Whole30 Tres Leches Cake
Indulge in a creamy, guilt-free treat with this Whole30 Tres Leches Cake recipe—a wholesome twist on the classic Mexican dessert. Made entirely with grain-free, dairy-free, and refined sugar-free ingredients, this moist and decadent cake is perfect for those following a Whole30 or paleo lifestyle. A rich blend of almond and coconut flours creates a tender base, which is soaked in a luscious three-milk mixture of coconut cream, almond milk, and full-fat coconut milk for a burst of flavor in every bite. Sweetened naturally with date paste and topped with shredded coconut, this light yet luxurious dessert is sure to impress your family and friends. Ready in under an hour and best served chilled, it’s the ultimate healthy indulgence for any occasion!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 2 tablespoons Arrowroot starch
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 4 large Eggs
- 1.5 cups Coconut milk (full-fat)
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract (Whole30-compliant)
- 0.5 cup Date paste
- 0.5 cup Coconut cream
- 0.5 cup Almond milk (unsweetened)
- 2 tablespoons Shredded coconut (unsweetened, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish with coconut oil.
In a medium bowl, whisk together the almond flour, coconut flour, arrowroot starch, baking soda, and salt until well combined.
In a separate large bowl, beat the eggs until light and frothy. Add 1 cup of coconut milk, coconut oil, vanilla extract, and date paste. Mix until smooth and fully combined.
Slowly add the dry ingredients to the wet ingredients, stirring until a thick, even batter forms.
Pour the batter into the greased baking dish and spread it evenly with the back of a spoon or spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool for 10 minutes in the pan.
While the cake is cooling, prepare the “tres leches” mixture by combining 0.5 cups of coconut cream, 0.5 cups of almond milk, and the remaining 0.5 cup of coconut milk in a small mixing bowl.
Once the cake has cooled slightly, use a fork or skewer to poke holes all over the surface of the cake. Slowly pour the tres leches mixture over the cake, ensuring it soaks evenly into the holes.
Place the cake in the refrigerator for at least 2 hours (or overnight) to allow the liquid to fully absorb and infuse.
Before serving, top the cake with shredded coconut for garnish. Slice into 8 pieces, serve chilled, and enjoy this Whole30-compliant indulgence!
Nutrition Facts
Calories |
3780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.6 g | 370% | |
| Saturated Fat | 164.7 g | 824% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2929 mg | 127% | |
| Total Carbohydrate | 257.5 g | 94% | |
| Dietary Fiber | 47.9 g | 171% | |
| Total Sugars | 159.4 g | ||
| Protein | 82.6 g | 165% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 876 mg | 67% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 2381 mg | 51% | |
*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.
