Go Back
–+ servings
Dairy and Gluten Free Pumpkin Tres Leches Cake

Dairy and Gluten Free Pumpkin Tres Leches Cake

Gluten Free spiced pumpkin cake is combined with three different types of coconut milk for a fall twist on the classic Latin dessert.
Print Pin
Course: Dessert
Prep Time: 20 minutes
Cook Time: 30 minutes
Chilling Time: 3 hours
Servings: 12

Equipment

  • 1 Mixing Bowl
  • 1 9x13 baking dish

Ingredients

Pumpkin Cake

  • 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

Tres Leches

  • 14 oz sweetened condensed coconut milk
  • 12 oz evaporated coconut milk
  • 14 oz coconut cream

Instructions

  • Preheat the oven to 350 degrees. Spray a 9x13 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.
  • Enjoy!
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!