Grain-free, refined sugar-free, dairy-free paleo-friendly Tres Leches Cake – a creamy, decadent dessert.
Surprise, Izzy! A million congrats to you and your husband on the upcoming addition to your family! Given the fact that Cinco de Mayo is tomorrow, I figured I would make a Mexican-inspired treat to share while we bebop around doing baby shower-ly things.
For those of you who haven’t checked out Izzy’s blog She Likes Food, I highly suggest you hop over there right now (and then come back for dessert)! She comes up with all sorts of clever healthful recipes that are packed with nutrients and straight-forward to prepare any night of the week. Her blog is a most excellent resource for anyone who loves a healthy meal.
Let’s have words about this cake. And then let’s eat the cuh-rap out of it.
Prior to developing this recipe, I experienced a bout of cognitive dissonance because there are some recipes that you just don’t paleo-ify without changing the name. Like ice cream flambé, tiramisu, or rice crispy treats. You can’t call a rice crispy treat a rice crispy treat unless it has puffed rice and mallows in it…Just like you can’t call a tres leches cake tres leches unless it has three milks in it, catch my drift? Nevertheless, I’m doing just that.
Traditional Tres Leches cake contains not one, but three types of milk: condensed milk, evaporated milk, and heavy cream. It’s a dairy lover’s dream come true, and it makes my mouth water just thinking about it. The jist of it is you bake a yellow (or vanilla) cake, poke holes in it, pour milk over it and let it sit to absorb said milk to become ultra spongy, then frost it with delicious frosting. There really is nothing like it. Except for maybe this recipe.
We follow the same basic principles here, but the cake is grain-free and refined sugar-free, and instead of using tres leches, we’re using uno: coconut milk. BUT we’re using THREE cans of coconut milk, so that’s why I’m comfortable calling this a tres leches cake. How’s that for reasoning? It’s a riot.
So we whip up the cake batter in a blender, bake it, poke it with holes, pour coconut milk and honey over it, allow it to sit, then top it with whipped coconut cream.
PHEW! For a lazy lover of one-bowl wonder desserts, I admit, this is a bit of a task, but it’s so worth it. Because what you get is a super rich, decadent and moist sponge cake with thick creamy frosting that has amazing texture. And you guys…this thing is sticky. It’s such a mess to consume if you’re a hands eater like me. Please tell me you’ll eat this with your hands and face, pretty please.
Moving right along.
Notes on preparing this recipe:
- If you want to make the cake a single layer, use a small cake pan, such as a 6 to 8-inch round spring form pan, or an 8” x 8” square pan. I wanted to do a layer situation, so I used a 13” x 9” baking sheet, then cut the cake in half (vertically, not horizontally) in order to smear frosting in the middle for the stacking.
- When making this a layer cake, it will be a little bit easier to slice the edges off, as they rise a little bit higher than the rest of the cake – I did this and simply ate the edges as I cut them off.
- Don’t skip the parchment paper – it will make removing the cake from the pan much easier for frosting. If you’re not concerned about the way the cake is presented, you can skip the parchment.
- You’ll technically need two and a half cans of coconut milk for the recipe. One whole one for the cake, half of one for the soaking, and the cream from one can for the frosting. So you’ll still need to purchase 3 cans and will have some coconut milk and coconut water leftover.
Annnnd…Lettuce eat cake!
Now let’s check out what the other lovely ladies brought to the shower:
Hoecakes with Blueberry Lemon Compote from Making Thyme for Health
Mini Phyllo Strawberry Brie Bites from Flavor the Moments
Veggie and Pesto Flatbread Pizza from Cook Nourish Bliss
GF Blackberry Greek Yogurt Cake from Whisk & Shout
Chocolate Hazelnut Butter Brownies from Foodie Loves Fitness
Rosemary Lemonade Popsicles from Vanilla and Bean
Roasted Cauliflower with Yogurt Sauce (Zahra) from Fox and Briar
Mini Berry Tarts (Paleo, Gluten Free & Vegan) from Bakerita
Healthy Potato Nachos from Nourished the Blog