Thanksgiving is just around the corner. Do you know what dessert will be sitting center stage on your table? Give the traditional pumpkin pie a year off and instead wow your friends and family with Dairy and Gluten Free Pumpkin Tres Leches Cake.
Tres leches cake is one of my favorite desserts to play around with, such as Dairy Free Strawberry Shortcake Tres Leches Cake. It’s the perfect make ahead dessert making it ideal for any holiday celebration.
Not only is Dairy and Gluten Free Pumpkin Tres Leches Cake delicious and easy to make, it also uses pantry staples you probably already have. Whether you’re looking for a dessert to bring to a special occasion or a sweet treat to celebrate the weekend with, this is sure to become a new way to enjoy the flavors of the fall.
- Gluten Free Flour – 1 to 1 flour makes it easy to measure and replace Gluten Free flour in recipes.
- Eggs – Use large eggs. Letting them come to room temperature will help your batter come together faster.
- Baking Powder
- Baking Soda
- Javamelts Hazelnut Flavored Sugar – This woman owned company creates non-GMO, Gluten Free, pure cane sugars that are naturally flavored. The hazelnut flavor adds nutty depth to this cake.
- Brown Sugar – Adds a layer of molasses and caramel flavor.
- Vegetable Oil – Adds moisture and tenderness to this tres leches cake.
- Pumkin Puree – Adds the delicate flavor to the pumpkin cake that is turned into the tres leches.
- Vanilla – The higher the quality the vanilla, the more pronounced the flavor.
- Kosher Salt – Accents the natural flavors of all of the ingredients.
- Pumpkin Spice – Adds the trademark warmth to this pumpkin dessert.
- Dairy Free milk – Use your favorite variety. I use oat milk for this recipe.
- Sweetened Condensed Coconut Milk – Part of the three milks that soaks into the cake.
- Evaporated Coconut Milk – One of the three milks that is allowed to soak into the cake.
- Coconut Crem – Mixed with the other two milks to form the soaking liquid for this tres leches cake.
How to Make Dairy and Gluten Free Pumpkin Tres Leches Cake
This tender and moist pumpkin cake comes together in just a few simple steps. The hardest part is waiting for it to chill before serving!
Time needed: 7 hours
Gluten Free pumpkin cake is soaked in three different kinds of coconut milk for an autumn twist on this tropical favorite.
Preheat the oven to 350 degrees. Spray a 9×13 baking dish with nonstick spray and set aside.
Add the wet ingredients to a bowl and mix until they are combined. Add the dry ingredients into the bowl and mix until they’re just combined, careful not to overmix.
Pour the cake batter into the prepared cake pan. Allow the cake to bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
- Tres Leches
Cut the cake in half. Place the bottom half of the cake back into the cake pan. Use a skewer to poke holes all over the cake.
Mix together the three different types of coconut milk. Pour half of the mixture over the bottom half of the cake. Stack the top over the bottom and repeat the process of poking holes. Pour the remaining coconut milks over the top.
Allow the pumkin tres leches cake to chill for at least six hours.
Top your cake with Dairy Free whipped cream and a sprinkle of cinnamon before serving.
You will need a 9×13 cake dish for this recipe. In addition to the length and width, you want to make sure that the height is tall enough to accommodate the stacked cake and the finishing crown of whipped cream.
Top Tip for Dairy and Gluten Free Pumpkin Tres Leches Cake
The key to a tender cake is not over mixing the batter. If you allow all of your ingredients to be at room temperature such as the Dairy Free milk and eggs, it will allow everything to mix together smoothly and faster.
Dairy and Gluten Free Pumpkin Tres Leches Cake
- 1 Mixing Bowl
- 1 9×13 baking dish
- 2 1/4 cups Gluten Free 1 to 1 flour
- 4 eggs large
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 3/4 cup Javamelts Hazelnut Flavored Sugar
- 3/4 cup brown sugar
- 1 cup vegetable oil
- 15 oz pumpkin puree
- 2 tsp vanilla
- 1 tsp kosher salt
- 3 tsp pumpkin spice seasoning
- 1/4 cup Dairy Free milk such as oat milk
- 14 oz sweetened condensed coconut milk
- 12 oz evaporated coconut milk
- 14 oz coconut cream
- Preheat the oven to 350 degrees. Spray a 9×13 baking dish with nonstick baking spray and set aside.
- Add all of the wet ingredients for the pumpkin cake to a bowl and mix to fully combine. Add the dry ingredients and mix until they are just incorporated, careful not to overmix.
- Pour the batter into the prepared baking dish.
- Allow the cake to bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
- Whisk together the three coconut milks for the tres leches.
- Cut the cooled cake in half. Place the bottom half of the cake back into the baking dish.
- Use a skewer or fork to poke holes all over the cake.
- Pour half of the milk mixture over the top of the cake.
- Stack the top of the cake over the bottom. Repeat the process of poking holes all over the cake.
- Pour the remaining coconut milk mixture over the cake.
- Allow the cake to chill in the refrigerator for at least 6 hours before serving.
- Top the chilled cake with Dairy Free whipped cream and a sprinkle of cinnamon.