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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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Course:
Dessert
Prep Time:
20
minutes
minutes
Cook Time:
40
minutes
minutes
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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