Low Sodium Tres Leches Cake
Experience the sweet indulgence of a classic dessert with a healthy twist in this Low Sodium Tres Leches Cake recipe! Perfect for those seeking a lower-sodium treat without sacrificing flavor, this cake combines the rich, moist texture of the traditional tres leches with thoughtful ingredient substitutions, like sodium-free baking powder and unsweetened almond milk. The airy sponge is soaked in a luscious trio of milks—evaporated, condensed, and almond milk—while a homemade whipped cream topping adds a creamy finish. Ideal for gatherings and celebrations, this reduced sodium recipe is a lighter, guilt-free take on a timeless favorite. Serve it chilled for a decadent yet heart-friendly dessert everyone will love!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder (low sodium or sodium-free)
- 0.25 cup Unsalted butter
- 1 cup Granulated sugar
- 5 whole Large eggs
- 1 teaspoon Pure vanilla extract
- 0.33 cup Whole milk
- 1 can (12 oz) Evaporated milk
- 0.5 cup Unsweetened almond milk (or any low-sodium milk alternative)
- 1 can (14 oz) Sweetened condensed milk (low-sodium, if available)
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan and set aside.
In a medium bowl, whisk together the all-purpose flour and baking powder, ensuring they are well combined.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to fully incorporate.
Gradually fold the flour mixture into the wet ingredients, alternating with the whole milk, and mix just until combined. Avoid overmixing to keep the batter light.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then use a skewer or fork to poke holes all over the surface of the cake.
In a large measuring cup or bowl, whisk together the evaporated milk, almond milk, and sweetened condensed milk. Slowly pour this mixture evenly over the top of the cake, allowing it to absorb fully. Let the cake sit at room temperature for about 30 minutes, then refrigerate for 4 hours or overnight.
Before serving, prepare the whipped topping by beating the heavy cream and powdered sugar together in a chilled bowl until stiff peaks form.
Spread the whipped cream over the top of the cake. Slice and serve chilled. Optionally, garnish with fresh fruit or a sprinkle of cinnamon.
Nutrition Facts
Calories |
4241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.3 g | 217% | |
| Saturated Fat | 93.4 g | 467% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1387 mg | 462% | |
| Sodium | 1125 mg | 49% | |
| Total Carbohydrate | 578.3 g | 210% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 479.5 g | ||
| Protein | 103.8 g | 208% | |
| Vitamin D | 14.2 mcg | 71% | |
| Calcium | 2640 mg | 203% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3330 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
