Gluten Free Decadent Pistachio Tres Leches Cake
Gluten Free pistachioe cake is soaked in three types of coconut milk for a tender and moist tropical dessert.
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Equipment
- Mixing Bowl
- 9x13 cake pan
Ingredients
Gluten Free Pistachio Cake
- 1 cup Dairy Free butter, room temperature
- 3 eggs
- 1 1/2 cups sugar
- 1 tsp kosher salt
- 1/2 cup Dairy Free sour cream
- 3/4 cup oat milk
- 1 1/2 cup pistachio flour
- 2 cups Gluten Free 1.1 flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
Pistachio Tres Leches Cake
- 1 can sweetened condensed coconut milk
- 1 can evaporated coconut milk
- 1 can coconut cream
- Dairy Free whipped cream for serving.
Instructions
Gluten Free Pistachio Cake
- Preheat the oven to 350 degrees. Spay a 9x13 cake pan with nonstick baking spray.
- In a mixing bowl add the sugar and Dairy Free butter. Beat for 3 minutes until light and airy and the sugar is mostly dissolved.
- Mix in the eggs, oat milk, and sour cream.
- Add the rest of the ingredients and mix until just combined. Don't over mix.
- Pour the batter into the prepared baking dish. Bake for 30-40 minutes until a toothpick comes out clean. Allow to cool completely.
Dairy Free Tres Leches Cake
- Add all three cans of coconut milks to a bowl and mix well to thoroughly combine.
- To assemble, you will need a casserole dish that is 3" deeper than your baking dish.
- Cut your cake in half and place the first half into the casserole dish. Using a skewer or fork poke holes throughout the entire cake.
- Pour half of your milk mixture over the cake. Stack the second half on top and repeat the process of poking holes and pouring the remaining milk.
- Cover and allow to chill at least 6 hours. Serve with dairy free whipped cream. Enjoy!
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