

When the cake is cooled, lift it out of the baking pan with the parchment paper and use a fork to poke holes all over the top of the cake.  Spread the blueberry/yogurt leche layer evenly on the bottom of the baking pan.  Flip the cooled cake over onto the blueberry leche layer so the holes absorb the creamy berries.  Poke holes on the top of the cake, then pour the strawberry leche layer on top and spread evenly.
   
Make the coconut whipped topping by placing all ingredients in a large mixing bowl.  Use an electric hand mixer on high speed to beat until medium peaks form and smooth consistency is reached.  Place dollops of whipped cream on top of the cake and decorate with more fresh fruit. 
 
Cover and refrigerate overnight.  *For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.  Slice and serve.  

Tres Leches Nutrition Label



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